Flip through Growing at the Speed of Life, the latest cookbook from Graham Kerr, pick a fruit or vegetable from the 60 or so profiled, and you'll find several corresponding recipes. It's a convenient way to organize a cookbook. Plus, each plant has growing tips, including types of fertilizer and harvest times. In chronicling the first year of his kitchen garden, Kerr gives lots of advice, plus plenty of credit to the people who helped him along the way.
The recipes in Growing at the Speed of Life are generally simple, light, and healthy. While most use produce fresh from the garden, Kerr also includes substitutions if they are more readily available, like canned beans instead of fresh.
Roasted Chickpea Snack
2 teaspoons olive oil
Pinch ground turmeric
1 tablespoon freshly squeezed lime juice
½ teaspoon ground cumin
¼ teaspoon salt
1 pound fresh green chickpeas or 1 (15.5-ounce) can low-sodium chickpeas, rinsed and drained.
Preheat the oven to 350 degrees Fahrenheit.
Combine the olive oil, turmeric, cayenne, lime juice, cumin, and salt in a bowl. Add the chickpeas and toss to coat.
Spread in a single layer on a baking sheet and bake for 30 minutes for fresh and 15 minutes for canned or until chickpeas are slightly crunchy. Cool and serve.