Tuesday, March 4, 2014

Caraway Chronicles

Spring is one of my favorite seasons. Hurry up Spring! I am ready for winter 2014 to be done with. It was one of those elegant spring afternoons-birds were singing, flowers blooming and the little guy bouncing when we saw him visit our patio. My first impression was how resplendent are his feathers and what beautiful colors. He went on to peck the seeds in the bird feed and we watched him in awe. It  was the Cardinal. A bird I had only heard of but never seen  before. I scrambled to get my phone and take a picture. 

Our conversation moved on to bird feed, different seeds and how some seeds are actually fruits. It reminded me of Caraway seeds which are in fact not seeds but fruits. They are used extensively in baking. When roasted the fruit/seed has a strong aroma which comes from its essential oils. The whole thing gave me a splendid serendipitous sizzling thought. Caraway seeds and chick peas or Garbanzo beans  should be as resplendent as the cardinal - had to give it a try.


1 can of chick peas/Garbanzo Beans

1 1/2 tsp of Caraway seeds

1/2 cup of onions and tomatoes chopped

1 clove of garlic

1 tsp of chopped ginger

1 tsp black pepper

1 tsp dried Mint leaves


Heat the pan. Add about a tsp of olive oil to the hot pan.

Add the Caraway seeds and let them roast for 50 seconds or so.

You cannot miss the amazing aroma.

Add the onions, tomatoes, ginger and garlic.

Let them cook for a minute.

Add the chick peas, salt and black pepper.

Let them all come together. Let it cook for about 2 minutes until the chickpeas are lightly toasted.

Turn off the heat and add the mint leaves.

The magnificence of the Caraway wonderfully complements the vivacious chick peas and each bite is as resplendent as the cardinal.

Recipe linked to Lets cook with Seeds/Wonderful Wednesdays
bangermashcha/eatyourveg/mizhelenscountrycottage/Vegan Thursdays/Spice trail/Foodie Friday
Cooks joy and My Kitchen Odyssey