I’ve been adding buckwheat to my granola for a couple of weeks now, but not until last night have I tried to eat it cooked on its own.
I finished my evening last night, setting up what I’d wanted to cook today: Lemony Chickpeas, mixed beans and the buckwheat. I soaked some chickpeas in water overnight, and separately another bag of mixed beans I had. Yeah, we eat a lot of beans. Yum.
I expected to only soften the buckwheat by soaking it overnight, but when I came down this morning, it was as if I had cooked it. Sweet! Done! And it’s super tasty without me having put anything in it. Crazy. I’m ready to walk up the Eastern European market up the street to go find some more. Now.
So that was great.
I also started in on those Lemony Chickpeas. The Boss keeps asking for this. He asked me to do it like I did it last time, but last time there was a step in there where I burned the dish and had to rinse it all off and sort of start over, so I’d rather not duplicate the whole process.
What I settled on instead was to do the following. It’s so good.
Lemony Chickpeas
2 1/2 cups dried chickpeas
1 Tbsp dried cumin
1 Tbsp granulated garlic
1 Tbsp ground turmeric
1 Tbsp dried cilantro
1 large lemon (use to taste), squeezed and zested
1 Tbsp chickpea miso
1 thumb of fresh ginger, sliced
5 cloves garlic
1 Tbsp garam masala
1 cinnamon stick
1 tsp Bragg’s Aminos
lemon salt
Method: I soaked my chickpeas overnight so they were more or less ready to go for use this morning. I put all of these ingredients into a large pot with about 10 cups of water. Cooked, boiled and adjusted as I wet until I had boiled the liquid down to about 1/3 of what I had started with. I took some of the chickpeas out and mashed them up and added them back in. This simple dish of chickpeas in this lemony sauce is just delicious.