They say three’s a crowd, but my friends Barbara Rosen and Barbara Levine and I don’t find that to be so.
We call ourselves Judy and the Barbs – like the Three Musketeers, but without all the blood and swashbuckling. And, we get together occasionally with our friend Elaine Asa for Friday night Sabbath dinner, rotating among our Fullerton homes, sometimes joined by other local or visiting guests.
The host prepares the main dish, and we each bring a dish potluck style.
Our entrée usually is fish. While salmon is a popular choice, I like to try other varieties, like the Moroccan fish featured here, which I plan to serve next time.
I seem to be on a chickpea kick. Chickpeas, otherwise known as garbanzo beans, are great in soups and stews, smashed in sandwiches and, of course, are a main ingredient of hummus.
I love them in salads – do rinse and dry them first. Last week, I roasted them for the first time. The secret is to dry them really well with a kitchen towel and slip off the skins if you can.
Roast in a preheated 350 degree oven for about 45 minutes, shaking the pan occasionally, until nice and crisp. Sprinkle with your favorite spice mixture: chili, curry, even everything bagel seasoning.
I topped an Indian chicken dish with the roasted chickpeas for a bit of crunch. They also make a great snack, but they are crispest used the day they’re made.
Chickpeas are legumes and a healthy source of fiber, protein, vitamins and minerals. They are full of inflammation-fighting nutrients and low-glycemic carbohydrates. Vegetarians and vegans consider this plant-based protein a staple, as it easily substitutes for meat in savory dishes or for eggs in desserts. Some vegan recipes even call for the canned liquid (called aquafaba) as an egg substitute.
This fish recipe comes from my cousin Abbe’s sister-in-law Martine, who was born in Meknes, Morocco, and emigrated to Israel with her family when she was 8.
In Morocco, this fish is traditionally served for…
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