One: a picture of Daisy, the hen Nina sponsors at the Refuge. When I was visiting a couple of days ago, she couldn’t wait to rush over and give me a smooch.
Two: a favorite way to eat chickpeas. Because sometimes a big mess of gooey, savory-sweet chickpeas is all it takes to make me happy. Especially served over sticky rice.
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This recipe is adapted from a teriyaki sauce my friend Kevin Archer made for one of our cooking classes. Truth be told, I often have a giant jar of this hanging out in the fridge for drizzling into stir fries or dipping spring rolls, it’s that good. If you want to do the same thing, just quadruple the recipe; it should keep for a couple of weeks. I use an enamel-coated cast iron skillet when making these chickpeas. If you’ve ever had to scrape something sticky out of a regular cast iron skillet and then re-season it, you’ll know where I’m coming from.
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1 teaspoon corn starch dissolved in 1 tablespoon water
3/4 teaspoon garam masala
1/4 cup toasted sesame oil
1 tablespoon tamari
3 tablespoons agave nectar or maple syrup
splash rice vinegar
2 cups cooked chickpeas (or one 15-ounce can), drained
Dissolve the cornstarch, adding an additional tablespoon of water if necessary. Whisk in everything else except the chickpeas. Warm up a large skillet over medium heat. Add the drained chickpeas, then the teriyaki mixture. Toss to coat. Simmer until the sauce has reduced to a thick glaze, stirring occasionally to keep the chickpeas from sticking.
Prep time: 5 minutes | Cook time: 10 minutes