Everyone had something they refused to eat as a child. Some kids grow up and try the food again and end up liking it, but too often, we carry that fear of the unknown into adulthood with us and miss out on so many amazing eating experiences because we are sure we won’t like something.

I was like that with tomatoes. I grew up hating them, and for years, I wouldn’t even try a fresh, ripe, summer tomato straight from a garden. When I traveled overseas during my college days, I quickly learned that I couldn’t refuse any food that was served to me. 

My most recent travel destination was a summer mission trip to the tiny North African country of Tunisia, where tomatoes and tuna are served on just about everything—pizza, salads, sandwiches and anything else you can imagine. I couldn’t pick off the tomatoes (or the tuna, which I also disliked) every time I ate, so I forced myself to eat them. After four weeks, I became an avid tomato eater, and now, I buy a pound every Saturday at the farmer’s market.

When I got married six months ago, I made it my goal to learn to cook and to broaden they types of food we ate. The Southern food we grew up eating is magnificent, but I wanted to try other dishes, too. One of the first challenges my husband, Scott, and I took on was eating more vegetables. We soon discovered eating a couple of vegetarian meals a week was a good way to make a newlywed budget stretch.

Making the decision to step out of our culinary comfort zone has been one of the greatest adventures of our lives. Dinner is an exciting time that both of us look forward to each day, and I know that our fun with food has strengthened our new marriage.

One recipe we cooked recently that I was skeptical about involved chickpeas (also known as garbanzo beans, which is what hummus is made out of), whole-wheat flour, a bunch of fresh vegetables and a funny name—chickpea croquettes.

What in the world is a croquette? It’s basically a patty made of flour, water and whatever filling you want that is fried in a skillet with a thin layer of oil. A crab cake is the best example of a croquette—and crab cakes are delicious, so I thought it might be safe.

I grabbed the whole-wheat flour from the overflowing cabinet where I keep all of my baking supplies. I mixed it with the water, lemon juice, cumin and salt. It was sticky and unattractive.  I added the chickpeas and vegetables. It looked like goo.

Then, I reached my hands into the goo and formed eight patties that I subsequently fried in a skillet.

As the patties fried for five minutes on each side, they transformed. They went from goo to gorgeous in 10 minutes.

I pulled them out of the oil and placed homemade mango salsa on top, which made them even more beautiful and gave them a tropical flair.

At the dinner table, I cut off a piece of the first patty with my fork and put it into my mouth. An explosion of flavors attacked my taste buds, and a moan escaped from my mouth as I watch my husband’s eyes light up as he took his first bite.

After four salsa-topped croquettes and a salad, we were full, but not stuffed, and satisfied, but not guilty. The meal I was skeptical about turned into a success, and even though peeling and dicing a mango makes me a bit insane, it was a fun meal to make. Maybe mom was right—try it; you might just end up liking it.

Perhaps what I’m trying to say with this column is not necessarily to go out and buy a can of chickpeas and whip up some croquettes. It’s kind of a weird recipe, I know.

Instead, I think I’m trying to introduce myself to all of you faithful (or occasional) readers and ask you to give me a try—I hope you’ll like me! I’m new to the newspaper and to Baldwin County, but I am already so passionate about spotlighting all of you for your accomplishments and sharing your stories. The incredible stories in this issue have touched my heart so much, and I can’t wait to meet more of you in the community who have something to share! Feel free to contact me anytime at people@gulfcoastnewspapers.com.

Chickpea croquettes with mango salsa

Croquettes

1 cup whole wheat flour

3/4 cup hot water

juice of 1/2 lemon

2 teaspoon ground cumin

1 1/2 teaspoon salt

15-oz can chickpeas, rinsed and drained well

4 scallions, chopped

1/2 red bell pepper, finely chopped

1 habanero or jalapeño pepper, minced

3 garlic cloves, minced

2 tablespoons chopped cilantro leaves

3 tablespoons olive oil

In a large bowl, add flour, water, lemon juice, cumin and salt. Stir until well combined. Add in chickpeas, scallions, pepper, jalapeño, garlic and cilantro. Stir well.

In a large saucepan, heat olive oil, over medium heat. With your hands, form the chickpea mixture into 8 patties, about 1/2“ thick (the patties may be quite wet, but will stay together when cooked). Place 4 patties in the pan, and cook 4-5 minutes, until the bottoms begin to brown. With a spatula, flip patties, and cook 4-5 minutes on the other side, until that side begins to brown. Transfer to a plate, or cook for an additional minute on each side, until desired doneness. Repeat with the remaining 4 patties. Serve with sour cream, salsa, or chopped avocado.

Mango salsa

1 mango, peeled and diced

1/2 cup peeled, diced cucumber

1 tablespoon finely chopped jalapeno

1/3 cup diced red onion

1 tablespoon lime juice

1/3 cup roughly chopped cilantro leaves

Salt and pepper

Combine all ingredients and mix well. Season with salt and pepper. Optional: place a couple of spoonfulls in a blender or food processor and puree. Then mix with the salsa to give it some liquid.