TWENTY-TWO : CHICKPEA SAUTÉ WITH GREEK YOGURT

PLENTY

NOVEMBER 01 2012

TWENTY-TWO : CHICKPEA SAUTÉ WITH GREEK YOGURT

Here is a really simple and quite tasty recipe that works great as a side dish, as I did today, or could be a main meal over rice. I used it to complement some green chicken marsala with garden-fresh potato. In fact, along with the potato in the marsala, the carrot and chard from the sauté were also from the garden (yay!).

Luckily I had some cooked chickpeas stashed in the freezer so I didn't have to a: deal with that step or b: used canned chickpeas. Plus, I've been trying to make myself use stuff from the freezer because I have trouble throwing anything away and so the freezer is nearly overflowing.

beautiful rainbow chard

THIRTY-FIVE : MOROCCAN BAKED CHICKEN

Delia Smith's Winter Collection

APRIL 19 2012

THIRTY-FIVE : MOROCCAN BAKED CHICKEN WITH CHICKPEAS AND RICE
 
This dish incorporates some of my absolute favorite flavors. Chickpeas, olives, big chunks of lemon all in a rich, saffron-laced broth. I am so ready for this one! Plus, it's a one-pot meal which makes clean-up a snap-and-a-half.

Of course it starts with browning the meat (le, sigh). The chicken skin needs to be nice and crispy before bathing in the fabulous broth so I get to work. I am loving my splatter screen more and more with each Delia's recipe. While the chicken sizzles, I toast and grind the spices and give the pre-soaked chickpeas their final 20 minute simmer.

oh saffron, how I love thee!

THIRTEEN & FOURTEEN : CHICKPEA-CORIANDER SOUP WITH CROUTONS

Delia Smith's Winter Collection

FEBRUARY 16 2012

THIRTEEN : CHICKPEA, CHILLI AND CORIANDER SOUP
FOURTEEN : PARMESAN CROUTONS

"I stand before you ashamed yet undeniably guilty of soup-icide. My only excuse is that I was led astray by the persuasive influence of one Delia Smith. She sweet-talked me and made me believe, albeit hesitantly, that the chickpeas would be better off in the blender, processed until fine and smooth. I did as asked and am now filled with regret." ~ Day, 15 minutes ago

The opening paragraph above was composed while tonight's soup was in it's final 30 minute simmer. I'd been tasting it all along and thought it bland, liquidy, meh. And I have always found pureed soups to be lacking any real qualities other than a strong similarity to baby food. (Except the turnip velouté at Beast, which rendered me speechless). Then, I had my first bite of the finished soup in all it's glory. And immediately realized I would be completely rescinding every word in the above paragraph. I only leave it in this post to illustrate how first impressions should not always be trusted.