A Pot of Chickpeas
I awoke to an incredible feeling
of comfort and well-being.
It was a fragrance, a scent
that took me back to
Dona Nazaré’s kitchen
in Lisbon. I went into
Filomena’s kitchen and
lifted the lid on the big pot.
Ah! Chickpeas cooking
through the night!
So much love goes into
a pot of chickpeas.
And then you get to eat them.
Yum!
Filomena serves her chickpeas
with cod fish, and carrots,
and rapini, and boiled eggs.
I smash the chickpeas,
sprinkle them with sea salt,
and drizzle olive oil
and balsamic vinegar on top.
Sometimes I smash the carrots, too.
So much love goes into a
pot of chickpeas.
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