Warm Chickpea and Sun-Dried Tomato Deliciousness

I love chickpeas… I love their shape, texture and flavor.  I love that they are called “garbanzo” beans….that is a such great word.  Very fun to say and fun to eat.

Chickpeas are a great source of protein, zinc and folate as well as dietary fiber.  So eat up!

Last week when we had a brief cold spell I felt like whipping up something warm and hearty for lunch.

I hadn’t been to the market for awhile, so I got to play the fun game of figuring what dish to make with all the random stuff I could find in the pantry and fridge.

This dish turned out quite well….flavorful and evocative of some exotic Moroccan/Mediterranean dish.

Make it your own….as with all my recipes, this was an experiment that I made up as I went along, so don’t feel beholden to sticking to the “recipe”.

Ingredients:

2 cans of organic chickpeas (rinse them!)

3-6 sundried tomatoes (depending on the size…I got some huge ones at WF that were great and I only needed 3)

2 stalks of celery

1 shallot

1 small yellow onion

1 or 2 cloves of garlic

a few olives (I had a mix of pitted brown and green ones)

herbes des provences

herbamare or sea salt

black pepper

smoked paprika

lemon juice

olive oil

mesclun or arugula (optional)

raw goat’s milk cheddar cheese (optional)

Sautée:

Shallots, garlic, celery and onion with the herbes des provences (blend of rosemary and lavender and thyme normally) in a tablespoon or so of EVOO for 6 minutes or until the onions start getting translucent.

Add:

Garbanzo beans (so fun!), the sun-dried tomatoes and olives.  Stir till you get bored or impatient…. Add some more herbs, salt perhaps, black pepper and then 1/2 to 1 teaspoon of smoked paprika.

Once everything is nice and warm and melding together…. put all the ingredients in a big bowl.

Squeeze:

A whole lemon! Dress the beans with the juice, add a little more EVOO if you desire.

Chop:

If you eat dairy, try chopping a hard cheese into small squares and adding this to the mix.  We used a yummy raw goat’s milk rennet-free cheddar. It gets a bit soft once added to the warm beans, adding extra richness to the dish.

Serve:

As is, or over a bed of mesclun or arugula for a full and fabulous meal.

ENJOY!

Eat with gusto.

Blessings for a healthy and happy week,

Frances

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