Chickpeas are a super nutrient-dense ingredient that needs a little dressing up sometimes. I mean, listen, I won’t argue eating a big bowlful just as they are, maybe with a little olive oil and salt, but sometimes they’re just… beans. Yeah.
Barely four weeks into 2017, I’ve polished my recipe for Chickpeas from Scratch and I decided to scribble down a few of my favorite chickpea uses. Here’s how I’m eating them every week, sometimes twice. I’m hoping that these non-recipes lend a little jolt to your home cooking.
Before we dig into the recipes, I have a very important announcement.
I’m hosting cooking sessions in the Boston area! It’s an opportunity for a small group of us to make some dishes, learn new things, eat, make new friends, and eat some more, of course. My first class is on Saturday, February 18 and there are a few seats left so please join me. Here are all the details:
Revamp Your Pantry: Starting at 11:00AM, this class will teach you how to make healthy-ish versions of everyday pantry staples. I will show you how to make Overnight Oat Jars with Plant Milk; Pecan Poppy Seed Biscotti with Maple Sugar; Cranberry Orange Scones with Coconut Butter; Faux Pho Jars with Dried Mushroom Powder and topped with Crispy Shallots and Shallot Oil. Soup will be served, and you will take home homemade Shallot Oil and Dried Mushroom Powder. GET TICKETS NOW
Okay, now onto these very easy non-recipes. Enjoy and tell me what you think, please! xo
In my greens and tortillas:
This one is way easy and loosely inspired by a greens dish I had at ABC Kitchen in New York last year. I saute washed/de-stemmed greens and a handful of cooked chickpeas with olive oil, sea salt, and jalapeño slices for about 10 minutes, tossing here and there. Once they’ve wilted a bit, I turn off the heat and add in freshly basil leaves and a splash or two of apple cider vinegar – lowering the heat gives you a better chance of retaining the basil’s green color. Eat them just as they are from the pan or pile some into a corn tortilla.
Whizzed up with carrots and spread on pita:
I eat a lot of homemade hummus – it’s a good snack option and a protein push anytime of day. After reading Diana Henry’s new cookbook Simple, I wondered why I never thought to toss other cooked veggies into my hummus. She tosses cooked carrots into a food processor, along with cooked chickpeas, tahini, sea salt, and olive oil. I like to add in a lot more lemon juice and some smoked paprika to make the mix more about the carrots and less about the tahini – smoked paprika seems to pump up the carrot flavor, yum. Serve, as she does, with some blistered tomatoes – I sprinkled maple sugar and balsamic vinegar on mine before broiling – and a pile of puffy pita, homemade is best.
In my weekly pot of soup:
Every week, there’s a new soup in my home. It just makes sense given there’s always leftover vegetables for homemade broth (a great 1-hour task for my Instant Pot). This one is super smoky, inspired by my favorite spice (smoked paprika) and a visit out to Gjelina in Los Angeles last year. Their new cookbook, also titled Gjelina, makes my eyes widen and sparkle at all the glorious dishes. For this soup, I loosely followed their Chickpea Stew with Tomato, Turmeric, Yogurt & Harissa (I use a little almond milk yogurt). I realize you may be over all the turmeric madness but I am not – it’s done wonders for me, reducing inflammation in all my joints when taken with a pinch of black pepper. In fact, turmeric needs to be added to more soups. There, I said it.
I hope to see you at my cooking sessions soon! xo
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