Zero-waste Spring Bowl
chickpeas, cooked and seasoned
quick pickled carrots
-I steam asparagus by cutting it into about 1 inch pieces, discarding the woody bottoms, and adding all but the tips to a pot with about 1/2 inch of boiling water. Cover and let boil for about 5 minutes. Add the tips + continue cooking for another 3 min. Drain + salt.
-I like to add a bit of olive oil, salt and pepper flakes to the warmed chickpeas. Tossing them in the drained asparagus pot browned them up a bit.
-The pickled carrots can be made quickly by adding vinegar, salt + a bit of sugar...tossing periodically. The excess "dressing" was poured onto the spinach.
-I seasoned the rice this time by adding salt, cinnamon, a touch of brown sugar, and cayenne.