Wednesday, 6 January 2010

Chickpea Ravioli

Surprise me the boss said. I know she's not terribly keen on chickpeas, or if that is unfair there is at least some resistance to them in their whole form. In hummus, mixed with bacon and avocado there is no complaints, but otherwise I sense some hesitation. All this is good background information because in the cupboard a carton of chickpeas has been calling to me and I was resolved to do something with it. So when we were working on the menu plan I casually wrote down Chickpea surprise and passed it over for approval. She saw it and gave it back as a challenge.

So I went looking for something unusual to do with chickpeas and quite by chance I came across this blog posting on The Healthy Vegan Kitchen Blog. I read it, was intrigued and decided to do my own thing with it. However I do need to acknowledge my inspiration and thank Debyi for putting the idea in my head!

What can I say? This really works. You basically make a ravioli filling with chickpeas, cream cheese, chives, garlic, lemon juice and salt and you serve it with some good home made pesto. Pesto can be made more or less sauce like depending on how much olive oil you add. Here I used more than I would normally so that the pesto would be like a sauce for the ravioli.


It is still cold here in Finland - the temperatures have been hovering around the -20C now for weeks really. There is no end in sight and we had one occasion in the last week where the temperature dropped so low that the cold water feed to the hot water tank in the garage froze. So to restore hot water, yours truly was up a ladder with a hair dryer thawing out pipes....still the boss and the baby appeared to appreciate it.

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