It's downright chilly this morning, and the paper says it's going to get down into the 30s tomorrow. Just a couple days ago, I was sure it was summertime already.I cooked a big pot of chick peas yesterday thinking I would make hummus, but in honor of the temperature drop I decided to make Moroccan chick pea soup, with garlic, ginger, cumin, coriander, cinnamon, tomatoes, red wine. It's a Greens recipe, and I'm adding some diced, roasted sweet potatoes, and some chopped beet greens. Because they're here and need to be used up.
(I saved some chick peas to make a small batch of hummus -- it was a big pot of chick peas! I know because I put them in a bowl in the fridge to cool, and later when I went to grab something else on the same shelf I snagged the bowl and spilled all the chick peas and liquid onto the floor. I scooped them all up and rinsed them off, but our soup may have a couple cat hairs in it.)
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