Recipes: Chickpea Saute

[bunnyjadwiga]

This is yummy but not remotely even conjecturally medieval/Renaissance, due to the peppers. Periodically we try to think of an alternative to the peppers, but then we get caught up in how yummy it is and don't change it.

Ingredients:
2 onions
3 large cans or 4 standard cans chickpeas
1-2 medium red peppers
Olive oil
1-2 bunches of basil leaves (about 2-3 cups, chopped)
Cumin
1-2 tsp. Lemon juice
Other spices that take our fancy

Slice onions and peppers into narrow strips; chop up basil leaves.
Saute onions and peppers in olive oil until onions are slightly carmelized.
Add chickpeas and saute until heated through. Season with cumin and/or other spices
Stir in basil and saute until wilted.
Sprinkle with lemon (or lime) juice and serve warm

This recipe makes enough for 4 enthusiastic adults, or 3 with _some_ leftovers the next day. Very good cold as well.

Comments

[dr-zrfq.livejournal.com]

I hope you can manage to come up with a version that *doesn't* have the peppers, for sister_devora's sake at least (if not for the sake of coming close to a Med/Ren recipe).

[bunnyjadwiga.livejournal.com]

maiziemaus's tummy has a poor reaction to peppers; the red peppers are better than green, but still not really good. So, we keep trying to think of a substitute.

[montuos]

Try a bulb of fennel? It doesn't do anything for color, but I bet it'd be really yummy...

[kandy-elizabet.livejournal.com]

Yum! I do something similar, but add a can of tuna and toss it all with egg noodles. I don't do the peppers either 'cause Joe's not fond of cooked peppers.

This is a double recipe

[maziemaus.livejournal.com]

Ingredients:
Olive oil
1 onion, diced
1 medium red pepper, chopped
2 standard cans chickpeas, drained
Cumin
1 bunch of basil leaves, shredded (I cut them with scissors)
Lime juice
Other spices that take our fancy

Fry onions in olive oil till carmelized, add peppers and saute till soft.

Add chick peas and keep on fire (stirring) till heated through and a bit toasty. I add the spices and herbs here. I never remember garlic.

Add basil, stir till it's wilted (just a few seconds) and squeeze lime (or lemon) juice over the pot at the last second. Otherwise the citrus flavor gets lost.

Currently, I cook this once a week. I make a quadruple recipe and it gives us dinner food and a pint (or thereabouts) container each for lunches.

I suppose if one were just going for color, diced and par-cooked carrots could step in for the peppers. Tomatoes won't make it periodoid, but they'll be good in the summer. What about diced tart apple?