Day 220: Roasted Chick Peas with Garlic and Chard

Chick+peas+&+chard+2
I grew rainbow chard in my garden. And peas. From nothing! Me! When I picture myself gardening, the image that comes immediately to mind is Bill Murray strapped to the front of a sailboat in What About Bob? yelling “I’m sailing!”

I’m gardening! And I didn’t even kill anything. Except maybe my basil. Check this out: fresh peas and rainbow chard grown by me. And not even peed on (I fenced them off). There’s much more just like it.

So we sat out in the yard this afternoon shelling peas and eating them straight up, because there really is no other way to eat peas you grew your very own self. And because I also grew chard, I decided to make the roasted chick peas with garlic and chard I made a few months ago and lost the photos of. I didn’t bother with the second round of garlic (crushed and sauteed along with the chard) and it was plenty garlicky – in fact, the garlicky oil made me think that these roasted/fried chick peas would be fantastic on a salad, their oiliness acting as a starter for the dressing; all you’d need to do is dribble on a little balsamic. Mike devoured this and called it “unbelievable” despite its lack of meat. (Any absence of meat can be more than made up for by the presence of garlic.)