17 June 2009

Peas N' Beans

This post will not convey my most recent, exquisite experiences with home-cooked food. Justine just visited us. She whipped up some tasty scrumpkins: scones, citrus curry, onion sonata soup, and (most divinely) chocolate mousse cake from the Voluptuous Vegan. But all these triumphs are for her to tell (nudge, nudge) although we hold hostage the pictures for the cake. Once she takes possession of the photos I am sure you will all yearn to learn how to make the most luscious, glistening chocolate cake in the world (also vegan and part whole wheat—Score!).

I, on the other hand, managed the less spectacular but no less unusual feat of conceiving a dish meriting all this praise: easy, quick, healthy, cheap, long-lasting, and satisfying to both George and me. I call it Peas N' Beans. Not as magnificent as chocolate cake, sadly, but fills up the 'tum.

Peas N' Beans

frozen peas, about half a small bag
one third of a 15 oz. can garbanzo beans, rinsed and drained
1 or 2 shallots, thinly sliced
1/4 Cup blanched slivered almonds, chopped up
pinch ground cinnamon
pinch turmeric
pinch ground ginger
pinch ground cardamom
pinch other, similar spices like curry powder or ground coriander that I may have forgotten


1) Steam peas until tender. Drain and cool as fast as possible.
2) Meanwhile, saute shallots in spices and oil one minute. Add garbanzos. Heat and cook thoroughly.
3) Mix together peas, garbanzo mixture, and almonds. Serve over rice.

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