Jeff stopped at Whole Foods the last week. Always an adventure. This time he brought home fiddleheads and fresh chickpeas. While I’ve seen fiddleheads before I have never seen fresh chickpeas. Thought they only came dried or in cans. Imagine our surprise at these! They are green. Go figure. I didn’t particularly care for them raw but cooked….non nom nom. Jeff decided that he would cook them with the fiddleheads for a nice spring veggie dish. Then he said something that made me almost fall down. He was going to add dill to it. He doesn’t care much for dill and doesnt’ use it at all. Even in chicken soup! I on the other hand love dill and would add it to much more if he let me. Anyway….this is what he came up with. Please forgive the vagueness of the recipe. He never writes anything down and often forgets what he did. This is my best approximation
Shell the chickpeas
Quickly blanch them and shock with cold water to halt cooking
Saute 1 or 2 minced shallots in some olive oil.
Add the fiddleheads and saute a bit
Add the chickpeas
Add dill, lots of it
Salt and pepper
That’s about it folks. DELICIOUS! Even Peter liked them. Hannah not so much but that’s okay, she tried them.