One of my goals right now is to eat more legumes, as meat's pretty expensive and I get it most days for lunch.
Skype chatting with the German brought up these ideas:
Nivik (chickpeas with spinach)
Lentil and chard soup: "Fry onion and garlic in oil, add chard or spinach, and 1/4 cup of cilantro, when wilted, pour into lentils (brown ones, 1 1/2 cups dry, 6 c water) with their cooking liquid, season with salt, pepper, lemon juice.
Soak up the yummy soup with khoubiz or your white bread, whatever its name.
Add spring onions for serving!"
Plus I just got red lentils for this soup.
And, what sparked the conversation is that I'm boiling garbanzos now to make harira - which is always a hit and freezes well if leaving out the pasta and not putting in much potato.
That's rather my goal - cooking now to eat later. It's so much easier and less time-consuming to make a big pot of something to freeze half than to make it all twice.
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