The most discerning of you will notice that this isn’t a picture of chickpea curry.
If you have read my page about a spoonful… you will know that I stopped buying beans in a tin. It was one of my great ideas for eating healthier, minimising waste, or some such rubbish that I’ve since forgotten.
Last night I thought I’d make chickpea and spinach curry. What is usually a quick and easy meal with a tin of chickpeas became an hour and a half of boiling the dang peas, followed by a frantic throwing together of miscellaneous-veggie pizzas with whatever was in the fridge/garden (while the chickpeas still boiled in the pot).
Today’s chilli beef and bean con carne has been a day-long exercise in boiling and draining and rinsing and boiling again and rinsing again – because the last thing we need is to have a house full of phytohaemagglutinin toxin poisoning and be expelling chilli beef and beans like something out of The Exorcist! And don’t think that you can save time and energy by cooking kidney beans in your slow cooker either, because that makes them 5 times more toxic than a raw bean. Oh the pressure!! (Insert: raise back of hand to forehead and tilt)
There’s no such thing as ‘whipping up a quick meal’ with the dry bean. It’s hot, frustrating, tiresome, water-consuming work. And I haven’t even started cooking yet!
On a scale of 1 to any other number, I’d have to say no, it’s not worth it.
Kale and Tomato Pizza, Eggplant Capsicum and Olive Pizza, not with chickpeas
… And in case you’re wondering what happened to the chickpeas in the end: I just baked some of them with Moroccan spices to make a wine-time snack. They don’t taste that great and they are like little rocks. Essentially, I spent all that time re-hydrating them only to re-de-hydrate them with some spice on! (insert: eyerolling)