If you make crepes, and then go to the bathroom, are you taking a crapes?

Yes, I know, that was beyond horrible.Truly, truly, truly horrific.Get off my back, I tried.I do not see you coming around here trying to make a joke, or some funny remark.No, I do not.
Anyways, I made something like this at some point, before, and actually posted it here.I am not going to bother linking to it, for the same reason I am posting this now, this is better.Better images, better text (maybe?) just better all around.That is what I am claiming anyways, and this blog.So, I can do those kind of things.Deal with it.

We, or rather I, will split this up into three parts, and you can pick and decide which if any of them that you would like to make.I am generous like that.Hell, I am a martyr to my own generosity, it is the cross I bear.

Crepes Ingredients.

- 2 cups of chickpea flour.
- 2 cups of water.
- 3 tablespoons of olive oil.
- 1 teaspoon of salt.
- 1 teaspoon of pepper.

You may use a blender, a bowl, whatever, it is your choice! But whichever do you select, mix those ingredients.So simple.You have your crepes batter.To cook them, heat up a skillet , or one of those fun pancake pan things; Their name escapes me but you know what I mean.
Once it is heated up to medium heat, brush with oil, and pour out your batter, about 1/8th of an inch thick.Let them cook for 3-4 minutes, till the top that you can see is no longer a liquid, but a solid.

There, you made some chickpea crepes.

Crepes Filling Ingredients.

- 2 small carrots, peeled and cut diagonally.
- 1/2 an eggplant, cut diagonally.
- 1 zucchini, sliced diagonally.
- 1 teaspoon of caraway seed.
- 1 teaspoon of oregano.
- Few dashes of salt.
- Few dashes of pepper.
- 2 tablespoons of olive oil.

Over medium heat, heat up the oil, and cook the caraway seed and oregano.Cook till you start to smell the flavors, around 3-4 minutes.Toss in the carrot strips, and cook for 5-6 minutes, then add in the eggplant and zucchini.Stir, cook, toss in some salt, toss in some pepper, stir.Okay, that was easy.

Couscous with Roasted Chickpeas Ingredients.

- 3-4 cups of prepared couscous.
- 2-3 plum tomatoes, diced.
- 1 cup of roasted chickpeas.Try mine.
- 3/4th cup of raisins.
- 2 teaspoons of thyme.
- 2 teaspoons of cinnamon.
- 1 teaspoon of basil.
- Lemon juice.

So, you know how to make couscous, right? I mean it makes making pasta complicated.Seriously.So, I am not going to help you on this one, sorry.Fine.
Here you go : http://lmgtfy.com/?q=how+to+cook+couscous

Now, this is very simple, once you have your cooked couscous, just add the remaining ingredients, other than the lemon juice.You can either replace all this back in the pot you made the couscous in, or cook it through in your oven.Your choice.

I squeezed some lemon juice on mine, you could also use olive oil, or maybe even some butter.I added some roasted red peppers, and tomatoes to my crepes, because I can.

Do you need me to tell you how all this goes together, too? Yeah, you guessed it, I am not going to.I have things to do, you know.Like, um, er, um…Well, that is my business.