I hope you learn to use and love chickpeas as much as I do. You’ll get your first strategy by email tomorrow. Watch for subject lines that start Chickpea Strategy.
Note about quantities and timing: One pound of chickpeas makes about 10 servings plus miracle broth for other recipes. The recipes and shopping list are scaled for two people. Divide or multiply as desired. All recipes keep for several days and most freeze well, so you don’t need to be exact. In fact, you can freeze the chickpeas you cook on the second day and cook the other recipes when it’s convenient.
Shopping List for the Class
Here’s a shopping list to get you started, grouped by the likely location in a grocery store. You probably already have many of these items on hand, but check your supplies. The first session is about shopping, so you may want to just make a list and shop later. Buy organic if you can.
Baking
- 4 teaspoons baking powder
- 3/4 cup brown sugar
- a little shortening
- 2 1/2 cups white whole wheat flour (or whole wheat flour or all-purpose flour)
Bulk
- 1 pound dried chickpeas
- 1 cup quinoa
Cooler
- 1 teaspoon chickpea or soy miso paste (or use tahini)
Asian or international
- 2 tablespoons soy sauce
Nut butters and jelly
- 1/4 cup tahini
Nuts
- 1/2 cup chopped walnuts
- 1/4 cup roasted, lightly salted peanuts
Oil and vinegar
- 3 tablespoons olive oil
- 3 tablespoons sunflower seed oil or other neutral oil
- 2 teaspoons apple cider vinegar
Produce or farmers’ market
- 3 small bananas (Ripe ones for strategy 7. It’s OK to peel, slice, and freeze them if they get too ripe.)
- 2 cups chopped seasonal vegetables
- summer: cucumbers and bell peppers
- winter: red onion and sweet potatoes or carrots
- 1 cup shredded purple or green cabbage
- 1 medium zuchini or summer squash
Spices (look for bulk spices too)
- 1 teaspoon curry powder
- 1/2 teaspoon ground chipotle or cayenne
- 1/2 teaspoon ground cumin
- salt
- a few grinds of black pepper if desired
