Posts tagged ‘Chickpea’

April 14, 2011

Chickpea Pangrattato | Gluten-Free Italian “Breadcrumbs”

I’ll admit a lack of comprehensive knowledge of  Celiac Disease, although some of my blogger friends suffer from it.  I know it is a terrible thing, leading to a lot of pain if you ingest gluten, which is in practically everything these days, due to cross contamination.  I can only imagine how hard it is to be as careful as you must while still loving food in all it’s glory.

I had a happy accident in the kitchen here recently, which lead me to this tasty discovery of a lovely, crunchy, garlicky substitute for one of my most favorite of Italian toppings: pangrattato.   It is a poor person’s substitute for Parmesan: usually leftover bread crumbs, toasted up in olive oil along with some garlic, salt and perhaps a smidge of chopped parsley.

Pangrattato, and now this clever mimic,  is heavenly sprinkled over (equally gluten-free) risotto.  I vow to make it a replacement topping for the cracker crumbs my Grandmother would fry in copious amounts of butter and smother cauliflower.  I am dreaming up ways to use it.  It is now protein, instead of carb, and one ingredient to the many that are in commercially produced breadcrumbs.  And to be honest, it makes me feel just a little smug with the chef-iness of it all.  A nice perk.

For a quick version, in a food processor, finely chop cooked, drained chickpeas, until they are the size of, you guessed it, breadcrumbs.  In a medium saute pan, add a tablespoon or two of good olive oil and a smashed clove of garlic.  Heat until shimmery.  Add the chickpeas and a bit of salt.  Fry for four to five minutes until a deep golden brown.  Drain on a paper towel-lined plate.  Allow to cool, then add in a tablespoon or less of chopped parsley and mix.  Top with roasted vegetables, risotto or anything you can dream up.

Playlist included Lovers in Japan, by Coldplay.

April 6, 2011

A Shared Experience | Falafel

We’ve all been to the takeaway on a Friday or Saturday night in our blissful, hungry, after-the-pub or rock show moments.  We’ve all hit the kebab stand or the middle eastern place in the middle of the night.  As we stand cradling the foil wrapped object of our desire, cucumber sauce dripping down our chins, mouth full of onion, falafel, and tahini, we mumble to our friends, “This is so good!  Why do I only have this when I’m drunk after the bar?”

As it turns out, you can recreate this shared food experience at home, because it’s pretty easy.  Not only do you not have to precook the beans, there’s not even really a recipe to it.  Feel like including some parsley?  Do it.  Don’t have any onion?  Skip it.

Simply soak some chickpeas in water over night, drain and tip into a food processor.  Add in any combination of ground cumin, ground

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April 4, 2011

The Versatile Bean | Chickpeas

When I made these recently, I couldn’t help myself from nibbling on them once they had cooked most of the way: quickly snatching one at a time with asbestos fingertips from the top of the pot and popping it in my mouth, or Cherub’s, if she happened to wander through the kitchen.   They are surprisingly delicious as a snack.

I almost always hate to say how good something is for you.  People never want to eat it then, it can’t possibly taste good.  But these, in addition to being downright addictive and snackable, are full of protein, fiber and an impressive amount of trace minerals including 71% of your folate (anybody pregnant out there?).

They also work beautifully as a side dish to lamb or chicken with heady, Moroccan spices.  Or transformed, as I will later tonight, into falafel, which is an ideal meal for the meatless Fridays during Lent.  And you can always whip up leftovers into a quick batch of hummus.

I start with dried beans, which have

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November 10, 2010

Get That Baby in the Kitchen | Homemade Hummus

 

Cherub, 3 (and a half now! she’ll tell you), was a big helper in the kitchen tonight.  And as a result, she totally nom’ed her dinner.  It didn’t hurt that one of her favorite things to eat is hummus anyway.  We made some homemade tonight since we had leftover chickpeas from last night’s dinner.  I served her hummus with some sumac-dusted salmon topped with a greek yogurt and cucumber sauce and warm flat bread.  Even with the “help” from Cherub, dinner was made and on the table in 30 minutes.  It was a fun evening in Persephone’s Kitchen.  Lots of love.  You could taste it in the food, too.

Cherub’s Hummus

1 leek, white and light green parts thinly sliced

6 cloves of garlic, smashed, peeled and minced

1 small bunch of watercress, tough stems removed

1 1/2 T butter

1 T olive oil

3 c cooked chickpeas (you could use rinsed canned, but it’s easy-peasy to start with dry, just takes a little time)

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