The recipe took only about 20 minutes to put together. We had a side of fresh green beans with it to round out a pleasant, vegetarian meal.
I have to say, though, that I should have simmered the chickpeas a little before using them. Canned chickpeas always seem a little too al dente and I've never really done anything about that. I don't know why. I think it's a paradigm I need to shift. I've just always used beans as they are out of the can, figuring they are cooked just right. But the other day I made another meal from a recipe on my new favorite food blog, Herbivoracious, and he also commented on chickpeas being too firm. He suggested simmering them a little before using them. I was much happier with the result. Incidentally, I'll do that recipe again and post it. It was delicious!
This post is the beginning of what I plan to be a daily supper photo. We'll see how long I keep that up. My plan is to shoot whatever my evening meal is each night. I'll give the recipe (or in this case link to the one I used), tell how long to make it, and mention anything else I think you might want to know.
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