l combined the earthy, brown chickpeas with the Tabbouleh to make a meal with a mezze.
I got introduced to quinoa a couple of years back and have never looked back since then. I have never met a more versatile ingredient.
The bunched spears of asparagus splendidly speak of spring. They are at their best now – tender, fresh and slim.
This is insanely good! If you love the aroma of fried garlic and the charred chili peppers you are going to get under the influence of the flavors pretty soon. Forever.
Just because spring is here!