I like to make this as a bowl. But I also like to make it as a burrito. Which is better? Neither. They both rock. So, it really just depends on what I’m in the mood for. But the flavor combo works no matter how you serve it.
Chickpeas and spinach are one of my all time favorite food combinations. Chickpeas are packed with protein, have a sort of nutty flavor and, when cooked well, are buttery and creamy. Spinach checks the box for your daily greens intake and are packed with Vitamin K, magnesium and iron. Together, they make for a nutrient dense meal no matter how you serve them up.
It’s October and I am harvesting the last of my garden. It’s only my second year tending to my food garden and it didn’t go that well. While I did harvest an amazing amount of eggplants, garlic and basil, and I am still getting little tomatoes and the last of the cucumbers, the caterpillars ate the kale, the peppers failed, the heirloom tomatoes never grew, and zucchini plant produced one, and only one, very tiny zucchini.
Hello fresh cherry tomatoes from my garden! How gorgeous do they make this tart? Not to mention how delicious! It is basically a variation of the little tomato pies I starting making last summer but in phyllo form. I never really wrote down the recipe, so here it is.