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
- Drain chick peas and add to a small saucepan with all the ingredients, except the parsley.
- Heat pot to low-medium and simmer lightly for 5 minutes, until liquid cooks down slightly and chick peas are warmed through.
- 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…
Barcelona Balsamic Chick Pea Salad
Lemon Herb Roasted Chicken
Some Like it HOT Pollo alla Diavola
Roasted Dijon Chicken Salad w/ Dried Cranberries & Sunflower Seeds
8.ate@eight 