I knew I was going to be hungry later, so I made up a pot of rice. While it was cooking, I rinsed and dried a can of chickpeas, tossed them with salt, NM chili powder, roughly chopped garlic, and a little olive oil, then roasted the beans. When done, I ate beans and rice with just a little bit of soy sauce on top. Oh yum.
(The title refers to the easy prep, not to the waiting time. Start this dish before you get hungry or the wait will seem quite a bit longer.)
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