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Tuesday, September 7, 2010

Chickens and Chickpeas

All of our chickens are in the coop! Despite not hearing back from the State Lab regarding Marley's illness, we decided (after checking with our vet) to put all of the chicks together in the coop and run. We're crossing our fingers that Marek's has not visited the Poquette residence.

Tonight, we enjoyed all of their company for a few hours. We let them frolic outside of their run while we grilled some veggies for a new kicked-up-a-notch version of one of my favorites, Tex-Mex Chickpea Salad.

...and so, here is our official flock (drum roll please!)...

The oldest two first. Both are Bantams.

Zappa: King of the Roost
Sweet, sweet Ani (she doesn't fit her namesake very well!).

Next, the middle ones: the Polish hens...who have managed to sneak their way to momentary favorite status (at least for the writer of this blog). They're time inside the house from July to the start of September lent itself to many moments of bonding and cuddling. The first night they finally slept outside, I felt like I was experiencing empty nest syndrome.

Sultry Ella...she really loves perching.
Janis ... she does fit her namesake.
And finally, the "babies" ~ though they're much bigger already than all of the other birds. They still look less mature, but their size is massive in comparison. They are Ameraucanas, otherwise known as Easter Eggers because of the color and size of their eggs. These ladies will eventually be much larger than their flock mates.

Spinderella...she is ALWAYS flying onto everything. It's very endearing.
Salt...on a mission.
Pepa never poses...this is like my 100th try at a picture of her. She's very elusive.
Now for the chickpea recipe (I love word coincidences!). We usually make this inside, but last  night we decided to grill all of the veggies. The results: delicious!!! However, if you don't feel like grilling or it's not the right season, the inside version is nearly as good. We usually make a huge batch so that we can take leftovers for lunch all week.

Tex-Mex Chickpea Salad (grilled)
Ingredients (all are approximates and could be adapted to your liking):
4 cups dried chickpeas (soaked and prepared)
3 tomatoes
1 chipotle and adobe sauce
3 jalapenos
1 large onion
3 large cloves of garlic
2 bell peppers
juice of 2 limes
2 Tbs. olive oil
sour cream (optional)

1. Prepare beans or use canned chickpeas.
2. Cube the bell pepper and onion. Peel and half garlic cloves.
3. Halve limes.
4. Prepare hot fire on the grill. 
5. Grill onion, garlic, and peppers in a grill basket. Put large tomatoes and halved limes directly on grill. 
6. Cook until charred and soft.
7. Dice tomatoes, juice limes, and dice chipotle.
8. Combine all ingredients.Salt and pepper to taste.
9. Top with sour cream, if desired.

Honestly so good! ...and so nutritious! Great source of protein for a Meat Free Day!

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