Chickpeas in the mornin’, chickpeas in the evenin’, chickpeas at suppertime… when chickpeas are on the table, you can have chickpeas anytime! This tasty dish was what I had for breakfast a couple of days ago… and I do believe that I will be returning to make this again and again!
The chickpeas are spiced with garlic powder, onion powder, cumin, cayenne, chipotle powder, curry powder, sea salt, and black pepper… among other things that I cannot recall… and are sauteed in olive oil with chard (from my Mama’s garden!) and cherry tomatoes.
Cherry tomatoes (and tomatoes in general) are definitely not in season anymore and therefore not local, but my natural foods co-op still carries them… so I still buy them! I just love tomatoes too much to completely eat seasonally. Oh yeah… and we’re still eating avocados as well… oh the luxury of living in California!
What, if anything, can you not give up when the seasons change?
I just got a big bunch of rocket in my green box delivery and I’ve been trying to figure out how to use it. It would substitue well for the chard in this dish, I think. Thanks for the idea!
How pretty (and yummy), too!
HOLY YUM!!!healthy and delicious…i’ve got to try it!