I got a new vegetable cookbook this past weekend at a consignment shop here in the Crescent Hill community of Louisville. James Peterson’s Vegetables. The first recipe I made from it this week – while easy and full of flavor – just didn’t do anything for me. The dish may be good over a salad or actually ground up (like a hummus), but oh, well. I’m sure some more in there I found will be great!
1 can chickpeas, drained and rinsed
1 small onion, chopped fine
2 garlic cloves, minced or zested
1 T lemon juice
2 T balsamic vinegar
1/4 cup olive oil
parlsey to top and serve
Mix all and marinate over night.
Again – like I said, while easy and flavorful – just didn’t do anything for me.