Category: Chickpeas

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Arroz al horno con pasas y garbanzos / arròs al forn amb panses i cigrons (oven baked raisin and chickpea rice)

Oven-baked chickpeas and raisins rice (arròs amb cigrons i panses)

This is one of the most surprising Valencian dishes I’ve learned about recently.

It uses just a few humble ingredients to deliver way more flavour than you could possibly expect. And it uses a sweet ingredient (raisins) on a savoury dish—not a typical feature of dishes that side of the world!

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Cauliflower fritters

Cauliflower fritters, with salad and black tahini sauce

I bought some spices online, and an interesting looking recipe by Susie Morrison (Gourmet Glow) was included in the box. I did not have any better ideas for dinner, so I thought: why not try this?

What a success! We’ve made several times already, and I predict there will be more repeats (if only because we’ve bought more za’atar—all these repeats depleted our stock!)

That said, the original instructions confused me a bit, and they also suggested using some ingredients I did not have at hand, so this is my own interpretation, adjusted to my own way of cooking.

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Self isolation, week 12: we get a very special brewing kit, the cast iron pan is brought back from exile, we have a very Valencian Sunday, some shops reopen, and I am also really fed up

Traditional / floral arnadí design

This week has become a bit colder and rainy, which I suppose means we’re getting full on into the summer!

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Self isolation, week 4: purple week, purple week

Mona de Pascua

(to the tune of Prince’s song)

This week some significant events happened:

  1. There was a lot of purple-coloured things to consume
  2. Devvers found raspberries! And spring onions! It was the first time I saw spring onions in like three weeks.
  3. We got a food delivery that brought us twenty four eggs (yes, 24), amongst other things.

EGGTOPIA, just in time!

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Self isolation, week 3: anything goes!

Pumpkin, cauliflower and korean bacon ramen

We used to do most of our grocery shopping in the shops in the area, but since the ‘outbreak’ and the ‘lockdown’, it all has been really messed up, with shops packed with people but devoid of food.

Now that most of our fresh food shopping comes from erratic and unpredictable home deliveries, and is complemented with whatever we can find when we venture onto the shops once a week, we’ve had to “change our paradigm”.

Or in other words, instead of going from recipe to ingredients, we’re now going the other way: here’s the ingredients, what can you do with them?

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