WARM CHICKPEAS AND GREENS WITH VINAIGRETTE
In the mountainous regions of Provence, frugal farmers make a meal of chickpeas and spinach or chard. They cook the greens in a big pot of water, then use the same water for cooking the chickpeas. While the chickpeas simmer, the farmers make a vinaigrette and use that to season the chickpeas and greens.
Provided by Martha Rose Shulman
Categories easy, weekday, one pot, appetizer, side dish
Time 1h30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil while you stem and wash the spinach or chard. Fill a bowl with ice water. When the water in the pot comes to a boil, add the greens. Cook spinach no longer than one minute. Cook chard one to two minutes. Remove from the pot with a skimmer, and transfer to the ice water. Do not drain the water. Cool the greens for a couple of minutes in the ice water, and then drain and squeeze out excess water. Chop coarsely and set aside. Allow the pot of water to cool for about 15 minutes.
- Drain the soaked chickpeas, and add to the pot along with the bouquet garni. Bring to a boil, reduce the heat to low, cover and simmer for one hour. Add salt to taste, and continue to simmer until the beans are tender, 30 minutes to an hour.
- Drain the chickpeas through a strainer or colander set over a bowl. Return the broth to the pot if you wish to serve it as a light soup. Whisk together the lemon juice, vinegar, minced garlic, salt and pepper to taste, and the olive oil. Combine the cooked chickpeas, greens, parsley and red onion in a bowl, and toss with the dressing. Serve warm.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 22 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 8 grams
WARM CHICKPEA SALAD WITH SHALLOTS AND RED WINE VINAIGRETTE
Provided by Food Network
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the shallots, vinegar, garlic, and 1/4 teaspoon salt. Set aside for 10 minutes to allow the shallots and garlic to mellow.
- In a medium saucepan over high heat, bring 2 quarts of water to a boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.
- Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper, to taste. Serve immediately.
Nutrition Facts : Calories 365, Fat 21 grams, SaturatedFat 2.5 grams, Sodium 370 milligrams, Carbohydrate 35 grams, Fiber 9 grams, Protein 11 grams
WARM CHICKPEA SALAD WITH SHALLOTS AND RED WINE VINAIGRETTE
If you agree with Lynne Rossetto Kasper's belief that "the chickpea should be canonized into the food lover's hall of fame" then you'll love this delicious, flavoursome and very healthy warm chickpea salad from award-winning vegetarian chef Peter Berley's book "Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour". I subscribed to Lynne Rossetto Kasper's "The Splendid Table" newsletters some time ago, and this is one of many fantastic recipes she has included in her newsletter. The recipes and her tips - which I have included in this posting - are great. I have posted this recipe here exactly as I received it. Because "The Splendid Table" recipes and Lynne's tips are always SO excellent, I shall post some more of them. I love this recipe, Lynne clearly loves this recipe; I hope that other chickpea lovers will too!
Provided by bluemoon downunder
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the shallots, vinegar, garlic, and salt.
- Set aside for 10 minutes to allow the shallots and garlic to mellow.
- In a medium saucepan over high heat, bring 2 quarts of water to a boil.
- Add the chickpeas and blanch for 1 to 2 minutes.
- Drain.
- Add the carrot, parsley, and oil to the shallot mixture.
- Toss in the chickpeas and season with salt and pepper.
- Serve immediately with a loaf of good crusty bread, sweet butter and a leafy tossed salad.
- LYNNE'S TIPS:.
- Make extra and toss along with leftover tofu, seitan, shrimp, or cooked chicken breast into mixed greens for an entrée salad the next day.
- Substitute cannelini beans for the chickpeas and toss in some chopped good-quality salami.
- Simmering canned beans in lightly salted water for several minutes freshens them up. The warmed beans also absorb better the flavors of the vinaigrette.
- THOUGHTS FROM LYNNE:.
- On Canned Beans: Canned beans are the answer to little time and money. They taste every bit as good as those cooked from scratch, and they're packed with nutrition, including fiber, protein, complex carbohydrates and B vitamins. Add them to soups, toss them into green salads, or dress them with flavorful oils, vinegar and herbs.
- On Chickpeas: For my money, the chickpea should be canonized into the food lover's hall of fame. It is meaty, sweet and friendly with just about every seasoning and ingredient. Of course Peter Berley has known this for years.
Nutrition Facts : Calories 428.9, Fat 20.5, SaturatedFat 2.8, Sodium 799.7, Carbohydrate 51.4, Fiber 10.1, Sugar 0.9, Protein 11.1
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