chickpeas

Chickpeas are some of my favorite things, people!  And for the first time, I'm cooking them from the dried form. This is because until about two weeks ago, I couldn't find canned chickpeas in Korea.  They recently materialized at Kim's Club - but are rather pricey.*  I don't mind paying a lot for a food like that, since usually a few will go a long way with me (I mainly use them as a salad topping) but since I'd bought a bag of dried at the foreign food market in Itaewon, I haven't yet taken advantage of the newly available canned beans.  Anyway, ha.

I bought the dried chickpeas to make chili.  I made chili, they tasted great in it.  Success, I guess.

Now I'm cooking some I had soaked at the same time as my chili chickpeas.  These were a portion to be set aside for salads, but I just forgot about them in my refrigerator and they ... they started growing.  This makes me think that my fridge is *still* not cold enough, despite the fact that it freezes portions of salsa and tofu.  Must be really uneven air in there, or chickpeas just love growing in freezing temperatures.  Not sure what the case really is.

I am excited about these legumes ~ they smelled great while boiling/simmering.  Even though they aren't quite done, I've turned them off since I'm going to sleep soon, ha, and can't watch them through the night.  Maybe I'll turn them on again when I shower in the morning, haha.

*Kim's Club also recently started carrying cannelloni (they already had kidney) ~~ so if you're a bean fan, you might want to stock up.  Never know when they might disappear.