(Vegan, Vegetarian, Dairy-Free, Meat-free)
It’s “officially” fall in the Pacific Northwest. All of the normal indications are here: I need sunglasses, a jacket, a scarf, a tank top, gloves and an umbrella all in the course of about five minutes. The sun is setting earlier, waterproofing boots is on my to-do list, and my shorts get packed away.
Another indication that it’s fall is here is the lack of daylight. There is an impending sluggish feeling that starts to set in when we realize that we go to work when it’s dark and leave work it’s dark. Unless you’re one of the lucky few that has a window near your cubicle or in your office, it’s possible to only catch a glimpse of real “light” through ever distant windows on the run from the much needed afternoon coffee break to back to back afternoon meetings.
When the rain starts, the fall flavor craving starts. These cravings battle the ever sluggish feelings and makes us torn when it comes to dinner. Either it’s the event that keeps me going during the day and I can’t wait to rush home and cook something that I’ve pinned, liked, saved or stashed. Or, the last thing I want to do is be in the kitchen as a continuation of my daily servitude but am conflicted when I mentally explore the ease of ordering pizza.
1 can chickpeas, drained
Dried Parsley, garlic, rosemary pepper
EVOO or cooking spray
- Open the can of chickpeas, drain and rinse
- Marinate the chickpeas in spices, white wine and a few dashes of balsamic in a bowl or tupperware
- When you’re about 17 minutes away from the other dishes being ready, pre-heat a pan with some EVOO or cooking spray
- Remove the chickpeas from the marinade, I use a slotted spoon to do so, and toast on medium-high until the exterior starts to brown (usually about 10-15 minutes)
- Shake the pan every few minutes to move the chickpeas around so they brown evenly
- Once they’re browned to your linking, remove from the heat and serve
I usually pair with baked butternut squash, sauteed garlic kale or kale chips and toasted quinoa.
–The Wine: I NEVER cook with a wine I wouldn’t drink. So, choose whichever you’d like. Anything from a Chardonnay to Riesling works. I usually use a traditional table white wine or a dry Pinot Grigio
–Marination Time : Since this is a go-to meal I usually only marinate them for about an hour, but if you can remember in the morning to prepare them it will taste MUCH more delicious