Fenugreek is sweet, aromatic, savoury, enchanting, sublime, obvious and subtle. It is a herb, a spice and a vegetable. It does not come from Greece. Fenugreek is my flavour of the month.
Chickpeas and corn with sour cream and fenugreek.
Too easy to be serious. Until you taste it.
Take a tin each of chick peas (or cook your own) and corn. Drain most of the fluids and gently warm the beige orbs and yellow grains in a pan. Add a teaspoon of fenugreek powder, a dash of salt and a pinch of white pepper. Then stir through a good tablespoon or two of sour cream.
This humble dish is a taste sensation. Serve as a side dish topped with a sprig of coriander at a barbecue and the sausages will go cold, abandoned. Because the dish is so unassuming, it would probably be ignored if not for its seductive aroma redolent of ...
... I don't know.
Fenugreek is available along Sydney Road at any number of delis and grocery shops. Some stock the leaves, frozen, ready to be cooked into a fresh dish of saag paneer. Mmmm. Cheese.