Taking stock of the refrigerator contents, I determine that we will have the creamy spinach enchilada leftovers for dinner, but I need something else to add to the plate. Previously, we’d had steamed broccoli to accompany the enchiladas. There was no broccoli in the fridge, plus I like to change things up on the second go-round of a meal.
A cauliflower was waiting its turn to grace our table in the veggie drawer. Mexican riced cauliflower would be the perfect side for this Mexican inspired meal. Plan made, recipe retrieved, ingredients gathered.
I knew something was not right the second I clamped the can opener onto my can. The clear liquid that oozed over the edge would not be found in a can of black beans. This was a can of garbanzo beans! The labels of the two cans were identical except for the name.
“I guess you will be having garbanzos added to your salad,” I inform my husband, and I explain why.
“Good!” he replies. “I like garbanzos.”
But the next day, I am flipping through pages of recipes, I discover a Roasted Cauliflower and Chickpea Soup recipe that I’ve not yet tried. I don’t remember printing this, but I have all the ingredients needed. Sorry, no more chickpeas on the salad. They are going into the soup.
When did chickpeas and cauliflower become a pair? Since the beginning of the year, we’ve had Chickpea and Cauliflower Curry, Chickpea Cauliflower Chowder, and now this soup. They’ve all been good, but I am a bit surprised at the combination appearing in recipe after recipe. I will have to see what other recipes are out there with these two ingredients.