And you are here why?

In a medium-sized bowl, put the following 1 large tomato diced into 1/2" chunks 1 small handful mint leaves (if they're large leaves, chop them) 1/2 lemon - juice thereof Drain 1 can of chickpeas, and rinse the heck out of the beans to get rid of the "canned" taste. Mix it in to the above mis en place , and add salt to taste .  In a small sauce-pan (or ladle, or some such), add 1 tbsp olive oil 1 tsp cumin seeds 1/2 tsp poppy seeds and heat on high till the seeds just start crackling.  (Yeah, this is kinda like what we call "voggarne" in south india) Add  1 red onion , chopped, to this and stir frequently (you want it to brown rapidly , but not so rapidly that it blackens) till the onions are cooked through (around 2 - 3 minutes) When they are almost done, add in 1 tsp red pepper flakes and stir Place a handful of baby spinach each into 4 bowls.   Divide the bean/tomatoes mix on top of the spinach. Divide the pan-roasted onions ...

The key here is the combination of peanuts, sriracha, and mint - its stellar, and works wonders (btw, a peanut-butter / sriracha / mint sandwich is awesome ) Anyhow, get yourself 1 lb of Butternut Squash , already peeled and sliced into 1" chunks.  How? Either do it yourself, of if you're lucky, get it already in shape from the grocery :-) Put it in a large bowl, and drizzle with 1/4 tsp salt 1/2 tsp ground pepper 2 tbsp olive oil   Mix this all up till the squash is well coated. Place the squash in a baking pan, and roast in an oven at 350°F for 30 minutes.  You know they're done when a fork penetrates easily, and the top is slightly (or more!) caramelized. Once done, remove the squash, and replace with 1 dozen cherry tomatoes (about 1" in size).  Toss these with 1/4 tsp salt 1 tsp olive oil and roast at 350°F for 15 minutes.  The timing may vary - you want them to start sizzling/popping - take them out after the first 3 or 4 have popped (o...

In a medium-sized bowl, put the following 1 large tomato diced into 1/2" chunks 10 taggiasca olives cut in halves 1/2 medium jalapeno diced fine  1/2 cup sweet corn (i just defrost the frozen stuff. Works wonderfully well) 1/2 lemon - juice thereof Drain 1 can of chickpeas, and rinse the heck out of the beans to get rid of the "canned" taste. Mix it in to the above mis en place , and add salt to taste .  In a small sauce-pan (or ladle, or some such), add 1 tbsp olive oil 1 tsp cumin seeds 1/4 tsp ajwain seeds (Indian-food alert. Its also called bishop's weed seed , but dunno where else you can possibly get it) and heat on high till the seeds just start crackling.  (Yeah, this is kinda like what we call "voggarne" in south india) Add this to theabove, and mix well. Place a handful of baby spinach each into 4 bowls.   Divide the above mix on top of the spinach. Top with pearl mozzarella (or, if you can't get that, fresh mozar...

Pull together, in a bowl, the following 2 cups garbanzo beans (cooked. do i actually need to point this out?) handful of mint shredded juice of 1 lemon 2 tbsp sriracha 2 tbsp crumbled feta salt to taste In a small sauce-pan (or ladle, or some such), add 1 tbsp olive oil 1 tsp fennel seeds 1 tsp cumin seeds 1/2 tsp sesame seeds and heat on high till the seeds start crackling.  (Yeah, this is kinda like what we call "voggarne" in south india) Add this to the garbanzo bowl, mix well, and let the whole thing sit, so that the flavors infuse into each other   Meanwhile, roast 16 wee/tiny cherry tomatoes .  To do this, halve them, toss with 1 tbsp olive oil , and salt to taste , spread on a baking sheet (cut side up), and roast in an oven at 400°F for 10-20 minutes till they are sizzling and/or slightly caramelized.   D ivide the garbanzo mix  into 4 bowls,  and top with the roast tomatoes. Se rve with a country bread of some kind, and a ...

Take 1 cup "desi" chickpeas and cook 'em.  How? Well, use your favorite bean cooking method, but it'll probably come down to something as follows Soak overnight in plenty of water (or, alternatively, bring to a boil, cover, turn off the heat, and let it sit for an hour) Discard the water, and rinse repeatedly till the water runs clear Saucepan + salt + water (about 2" over the chickpeas), and simmer till done - about 1.5 hrs (or 25" in a pressure cooker, 'tis what I do) As a bonus, while simmering, toss in a few pieces of Kombu for an awesome umami kick Drain when done (and discard, or eat, the kombu!) In a bowl, mix 1/2 cup diced mangoes 1/2 cup shredded coconut (not the dried kind. You can probably get this frozen :-) 2 chopped thai chillies (or more. or less. up to you) Set this aside for a wee bit while you prepare the chickpeas In a saucepan over medium-high heat, add 2 tbsp oil and 1 tsp mustard seeds , till the seeds are don...

For sheer yumminess - as well as dangerous-ness to those around you - this one has few peers.  Its basically a mix of garbanzo beans, salt/pepper, and garlic, and boy is it ever good. Ingredients 1 lb cooked Garbanzo beans 1 garlic clove (raw or roasted) 1/4th tsp kosher salt 1 tbsp olive oil (or more, if you're feeling suitable evil) 1 tsp coarsely crushed black pepper Mush the kosher salt and garlic in a mortar/pestle thoroughly till it forms a smooth paste (around 10 seconds).  Add around four of the garbanzo beans to the mortar, and mush that in for around 10 more seconds. Add the olive oil and pepper and mush it all together till you have what is basically a garbanzo salad dressing. Drop this - somewhat unappetizing appearing - "dressing" into the rest of the garbanzo beans and mix it all together. If necessary, add some more kosher salt. Eat. Enjoy. Breathe. (Hopefully not on anybody that hasn't eaten this too) Incidentally.... Garbanz...