I’m not really one to ‘meal plan’. Even if, interestingly, that is often touted as quite an effective way to reduce food waste in the kitchen. If I’m honest, I just never get organized. Instead, I like to invest in one ingredient, and see what I can add to it from the excess odds and ends I have lying around [perhaps you can relate…]. So. Dry Chickpeas. A cheap and cheerful pantry ingredient. And THIS WEEK’S #1Dish1Week HERO. Let's investigate.
When winter hits you like a ton of bricks, I don't know about you but this body is craving ALL the comfort foods. Having never made mac and cheese before in my life - shockingly - but eaten plenty of variations throughout my time in America, I decided pretty promptly that it would be the perfect way to salvage this abundance of roasted pumpkin. And to bring along for our firework-watching-in-the-freezing-cold-for-two-hours picnic. BEST DECISION I EVER MADE.
I recently stopped by Caravan’s latest Bankside soft opening and devoured the most delicious roasted squash with miso, blue cheese and thai basil (weird, but fantastic). Shortly thereafter I read Tasting Table’s post on How to Cook with Squash Seeds; not bake nor roast, but cook. Intrigued. And as we all know, at this time of year, carved, hulled, decapitated pumpkins are a-plenty. Along with a little bestover imagination and fridge-find inspiration, this recipe was born.
