1) What are some good uses for pesto that are less carby than pasta? I have bucketloads of pesto in the freezer (well, small container loads) but the idea of that much pasta is making me bloat at the very thought.
2) Chickpeas are called garbanzos round here, and I presume that’s because they’re used in Latin American cooking and that’s what they’re called in that part of the world. So, what are some good Latin American recipes for garbanzos/chickpeas?
3) I bought some stuff which claimed to be some kind of whole wheat bulgur, but in fact is mislabelled; it’s just cracked wheat. Anyone know good recipes for cracked wheat that play to its strengths rather than just subbing for bulgur?