Chickpeas In Red Beet Broth With Olive Oil, Thyme And Popped Sorghum

This was a true creation of the moment! I often boil beets like my Greek grandma and look for creative uses for the glorious colorful cooking liquid. That night I had just cooked some chickpeas from scratch and the combination seemed like a feast for the eyes, combined with sorghum I had popped earlier in the day, and fresh thyme from our garden.

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