chickpeas Archives |

chickpeas Archives |

August 6, 2019
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This sounds super fancy but it’s really nothing more than a braise. It’s a one-pot meal (woo hoo!) and very simple to make. I served it with crusty French bread for sopping up the delicious juices. It pairs great with a crisp green salad drizzled with a light vinaigrette.

 

Artichokes and Chickpeas with Tomatoes in White Wine Sauce

Ingredients:

1 Tbsp olive oil

5 shallots, thinly sliced

1 tsp kosher salt

5 cloves garlic, thinly sliced

2 bay leaves

1/2 cup dry white wine

3 cups yellow cherry tomatoes

1 15-oz can artichoke hearts, drained and sliced in half

1 15-oz can chickpeas, drained and rinsed

1 Tbsp chopped fresh tarragon

1/4 tsp black pepper

Crusty bread, toasted (for serving)

Directions:

1. Heat the olive oil in a Dutch oven or large pan. Add shallots and cook until soft and golden (about 2 minutes). 

2. Add garlic and bay leaves. Cook until garlic is golden (about 2 minutes). Add the wine and simmer for 30 seconds.

3. Add the tomatoes and cover. Cook 8-10 minutes until tomatoes are almost bursting.

4. Add the artichokes and chickpeas. Cover and cook 4-6 minutes until heated all the way through. 

5. Remove from heat and sprinkle with the fresh tarragon.

6. Serve alongside toasted French bread.

 

 

 

 


April 9, 2019
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A bounty of asparagus landed in my lap, along with a big, beautiful watermelon radish in my Imperfect Produce box…and this salad was born. With all the crunchy, bright vegetables, it sings Spring to me!

Layers of veggies are tossed with a simple red wine vinaigrette and topped with a sprinkle of the delectable Kite Hill Ricotta cheese.

Simple, fresh and delicious. It makes a great side dish to grilled tofu but would also make a great addition to an Easter or Passover menu.

 

Chopped Asparagus Chickpea Salad

Ingredients

  • 2 bunches asparagus trimmed
  • 1 watermelon radish chopped
  • 1 English cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup Kalamata olives sliced in half
  • 1 cup chickpeas drained and rinsed
  • 1/4 cup Kite Hill ricotta crumbled
  • 3 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1 lemon juiced

Instructions

  1. 1. Bring a pot of water to a boil. Insert the asparagus and blanch for 3 minutes.

  2. 2. Remove the asparagus from the boiling water and transfer to an ice bath immediately.

  3. 3. Chop the asparagus into bite-sized pieces.

  4. 4. Combine the asparagus, chickpeas and olives with the rest of the vegetables.

  5. 5. Whisk the vinegar, olive oil and lemon juice together. Pour over the salad and toss to combine. 

  6. 6. Sprinkle the ricotta on top. Serve immediately.

This Asparagus Chickpea Salad is beautiful display of crunchy, bright vegetables. Tossed with a simple red wine vinaigrette, it's a fresh and easy side dish for your Spring menus.


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