Fruited Chickpeas

1 tablespoon olive oil

1 medium onion, chopped

1 can plum tomatoes in sauce, chopped

1 cup pitted dates, cut into small pieces

1 teaspoon cinnamon

1 teaspoon cumin

1/2 teaspoon cloves

2 19ounce cans of chickpeas, drained and rinsed

Salt and pepper

Heat olive oil in a pan and sauté onions until softened and browned. 

Add canned tomatoes and continue cooking for 2 to 3 minutes.  

Add dates, cumin, cloves, salt, pepper and cinammon.  Stir well and cook for another minute or two.  Add chickpeas.  Cook for another ten minutes.  

Asparagus quiche

Quiche

2 cans crescent rolls
Dijon mustard
1 1/2 cups heavy cream
4 eggs
6oz. Gruyere cheese, grated
1 onion, sliced and sautéed
5 small portabella mushrooms, sliced, sautéed and drained
1 bunch asparagus
Salt and pepper

Using a 9 inch pie plate, arrange crescent rolls with triangle points in center.
Paint with 1 tablespoon mustard.
Use fingers to pinch pieces together and form crust.
Sauté onion and mushrooms. Keeping 6 asparagus whole, cut rest of bunch into small pieces. Sautée.
Beat together until blended eggs, cream, salt and pepper.
Pour into pie crust. Distribute grated cheese evenly and do the same with vegetables.
Bake in 350 degree oven for 30-40 minutes
or until browned.