It's Hot Enough to Cook Chickpeas Outside, Literally

The forecast called for searing heat in NY today. There was no way in the world I was turning on a stove. I set up a pot of dried chickpeas and a pot of dried kidney beans in my solar oven. Neither type of bean was presoaked and I filled the pots with cold water. I figured the kidney beans would cook and the chickpeas could finish cooking tomorrow.

Imagine my surprise when the chickpeas were fully cooked after 6 hours in the solar cooker! I really was flabbergasted, chickpeas take forever to cook!

I also wanted to make a quick breakfast food. Using the scone recipe from The Tightwad Gazette as my base, I divided the batter into a cast iron muffin tin and topped with cinnamon sugar. Since there was no room to be had in the solar cooker, I put these in a black covered roating pan. Baked goods always come out a little on the gooey side in the solar cooker, its a lot like the slow cooker, but they were clearly cooked. A quick go round in the toaster oven tomorrow morning and I think they'll be pretty good.

So what to do with these freshly cooked chickpeas? I mixed up a batch of Sesame Miso Vinagrette from La Dolce Vegan (of course I was out of rice vinegar and substituted plain white vinegar...), shredded some spinach, finely diced a very small onion and tossed in a few of the cooked kidney beans for color. I mixed this well and served it over lettuce and whole wheat couscous. Everyone devoured it, and the kitchen stayed cool.

I'll bet you noticed the lettuce and spinach. All I can say is horray for the CSA! Now, I'd better start planning for tomorrow's dinner right now since its supposed to be hotter than hell again!