Mark Bittman recently featured a sauteed chickpea recipe. I went looking for the Spanish chorizo called for but couldn't find it in local grocers. I will keep looking. In any case he said the chickpeas turned from mealy to crispy in the pan and were great alone. So I rinsed, dried, and sauteed a can up tonight and he was right. They were great. I put them into a salad with Romaine lettuce, avocado, mushrooms, and olive oil and vinegar. That was dinner tonight.
Tuesday, March 02, 2010
Sauteed Chickpeas
Mark Bittman recently featured a sauteed chickpea recipe. I went looking for the Spanish chorizo called for but couldn't find it in local grocers. I will keep looking. In any case he said the chickpeas turned from mealy to crispy in the pan and were great alone. So I rinsed, dried, and sauteed a can up tonight and he was right. They were great. I put them into a salad with Romaine lettuce, avocado, mushrooms, and olive oil and vinegar. That was dinner tonight.
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3 comments:
Sauteed chickpeas are awesome! I often saute them with onion, garlic, and tomatoes. Yum! You can make them crunchy, almost like nuts.
Well ours didn't get crispy on the inside. I threw them in the wok... maybe I should read directions again. The romain, vinegar, avacado, olive oil and mushrooms rocked!
Romaine, I meant
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