What you do is this:
- Add drained chickpeas to a food processor and pulse until the mixture becomes chopped but not pureed. {Note: the recipe calls for adding a bit of chicken broth, but you can add water or vegetable broth if you want to keep this recipe vegetarian.}
- Then, in a large skillet heat olive oil and add tomatoes. Once tomatoes have been sauteed, add garlic and let it cook for a little bit.
- Then add the chickpeas and allow them to heat through.
- Once everything has been warmed through, remove the mixture to a bowl and add grated Parmesan cheese, chopped parsley and lemon juice. Season with salt and pepper and serve with bread or pita chips.
This is a fabulous warm appetizer to have before a meal, or it can be paired with a salad and soup for lunch.
What's YOUR favorite way of cooking with chickpeas?
3 comments:
Sounds fabulous! Anything from Ina is, though, right? I adore chickpeas, and often simply in salads. But I'll take it any which way. Have a great Monday, Olga!
I love the sound of this. I've had a warm hummus before and loved it. This sounds similar. I love falafel and need to try making them. And I like hummus. But I'm not a big fan of whole chickpeas on their own.
This is such an awesome idea. That Ina really knows her stuff.
I love sauteeing canned chickpeas with just about anything: curry, balsamic vinegar, leftover chicken...
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