Lenten update ~ Today I am grateful for an amazing support network of my family and friends. It is only with incredible and inspiring people around me that I have been given the scope to reach my goals which were recognised today at Parliament House with the 2013 Minister’s Award for Women in Local Government. I’ve never been so proud or humbled and thank all those who hold me up every day!!!! xxx (that’s me with Pru Goward)
Chickpeas and lemon go together like
chocolate and peanut butter peas and carrots. No really, remember the Lemony Chickpea Casserole I made a few weeks ago? I made it when my parents were here because my Mom is also veggo. And while I try to avoid butter and oils for fat content and digestive reasons, my Mom *loves* her olive oil. I mean, really, really loves it ♥
As I said in the lemony chickpea casserole post, it certainly tasted yummy but I wasn’t enamoured with the bread crumbs that I used and have since made my own (more on that another day). We had leftovers and were looking for a snackity snack snack so my Mom whipped this up in the food processor simply with the leftover casserole, fresh pepper and lots of olive oil. WAYYYY more than I would have used but it sure tasted good.
Serve with gluten free potato chips these delicious Eskal gluten free crackers ( I absolutely ♥ them) and you have a protein packed and flavourful snack. (sadly, this photo proves that I will never be a hand model a la George Kostanza)
Oh, and it was so good, I made it again but without so much oil and it still was a hit and tasted even better