In this quick, easy, and delicious one-pot dinner, chicken breasts are seared, then gently cooked in an herb-filled tomato sauce with chickpeas and hearty kale. Topped with crunchy, seasoned breadcrumbs, this rustic meal comes together in 45 minutes.
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Hummus-like chickpea puree serves as the foundation for za'atar-rubbed cod, which is then served alongside lemony, grilled zucchini.
Heaps of fresh parsley, paprika, and coriander add tons of bright flavor to this hearty bulgur dish, stuffed into a pita and held together with some lemony tahini.
My wife has
demanded politely suggested I create something like this, but I valiantly resisted for four months. Though the beloved oversized Mexican dish (or is it Californian?) shares certain similarities with the kati roll, it's not exactly the same thing. And if I couldn't track down the authentic paratha used in the original, I thought, then it wasn't worth making. Then I got over it.
How do you match the silky smooth texture of store bought hummus at home? The answer lies within those thin chickpea skins.
Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair.
Rice studded with cilantro, olive, and sausage gets topped with flavorful tomato-y chickpea sauce.
Macaroni and cheese with garlicky spinach, canned chickpeas, and a sprinkle of Spanish smoked paprika.
Seared lamb chops served over a quick stew of chickpeas and spinach, flavored with harissa and Moroccan spices. A one-skillet meal in just 20 minutes.
Carrots and chickpeas are tossed in a lemon vinaigrette flavored with cilantro, smoked paprika, and cumin—an unusual but delicious combination.
These vegan falafel-esque patties made with chickpeas and bulgur wheat have a crunchy breadcrumb and are served with mashed avocado for a rich and creamy texture.
This is an ode to soup lovers looking for a meal in a bowl, with crispy fried chickpeas, tender chard and rice. Packed with antioxidants and fiber, it's also ideal for your eat-healthier, your-body-is-a-temple New Years' resolutions--no kale chips required.
A one-pot soup with chicken, chard, and chickpeas, flavored with parmesan.
A quick one-pot stew of chickpeas, tomatoes, and kale, topped with flaky fish.
I loved the idea of chickpeas in a pasta dish—a simple and inexpensive way of adding protein—which drew me to the recipe. I stayed for the relatively unusual remaining ingredients: pancetta, shallots, and mustard greens.
When I'm saying to myself, "What would my wife want for dinner?," the answer, more often than not, is chickpeas. And I'm not talking fancy, soaked overnight, simmered in flavorful liquid, carefully cooked chickpeas; I'm talking chickpeas drained out of a can and used as the base for a quick dish. This 30-minute curry is intense with garam masala and ginger, cooled by coconut milk and ground toasted cashews.
[Photograph: Maggie Hoffman] Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn't cloudy....
Though uncooked pasta sauces sound spectacularly easy, pulling them off isn't as easy as you'd think, as most sauces come off bland and watery. Add fresh mozzarella to the mix, and you just might end up with a gloopy mess of half melted nuggets of mozz, which stick to the pasta like laffy taffy. But leave it to Mollie Katzen to figure it all out.
[Photograph: Blake Royer] Adapted from The Kitchn. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer....