When I made these recently, I couldn’t help myself from nibbling on them once they had cooked most of the way: quickly snatching one at a time with asbestos fingertips from the top of the pot and popping it in my mouth, or Cherub’s, if she happened to wander through the kitchen. They are surprisingly delicious as a snack.
I almost always hate to say how good something is for you. People never want to eat it then, it can’t possibly taste good. But these, in addition to being downright addictive and snackable, are full of protein, fiber and an impressive amount of trace minerals including 71% of your folate (anybody pregnant out there?).
They also work beautifully as a side dish to lamb or chicken with heady, Moroccan spices. Or transformed, as I will later tonight, into falafel, which is an ideal meal for the meatless Fridays during Lent. And you can always whip up leftovers into a quick batch of hummus.
I start with dried beans, which have
