Hill o’Beans: Chickpeas
I have a life. So, cooking a good meal can be a challenge sometimes. But, in the “ace up my sleeve” category, I’ve got a few super-fast recipes using one can of beans and a few other things I usually have in my pantry. They make a light meal for one or substantial side dish for two and are quite healthy!
Chickpeas! Yes, you can do more than puree them into hummus.
Pan-roasted chickpea salad
1 can of garbonzo beans
handful of parsley
rough-cracked blacked pepper
optional: thinly scallion/red onion/chives, diced cucumber, diced tomato
Before the chickpeas are roasted, they have to be dried well. Open the can of beans, drain the liquid, and rinse off the canning water. You can either place the beans on paper towels and pat dry, or spin them in a salad spinner till all the water is whisked away.
Heat a pan over high heat and drizzle in just enough olive oil to coat the pan. When the oil is very hot, drop in the chickpeas and toss to coat with oil. The chickpeas will begin to smell wonderful and will actually start popping and jumping merrily in the pan. Keep tossing so that they get evenly brown all over. This takes about five minutes.
While the chickpeas are browning, zest the lemon. When the chickpeas are browned, toss in some salt and cracked black pepper. While still in the pan, squeeze lemon juice over the chickpeas. They’ll sizzle!
Remove from heat and put the chickpeas into a serving bowl. Add the parsley and drizzle with a bit of fresh olive oil. It’s perfect to eat as a side this way, but you can also add some thinly sliced onions and chunked cucumbers and tomatoes.