Tag Archives: Chick Peas

recipe goodness :: spicy tomato-meyer lemon stewed chick peas

spicy tomato-meyer lemon stewed chick peas

spicy tomato-meyer lemon stewed chick peas

More from the book of “sometimes the best dishes come together when it’s 7pm, your stomach is talking to you, and you don’t have much to choose from in the fridge.” What I love about cooking with protein-rich chick peas is that you can always have them on hand in your cupboard, so when you’re in a pinch you can easily throw together a quick and filling dish. And because they have a great neutral flavor, chick peas can be canvases for any sort of creative seasoning you want to stew them in. After adding a little bit of this and a little bit of that, I think we have a winner worthy of sharing. It’s a little spicy {but you can adjust that to taste}, a little creamy {from the marriage of olive oil, butter and chick pea starch} and it’s brightened by a kiss of citrus. Simple flavors, uber delicious — and it only takes 5 minutes. Keep this one in mind for a crowd-pleasing side or a self-pleasing bowl of mid-week goodness.

Spicy Tomato-Meyer Lemon Stewed Chick Peas

Serves 1 as a main, 2 as a side

1 can chick peas, drained
1 teaspoon tomato paste
3 tablespoons olive oil
1 tablespoon butter
1 meyer lemon, juiced
1/4 teaspoon red pepper flakes
salt and pepper to taste
1 tablespoon fresh parsley, chopped

  1. Drain chick peas and add to a small saucepan with all the ingredients, except the parsley.
  2. Heat pot to low-medium and simmer lightly for 5 minutes, until liquid cooks down slightly and chick peas are warmed through.
  3. Pour into a bowl, top with maldon sea salt and chopped parsley.

Serve with: za’atar-pecorino toasted crostini

More Chicks to Fall in Love With…
B
arcelona Balsamic Chick Pea Salad
Lemon Herb Roasted Chicken
Some Like it HOT Pollo alla Diavola
Roasted Dijon Chicken Salad w/ Dried Cranberries & Sunflower Seeds

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recipe goodness :: barcelona favorite recreated | balsamic chick pea salad

balsamic chick pea salad

I had this dish at an amazing little tapas bar called Pinotxo in Barcelona’s Mercat de La Boqueria. I went for breakfast, so I didn’t expect to be served such a savory, delightful combination of flavors at 9am, but delightful it was! After conversing with my minimal spanish and a lot of hand gestures, the sweet and lively owner, dished up a warm combination of flavors — chick peas, brightened by the parsley with a great balsamic tanginess that just put this simple, but amazing dish over the top. You certainly can eat this breakfast, but it will also make for a great side salad or protein rich entree.

Barcelona Balsamic Chick Pea Salad

Serves 4-6

2 oz ground beef
2 cans unsalted chick peas, drained
2 scallions diced
1/4 cup parsley, finely chopped
Black pepper to taste
Olive oil for drizzling
Balsamic for drizzling
Fleur de sel to taste

In a large pan break up ground beef to very tiny pieces and brown just until not pink. Add scallions to pan for 1 minute to release fragrance and soften slightly. Add drained chick peas to pan and add black pepper to taste. Stir to combine and remove from heat, transferring to a serving bowl. Drizzle with good olive oil and lightly drizzle some good balsamic. Sprinkle generously with fleur de sel and enjoy! Serve warm or at room temperature.

The Original Inspirational Dish:

Amazing Chick Pea Breakfast from Pinotxo

More from Barcelona:
Barcelona Digested: Mercat de La Boqueria
Barcelona Digested: Chocolate Central
Barcelona Digested: Hang with the Locals – Cava and Cafe Catalonian Style

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