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!