#augustbreak: step away from the garlic

I make a gigantic quantity of chickpeas and black beans in the slow cooker because it is way cheaper than canned and uses vastly less salt. They also have flavor, unlike most canned beans, and they freeze perfectly. And then it is a matter of only minutes to scoop some into a pan with garlic and oil, heat them up, and toss them with anything in the world (today it was lemon juice, piment d’espelette, and za’atar sent straight from Roxanne when she was in Jerusalem), and a dusting of sumac once they were off the heat. You could squeeze a lemon wedge on top too, if you wanted. The leftovers are even good cold. A few minutes later and you’re back at work, but you didn’t hear that from me.

Comments

[Noel]

DELICIOUS! Chick peas are my favorite!!! Your posts and photos are so delicious, I want to stick my hand through to the other side, like Alice Through the Looking Glass.

[mary]

Yum, yum, yum.

[Roxanne]

Now this post... it just feels like Jerusalem. Thank you, Kim.

[Tracy]

Can one ever truly use too much garlic? This sounds lovely.

[Patti]

I should do that for my lunches. I'm the only one in my house who likes chickpeas and all manner of lentils and beans. I'm worth my own effort, dammit.

Looks sooooo delicious.