Friday, July 9, 2010

Warm Chickpeas and Cool Cucumbers - Vegetarian Recipe

The cucumbers keep on giving, and i keep on eating them. Tonight i paired some warm chickpeas (garbanzo beans) with some cool cucumbers and fresh herbs to create a delightful juxtaposition.

  • Garbanzo beans, soaked for a few hours, about 1 cup or so
  • Fresh kaffir lime leaf, crushed
  • 1-2 garlic cloves
  • Chilly powder
  • Salt (added near end)
  • Handful of Matt's Wild cherry tomatoes (or one small regular tomato diced)
  • Drizzle olive oil
Bring beans to a boil with rest of the ingredients, covering and simmering until beans are soft. Once soft, uncover and CAREFULLY cook off the water. It's nice to get a little toasting at the bottom of the pan, but you don't want to accidentally char them into burnt crisps. (yes, i've done that) Drizzle with olive oil and season with salt.

  • Several cucumbers, diced
  • Bunch lemon basil
  • Drizzle balsamic and red wine vinegar
  • Salt
Mix the chopped veg and herb with vinegars and salt. Refrigerate until serving.

Serve with the cool on the bottom and the warm on the top/side. Such a great flavor combination of warm and rich and earthy, plus cool and tangy and bright.  I tried to get a good review quote from the husband, but he says i'm putting him on the spot. Needless to say, he really liked it :)
And with all the fiber in both the cukes and the chickpeas - we were pleasantly satisfied. (Until i busted out the popcorn air popper during Saturday Night Live).

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