I didn't take this picture. Click on the delciousness above for its owner.
A restaurant in Melbourne that we love is 'Moroccan Soup Bar' in Fitzroy. If you haven't been you really should go.
They have a delicious dish called 'Fattet al hummus' which is essentially a chickpea bake. So good. I've found a recipe online and i'm going to recreate it on Saturday night for yummy dinner because Hollie is coming over and she loves it too.
Anyway, an interesting thing i noticed in the recipe there was an explanation that the reason for having cumin in it is because it acts as an anti-bloating agent for all the chickpeas. I find that sort of thing amazing and i wonder how many other foods does it happen in? I know in Japanese food there is alot of that concious paring of ingredients and i would like to find out more about it.
So there is another thing for me to add to my weekend things to do.
A research project on: 'Ingredients that are friends with benefits.'
(I thought for a second i could say 'symbiotic relationship' and sound smart but i would be completely wrong. Wikipedia tells me that means they live off each other... not quite right in my instance)
Sounds like it could be tasty.