Menu Swap: March 2nd

What's in a name? That which we call a chickpea, by any other name would taste as sweet such as garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, kadale kaalu, sanaga pappu, shimbra, Kadala.

No matter the name, the taste is all the same and I love them all the same.

Garbanzo beans are a great source of nutrients; high potassium, low-sodium, low GI, and chock-full of folate, vitamin E, iron, manganese, copper, zinc, and calcium. From Italy through the Middle East to India, the chickpea is known to all. I recall the first time I saw a ceci bean which was when my grandmother put it on her salad. It was then I regarded it as old women’s food pairing off with “yucky” beets, and mushy lentil soup. Now I’m the one giving people a weird look when they refute beans, greens, and good-for-you vegetables. It’s ironic how one’s perspective alters as they age. My policy is that I never turn down a food unless I try it once. This concept applies to others, especially my Phillip whom I’m trying to loosen the belt on a little and cut out his processed foods.

Getting him to eat beans is more than a difficult task but I shall not surrender yet!

Back to the little ceci, there are more than just simply meets the eye. The family is classified into two kinds: Desi (prominent in India, Ethiopia, Mexico, and Iran) and Kabuli (prominent in South Europe, Northern Africa, Afghanistan, and Chile). The bean, itself, is used as a flour in various countries. France uses garbanzo bean flour to make Socca, Panella, a chickpea fritter in Italy, and India uses the powder to make many koftas and batter coated treats, known as pakoras which are definitely on the menu. Who can pass up this ‘wonder flour’ that also works beautifully in gluten free cakes and pastries!

And finally, hummus is not the only thing garbanzo beans are good for even though hummus is a very good thing.

Menu for Week of March 2nd
Dinner
Opened Face Fish (Depends on whatever looks fresh) Sandwich with sautéed cauliflower, asparagus, and mushrooms - Scandinavian
Tocana de Hrisca (Buckwheat stew) - Romanian
Wa-fuu Pasta (Rotini sautéed with fresh vegetables in a miso garlic sauce) and a roasted pepper, mushroom, and tomato salad - Japanese

Lunch
Burmese Tofu Salad - Burmese
Mamaliga - Romanian
Baked Pakoras - Indian

Baked Goods
I will get around to that darn cinnamon bun bread, I swear!