CWS4322
Chef Extraordinaire
CG--black chickpeas can be found at an Indian market. Supposedly they are available in cans as well as dried--not here, so I used the dried ones (the hummus I made from the extra ones I cooked is flipping amazing, btw). Sorry, that wasn't Palm Vinegar, it was CANE vinegar, my bad. That is available at Caribbean markets. Happened to have some dried figs leftover from my drunken fruitcake fruit recipe, so decided to toss those in because aren't those found in that part of the world?? The rating by the person who got the meal was five stars for the chicken, cous-cous, salad, so-so on the fennel, but then, the person thought it was eggplant--hasn't eaten a lot of fennel. My opinion--I prefer fennel raw. Still have one bulb left--that's going to be made into a fennel slaw salad. The extra toasted almonds with cayenne went in the blender to add depth to the black chickpea hummus.
Thanks to everyone for coming out to play. I had fun.
Thanks to everyone for coming out to play. I had fun.