
These past two months, Mag Club ESP has been in full effect. And what was on the menu? Beans, beans, and nothing but beans.
At Julie’s, we had falafel, spicy black bean dip, two types of lentils, white bean and cabbage salad, and hummus. A few weeks ago at Michelle’s, the spread was a little more diverse, but no sooner had I whipped out my Tupperware of Spanish Rice with Crispy Chickpeas than I noticed Kate’s bowl of roasted chickpeas in full crunchy glory sitting on the coffee table right before me.
Roasted chickpeas have become a potluck go-to of …
























