I sit here Friday, hyperventilating. Shaking with panic. Four big-ass articles in various stages of due, day job editing backing up, daughter’s birthday party tomorrow, house in a ruinous state, and only ten short days before I’m off to visit the cousin in sunny New England. How am I going to do it all?
And she sends me this.
Truly. A pox on the house of Elfini.
She knows how I feel about chickpeas. She knows I probably have a can in the house. I don’t know how she knew about the lemons, but that’s Elfini for you.
I had no choice but to make this sandwich. My editors might understand. Maybe.
The recipe, from Deb at Smitten Kitchen:
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons pitted, halved and very thinly sliced black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
Juice and zest from half a lemon (unless you’ve got a dry one, in which case, go ahead and use the whole lemon.)
A couple good pinches of salt
A few grinds of black pepper
A few glugs of olive oil (your discretion. Or, if you’re at all like me, your ultimate undoing)
Mix everything but the olive oil in a small to midsize bowl. Lightly smash the chickpeas with the back of a fork or a potato masher. You’re not going for smooth here. You want a blend of smooth and chunky. Note to self: buy another potato smasher.
Add the glugs of olive oil, mix it lightly and enjoy.
I added a tablespoon of chopped roasted red pepper. Because what’s better than chickpeas? Chickpeas with roasted red peppers. The color blast helped, too.
Spread this on any kind of good bread, preferably toasted. I went with lightly toasted dark slices of “European-style” whole grain bread.
The result? Well, when I stopped shoveling this into my mouth as I seasoned it, I got it onto the bread and continued eating. When the sandwich was gone, I put the rest of the mixture into a bowl and devoured most of that. No matter that I put too much parsely in, or that my lemon had shed seeds into the mix. I ate through it.
Perhaps my shaking was due less from deadlines and more from forgetting to eat today? It wouldn’t be the first time. Elfini knows this.
OK. I remove the pox on the Elfini clan.
As for photos, well, go back to Smitten Kitchen and study Deb’s. She’s the pro. I am becoming increasingly shamed over the quality of my photos on this blog, and something will have to be done. And anyway, my camera ran out of juice just as I was trying to capture this delight and I don’t have the time right now to search for the charger. I offer you up cell phone pictures instead.
Now back to work. *urp.