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I mentioned in my earlier post that I’d made a pot of chickpeas and used some in Mark Bittman’s Curried Chickpeas and Cauliflower with Chicken – delicious!  So continuing the week of using the chickpeas in his recipes, I also made Chickpea Tagine with Chicken and Bulgur, which I shared with five of the Gang of Six.  Let’s just say that there wasn’t a grain of bulgur or a stray chickpea to left in the pot at the end of the meal.  I could make it again right now and eat the whole thing myself, I think.  The next day, I used the remaining chickpeas and their broth to make Creamy Carrot and Chickpea SoupI had it for dinner one night and for lunch the next two days.  Both dishes are full of wonderful spices.   Furthermore, they’re from MB, so they’re healthy, right?

I LOVE Mark Bittman month!  Excuse me, I need to go read the cookbook to figure out what to make next.  The month is young.

Jeane Silliman
January 13, 2012