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This recipe is so simple. It’s based off of a recipe from Meg Wolff (remember my macrobiotic experiment?). Here are my thoughts on macrobiotics (I love it):

• Becoming Whole (book review)
• Week 2 wrapup
• Week 1 wrapup
• Lessons learned

Gingery Chickpeas

Ingredients

• 1 can chickpeas, drained (~2 cups)
• 1 small/medium onion, roughly chopped
• 2-3 teaspoons sesame oil
• 1-2 tablespoons grated ginger
• salt, to taste
• <1/4 cup water

Directions

1. Heat the oil in a wok/pan over high heat. Add the ginger and chopped onion; saute for 2-3 minutes (it should start to smell really good).
2. Add the chickpeas and saute for another 3-4 minutes.
3. Add a few tablespoons of water to the pan and stir everything around. As the water evaporates, mash a few of the chickpeas so that some are mushed and some are still whole. Add salt, to taste.
4. Serve hot with bulgar, or other grain of choice.

Bobby and I both had ours with bulgar. I adore bulgar. Definitely a favorite carb. It fluffs up so much more than rice does. For dessert the night we had this dish, I had more bulgar topped with maple syrup.

I’m off to enjoy my Saturday… what are your weekend plans?

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