celeried chick peas

I’m in love with a leaf.

Sage.

Toasted sage, in particular.

Floating in a soup, sitting on a pile of beans … so very delicious.

Plus it won’t let me kill it in my garden.

Bonus points for that.

My friends Rich and Lauren have a huuuuuge sage plant running amok in their backyard. At the end of the summer he was still growin’ like crazy over there and they let me go pick as much as I wanted.

Lucky me.

If you want, you can make this dish without the sage. (But why would you go ‘n do a thing like that?)

. . . . . . . . .

Celeried Chick Peas with Toasted Sage Recipe

Chick peas

• 1 cup garbanzo beans, dry, soaked overnight in 2 cups water*
• 2 cups additional water
• 1 tsp coconut oil
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 tsp celery salt
• Himalayan pink sea salt, to taste (I added 1 1/8 tsp)

Toasted Sage

• 8 – 10 fresh sage leaves, large
• 3 tbsp extra virgin olive oil

Quickly toast sage leaves with 2 tbsp olive oil in frying pan over medium heat til leaves crisp up and just baaaaarely begin to turn dark green. Watch carefully … you’ll wanna catch em before they become brown … Once dark green they turn brown just a second or two later! (Tip: I put leaves in dark, ridged side down first, to minimize curling.) Remove leaves one by one as they turn and lay on paper towel. Sprinkle with pinch of coarse salt and set aside.

Rinse beans and place in crock pot along with other ingredients, stirring til well coated.

Cook til tender, approx 5 hours. Serve and enjoy!