Our plans are on hold until it stops snowing. The ground is frozen one day, then muddy the next. We let the chickens free range now so they can't stretch their wings and scratch in the morning and they have enough sense to hide at the first sign of danger. And yet I still worry. I look out the window when I'm baking. When I'm writing. When I'm on a conference call, I will search them out from the second story window.
And the dogs chase them on the fence-line, but they don't seem to care. They just want to eat, to sleep, to be safe. And maybe that's why I like them so much; I'm not so different from them.
And it's been 25 days since I've eaten meat. I'm not sure if it's a fad or if it's here to stay, but I've been finding alternatives, additions, substitutes. So when I got Molly's new Short Stack yogurt cookbook, I wanted to find a blank canvas. Something that I could adapt to, something easy. Something I'm still learning to do. And just like her last book, it's effortless and easy and conversational and aspirational. It's dog-eared already and I'm excited to try new dishes throughout the warm months (whenever they may come).
Roasted Chickpeas Sandwich with Molly Yeh's Yogurt Pita
For the pita recipe, make sure you pick up her Short Stack!
Ingredients:
- 2 can chickpeas, drained
- 2 TB olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon chili powder
- Juice of half a lemon
Directions:
- On two sheet pans lined with paper towels, lay out chickpeas and allow to dry for 6 hours or overnight
- When time has elapsed, preheat oven to 400*F
- Roll a paper towel over chickpeas
- Coat with olive oil and line sheets with parchment
- Roast for 20 minutes
- Place all chickpeas in a bowl and pour spices to coat
- Squeeze lemon and put into your pita!
Assembly: Cut the pita down the middle, stuff with chickpeas, some lettuce or cabbage, and a dollop of Greek yogurt (mine was mixed with a little dill!)
