I modified a Bon Appetit recipe, and it was delicious. The original recipe called for quinoa, but only having wheat berries in the pantry, I substituted. And frankly, I think the wheat berries were better because they provided more texture and toothsome-ness that quinoa would have. The only other change I made was dropping the dill. I don't particularly like it, and even though Jon does, I made it when he wasn't home!

Serves 2 as a main course or 4 as a side

I tweaked a Bon Appetit recipe and it was pretty good!

Ingredients
3/4 cup dried chickpeas
5 garlic cloves (2 whole, 3 chopped)
1 large cinnamon stick, broken in half

2 tablespoons olive oil
3 pounds 1" cubes lamb shoulder (maybe try another cut next time)
Kosher salt and freshly ground black pepper
1 large onion, diced
5 teaspoons Ras-el-Hanout spice blend (click for recipe)

I whipped this up to go with grilled salmon. It was easy and delicious!

2 parts cherry tomatoes, halved or quartered (depending on size)
1 part chopped kalamata olives
1 part diced red onions
1 part feta, crumbled
lemon juice
olive oil (if possible, from a jar of sundried tomatoes)

Combine and enjoy!

Delicious and easy ... if you can find fresh chick peas (garbanzo beans).

2 cups fresh garbanzo beans, washed
olive oil to coat pan
pat butter (if desired, for flavor)
1 tbsp lemon juice
1 tbsp water

Heat oil and butter in sautee pan. Add garbanzo beans in a single layer. Add water and lemon juice. Cover. Cook about 4 minutes, or until undersides of bean start to brown and burn. Only shake side to side while cooking.

Pour into a bowl (with oil/juices) and serve. Eat sort of like edamame. Lick fingers.