Sooooooooooo THANK YOU to everyone who came out to my housewarming on Friday night. I had an awesome time and I hope that all y’all enjoyed yourselves, too. I know that I’ve been hyping up the house for a little bit… if it lived up to the hype that’s awesome… if it didn’t, then lie to me.
Anyways, as mentioned, I had set completely unrealistic expectations for what I could complete before the party, and with cleaning, cooking, and making myself look somewhat decent (which, I fear, was not possible, as I’m pretty sure I looked like a haggard witch all night), I didn’t finish everything I wanted. Here is the list I made, with my completed items ticked off…
The OTHER thing that occurred due to my extreme busy-ness was that I took absolutely NO pictures that night. I had all these plans to have picture after picture after picture of hoardes of people partying in my house, to prove to myself and all my readers that I am, in fact, not as big a loser as I seem to be. But, unfortunately, you’ll just have to believe me.
This was the only picture I took that night:
Yes. A picture of chickpea salad. So at least you can believe that I had chickpea salad made on Friday, even if it may be hard to accept that live, human people came over to eat it.
Truth be told, the house looked great, and I’m going to pull out the ol’ DSLR and take some “professional blog-type person” photos to post as the week progresses. It’ll blow the sockettes off.
But for now, back to the morroccan chickpea salad. It was a hit and people ATE THAT SHIT UP. It’s delicious, spicy, earthy, healthy and vegan. I think I may have posted the recipe on here before, but here it is again – it’s from Pan Chancho in Kingston, Ontario.
Minted Moroccan Chickpeas
1/4 cup extra-virgin olive oil
1-3/4 cups diced onions
1 tsp sea salt
2 tsp each: paprika, chili flakes
1 tsp ground cumin
3/4 tsp ground cinnamon
1-1/2 tbsp minced garlic
1/2 cup tomato paste
1-1/2 tbsp each: chopped flat-leaf parsley, chopped mint
Two 19 oz (540 mL) cans chickpeas, drained, rinsed
In large skillet over medium, heat oil. Add onions, salt, paprika, chili flakes, cumin and cinnamon. Cook, stirring, until onions are soft, about 10 minutes. Add garlic. Cook 2 minutes. Stir in tomato paste. Cook, stirring, 5 minutes. In large bowl, stir together onion mixture, parsley, mint and chickpeas. Makes 4 to 6 side servings.