Tag: chickpeas

If its almost good enough for Nancy, it's almost good enough to share! This dish was inspired by a Mark Bitten recipe in the New York Times. Adding sherry or lemon juice would be a nice addition. Certainly other greens could be substituted for the Romaine lettuce. (Bitten used spinach.) I've never been a big fan of bread crumbs, but Bitten used them.

This was a last minute (actually about 20 minutes) dish to take to a pot-luck dinner. I was in a hurry and didn't have his recipe at hand, so I used ingredients I had on hand. Not a big fan of chickpeas, this turned out to be "almost good" according to Nancy...

Ingredients

• 4 Tbs olive oil
• 3 cups cooked chickpeas or 1 29 oz can of chickpeas
• 1/2 sweet onion, diced
• 1 red bell pepper, diced
• 1 pound chorizo sausage, diced
• 1-2 cloves of garlic, minced
• 1/3-1/2 cup cilantro, sliced (to taste)
• 1/2 head of Romaine lettuce
• salt and pepper to taste

Putting it all together

1. Rinse, drain, and dry the chickpeas
2. Add 2 Tbs olive oil to a large, heated skillet
3. Add the chickpeas and cook on medium-high heat, stirring occasionally,  until they begin to lightly color. As they are ready, they will begin to pop slightly and achieve a slightly crunchy texture.
4. While the chickpeas are cooking, roughly chop the lettuce and dice all the vegetables and chorizo into a medium dice.
5. Remove the chickpeas to a bowl.
6. Add 2 Tbs of olive oil, the onion, pepper, and chorizo to the skillet. Cook until the onion and pepper are soft and the sausage is lightly browned.
7. Add the lettuce and chickpeas to the skillet and cook until the lettuce is slightly wilted.
8. Taste for seasoning
9. Remove from heat and stir in the cilantro
10. Serve hot or at room temperature