Spiced Chick­peas

Alternative Medicine - - Quick Nutrition -

With high lev­els of fiber and pro­tein, there’s no ques­tion that chick­peas are good for you. Sadly, though, they of­ten fall short in the fla­vor de­part­ment, end­ing up bland or, even worse, mealy. This recipe com­bats this prob­lem with am­ple spice, and tons of fla­vor.

2 cups dried chick­peas, soaked overnight in cold wa­ter (or two 15-ounce cans chick­peas, drained and rinsed) 1 tea­spoon ground cumin 1 tea­spoon red pep­per flakes ½ tea­spoon cayenne ½ tea­spoon freshly ground black pep­per 6 ta­ble­spoons grape seed oil ½ shal­lot, minced 2 gar­lic cloves, minced Juice of ½ lemon 1 ta­ble­spoon dry sherry 1 cup spicy mari­nara sauce Fresh flat-leaf pars­ley, chopped for gar­nish

If us­ing dried chick­peas, drain and rinse them and trans­fer to a large pot. Add wa­ter to cover by 1 inch and bring to a boil, then sim­mer over medium-low heat un­til the chick­peas are ten­der, about 1½ hours. Drain and rinse. (The chick­peas can be cooked a day ahead and re­frig­er­ated, cov­ered.) Pre­heat the oven to 425 de­grees. Com­bine the chick­peas, cumin, red pep­per flakes, cayenne, salt, and black pep­per in a mix­ing bowl, driz­zle with ¼ cup oil, and toss to coat. Spread the chick­peas out on a bak­ing sheet in a sin­gle layer and roast, shak­ing the pan from time to time, for 20 to 25 min­utes un­til the chick­peas are firm and dry. Set aside to cool. (The roasted chick­peas can be pre­pared a cou­ple of hours in ad­vance, cov­ered, and held at room tem­per­a­ture.) Put a large sauté pan over medium heat and add the re­main­ing 2 ta­ble­spoons oil. When the oil is hot, stir in the shal­lot and gar­lic and cook, stir­ring un­til soft, about 2 min­utes. Add the chick­peas, toss­ing to heat through. Stir in the lemon juice, sherry, and mari­nara sauce. Cook, stir­ring, un­til the chick­peas are well-coated and the sauce is hot, about 2 min­utes. Mound the chick­peas in a shal­low serv­ing bowl, top with chopped pars­ley, and serve warm. Ex­cerpted from Cross­roads by Tal Ron­nen with Scot Jones (Ar­ti­san Books). Copyright © 2015. Pho­to­graphs by Lisa Romerein.

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