Sunday, August 1, 2010

Mediterranean Chickpeas

I love it when one of those "there's no food in the house" afternoons yields a surprise as good as these no-cook Mediterranean Chickpeas. The simple lemony dressing, refreshing herbs and sweet sun dried tomatoes dress up the mild, creamy chickpeas without overpowering them.

When the spice blend is as simple as cumin, salt and pepper, it really pays to grind your own. Yes it's an extra step, but one taste of cumin seeds straight from the grinder is enough to make a spice snob out of anyone! A standard coffee grinder will do the trick; just don't ask yours to do double duty. Once French roast stakes its claim on a grinder, it's best to just buy a second one, lest you find yourself crafting coffee-flavored curries.

To make a meal out of these chickpeas, I threw together a mixed steam basket of languishing sweet potato and the last handful of Brussels sprouts from the crisper, and voila: a seven ingredient goat gourmet with plenty of vegetables, plant protein, fiber and heart-healthy oils.

Excuse the ominously lit plate... we were having storms.

6-Ingredient Mediterranean Chickpeas
Total Kitchen Time: 10 minutes. Serves 2.

1 (15 oz.) can of chickpeas, rinsed and drained
2 sun dried tomatoes, diced
1 Tbls. chopped parsley
juice from 1/2 a lemon
2 tsp. extra virgin olive oil
1 Tbls. red onion, finely diced (optional)

Free Spice Blend
1/4 tsp. ground cumin
salt* and black pepper to taste

Combine all ingredients in a bowl and serve.

*canned beans tend to be high in sodium; salt sparingly.

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