Tag Archives: chickpeas


714d7163-69e7-4477-bfa8-965537149405As longtime readers of this blog know, I’m no stranger to making my own pizza. At least, I wasn’t before I became a parent. These days, however, I’m not only short on time, but recognize that eating a big slab of white bread with cheese is probably not the best idea if I’m trying to keep energy levels up. Socca, a sort of flatbread made with ground chickpeas, is not only pizza-like enough to sate a craving, it’s inexpensive, gluten-free, full of protein and, best of all, can be made quickly and easily in a single cast-iron pan. It can also be topped with anything you happen to have on hand. You don’t even need cheese! (This time I’ve used feta, but other times I’ve gone without and it’s been just as great.)

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Baked rice with currants and chickpeas: 77 cents/serving

Every now and then I like to go through the cupboards and challenge myself to use up the various little baggies of bulk odds and ends I’ve accumulated over time. Sometimes the yield can get a little random, as was the case in the most recent cleanout: half a box of currants from whole-grained stuffed cabbage rolls and a little baggie of dried chickpeas from creamy farro & chickpea soup. Thankfully I remembered seeing this recipe in Claudia Roden’s The Food of Spain; it’s sort of a vegan/vegetarian paella, which of course is up my alley given that I don’t like seafood; it makes a ton, which is perfect for lunches for the week; it looks cool coming out of the oven; and it’s truly delicious—currants and garlic are not something I would’ve thought to pair, but now that I’ve tried it I can’t believe it’s not used more often.

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