Chickpeas also have a starring role in one of my go-to quick meals: Garlic Balsamic Chickpeas. The recipe is a variation on one that originally appeared in the excellent cookbook Happy Herbivore Abroad by Lindsay S. Nixon.
2 tablespoons olive oil
1 15 oz. can of chickpeas, rinsed and drained
2-3 garlic cloves, minced
1/4 cup balsamic vinegar
1 tablespoon ketchup
Put the oil in a nonstick pan on low-medium heat. Once the oil is heated, add the garlic, stirring constantly. Just as the garlic
starts to brown, add the chickpeas, balsamic vinegar, and ketchup. Continue stirring, making sure all the chickpeas are coated. Reduce the heat to low, and continue cooking, stirring occassionally for about 10 minutes. When it looks like the vinegar has pretty much thickened, remove the pan from the heat. The chickpeas are ready to eat, but will taste better if you let them sit for another 10 minutes.
There. Done. Pretty simple, no?
Garlic Balsamic Chickpeas taste great on salads or stuffed into pitas. I like to have them on top of rice with a side order of steamed kale tossed with lemon juice and olive oil.
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