Tag Archives: chickpea

Kurdish Chickpea, Cilantro and Cumin Salad

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(serves 4)
Adapted from Silk Road Cooking by Najmieh Batmanglij. I use less oil in this version than is called for in the original (featured in this week’s electronic newsletter), plus I’ve reduced the cooking time for the tomatoes, giving the dish a super-fresh profile. You’ll find this protein-rich salad particularly inviting in summer months when tomatoes are at their peak. Continue reading →

Mashed Chickpea and Spinach Dip

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This is a sort of cooked, chunky spinach hummus — if that makes any sense. The bright green color proclaims healthy goodness that can’t be ignored. Nor will you want to, since the spread tastes as beautiful and fresh as it looks. Enjoy on toasted artisan bread, scooped with vegetables or spread on lavash with sliced veggies for a simple sandwich.

I use a small food processor driven by my immersion blender for processing the mixture, but you could also mash it with a potato masher or use the standard immersion blender. You’re working toward a chunky-smooth consistency that’s quite flexible. It’ll taste great regardless.

Ingredients:

  • Olive oil
  • 3-4 cloves garlic, minced
  • 1 pinch crushed red pepper
  • 1 bunch fresh spinach (about 10-12 ounces), roughly chopped
  • 1 can chickpeas, rinsed and drained
  • Salt
  • Fresh lemon juice
  • 1 to 2 teaspoons tahini (roasted sesame paste)

Method:

  1. Warm about 1 tablespoon of olive oil in a large skillet over medium heat. Add garlic and red pepper and cook for 30 seconds. Add spinach and chickpeas and mix everything together. Cook until spinach is wilted, adding a splash of water as needed to prevent mixture from drying out.
  2. Remove from the heat and cool. Process in a food processor to a chunky paste. Season with salt, lemon juice and tahini to taste.

Dandelion Greens with Garbanzo Beans

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This dish is a riff on my standard beans with greens, a staple of our family’s diet.  You can double the quantities with ease.  If you prefer less bite to your greens, mix the dandelion with some spinach or chard.  Or try blanching the leaves in hot water for just 30 seconds.  Run under cold water, then dry before chopping to use in this recipe.

Serves 4

Ingredients:

  • 2 Tbsp extra-virgin olive oil (plus more for serving)
  • 3-4 cloves garlic, minced
  • 1 pinch or more red pepper flakes
  • Several handfuls of dandelion leaves, thoroughly rinsed, tough stems removed, coarsely chopped
  •  One can garbanzo beans, rinsed and drained (or white cannellini beans)
  • Salt
  • Lemon juice
  • Grated zest of one lemon

Method:

  1. Warm a large skillet over medium heat and add olive oil, garlic and pepper flakes.  Allow garlic to cook lightly until the oil begins to sizzle, but do not brown the garlic.  Add the greens and stir until they begin to wilt.  Add beans, salt to taste and cook for 2-3 minutes.
  2. Place in a serving dish and stir in lemon zest and lemon juice to taste.  Taste and add more salt as needed.  Drizzle a bit of fruity olive oil on top.  Serve warm or at room temperature.  Great on a crusty slice of toasted artisan bread.

Middle Eastern Style Chickpeas with Greens

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Middle-Eastern Chickpeas with Spinach

This recipe found its inspiration, once upon a time, in the Moosewood Cookbook series, essential references for anyone who strives to reduce meat consumption, but demands a dish full of mouthwatering flavor.  You can adapt and substitute freely—try just about any green you have on hand, or a different bean like white cannellinis or dark red kidneys.  Or toss in a cubed carrot or other winter roots as you sauté the onions and peppers.  In summer months eggplant or zucchini would be a perfect addition.

Ingredients:

  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2-3 cloves garlic, minced
  • 1 sweet bell pepper, seeded and cubed
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • pinch of saffron (optional)
  • 1 ½ cups chopped tomato (fresh or canned)
  • 1 can chickpeas, drained and rinsed
  • Salt
  • 1 bunch coarsely chopped greens, such as spinach, kale or chard
  • 1 Tbsp fresh lemon juice, or to taste
  • 1/4 cup chopped fresh cilantro

Method:

  1. Heat oil in a sauté pan over medium heat, add onion and cook soft, about 5 minutes.
  2. Add bell pepper, garlic and spices. Sauté for 5 more minutes, stirring frequently.  Add tomato and cook until tomato breaks up and becomes soft and most of its liquid has cooked off.
  3. Add chickpeas, about ¼ cup of water and one half teaspoon salt. Stir to combine.  Cook for 10 minutes, adding some water if mixture starts to stick to pan.
  4. If using spinach, turn off the heat and stir in the leaves, until just wilted.  If using more substantial greens such as kale or chard, cook for a few minutes over medium-low heat.  Add lemon juice and more salt to taste.
  5. Garnish with fresh cilantro.
  6. Serve with Middle Eastern flat bread, couscous or rice, for instance Persian Green Rice.

Wheat Berry, Tomato and Fresh Greens Salad

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This salad is a great way to increase your family’s consumption of whole grains and fiber.  Raw wheat berries can be found in most natural food markets or specialty grocery stores.  You can substitute farro, barley or spelt if you prefer.  The cooked whole wheat kernels are nutty with a chewy texture that my children love.  There are many ways to vary this salad – try adding uncooked greens or chopped fresh herbs, vary the canned beans, or toss in almost any favorite seasonal cooked or raw vegetable.

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