The Princess & The Chickpea

Dill & Lemon Chickpea Salad

In the land of snow globes, on the edge of the world – there was a place that time had almost forgotten, where orange alarm clocks went to die and dragonflies lived in harmony with human beings.

Alexander the Great had discovered this mysterious wonder, he realized if he claimed this land for his own, it would fall into the hands of others someday – that he could not protect it forever. So he made sure that no storybook or soul knew of it.

In this land there lived a princess whose dragonfly soared the world, he would come back and tell her stories about this world. One day, the dragonfly flew into Alexander’s camp.

On his return to the princess, the dragonfly told her about Alexander – a man who sought the ends of the world and the Great Outer Sea. The princess asked the dragonfly to bring Alexander to her.

On the day that Alexander realized this dragonfly had been hovering around him for many nights now, he’d been gifted a bag of chickpeas and sumac. Alexander followed the dragonfly – which led him to a snow globe and so it was that he found the princess who lived at the edge of the world.

Like all great stories, they fell in love. That first night, Alexander gave her the gift of chickpeas and sumac that he had received.

“What are they?”
“They are to be eaten.”
“One soaks them and boils them and flavours them with spices.”
“This is?”

They stole away into the castle kitchens while everyone slept the night away. By morning they had cooked, salted and seasoned the chickpeas with dill, lemon and sumac.

Alexander often returned, travelling through a snow globe that he had been given by the princess. He always brought her bags of chickpeas, which she hid in her jewels and feasted on in the dead of the night.

When he drew close to his death, he returned the snow globe to her and told the dragonfly where an endless supply of chickpeas could be found.

Dill & Lemon Chickpea Salad

Dill & Lemon Chickpea Salad

  1. 4 cups of chickpeas
  2. Juice of one lemon
  3. 1tsp sumac
  4. 1tbsp olive oil
  5. 1/2tsp Himalayan pink salt
  1. In a bowl, combine all the ingredients and toss them together well.
  1. I used organic dry chickpeas, by soaking them overnight and boiling them the next day until they were al dente. If using canned chickpeas, try to use organic and unsalted.
The Quirky Princess

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