While our regular Fork and Gobbler is enjoying the Old Country with his lovely bride someone had to step into the breach, thus, a contrast in style. I was home thinking that I would like a nutritious, delicious lunch but what was in the house? Searching the cupboards and refrigerator I came up with a plan. Some vegetarian fare would hit the spot so a can of chickpeas came out and into the pan it went. While the chickpeas were warming I minced some mint, threw about a teaspoon of turmeric into the mix, stirred in some Dijon mustard and let it all happily simmer away. While the simmering was in progress, I started another pot of water to boil, threw in some soba noodles and three minutes later transferred them into the pan of chickpeas for the flavors to meld. A quick taste, some salt and pepper to correct the seasonings and, voila, nutritious and delicious lunch ready to roll.
Of course the question of what to drink was next up on the agenda and I settled upon Tablas Creek Cotes de Tablas Blanc with its blend of Voignier, Marsanne, Rousanne and Grenache Blanc. The aromas of stone fruit, followed by a pleasant herbalness are a terrific complement to the chickpea dish
Impromptu Chickpeas Over Soba Noodles-Chick peas, 15 ounces
-Turmeric, 1 teaspoon
-Mustard, 1 tablespoon
-Mint, ½ cup
-Salt and pepper, to taste
-Soba noodles, 1 package
Combine chickpeas, turmeric and mustard in a saucepan. Bring to a simmer. In a pasta pot bring 4 quarts of water to a boil. Add mint to the chickpeas while letting soba boil for 3 minutes. Drain soba and add to the chickpeas. Taste for seasonings and correct.
The amounts in this recipe are not sacrosanct and are very forgiving. If you are not so fond of mustard, add less. Love mint – add more. Rice or couscous would also be fine beds for the chickpeas.
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