Culinary Adventures with Camilla

I was inspired by the Smitten Kitchen 's recipe: here . In retrospect, I think I'd go with the original orange carrots. My version isn't as colorful; the purple carrots looked muddy and muted.   Ingredients     Roasted Chickpeas   (click name for my version, for this salad, I added ground cumin ) Salad 2 purple carrots, coarsely grated 1 fennel bulb, trimmed and julienned 1/4 C coarsely chopped fresh mint Dressing 2 cloves black garlic, minced juice from 1 organic lemon 2 T well-stirred tahini 1 T tablespoons water, plus more if needed 2 T olive oil freshly ground pepper freshly ground salt Procedure Dressing: Whisk all ingredients - except salt and pepper -  together until smooth. Add more water if the dressing is too thick. Season with salt and pepper to taste. To Assemble: Place grated carrots and fennel strips in large mixing bowl and toss with mint. Mix in the dressing. Add more salt and pepper, if ...

This is a surprising sweet although mine is not a totally traditional version. A traditional Moldovan pudding uses yogurt or sour cream.  I have never used chickpeas for a dessert. I definitely will do it again soon. 2 C precooked chickpeas 3 T honey 3 T ricotta 2 T heavy whipping cream 1 t ground cinnamon Place all ingredients in a blender or food processor and blend until preferred texture is achieved. Scrape down the sides, as needed. Pour into individual serving dishes.