Again I ask myself, why do I have a blog? When I started this, I felt that I wanted a platform, that I had things to say. And even though I still feel that way, my question is: Why will people want to listen? Who cares?!
But then I get messages from friends and strangers who tried my recipes, fed their kids the aspartame-snow, bought the running grips. I love it! I love that even ONE person feels that my suggestions are worth trying.
Anyway, that was a long intro to a simple recipe. I guess I just wanted to say thanks!
I first tasted and fell in love with chimichurri, a South American sauce, in Africa in 2014. Easy to make and SO flavorful! Sorry, this recipe is based on my taste and the herbs I have in my garden/freezer, so I freehand the ingredients. Because it’s so green, it tastes like summer and happiness and health!
For the Sauce:
- SO MUCH parsley. I use tons since I grow it in the summer and fill my freezer with it.
- Finley chopped garlic
- Olive oil
- Juice of 3 limes (I think it traditionally gets its tanginess from vinegar, but I add limes to anything and everything I possibly can.)
- Freshly ground salt and pepper
Blend it all together, to a sloppy pesto consistency. And you’re done!
For the Chickpeas:
Soak dried chickpeas overnight in water, rinse and cook in different water (with salt) for 30 min. Add chimichurri, stir, cover and refrigerate. As easy as that!
Now, when you want to eat, as the main course or a side, you chop up some avocado, cucumber, tomato, or whatever vegetable you want (as long as you choose avocado), add some chickpeas from the fridge and BAM! So good!