The best thing to do with Chickpeas – Ever!

ChickpeasOur family, like a lot of of other families, is attempting to eat a bit less meat. As a result, I am constantly on the look out for recipes that will provide us with the same satisfaction that one can easily derive from a nice piece of steak. So, without further ado here is my recipe for:

“The best thing to do with Chickpeas – Ever” or “Golden Chickpea Salad”.
adapted from a recipe I found at 101 Cookbooks

(I tend to make a lot of this, as we gobble it up…you may want to halve this the first time out of the gate)

  • 2 cans of chickpeas (I swear the organic ones do taste better, for what it’s worth)
  • 2 leeks, washed and chopped (white and light green parts only)
  • 3 large cloves of garlic, peeled and crushed
  • 1 c. yogurt (lowfat does fine in this recipe, if you prefer)
  • 1 Tbsp. + 1 tsp. honey
  • 1 tsp. curry paste (red/yellow/green…whatever your preference)

1) Rinse your chickpeas thoroughly. Spread them out on a plate lined with paper towel in an effort to dry them off as much as possible. This makes the sauteing process much more rewarding.

2) Add your glug of olive oil into a large saute pan (non-stick if you want to use a bit less olive oil). Heat it up and add the leeks and garlic.

3) Let your leeks and garlic cook on medium heat until they start to become translucent. At this point, add your chickpeas. Sprinkle with a healthy pinch of coarse salt and a few grinds of black pepper.

4) Saute the mixture for about ten to twelve minutes, stirring occasionally. You are going for a nice golden crust on your chickpeas.

5) Meanwhile, mix the yogurt, honey and curry paste together in the bowl you plan to serve the salad in (I like to minimize the dishes as much as possible). TIP: if you add the curry paste to a small bit of yogurt and mash it together with the back of a spoon into a smooth paste, you are far less likely to get clumps of curry in your dressing.

6) When your chickpeas are beautifully golden and you can’t stand it any longer, remove them from heat and add to your bowl in which you made up your dressing. Mix it up well and enjoy.

This dish can be served easily be served at room temperature. I plan to use the sauteed chickpeas as a base to see what other combination I can come up with…perhaps lemon, feta and sundried tomatoes. I will let you know how it works out.


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