Nourishing and edifying post, thank you. Since expanding my preparation of chickpeas as a protein side apart from the ubiquitous but very-much loved hummus, I not only enjoy reading the accumulation of history and humbleness in preparation but feel adept at bringing something likewise soulful to the table…much like the slow-simmered-and-brothy-bean affection for Rancho Gordo heirloom varietals.
Never experienced any problems with that myself, and it makes for a nicer flavored legume/cooking liquid.
This looks amazing. I put in ceci seeds just last week.
Nourishing and edifying post, thank you. Since expanding my preparation of chickpeas as a protein side apart from the ubiquitous but very-much loved hummus, I not only enjoy reading the accumulation of history and humbleness in preparation but feel adept at bringing something likewise soulful to the table…much like the slow-simmered-and-brothy-bean affection for Rancho Gordo heirloom varietals.