|The world is a mess, and I just need to....rule it.|
2 16-oz Cans of Chickpeas (Chickpeas are also known as garbanzos, because life is hard and hates you personally)
1 Standard Bunch of Green Onions (Green Onions, also called scallions, are social creatures that travel from supermarket to supermarket in units known as "bunches." They have developed a symbiotic relationship with another supermarket-dwelling creature known as the "tiny blue rubberband that you immediately lose, but later breaks your vacuum cleaner")
3 TBSP Olive Oil
One large human's pinch of Salt
One smallish and/or puny human's pinch of Black Pepper
This recipe, much like one of my bookshelves and my couch, hails from the proud tradition of shameless stealing things from my mother. I can only assume that with time I'll eventually grow bolder and steal more substantial things, like her car or social security number. Time will tell. The point is, crack open your cans of chickpeas, drain out the weird juice and gunk, and then toss them into a standard-issue mashing bowl. Now it's time to painstakingly mash the chickpeas, pretty much one at a time, with a fork. If you're a fool. Like I apparently was for an embarrassingly long amount of time. Make your life easier and use a potato-masher, which is apparently useful for something other than jamming drawers.
|Guaranteed to make your day 50% more delicious. And|
13% more full of mashing things.