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Sprouted Chickpea, Potato, and Winter Greens Stew
One of the first things I did when I got home was to start several kinds of sprouts. Soaking beans overnight is, if you think about it, just a prelude to sprouting. I often sprout beans for a few days even if I plan to cook them. Once they have just sprouted (usually after two+three days), cooking time to tender is only 10-15 minutes. I had some sprouted chickpeas, a couple of potatoes in cold storage (aka the vegetable bin in my refrigerator). Today was the first day I was really able to get into the garden since my return. In addition to carrots, I was able to pull a substantial quantity of various greens: kale, chard, curly endive.
The stew: saute in olive oil (or a mix of olive oil and butter), minced onion and garlic, diced celery and carrot until translucent. Add to pot peeled and cubed potato and sprouted chickpeas (if using only soaked chickpeas, cooking time will be 3-4 times as long; or you could use already cooked chickpeas) and stir to coat with cooking oil. Add a couple of dried hot chilis (optional) and some sprigs of rosemary and oregano (fresh is best). Cover with vegetable stock or water and cook until chickpeas and vegetables are tender. In a pressure cooker this took about 10 minutes. Chop whatever fresh greens you have on hand (anything, but collards; if all you have are collards, kidney or pinto beans would work better than chickpeas). Add the greens just before serving and cook only long enough to wilt greens. Season with salt and black pepper to taste. I used rind from a spanish rosemary-crusted goat cheese when cooking. This would be optional, but if you want just a hint of cheese flavor, cooking with the rind of a hard cheese is very nice.
Ah, it is good to be home.
Peace and light, E — Posted with WordPress for BlackBerry.
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Jackfruit
This vendor was right outside a Siva temple we visited on the day after we went to Rameshwaram. I don’t remember the name of the temple (I was not good about writing down the names of the temples that were added to the itinerary after the fact).
I liked the temple more than many. Partly because it was quiet and peaceful since it is off the pilgrimage path (going to some of the temples reminds me of seeing the Rolling Stones at Wembley Stadium, both for crowds and noise level) and partly because it had all eight versions of Dakshinamurti–Siva as teacher.
I was most ready for dinner after a very long day on the bus to detour to this temple, but alas, the sight of street food brings more fear of disease than it does thoughts of slaking hunger and thirst.
Ice on the Potomac
A treasured friend and respected colleague who left her body late last week was buried this morning. The work year started, then, with some colleagues and I leaving the office for a portion of the middle of the day to drive up to the cemtery and offer our love to her family and our good-byes to her physical presence. On the way back to the office, I noticed that the Potomac has been icing over, which is very unusual. I also remembered that I had my camera in my pocket. So I took it out and caught the moment in honor of my friend who would have loved the way the birds were dancing on the ice, in honor of beauty, in honor of the life teeming above and below the apparently still, frozen river.
