Ok, I’m warning you. The pictures won’t do this recipe any favors. It’ll never get linked up on tastespotting, or another photo driven recipe website. But don’t let that stop you. This stuff rocks.
Bonus! I got to use a lot of things from either the garden or that I’d preserved. I modified the recipe based on what I had in the house (and a bit of personal preference.) The parsley, garlic, onion, and thyme were from the garden. The tomatoes were some that I froze whole with my bulk tomato buy. The lemons I picked from my parent’s tree on a trip to California. The chickpeas were from a BPA-laced can. Hey, I’m human. I know, I know. I’ve even told you that you should totally cook your own beans. I was impulse cooking! What else can I say?!
Hi cookbook from the library! I promise I didn’t get you dirty! (I’m trying to distract you from the underexposed greens and overexposed cookbook. Did it work?)
Moroccan Spiced Chickpeas
(adapted from Deborah Madison’s Vegetarian Cooking for Everyone)
- 1 colander full of greens (rainbow chard and kale), stems removed (~1 bunch)
- 2 (15-ounce cans) chickpeas, rinsed
- 8 garlic cloves, coarsely chopped
- 2 teaspoons smoked paprika
- ½-1 teaspoon ground pepper
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 tsp ras el hanout (I had it, so tossed it in)
- 3 TBSP olive oil
- ¼-½ cup chopped parsley (it called for cilantro and parsley, but I didn’t have any cilantro and the garden is still bursting with parsley)
- 1 red onion, chopped
- 1/4 teaspoon dried thyme
- 1 small dried red chili
- ½-1 cup broth or water (I used chicken broth)
- 4 tomatoes, peeled and diced
- 1 preserved lemon, chopped into 1/2 inch pieces (skin only)
- Remove stems and chop greens. Cook greens until wilted. Set aside.
- Finely chop garlic. Add dried spices (except thyme and the dried chili), 1 teaspoon oil, and 2 tablespoons of the parsley. Mash up into a bit of a paste or slurry.
- Heat the rest of oil in large sauté pan over medium-high heat. Add onion, pepper, thyme, and dried chili. Cook 5 minutes or so, then stir in garlic paste/slurry, chickpeas and 1/2 cup broth.
- When onion are soft, add tomatoes, greens, 1/2 tsp salt, and 1/2 cup water or broth.
- Reduce heat to low and simmer 5 minutes. Mix in the rest of the parsley and lemon.
- I gave it a few whirls with the immersion blender. It was a whim. But a whim that worked and gave it a nice chunky-and-smooth consistency. Plus, I like to use the immersion blender.
I adore chickpeas. With a deep burning love. I love lemon. I love chickpeas with lemon. I love preserved lemons. I love preserved lemons with chickpeas. So much love. I think might even add a bit more lemon next time. Yum!
Incidentally, did you know a bowl of beans isn’t necessarily photogenic?
How many more disclaimers can I make?
Maybe one more. Photos taken with zero natural light while rushing to feed the small-chickpea-loving child before bath and bed doesn’t lead to the best pictures.
But make it. It is amazing. It think I’ve found my official staple of Fall/Winter.