For those parents out there who may be curious, I’ve worked out how to make sure your kid bites someone at Preschool in three easy steps:
1) Have another kid bite your kid *on the face.*
2) Decide that the preschool’s response to your kid being bitten on the face (they honestly said absolutely NOTHING) is insufficient and ask to talk to someone about it.
Guaranteed that if you make an even medium-sized deal of the preschool’s response your kid will switch from vic to perp in a day or two and make an utter fool out of you. There’s probably some sort of Murphy’s Law about this? If not, I may petition that it be added.
January almost always makes me want to return to lighter fare, and that usually means pulling out Jack Bishop’s Year in a Vegetarian Kitchen again. I am such a Jack Bishop fangirl – I would love to actually meet him sometime, since nobody has done more to change how I cook. Seriously, if you are one of those people who struggles with figuring out what to make every night, and you want more veggies in your diet, click on over to Amazon and buy this book immediately. It will be the best $25 you ever spent.
This was not one of my more favorite Bishop recipes, however. Sam loved it, but I thought that the canned chickpeas did it no favors. It really would be great if you made it the right way with dried beans, but that would involve my either having foresight or a pressure cooker, which seems unlikely to happen in the near future.
Anyway, here’s the detail:
- 2 medium onions, finely chopped
- 3 Tbs Harissa
- 5 medium garlic cloves, minced
- 2 tsp cumin
- 2 15-oz cans chickpeas, drained and rinsed
- 6 C water
- 2 Tbs fresh cilantro, minced
- 2 Tbs lemon juice
- 8 baguette slices, toasted
Bishop gives some very well-written and complicated directions here, but this is the jist: Saute onions in EVOO until soft and sweet. Add everything else to the pot except the cilantro, lemon juice, and bread. Cook for a while. Assemble the meal by putting bread in bowls, adding soup over top, and finishing the deal with cilantro and a dash of lemon juice, or just a whole quarter of lemon if you want it to look all pretty for a picture.