Tag Archive | chickpeas

sorta socca, and less sleep

My favourite thing in the world used to be sleeping.  I would literally go to bed at about 7pm every night, and snooze my way through to at least 7 in the morning.  I would get up, eat my breakfast, and if it was the weekend, I would sometimes go back to bed for a mid morning nap (because I must have been exhausted).
Maybe this should be the subject for a DMC? (no, not Devastating Mic Control, gotta love Run DMC) but a Deep and Meaningful Chat.  With Misty’s first birthday only a few days away, I have been doing a bit (ok, a lot) of reflection on the past 12 months, and how much I have grown and changed.
These days, I don’t need as much sleep (I’m getting to bed by 10pm, and getting up at 4am!) maybe I’ve just adjusted to the broken sleep –  getting up and down, and up and down throughout the night – either to sooth Misty or just to check (can’t resist, sleeping babes are just too cute).  Or maybe I don’t want to sleep as much any more – I’ve got a reason to be awake.  I actually got to bed excited about waking up.  I haven’t felt like this since I was probably 7 years old.  I’ll tell you something, Misty is the best anti-depressant I’ve ever come across – sleeping just isn’t as tempting any more, I’d rather be hanging with Misty than sleeping my life away.
Wish I could snooze somewhere this groovy.
Anyway, enough emotional stuff – this was one of those ‘panic’ meals.  Driving home after an afternoon out and about, knowing that Misty would be wanting feeding and watering pretty close to quick smart as soon as we got in the door.  Nothing prepared.  Bad, bad Mama.
The usual equation went through my head – what do I have in the fridge/pantry that I can combine that involves fat, protein and carbs easily and quickly?
What will Misty actually eat?
This sorta-socca turned out really well for a 2 second-throw-together-on-a-whim meal.  Misty ate two and a half by himself, and I sampled the remaining half for quality purposes.  You could easily sneak in vegetables to the mix; the cheese helps everything stick together, and it gets all delicious and crispy like.  They actually reminded me of a parmesan wafer in a way, albeit much thicker and heartier.  Awesome for using up those last little dregs of cooked grains you have hanging around – rice, millet, quinoa, whatever you have.  Go on, scrape that fridge.   What I would give to scrape a fridge like this: (Is it weird I have fridge fantasies?)
Sorta-Socca:
(Gluten, soy, egg, nut free.  Could be made vegan by subbing in vegan cheese and using oil)
  • 1/4C cooked grain (I used barley)
  • 1/4C chickpea flour
  • 1/4C grated cheese (I used mozzarella)
  • 3T water
  • 1t olive oil/melted butter
  • Pinch of sea salt
  • Black pepper
  • 1/2t mixed dried herbs
  • Butter/oil for pan
Mix all ingredients together.  Set aside for 15 minutes.
Heat some butter or oil in a pan.  I got 3 medium sized socca from the mix – I cooked each one individually, making sure as I spooned the batter into the pan, I spread it out thinly.
Cook for a few minutes each side, squishing down with the back of the spatula to help flatten and crisp up…. it’s also fun to watch the cheese bubble up and ooze.
Cool before serving for the little ones that could burn themselves.  I burnt myself. I highly recommend serving with a touch of Vegemite (or Marmite for Lindsay and Heather of course)
X marks the spot.  A spot of deliciousness.

stunner of a stay

Short but oh so sweet.

A weekend island getaway, complete with family, friends, babies, beer and music (among other things).

Straight out front.

These were sampled, smooshed and smeared.

Stairs were discovered.

Sandy times.

Smooches.

Sweet ride.  Real sweet.

SNACKS: (vary seasonings according to your tastes)

Balsamic Baked Chickpeas

  • 1 can chickpeas, drained
  • 1 t sea salt + extra salt for seasoning after baking
  • 1-2t garlic granules (optional)
  • 3-4T balsamic vinegar (I like it vinegary)
*If you marinate the chickpeas over night, the flavour is much better, but no stress if you don’t plan ahead.

  1. Toss chickpeas in vinegar, salt, garlic.
  2. Place on a baking tray that has been misted with olive oil spray.
  3. Bake for 1 hour at 150 degrees C – keep and eye on them and stir/rotate every 10 minutes or so.
  4. After 1 hour, turn off oven, leaving chickpeas inside to cool completely (helps dry them out further)
  5. Sprinkle with more salt (mmm) and a crack of black pepper for luck.

Munchies sorted.

Strange beachy plant specimens.

Homeward bound… sleepy time.