An eclectic fusion of Arab and African flavours in one fragrant, colourful Chickpea salad bowl
My cravings for chickpeas have returned. And I mean, with a vengeance. The last time I had cravings this strong for chickpeas was when I was pregnant, and waddling instead of walking. At least, then, I had my hormones to blame. This time, there is no easy culprit for these powerful cravings.
These cravings are coming at a time when I have been telling myself that I probably need to go on a journey of self-discovery (that is a topic for another blog post), although that bit about self-discovery is probably my way of legitimising the amount of time I spend lately pondering on seemingly mundane thoughts such as my love of beans, and my chickpea cravings, amongst other thoughts of similar levels of mundanity. I wonder if these are early signs of a mid-life crises…. but I digress…
Still on the subject of mundane thoughts, Ive often wondered, during this chickpea craving phase, whether perhaps my brain needs a greater shot of serotonin than it currently has access to, and perhaps as a consequence, this brain, being the rational decision making machine it is, has decided that it is chickpeas to the rescue.Chickpeas are especially rich in tryptophan, which stimulate the production of serotonin in the brain.Click To Tweet
I kind of feel like I am having a eureka moment here, but before I get carried away – I know some people get bent out of shape about these sorts of statements so let me put it out there – I am not suggesting that chickpea cravings are directly correlated to low levels of serotonin in the brain. I am just saying that without getting too analytical or critical, I am willing to accept this as a reasonable explanation for my powerful chickpea cravings. Period!
Let’s talk for a minute about this salad, which is my take on an ancient Egyptian Chickpea recipe. If you can fit in the time, ditch the can, and cook some dried chickpeas yourself.
If you pre-soak them long enough, you’ll end up with chickpeas that cook to soft in just under two hours. I usually cook a big batch of chickpeas on the weekend, and store it (chickpeas and its cooking liquid) in the fridge until I am ready to eat them. And so, when it comes to preparing this salad, it only takes about 10 minutes to throw everything all together. It really couldn’t be easier…
Is this recipe right for you?
Let me know if I have turned you into a Chickpea convert…
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