Of Chickpeas & Chickadees

The authors of Redeeming Creation suggest that knowledge is the beginning of committed stewardship. They believe that if we know creation on a "first-name, right-name basis" (recognizing the difference between a chickpea and a chickadee, for instance), we may begin to love it and want to care for it. (p.98)

This reminds me of Jim Merkel's suggestion in Radical Simplicity— to go to the same outdoors secret spot every day for a year, to map the area... learn every plant and animal there... explore the soil...watch the insects...listen to the birds.

In both cases, the idea is to develop a rich and intimate knowledge of the world and its creatures, as a first step to caring.

So maybe you might spend some time outdoors this week (I've been doing this in below-freezing weather and loving it!) And maybe you'll see a chickadee (do they migrate? I don't even know.) In the meantime, I'll take care of bringing you the chickpeas...



Curried Chickpeas

Fry 'til quite brown:
- 1 medium onion

Add & saute quickly:
- a couple of garlic, minced
- about a 1-inch piece of ginger, peeled & minced, or smashed using mortar & pestle
- 3/4 tsp. turmeric
- 1/4 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. curry powder (Shan is a good brand)
- 1/4-1/2 tsp. cayenne pepper
- 1/4 tsp. onion seed (Indian name is "calonji")

Add & cook until very thick, like a reduction:

- 1/2 cup diced or pureed tomatoes
- water, about two inches high in pan

Mash above with potato masher, then add & cook about 15-20 min, or 'til thick:

- about 3 or 4 cups canned or cooked chickpeas
- water to cover
- salt & pepper to taste

Finish:
- 1/2 tsp. garam masala
- small handful chopped cilantro
- good pour of olive oil

Serve with sliced cucumbers, yogurt, spicy cabbage, and rice or flatbread.

About Chickpeas: These lovely golden legumes have been shown to lower cholesterol. They contain excellent amounts of protein, fiber, iron (more than any other legume), calcium, and the B vitamins thiamine and niacin.





Spicy Cabbage

Saute 'til soft in small bit of oil:

- 1/4 diced onion


Add & saute 'til limp:

- 1/3 of a green cabbage, chopped
- small sprinkle of mustard seeds

Add & let sit covered a few minutes:

- about 1/3 of a chili pepper, minced (red looks nice, green works though)
- small handful chopped cilantro
- quick pour of olive oil
- about 1 tsp. of sugar
- salt & fresh ground pepper to taste

All photos by L.L. Barkat.