prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoons olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and drained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens (or spinach)
salt
pepper
chopped scallions (garnish)
1/2 cup finely grated parmigiano-reggiano cheese
steps:
1. in a large pot, heat olive oil over medium-high heat. add the carrots, fennel, and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper, and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once the mixture is boiling, add the chickpeas, tomatoes, and orzo. reduce to a simmer and cover. simmer 10 minutes, or until orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if needed and season with salt and pepper. ladle into bowls and top with scallions, grated cheese and drizzle of olive oil.
- new york times, december 2013
Showing posts with label chickpeas. Show all posts
Showing posts with label chickpeas. Show all posts
1.08.2014
chickpea stew with orzo and mustard greens
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
salt
pepper
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed
steps:
1. in a large pot, heat the olive oil over medium-high heat. add the carrots, fennel and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once boiling, add the chickpeas, tomatoes and orzo. reduce to a simmer and cover with a lid. simmer 10 minutes or until the orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if you want the mixture to be more souplike and season with salt and pepper. ladle into bowls and top with chopped scallions, grated cheese and a drizzle of oil oil.
- new york times, december 2013
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
salt
pepper
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed
steps:
1. in a large pot, heat the olive oil over medium-high heat. add the carrots, fennel and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once boiling, add the chickpeas, tomatoes and orzo. reduce to a simmer and cover with a lid. simmer 10 minutes or until the orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if you want the mixture to be more souplike and season with salt and pepper. ladle into bowls and top with chopped scallions, grated cheese and a drizzle of oil oil.
- new york times, december 2013
11.18.2013
falafel
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1 3/4 cups dried chickpeas
2 cloves garlic - lightly crushed
1/2 onion - quartered
1 teaspoon ground coriander
1 tablespoon ground cumin
scant teaspoon cayenne
1/2 cup chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking soda
1 tablespoon lemon juice
canola oil
steps:
1. put beans in a large bowl and cover with water by 3 - 4 inches. soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
2. drain beans well and transfer to a food processor. add the garlic, onion, coriander, cumin, cayenne, parsley, salt, pepper, baking soda and lemon juice. pulse until minced but not pureed. add water tablespoon by tablespoon if necessary, but keep the mixture as dry as possible. taste and adjust seasoning as needed.
3. put at least 2 - 3 inches of oil in a large deep saucepan. turn heat to medium-high and heat oil to about 350 degrees. scoop out heaping tablespoons of the mixture and shape into balls or small patties. fry in batches, without crowding, until nicely browned, turning as necessary, total cooking time per batch will be less than 5 minutes.
- new your times, october 2013
cook time: tbd
servings: 6
ingredients:
1 3/4 cups dried chickpeas
2 cloves garlic - lightly crushed
1/2 onion - quartered
1 teaspoon ground coriander
1 tablespoon ground cumin
scant teaspoon cayenne
1/2 cup chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking soda
1 tablespoon lemon juice
canola oil
steps:
1. put beans in a large bowl and cover with water by 3 - 4 inches. soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
2. drain beans well and transfer to a food processor. add the garlic, onion, coriander, cumin, cayenne, parsley, salt, pepper, baking soda and lemon juice. pulse until minced but not pureed. add water tablespoon by tablespoon if necessary, but keep the mixture as dry as possible. taste and adjust seasoning as needed.
3. put at least 2 - 3 inches of oil in a large deep saucepan. turn heat to medium-high and heat oil to about 350 degrees. scoop out heaping tablespoons of the mixture and shape into balls or small patties. fry in batches, without crowding, until nicely browned, turning as necessary, total cooking time per batch will be less than 5 minutes.
- new your times, october 2013
11.15.2013
roasted chickpeas with romanesco, peppers & anchovies
prep time: tbd
cook time: 25 minutes
servings: 2 - 4
ingredients:
1 head romanesco, torn into pieces
1 1/2 cups cooked chickpeas
1 bell pepper - roughly chopped
2 teaspoons capers
2 - 3 anchovies
olive oil
salt
pepper
steps:
1 pre-heat oven to 400 degrees. place romanesco, chickpeas and bell pepper onto a baking sheet. sprinkle capers on top. using your fingers, tea up anchovies and place on the pieces of bell pepper. sprinkle with salt and pepper and drizzle olive oil on top.
2. place tray in oven and cook for about 15 minutes. remove, shake the pan to move the veggies and chickpeas around and place back in oven to roast for about another 10 minutes until the romanesco is nice and partially charred and peppers are soft and edges begin to brown.
- goop, october 2013
cook time: 25 minutes
servings: 2 - 4
ingredients:
1 head romanesco, torn into pieces
1 1/2 cups cooked chickpeas
1 bell pepper - roughly chopped
2 teaspoons capers
2 - 3 anchovies
olive oil
salt
pepper
steps:
1 pre-heat oven to 400 degrees. place romanesco, chickpeas and bell pepper onto a baking sheet. sprinkle capers on top. using your fingers, tea up anchovies and place on the pieces of bell pepper. sprinkle with salt and pepper and drizzle olive oil on top.
2. place tray in oven and cook for about 15 minutes. remove, shake the pan to move the veggies and chickpeas around and place back in oven to roast for about another 10 minutes until the romanesco is nice and partially charred and peppers are soft and edges begin to brown.
- goop, october 2013
9.07.2012
frank de carlo's black chickpea soup
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 cup dried black chickpeas
2 tablespoon olive oil + more for croutons
1 pound meaty pork bones
1 medium yellow onion - peeled and diced
1 carrot - diced
1 tablespoon minced garlic
8 cherry tomatoes, cut in half
1 bay leaf
2 sprigs thyme
1/2 cup white wine
20 bread cubes - 3/4-inch
salt
pepper
1 cup chard - chopped
2 eggs
grated parmesan
basil - torn.
steps:
1. wash the chickpeas and soak them in water to cover for at least 6 hours or overnight. drain.
2. heat the oil in a soup pot over medium heat and brown the bones well. add the onion, carrot and garlic. saute for about 5 minutes or until the onion becomes translucent.
3. add the tomatoes, bay leaf, thyme, chickpeas and wine, and enough water to cover by about an inch. cover and bring the soup to a boil over medium-high heat, then turn the heat down to low and cook, checking occasionally to make sure the mixture doesn't dry out. the chickpeas and meat will become tender about the same time; 3 hours or more.
4. in the meantime, preheat the oven to 325 degrees. toss the bread cubes with olive oil. bake baking sheet, toss occasionally, until golden. sprinkle with salt and set aside.
5. remove the bones, shred and return the meat to the pot. reheat, adding the greens and cooking until tender, about 10 minutes. remove the bay leaf. beat the eggs, add them and stir. add 2 handfuls of cheese.
6. ladle into bowls, top with pepper and torn basil.
- new york times,
cook time: tbd
servings: 4
ingredients:
1 cup dried black chickpeas
2 tablespoon olive oil + more for croutons
1 pound meaty pork bones
1 medium yellow onion - peeled and diced
1 carrot - diced
1 tablespoon minced garlic
8 cherry tomatoes, cut in half
1 bay leaf
2 sprigs thyme
1/2 cup white wine
20 bread cubes - 3/4-inch
salt
pepper
1 cup chard - chopped
2 eggs
grated parmesan
basil - torn.
steps:
1. wash the chickpeas and soak them in water to cover for at least 6 hours or overnight. drain.
2. heat the oil in a soup pot over medium heat and brown the bones well. add the onion, carrot and garlic. saute for about 5 minutes or until the onion becomes translucent.
3. add the tomatoes, bay leaf, thyme, chickpeas and wine, and enough water to cover by about an inch. cover and bring the soup to a boil over medium-high heat, then turn the heat down to low and cook, checking occasionally to make sure the mixture doesn't dry out. the chickpeas and meat will become tender about the same time; 3 hours or more.
4. in the meantime, preheat the oven to 325 degrees. toss the bread cubes with olive oil. bake baking sheet, toss occasionally, until golden. sprinkle with salt and set aside.
5. remove the bones, shred and return the meat to the pot. reheat, adding the greens and cooking until tender, about 10 minutes. remove the bay leaf. beat the eggs, add them and stir. add 2 handfuls of cheese.
6. ladle into bowls, top with pepper and torn basil.
- new york times,
1.12.2012
smoked paprika hummus
prep time: tbd
cook time: tbd
servings: 3 cups
ingredients:
1 cup dried chickpeas, or 2 (15.5-ounce) cans chickpeas - drained and rinsed
2 large cloves garlic - minced
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon cayenne pepper
2 teaspoons smoked paprika + more for garnish
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1⁄3 cup extra-virgin olive oil + more for garnish
1⁄3 cup tahini
optional garnishes: roasted red bell peppers, roasted garlic, lemon slices, olives, mint or parsley sprigs
note: if using dried chickpeas, put them in a saucepan or bowl and add cold water to cover by about 2 inches. soak in the refrigerator for at least 6 hours or overnight. drain and rinse.
steps:
1. put the chickpeas in a saucepan and add cold water to cover by about 2 inches. bring to a boil, decrease the heat, cover, and simmer until the chickpeas are tender, 50 to 60 minutes. drain and let cool, reserving ¼ to ½ cup of the cooking water.
2. combine the chickpeas, garlic, lemon juice, cayenne, paprika, salt, pepper, parsley, olive oil, and tahini in a bowl and stir to mix well. transfer the mixture to a food processor fitted with the metal blade and process until well mixed. add 1/4 cup of the reserved cooking liquid (or water or vegetable stock if using canned chickpeas) and process until smooth and almost fluffy. add more liquid if necessary. scrape down the sides of the bowl once or twice. transfer to a serving bowl and refrigerate for at least 1 hour.
3. to serve, drizzle a bit of olive oil over the hummus and sprinkle a bit of paprika. serve with desired garnishes.
- goop, january 2012
cook time: tbd
servings: 3 cups
ingredients:
1 cup dried chickpeas, or 2 (15.5-ounce) cans chickpeas - drained and rinsed
2 large cloves garlic - minced
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon cayenne pepper
2 teaspoons smoked paprika + more for garnish
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1⁄3 cup extra-virgin olive oil + more for garnish
1⁄3 cup tahini
optional garnishes: roasted red bell peppers, roasted garlic, lemon slices, olives, mint or parsley sprigs
note: if using dried chickpeas, put them in a saucepan or bowl and add cold water to cover by about 2 inches. soak in the refrigerator for at least 6 hours or overnight. drain and rinse.
steps:
1. put the chickpeas in a saucepan and add cold water to cover by about 2 inches. bring to a boil, decrease the heat, cover, and simmer until the chickpeas are tender, 50 to 60 minutes. drain and let cool, reserving ¼ to ½ cup of the cooking water.
2. combine the chickpeas, garlic, lemon juice, cayenne, paprika, salt, pepper, parsley, olive oil, and tahini in a bowl and stir to mix well. transfer the mixture to a food processor fitted with the metal blade and process until well mixed. add 1/4 cup of the reserved cooking liquid (or water or vegetable stock if using canned chickpeas) and process until smooth and almost fluffy. add more liquid if necessary. scrape down the sides of the bowl once or twice. transfer to a serving bowl and refrigerate for at least 1 hour.
3. to serve, drizzle a bit of olive oil over the hummus and sprinkle a bit of paprika. serve with desired garnishes.
- goop, january 2012
3.01.2011
hummus crusted chicken with rosemary and lemon
prep time: tbd
cook time: 30 minutes
servings: 2
hummus ingredients:
1 can garbanzo beans - rinsed and drained
2 cloves garlic - peeled
juice of 1 lemon
3 tablespoons tahini
1 teaspoon salt
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon extra virgin olive oil
chicken ingredients
2 boneless/skinless chicken breasts
2 lemons - 1 sliced into rounds and 1 juiced
1/2 cup hummus
4 fresh rosemary sprigs or 2 tablespoons dried
balsamic vinegar
salt
pepper
hummus steps:
1. combine all ingredients in a food processor and mix until desired texture.
chicken steps:
1. preheat oven to 450. place the chicken breasts in a small roasting pan, covering all exposed meat with a thick layer of hummus (1/4-inch thick).
2. scrunch each lemon half in your hand then loosely arrange them over the chicken with the rosemary sprigs (broken in to smaller pieces so the flavor comes out more). generously drizzle the entire mix with lemon juice and then a quick drizzle of balsamic vinegar.
3. bake until the hummus is golden brown and the meat is juicy and tender, about 30 minutes.
4. finish with another quick drizzle of lemon juice and an optional pinch of salt and pepper to taste.
- goop, january 2011
cook time: 30 minutes
servings: 2
hummus ingredients:
1 can garbanzo beans - rinsed and drained
2 cloves garlic - peeled
juice of 1 lemon
3 tablespoons tahini
1 teaspoon salt
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon extra virgin olive oil
chicken ingredients
2 boneless/skinless chicken breasts
2 lemons - 1 sliced into rounds and 1 juiced
1/2 cup hummus
4 fresh rosemary sprigs or 2 tablespoons dried
balsamic vinegar
salt
pepper
hummus steps:
1. combine all ingredients in a food processor and mix until desired texture.
chicken steps:
1. preheat oven to 450. place the chicken breasts in a small roasting pan, covering all exposed meat with a thick layer of hummus (1/4-inch thick).
2. scrunch each lemon half in your hand then loosely arrange them over the chicken with the rosemary sprigs (broken in to smaller pieces so the flavor comes out more). generously drizzle the entire mix with lemon juice and then a quick drizzle of balsamic vinegar.
3. bake until the hummus is golden brown and the meat is juicy and tender, about 30 minutes.
4. finish with another quick drizzle of lemon juice and an optional pinch of salt and pepper to taste.
- goop, january 2011
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