chickpeas

my favourite memory from Syria . . .

walking through the market to find the chickpea stall, a tiled small room with a large table piled high with a pyramid of chickpeas drying under the breeze of a large oscillating fan. A small handful of change bought me a cone of warm pulses, mixed with with thick olive oil, salt and zaatar which i ate while walking back home.

"Mixed with rice and vermicelli or bulghar or in a stew destined for couscous, they provide excitement in texture and flavour."
- Claudia Roden

mmmm, excitement indeed!