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 Soup. I 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.
January 13, 2012