Peas, They're Not Just Good for Sports Injuries

Every few weeks Fnology gets injured during an indoor soccer game, especially when I drive. Perhaps I should stop driving. One of the best ways to ice a knee, ankle or foot injury is to use a frozen bag of petite peas, the bag will conform nicely around the injured area. After several uses, however, the thawing and refreezing creates one big ice block, which no longer conforms to the skin. If you continue to use the peas much longer they will become rather mushy when you cook them, its possible they might smell just slightly like foot, but I'm pretty sure this is all in your head.

We often therefore have a bag of peas in the freezer ready to cook if there aren't any other veggies around. Today was such a day. Also, I had a real hankering for Indian food, so we decided to try adding a little Indian spice to our peas for lunch. It came out well, a little spicy and lots of flavor. Here's what we came up with:



1 bag frozen Petite Peas
1 T Olive Oil
1 cup Diced Yellow Onion
4 T Spicy Curry Juice (if not available substitute spicy pepper flakes or other form of heat)
1 tsp Ground Cumin
1/2 tsp Garam Masala

Put enough water in pot to cover the amount of peas and bring to a boil at medium high. Throw in whole bag of frozen peas and wait till it comes to back to a boil. Turn down the heat to medium and continue to boil peas for 3-4 minutes. Meanwhile, heat olive oil in a pan and when hot add diced onions. Cook until translucent and add spicy curry juice, stir continuously. Drain peas and add to the pan with the onions. Add spices and stir for about 3 minutes. Turn heat down to warm until ready to serve.

Samson & Belilah

You'll feel like the strongest man in the world after a bowl of Balila:


I used to scoff at the notion of serving condiments with a soup (as is commonly done with the Vitenamese soup, pho). It's all getting mixed up anyway, so why not just mix it in beforehand? But Belila has made a condiment convert out of me. You top it with parsley, paprika, and "citrus explosion": a mixture of olive oil, lemon juice and raw garlic that reminds you that you are, in fact, alive. You want a little bit of that pure loveliness in each spoonful, not mashed into the bulk.

Another cool thing about Balila is that you get to use a can of garbanzo beans the size of a man's head:


I think the fact justifies itself. You can obtain such an abomination (the one on the left, that is) at any self-respecting Indian or Pakistani grocery.

Vegans, take heed: you can eat this. Everybody else, and also vegans, take heed: this is ridiculously easy to make.

Chunky Balila with Citrus Explosion
Adapted from the Washington Post, January 10, 2007
Serves 10-12.

- 9-10 large cloves garlic, finely minced or mashed in a garlic press
- 1 c. lemon juice (about 6 large lemons)
- 1 c. olive oil
- one 6-pound, 14 oz. can of chickpeas, with liquid (you could use seven 15.5 oz. cans... if you're weeeeaaaak!!)
- 1/2 tsp. turmeric (or 3/4 tsp. if omitting saffron)
- pinch saffron threads (optional)
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 bunch flat-leaf parsley, finely chopped
- sweet paprika, for garnish

> Thoroughly combine garlic, lemon juice, and olive oil. It won't stay mixed, but that's okay. Store it in a lidded container.

> Put the chickpeas and their liquid in a large pot over medium-high heat and bring to a boil. Add the turmeric, saffron (if using), 1/2 tsp. cumin and 1/2 tsp. coriander and stir to combine. Turn down the heat to maintain a strong simmer and cook for about 30 minutes. When done cooking (there should be noticeably less liquid than before), turn off the heat and use a potato masher or the back of a ladle to crush about half of the chickpeas. The soup should be moderately thick and chunky. Add the remaining 1/2 tsp. cumin and 1/2 tsp. coriander, or to taste. Add salt if necessary (probably not).

> To serve, divide the soup among bowls. Add 1 to 2 tsp. of garlic-lemon dressing to each bowl (give it a quick stir first if it has separated), then top with a little bit of parsley and a pinch of paprika. Eat it while it's hot!