The next day, I made a small batch of hummus with some of the chickpeas. (Use the search bar in the upper left hand corner of this blog to find the best hummus recipe.) Last night, I knew I needed to finish the rest of the chickpeas. I could have put them into the freezer right after I cooked them, and then there would have been no pressure to use them quickly, but I neglected to do that, so I needed to come up with a recipe. I spent the day imagining how to prepare the chickpeas. I have had dishes in the past that included chickpeas and canned tomatoes in a stew. I had a couple of perfect, large juicy tomatoes from last weekend's farmers' market on my counter. I decided to sacrifice one of them for this dish. I also had a bunch of kale that needed to get consumed. And I had garlic and onions on hand, as I try to always have these essential ingredients available. As an aside, all of these vegetables except the chickpeas came from the farmer's market, so this is a true locavore recipe. I had leftover brown rice from the night before, enough for the three of us who would be eating dinner together. Simple supper!
Optional: Saute boneless, skinless chicken chunks, seasoned with Italian spices, salt and pepper, in a separate frying pan in grapeseed oil and combine with some or all of the above mixture for a meat-lover's version.