I slow-cooked chick peas (that had been soaked for 24 hours) in the crock pot all day today. I crushed garlic (lots of it for swine-flu protection) with salt in my mortar and pestle and added it to chopped tomatoes, fresh parsley, olive oil, mustard and lemon juice. Then I mixed in feta cheese and the chick-peas. I think rice could be added to this for the complete protein.
On a much more positive note than yesterday, I am going to praise Heidi. I am reading this lovely book with my daughter and it is so inspiring I feel like moving to Switzerland and becoming a goat-herder (well maybe not that inspiring). At each meal they relish the fresh bread with toasted cheese and fresh goat's milk. It seems that that's about all they eat. Oh, and some cured meat as well. Doesn't that just sound delightful? The beauty of it for me is that it is so simple, yet infinitely nourishing. And Heidi has such a lust for life that she appreciates it all and stands in awe at the simplest of things.
This is the kind of value I would like to see my children embrace. First, I suppose I have to embrace it. Unfortunately, living simply seems to be quite complicated.
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We had chickpeas and garlic for dinner last night too! We must be on the same wavelength. :)
ReplyDeleteThanks for reminding me of Heidi, I always loved that book! I'll have to dig it out again. We're currently reading Little House in the Big Woods and The Lion, the Witch, and the Wardrobe with them.
Oh man, those chickpeas were so good!
ReplyDeleteI love that Bella is enamored with Heidi and her mountain adventures. She's not a total city girl.
We have a friend who does "Little House" days with her kids - they use candles and lamps instead of electricity, bake bread together - it's a sweet way to learn about a different time in our history.
ReplyDeletebtw - can I get your chickpea recipe? I'll trade you!
yes, here it is:
ReplyDelete1 cup cooked and cooled chickpeas (Before cooking I soak for 24 hours to neutralize the phytates that inhibit mineral absorption)
2-3 tomatoes
1 pkg feta cheese (I think it's like 8 oz)
3 tbls fresh parsley
2.5 tbls fresh lemon juice
2 tbls olive oil
1 tsp dijon mustard
2 cloves garlic
salt and pepper to taste
is that enough detail above? If you have any questions let me know....
Hi there. Just found your blog through food renegade. I bought a packet of chickpeas the other day as our local Super Bio Markt was closing for renovations and having a 10% off everything sale. I have just about everything else on that list except tomatoes but I know the farmer I buy from at the market had his first tomatoes of the year there yesterday so I can get some on Saturday morning (I'm having a colonoscopy tomorrow so wasn't able to get any yesterday - so frustrating to have waited so long for tomatoes and having to wait those few extra days!). So I have tomorrow afternoon to figure out how to cook chickpeas (don't have a slow cooker) and will make this on Saturday I think. But using Dusseldorf mustard of course which is far more flavourful than Dijon. :-)
ReplyDeleteBy the way, the exclamation mark on a German keyboard should be above the 1.
The feta cheese is so much better here I've found. I'm sure it will come out great. Maybe we should make it too. I'm so hooked on the German sausage though right now.....
ReplyDeletegood luck with the colonoscopy.
I'm on my computer now so no more dealing with that keyboard but thanks!
Hmmmmm. This is delicious. Thanks again for this oh so simple oh so tasty recipe. I finally cooked chickpeas! Now I just need to figure out the pressure cooker so that I can do it faster next time. The summers here are so much hotter than I am used to that it will be great to build on this idea for other cold meals that I can bring to work with me for lunch. Thanks again.
ReplyDeleteIt's three years later and I lost track of your blog along the way but wanted to post again about making this and amazingly, remembered enough to google and find you. Just thought I'd let you know that I make this chickpea salad frequently in the summer months now and am still loving it. And it is always a hit if I bring it to pot-luck affairs. So thanks again.
ReplyDelete