Another way to cook chickpeas
Here I present another way to prepare chickpeas, which I'm sure my mother finds amusing as I disliked them intensely growing up. This recipe is from the May 2011 issue of Nutrition Action, which also had a very interesting article about how external cues make you overeat. Sadly, that specific article is not available on their website.
Artichoke Saute
Serves 4
9oz frozen artichoke hearts, thawed, drained and patted dry.
4 tbs olive oil
8 oz mushroom, caps sliced, stems discarded. (calls for shiitake, but regular work fine)
1 15oz can chickpeas, drained and rinsed
3 cloves garlic, chopped
2 scallions, sliced
6 sprigs parsley, chopped
1 tbs fresh lemon juice
1/2 tsp kosher salt
1. Saute artichoke hearts in 1 tbs olive oil, until browned. Remove from pan.
2. Saute mushrooms in 1 tbs olive oil, until browned. Remove from pan.
3. Saute chickpeas in 1 tbs olive oil, until lightly browned.
4. Add remaining 1 tbs olive oil, stir in garlic, and cook for 30 seconds.
5. Return the artichokes and mushrooms to the pan and heat through.
6. Add the scallions and parsley.
7. Season with lemon juice and salt.
I didn't even know you could buy frozen artichokes (I rarely buy frozen vegis) so that was valuable information right there. This was quick to make, tasty to eat, and reasonably healthy. Plus I used the mushroom stems for salads during the week. Win all around.
Artichoke Saute
Serves 4
9oz frozen artichoke hearts, thawed, drained and patted dry.
4 tbs olive oil
8 oz mushroom, caps sliced, stems discarded. (calls for shiitake, but regular work fine)
1 15oz can chickpeas, drained and rinsed
3 cloves garlic, chopped
2 scallions, sliced
6 sprigs parsley, chopped
1 tbs fresh lemon juice
1/2 tsp kosher salt
1. Saute artichoke hearts in 1 tbs olive oil, until browned. Remove from pan.
2. Saute mushrooms in 1 tbs olive oil, until browned. Remove from pan.
3. Saute chickpeas in 1 tbs olive oil, until lightly browned.
4. Add remaining 1 tbs olive oil, stir in garlic, and cook for 30 seconds.
5. Return the artichokes and mushrooms to the pan and heat through.
6. Add the scallions and parsley.
7. Season with lemon juice and salt.
I didn't even know you could buy frozen artichokes (I rarely buy frozen vegis) so that was valuable information right there. This was quick to make, tasty to eat, and reasonably healthy. Plus I used the mushroom stems for salads during the week. Win all around.