But it seemed like a wrong thing to do... It would have been a reflection of my mood more than anything else.
I'm rambling, aren't I?
Once upon a time in a land far, far away there was a cupboard...
In this cupboard a bag of dried chickpeas lay dormant. Waiting for that day when it would be re hydrated and brought to fulfill it's final destiny.
Many moons later, it finally happened. The bag was pulled out of the cover. Dropped into water to soak overnight. And then on the following day, slowly simmered to a creamy tenderness.
They were then drained off and placed into a container for future use.
The chickpeas were still uncertain. Their journey still was not clear.
A couple of days later, half of the chickpeas were pulled from the container and roasted - becoming the star of a roasted chickpeas with Swiss chard dinner.
The rest of the chick peas waited.
Until they were pulled out of storage.
Unceremoniously tossed into a food processor with tahini, olive oil, Aleppo, some lemon juice and a few stray Kalmata olives.
Tucked into jars and thrown back into the fridge to wait some more.
Finally, the day arrived when those jars of chickpeas were finally to meet their destiny - cake.
Yes, that little bag of dried chickpeas grew up into cake. It's the natural progression of things, right?
And order was restored to the kingdom...
Right now, this oddball creation is currently cooling in the kitchen. I royally fudged a recipe; but if it came out like I think it did, I'll post on it at some point.
I have a funny feeling that this was NOT what Dorie intended when she wrote this recipe. I am also pretty sure this wasn't listed as a "Bonne Idee".
This post participates in French Fridays with Dorie, where you can find many other blogged (and more traditional, or not) versions of this week's recipe.