{"id":2987,"date":"2020-05-20T00:36:30","date_gmt":"2020-05-20T00:36:30","guid":{"rendered":"http:\/\/queloque.chcs89.org\/?p=2987"},"modified":"2020-05-20T00:36:30","modified_gmt":"2020-05-20T00:36:30","slug":"cooking-in-quarantine-2-chickpea-stew-with-spinach","status":"publish","type":"post","link":"https:\/\/queloque.chcs89.org\/index.php\/2020\/05\/20\/cooking-in-quarantine-2-chickpea-stew-with-spinach\/","title":{"rendered":"Cooking in Quarantine #2: Chickpea Stew with Spinach"},"content":{"rendered":"\n

Chickpeas. Known by different names such as gram or Bengal gram, garbanzo or garbanzo bean, Egyptian pea, Chana, and Chole, they are filled with protein and can be cooked in many different ways. Such as in cold salads, soups, stews, etc. One of the first names ever given to the grain, was chiche pease<\/em>, from Middle French, pois chiche.<\/em> In Old Spanish, It was named garbanzo<\/em> and has been kept that way. In English it was named garvance<\/em> during the 17th century. But after many years, it finally came to be known in English as chickpea. Chickpeas date back all the way to late Neolithic (about 3500 BC) in Greece. You can read more about the chickpea where I researched it, on revolvy.com<\/a><\/p>\n\n\n\n

Today we will make the ancient legume in a stew accompanied by spinach.<\/p>\n\n\n\n

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Ingredients<\/h5>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
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Credit to thespruceeats.com<\/a><\/figcaption><\/figure><\/div>\n\n\n\n
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Credit to theprovince.com<\/a><\/figcaption><\/figure>\n\n\n\n