Added half a can of Goya chickpeas. Why not the whole can? I'm afraid I put them in too early, and they'll get all mushy. And the last time I used the tajine (the only time), the liquid really got all absorbed more, and more quickly than I thought.
Tag: chickpeas
Live tagine report
Hold on to your seats. I just put that Moroccan-French (it's Le Creuset) bad boy on the stove, and rather than reading more Ali G jokes and ruining my diction, I will now proceed to list the sketchy non-fresh things I put in my tajine, in a desperate bid for supper:
Like an elephant
So here I am back in New Mexico, land of enchantment (state bird: roadrunner; state cookie: biscochito), and I'm sitting in a cafe in Albuquerque using the wireless Internet, and I hear some guys next to me chatting.
Dear Diary…
I've been holed up in my house--mostly--trying to write this guidebook. Which really means wandering around the house, stacking the newspapers, picking my calluses, washing the dishes...