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Crispy Chickpeas served over CoCoFir

Updated: Mar 29

There are days when life calls you outside into nature. Today was such a day. Beautiful clear blue skies and a crisp winter air beckoned me to sit on my porch and write after a nice little run in my new neighborhood. Yes, I moved to a house amidst the rain, the cold and my commitment to my beloved market filled with devout and loving customers. This will be my final move ever. I’m exhausted.


I’m making a meal for my daughter and son-in-law today as a way of expressing my gratitude for letting me crash in their spare room while my floors and bathroom are being redone in my new home. I decided to throw together a couple of stir fries, and one added dish that would add some flavor, while keeping it a simple addition. It’s my go to dish that can go with pretty much any themed dinner.


Chick peas served over muun chi CoCoFir


3 T. Coconut oil

2 cups cooked chickpeas dried using a kitchen towel


Heat the oil in a hot cast iron pan. Add the chickpeas, stirring occasionally until nice and crispy - 15 or more minutes. Season with salt and pepper.


Increase the heat to medium high and add


8 T CoCoFir

1 tsp crushed fennel seeds

1 tsp red-pepper flakes


Remove from heat and stir in


2 T fresh lemon juice

season with sat and pepper


Serve over muun chi CoCoFir.

Tonight we will be eating this with a broccoli stir fry, and garlic string beans. My daughter was craving my mom’s scallion pancakes, so we’ll be making a gluten free version. I imagine the pancakes will be perfect with the crispy chickpea CoCoFir dish! Cheers!