Ap­ples Un­der My Bed


I’m cur­rently try­ing to re­cover from a cold, fluey thing my dear, gen­er­ous hus­band gave me. Pro­duc­tiv­ity has been paused and my preg­nant brain is even fog­gier as I ask peo­ple to re­peat things a mil­lion times and for­get why I walk into rooms. It’s an­other les­son in slow. And I’m try­ing to em­brace that, to watch movies and read and re­lax… though no movies on Net­flix are ap­peal­ing, and when I walked into the li­brary to look for a novel I found ev­ery­thing en­tirely too over­whelm­ing and left empty handed. I should have gone in with a plan, at least with the name of an author in my mind…but I for­got I was go­ing to the li­brary, you see.

No, I’m not re­ally kick­ing goals this week. Though I am fi­nally post­ing this chick­pea recipe. That counts for some­thing. IN­GRE­DI­ENTS 1 can of chick­peas 2 ta­ble­spoons ex­tra vir­gin olive oil 1 small clove gar­lic, crushed 1/2 tea­spoon ground cu­min 1/4 tea­spoon ground smoked pa­prika 1/4 tea­spoon ground sweet pa­prika 1/4 tea­spoon ground turmeric Sea salt Freshly cracked black pep­per

METHOD 1. Pre­heat the oven to 180 de­grees Cel­sius

2. Drain and rinse the chick­peas, then dry them thor­oughly us­ing pa­per towel

3. Place the chick­peas on a bak­ing tray lined with bak­ing pa­per. Add the olive oil and bake in the pre­heated oven for 20 min­utes Th­ese spiced bites have made a nice ad­di­tion to my sal­ads of late, pro­vid­ing a good dose of pro­tein and fi­bre (two things I have come to ap­pre­ci­ate in a new light dur­ing th­ese last months of preg­nancy). I hope you en­joy the recipe, or at least feel in­spired to roast up some chick­peas with your veg­eta­bles. It’ll make you feel cozy and nour­ished when you need it most.

OH! Baths! That’s some­thing I’m do­ing re­ally well at the mo­ment. Yes, I’m re­ally good at tak­ing re­lax­ing baths while tun­ing out to re­runs of Down­ton Abbey and watch­ing my baby move about in my belly. I knew I was ac­ing some­thing. un­til golden and al­most ready to eat. You’re af­ter chick­peas that are crisp in tex­ture and golden in colour, and you want to re­move them form the oven five min­utes be­fore they’re done. Watch closely as this part of the cook­ing process varies from can to can depend­ing on what brand you use. I’ve found most are ready to be re­moved af­ter about 20-30 min­utes of cook­ing.

4. When al­most ready (i.e. Not too brown but not un­der cooked), re­move the pan and add the gar­lic and spices, then sea­son with sea salt and pep­per. Stir well to en­sure even coat­ing of spice mix­ture, then place back in the oven for five min­utes un­til the gar­lic is cooked and ev­ery­thing is toasty and crisp.

5. Al­low the chick­peas to cool be­fore eat­ing. Add to sal­ads or this Mid­dle Eastern-in­spired abun­dance bowl, top a bowl of soup with a hand­ful or sim­ply eat by the hand­ful! Th­ese chick­peas are best eaten the day you make them.

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