ChicjPeas Versatile And Fun

Chickpeas are always a great addition to any dish. They can be tossed into a salad for texture and protein or added to a stewed Moroccan style lamb or chicken for extra flavor. They are also good on their own a tasty snack whether dried with sea salt or right out of the can and sprinkled with some olive oil and parsley.All in all they're not just good for you but also great for varying your diet.

They were the subject of A City Kitchen article. in yesterday's New York Times Dining section. Dave Tanis wrote about and explored this humble little legume's impact. It is primarily known for being the only ingredient in hummus. It's also  a main part of pasta e fagioli, adding a creaminess to this classic Italian soup while the French make a zesty salad with them. Chick peas also known as garbanzos in Spain make up most of the tapas snack dishes. They are a big part of Middle eastern cuisine where they originated in Turkey

Mr Tanis gives his readers and us good recipes . He does recommend using the fresh or dried ones as opposed to the canned variety.The taste is a lot better and definitely adds to whatever dish they're in. He offers a spicy Spanish soup with the Iberian sausage , chorizo and greens.He also recommends them in a the traditional Indian masala where you can use the black kind. Chickpeas can also be used in North African cuisine too and work well with the spices that are used.

Chickpeas are a wonderful and versatile ingredient. You can use them any way you want. They're one of the best legumes to use for any cuisine, whether for a homey pasta e fagioli or an exotic masal or tapas.

The Lure of the Middle East

There' s something exotic about Middle Eastern cooking. It could be the spices or the uniqueness of the dishes.Maybe it's the way the food is cooked or presented that makes us curious about this centuries old cuisine. It's different yet made with the same ingredients that most of us use in our everyday meals. Luckily enough it can be easily replicated.

Middle Eastern cuisine covers the area from Turkey to Iraq and Iran and down the south which includes Saudi Arabia ad North Africa. One of the most popular dishes is hummus. This is a delicious spread that made with mashed chick peas, garlic, lemon and olive oil. It's a cinch to make at home and serve with toasted pita triangles. Another easy to make Middle Eastern favorite is baba ghanoush. This is popular throughout the region especially in Syria and is made from eggplant, lemon juice and various spices such as cumin. Again this can be eaten it toasted pita. Falafel is big here in the New York metro area. Again this is made from chick peas but molded into a ball and fried.

Middle Eastern cooks are also known for creating sumptuous feasts. there is always lamb on the table , usually roasted. Chicken is also served an if it's an Egyptian meal, then sometimes rabbits. Since eggplants are big in the region , there is usually a plate of tomato stuffed ones accompanying the meat. Almost every Middle Eastern dinner has dolma, stuffed graped leaves. These can be filled with rice or rice and lamb and served as an appetizer or a side dish Sometimes a soft cheese served as well. Dessert usually is baklava, a pastry made from phyllo dough, ground pistachios and honey ad dates. Dates are plentiful and a staple of any Middle Eastern diet.

The Middle East lures us with its' exotic bazaars and ancients ways. it also lures us with its' cuisine, old as time yet still tasty in this modern era.