Do the Chickpea Roll

Am I the only one who sucks at cooking lately?

And by "sucks," I mean...barely ever getting in the kitchen to cook anything other than a veggie burger or an egg sandwich?

There are some nights, though, I get the urge/need to cook something quick and delicious that's also somewhat creative. That's where this recipe was born - thanks to a can of chickpeas, a slew of spices, and some leftover frozen puff pastry.

This is only 1/4 of the roll.

Indian-Spiced Chickpea Roll
Yields: About 4 servings
-1 15 oz. can chickpeas, drained and rinsed
-1 tsp. minced garlic
-1 tbsp. dried parsley
-1 tsp. turmeric
-1 tsp. coriander
-1/2 tsp. Chaat masala
-1/2 tsp. curry powder
-Squirt of lemon juice
-Extra virgin olive oil
-1 sheet (about 8 oz.) frozen puff pastry, defrosted

Directions:
1.) In a food processor, blend chickpeas with garlic, spices and lemon juice. Add a little olive oil; keep adding until chickpea mixture turns smooth, but still dry (it should not be oily or hummus-like).
2.) Place puff pastry on a lightly greased baking sheet. Form chickpea mixture into a sausage-like formation on the left- or right-hand side of the pastry. Roll pastry over the chickpea mixture to form a log. Brush outside of the pastry with a little extra olive oil.
3.) Bake the pastry in the oven at 200 degrees for 20 minutes. Serve with mango chutney.

This ended up being a rich, wonderfully flavorful - albeit random - dish. I served our slices with a simple green salad, which helped to balance out the richness of the pastry. The mango chutney (Trader Joe's brand) also complemented the Indian flavors in the chickpeas perfectly.

What have you been cooking in your kitchen lately?

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