When Josilin returned from her trip she looked a little thinner than before she left. We were so excited so hear about all her experiences, including the meals she ate. Turns out the food revolution had not reached the small town in Denmark where she stayed. For reasons we still don’t understand, it seems the serving sizes were quite small at the camp and most of the children lost weight. In spite of this, she had an amazing time and is eager to travel to more countries in the future.
When we have a busy week planned I will often make on the weekend and tuck in the fridge. The original recipe suggests it will taste better after a few days and I would have to agree. The spinach is a nice addition, adding an earthy, spicy element. Luke always eats his taco style with the naan bread. I use a dried chickpea to start, but it is not necessary. If you’re up for the extra step, dried beans are far creamier and lack the salty, metallic taste often found in canned varieties. In the photo above, you can see the dried chickpea, the soaked chickpea and then the final cooked chickpea. The transformation is a thing of beauty for me. Enjoy!