Black Chickpeas and Roasted Sweet Potatoes on Black Chickpea Hummus

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Pride in the name of dinner: I’m really proud of this healthy dish I came up with last week. It started in the morning when I cracked open a bag of black chickpeas, poured them into a large red bowl, filled it with cold water and left for the day. 8 hours later, when I came home, I drained off the liquid, put the chickpeas in a pot, added more cold water to cover and threw in a head of garlic, a bay leaf and a few dried Arbol chiles. Up to a simmer it went, I added salt (breaking convention) and cooked for about 90 minutes until a chickpea tasted creamy.

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What’s Up With These Black Chickpeas?

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At Cookbook, the delightful store in Echo Park where I bought my first bag of Rancho Gordo beans, I came upon a bag of black chickpeas. “What’s up with these black chickpeas?” I asked the nice people there.

“They’re just like regular chickpeas,” said Robert, one of those nice people. “Except…well…they’re black.” With a sales pitch like that, how could I not buy a bag? So I bought one and brought it home.

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