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.
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.
I can never remember to make Granola, until I actually want Granola, by which time it is far too late to make any, and I just don’t have the freedom to purchase beautiful artisanal granola to satisfy each craving. A friend once said, through necessity is born genius. Not claiming to be genius by any means, but merely to say that through this existential-granola-dilemma, a solution was born: Shortcut Granola.
