This post was made in collaboration with Frontier Co-op. All opinions are my own. Thank you for supporting the brands that support Well and Full!
I’m so excited to bring today’s post to you, not only because it involves spices (my most favorite things on the planet, besides cookbooks), but also because it’s part of an amazing campaign by Frontier Co-op about cooking with purpose.
Honestly, when I cook, my main inspiration isn’t the food or the ingredient – although I do get inspired by these things – but it’s the people I cook for. When I make a recipe for someone else, it always comes out better than when I just cook it for myself. And it makes me wonder if cooking with purpose really does change the way food tastes.
Have you ever heard of scientist Masaru Emoto’s experiments with water crystals? Basically, he sent positive and negative thoughts to water droplets as they were freezing – things like “You’re beautiful” or “I hate you” – to see what sort of shapes they would develop as crystals. It turned out that the water which received positive thoughts formed into symmetrical, aesthetic crystals, while the water which received negative thoughts were misshapen and deformed. Now, since these experiments were performed, there has been a lot of criticism as to Emoto’s approach and scientific method. HOWEVER, that isn’t to say that there’s not a grain of truth in these results. Over 1,900 people sent thoughts to water droplets in Emoto’s experiment, and the results were universally consistent with the trends mentioned above. So what if thoughts and intentions really do change the physical structure of matter?
If so, it would explain a lot. It would explain why some of the best songs ever written are love songs. It would explain why a thoughtful, handwritten note could mean so much to someone. It would explain why the scarf your Grandma knit for you is so much fuzzier and cozier than all your other scarves. And, it would explain why food cooked with love – cooked with purpose – tastes so much better.
I made these turmeric-spiced chickpeas and lime couscous with one of my very best friends, who you might have seen in my nomcasts every once in a while. I’ve said before that my favorite people to cook for are my friends and boyfriend, and this was no exception. It actually turned out to be one of my most favorite things I’ve ever made.
So today, I invite you to Cook with Purpose – to gather up your friends, family, significant other, whoever – and cook for them with love. No matter what you make, it will taste amazing – I promise.
A few notes about the recipe – This recipe features Frontier Co-op’s organic, fair-trade turmeric and black pepper (two of my favorite spices). The turmeric comes from Sri Lanka, grown on a small farming cooperative. I’m proud to say that Frontier Co-op provided this collective with a $25,000 grant to build an organic training center, where the farmers can learn about sustainable farming practices. Which begs the question – does farming with purpose produce a superior product? I would argue that it does.
- 1 15-oz Can Chickpeas (or 1½ Cups)
- Generous Drizzle of Extra Virgin Olive Oil
- ½ Tsp Turmeric
- ½ Tsp Black Pepper
- ½ Tsp Paprika
- ¼ Tsp Coriander
- ¼ Tsp Salt
- ¼ Tsp Cumin
- Pinch of Cayenne (optional)
- 1 Cup Pearl Couscous
- Water for Cooking
- 2 Small Cloves Garlic, minced
- Juice from ½ a Lime
- Zest from ½ a Lime
- Scant ¼ Tsp Salt
- ¼ Tsp Black Pepper
- Sprinkle of Coriander
- Fresh Sprouts
- More Black Pepper
- Preheat the oven to 425 degrees F.
- In a bowl, mix chickpeas, olive oil, and spices, until all chickpeas are evenly coated.
- On a baking sheet lined with parchment paper, bake chickpeas for 20-25 minutes, or until slightly browned, stirring halfway.
- When done, set aside to cool.
- Bring 3-4 cups water to boil in a pot (the exact amount doesn't matter - you'll cook the pearl couscous like pasta.)
- Once water is boiling, add in pearl couscous. Cook for the amount of time as written on package.
- When couscous is al dente, remove from heat and strain out water.
- Pour the couscous into a large bowl. Add in minced garlic, lime juice, lime zest, salt, pepper, and coriander. Mix well. Taste for balance, and adjust if necessary. (I added more black pepper).
- On plates or bowls, scoop out a layer of the couscous. Then, add as many chickpeas on top as you like. Top with sprouts and garnish with more black pepper (if desired).
- Serve and enjoy!
Quote of the Day:
What you think, you become.
What you feel, you attract.
What you imagine, you create.