Roasted Chickpea Endive salad
June 10, 2019
QED WSJ June 2019 Svgs 4-6
1 can chickpeas (15 oz) drained, 2 tsp oil S&P, roasted 425º 15 minutes
Mix together:
- 3 TB oil
- 2 Tb red wine vingar
- 2 C diced tomatoes
- 1 ½ C diced cucumber
- ½ C diced red pepper
- ½ C diced yellow pepper
- ¼ C diced red onion
- ¼ C chopped fresh parsley
- 2 TB chopped fresh mint
- 4 Belgian endives, cleaned and separated
- 1 C feta
5 Minute Hummus
January 16, 2019
The Week 2018. Makes 4 Cups
INGREDIENTS
- 1 garlic clove
- juice 1 lemon
- 1 (16oz) jar Tahini )or buy bulk at rainbow
- 1 TBs salt
- 1 tsp ground cumin
- 1 -1½ C ice water
- 2 (15 oz) cans drained, rinsed chickpeas
DIRECTIONS – use food processor
- Garlic & lemon juice andTahini into bowl, salt & cumin.
- Process until peanut buttery ~ 1 minute
- Motor running, stream in ice water. Process until light & creamy and color of light sand
- Add chickpeas and process 3 minutes, scrape side of bowl until hummus is smooth.
Brown rice chickpea salad cherries goat cheese
July 21, 2017
The week 2017 serves 4
Mix all ingredients & toss together.
- 2 C cooked brown rice
- 2 scallions trimmed & chopped
- ¼ C chopped fresh basil
- 3 TB olive oil
- 2 TB white balsamic or sherry vinegar
- salt & pepper
- 32 fresh cherries (9 oz) quartered & pitted
- 15 oz drained & rinsed chickpeas (1¾C if home cooked)
- Toss together, divide into 4 serving bowls.
Lastly, sprinkle on 2 oz goat cheese crumbled (½ C) –
Green Bean and Cannellini salad
July 8, 2017
All vegetables, Sunset 2016 6 svgs.
INGREDIENTS AND DIRECTIONS: TOSS TOGETHER
- 2 C fresh cooked shell beans – Cannelini or cranberry or 14 oz can Cannellini beans or chickpeas rinsed & drained.
- 6 oz green beans trimmed into 1 ” pieces- blanch if desired.
- ¼ C fresh parsley leaves
- ¼ C olive oil
- 3 TBs chopped chives
- 2 TBs chopped capers
- 1 TBs lemon zest
- 2 Tbs/juice 1 lemon
- ½ tsp Aleppo pepper (or mild crushed red pepper flakes)
Chickpea soup
April 24, 2017
serves 4
INGEDIENTS
- 1 large onion sliced thin
- 1 medium fennel sliced
- olive oil
- 1 large carrot, cut lengthwise and sliced
- 3 celery stalks sliced
- 1 TBs tomato paste
- 1 C white wine
- one 14 oz can Italian plum tomatoes (or 24 oz marazano tomatoes – reduce broth to ~ 3½ C)
- 1 TB chopped oregano
- 2 TB chopped parsley
- 1 TB thyme
- 2 bay leaves
- 4 ½ C broth
- 2½C cooked chickpeas (canned or fresh cooked)
- 4 TBs pesto
- optional: fresh basil leaves; 2 large slices stale sourdough bread broken into pieces, drizzle olive oil, bake 10 min)
DIRECTIONS
- In large pot on medium heat, sauté sliced onion & fennel in 3 TBs oil 4 mins. Add sliced carrots & celery cook 4 min more. Stir in 1 TB tomato paste, add 1C white wine and cook 1-2 min.
- Add canned tomatoes with juice, herbs, broth & salt & pepper. Bring to boil, reduce heat to simmer, cover, cook 30 min.
- 10 min before serve soup, crush some of chickpeas, add to soup, simmer 5 min. Add toasted bread, cook 5 min more.
- Ladle soup into bowls, spoon pesto in center & drizzle with olive oil.
Merguez and chickpeas
February 2, 2017
Merguez lamb sausage, ricotta, sundried tomato , chickpeas, harrissa, farro
- Roast/grill/pan fry merguez sausage
- Cook farro,
- Layer/assemble ingredients together.
Harissa Chicken & Chickpeas
October 1, 2016
Bon Appétit (Zameron)QED 2016 Serves 4, Preheat oven 425°
- 1 Tb olive oil, 3 LB ( 8 – skin on, bone in chicken thighs), Season in salt & pepper. Heat in oven proof skillet med-hi, 5 min per side. Remove from pan.
- Soften finely chopped small onion & 2 cloves garlic in pan, about 3 min.
- Add 2 TB tomato paste. Cook, stirring until darkened about 1 minute.
- Add 2 cans drained chickpeas, ¼ C Harissa paste (mild), ½ C chicken broth. Bring to simmer.
- Return chicken into pan, nestle into chickpeas, skin side up. Bake 20 minutes.
- Remove from oven, serve topped with ¼ C chopped parsley and lemon wedges.
Lamb shanks currants chickpeas
February 6, 2015
WSJ Jan 2015 serves 4 cooktime 7 hours in oven 275°
- 4 (~1lb each) lamb shanks
- 1TB kosher salt
- 2 TB olive oil
1. Preheat broiler. Season lamb shanks with oil & salt. Place on baking sheet under broiler until dark brown ~ 15 min.
- 1 Spanish (red) onion, thinly sliced
- 1 carrot thinly sliced
- 4 cloves garlic thinly sliced
- ½ tsp salt
- 2 TB oil
- 2 cinnamon sticks
- 1 cup dried currants
2. use oven safe sauté pan (or cast iron dutch oven), sauté vegetables until soft & slightly brown 7 min. stir in cinnamon & currants.
3. Preheat oven to 275°. Place lamb shanks on top of vegetables, pour water halfway up lamb shanks, cover with foil (or cook in dutch oven with lid). Roast 6 hours!
- 1 (15oz) can chickpeas, drained
4. Remove lamb shanks, skim fat, add chickpeas to pan, cook on med-hi heat until liquid reduced by half. 6 min.
- 1 TB finely chopped fresh mint
- ½ Cup parsley
- 2 TB fresh lemon juice
Add herbs to chickpeas, spoon onto plates, top with lamb shanks.
Olsson Recipes 