Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 23, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘chickpeas’

Meatless Monday: Falafel Loaf With Tarator Sauce

Monday, February 1st, 2016

011715_btb_04

 

Change up a boring Monday and make Falafel Loaf With Tarator Sauce. Chickpeas and garlic paste are the keys to this flavorful dish filled with notes of cumin, coriander, parsley and cilantro. Slice and serve with the tahini-based tarator sauce on the side for dipping. Get the recipe here.

 

 

Just Five: Honey-Roasted Chickpeas

Tuesday, July 8th, 2014

070814_just5

 

Chickpeas, garbanzo beans, ceci, channa… Call them what you will, I must have two cans of these babies on hand at all times or I panic. Chickpeas are incredible versatile; rinse and throw them straight into salads, pastas and soups, or puree them with garlic, lemon, tahini and olive oil for hummus. Roasting turns them into a crunchy substitute for croutons in a salad (hello, gluten-free eaters!) or a protein-packed snack.

Normally I just toss them with a little salt and cayenne or chili powder before roasting, but this time I upped the flavor factor with one key ingredient: garam masala, a wonderful combination of aromatic spices that marries delightfully with a citrusy honey glaze. Put these out to snack on with a summer shandy or a gin and tonic, or bring them to share at the next barbecue.

Honey-Roasted Chickpeas
Makes 1 cup

1 15-oz. can chickpeas, rinsed, drained and dried
1 Tbsp. olive oil
1 Tbsp. honey
½ tsp. garam masala
Pinch cayenne pepper
1/8 tsp. kosher salt
1 tsp. lemon or orange zest

• Preheat the oven to 400 degrees.
• Line a baking sheet with parchment paper and spread chickpeas on top in a single layer. Roast 40 minutes, tossing occasionally.
• Meanwhile, in a medium bowl, whisk together the olive oil, honey, garam masala, cayenne and salt. Immediately, toss the hot chickpeas into the bowl and evenly coat them with the glaze. Pour them back onto the baking sheet and roast another 10 minutes.
• Remove from the oven and toss with the zest. Let cool and serve.

Wheatless Wednesdays: Chickpea Skillet Pizza

Wednesday, February 5th, 2014

020514_wheatless

 

It was getting late, but having had “linner” (that meal you eat after lunchtime but well before dinner) around 3 p.m., a big meal around 8 p.m. was not in the cards. But something savory and earthy in a one-skillet dish to heat up the kitchen did sound enticing.

I have to give credit where it’s due: My sister and mother lent a hand with this hearty, quick pizza, once I convinced them it would work. Mom got to work roasting the cauliflower and sauteing the mushrooms, while my sister took on the role of sommelier, choosing the wines for the evening. The pizza creation went off without a hitch and was perfect for a late-night snack with a couple glasses of wine … and the obligatory game of gin.

I’ll be adding this one to the memory bank as another adventure in successful cooking, drinking wine and card playing with two of my favorite sous chefs.

Chickpea Skillet Pizza
2 to 4 Servings

1 cup chickpea (garbanzo bean) flour
1 tsp. sea salt, divided
1 tsp. freshly ground black pepper, divided
1 Tbsp dried herbs of your choice (thyme, basil, parsley, oregano, etc.)
2/3 cup shredded Asiago or Parmesan cheese, divided
6 Tbsp. extra virgin olive oil, divided
1 head cauliflower, cut into florets
½ small red onion, finely chopped
1 small red pear, thinly sliced
2 cups wild mushrooms, sliced
1/3 cup pine nuts
1 cup arugula

• Preheat the oven to 425 degrees.
• Combine chickpea flour and ¾ cup warm water in medium bowl and whisk until lumps are removed. Stir in ½ teaspoon each salt and pepper, the dried herbs and 1/3 cup cheese. Let the batter sit 30 minutes at room temperature.
• Toss the cauliflower, 2 tablespoons olive oil and ½ teaspoon each salt and pepper in a medium bowl. Place mixture on a baking sheet and roast, stirring frequently, until browned and softened, around 20 to 30 minutes.
• While cauliflower is roasting, heat 2 tablespoons olive oil in large skillet. Saute the onions until soft and brown, 5 to 10 minutes. Add the mushrooms and continue to cook until soft and brown, about 10 minutes.
• Add another ¼ cup water to the chickpea batter and stir well.
• Heat a 12-inch cast iron or ovenproof, nonstick skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. When the oil is hot, pour the batter into skillet and lightly spread it evenly like a pancake (The batter doesn’t need to fill the whole skillet.). Cook 3 to 5 minutes, until small bubbles will appear and the batter starts to pull away from the skillet around the edges. Flip the crust like a pancake and cook another 3 to 5 minutes, until set and firm.
• Preheat the broiler. Cover the pizza with sliced pears and drizzle with a bit of olive oil.
• Broil about 3 minutes to soften the pears. Remove skillet from the oven and spread the sauteed mushrooms, roasted cauliflower, pine nuts and remaining cheese on top. Return the skillet to broiler and cook until the cheese is lightly browned, around 5 minutes.
• Remove the skillet from oven, top with arugula, and serve.

In This Issue: Bar Bites

Friday, September 13th, 2013

090313_barsnacks

 

There’s a reason you visit the same bar time and again. Sure, the capable bar staff and crafty beer list are alluring, but you stay for the snacks. Great bar snacks are packed with flavor, small enough to eat with your hands and, before you know it, totally gone. At your next get-together, get the party started well before the appetizers arrive with these crave-able finger foods. Just don’t blame us if everyone asks to come over again next weekend.

Check out the recipes for Pad Thai Popcorn, Spice-roasted Chickpeas and Salt and Pepper.

-Photo by Carmen Troesser

 

 

Just Five: Crisp Roasted Chicken with Chickpeas, Lemons and Carrots

Wednesday, August 21st, 2013

082113_justfivechicken

 

This is a two-part story. The first half hearkens back to the 1990s, when my then-boyfriend (now-husband) and I were strict vegetarians. One of our favorite dishes was a recipe we found in Vegetarian Times. It was a chickpea-potato-carrot-curry dish we called “Yummy” because each time we made it, we just kept saying, “Oh my gosh, is it so yummy!” Alas, somewhere along the way, we lost that magazine, and I have searched high and low for the recipe online to no avail.

Fast-forward to this June, when we drove to visit our best friends in Iowa City, Iowa. These are our “eating and drinking” friends; it’s what we do. We eat, drink, recover and plan the next meal. Lather, rinse, repeat. When we arrived this trip, our hostess, in her sweet, southern style, apologized that she was only making a “really simple roast chicken dinner.” Lies. All lies. She turned out an amazing dish that made my eyes cross. My husband turned to me and asked, “Do you know what this reminds me of?”

I didn’t even need to respond. It’s not the identical; the ingredients, outside of the chickpeas and carrots, are not the same. But it hits all the same notes: aromatic, sweet, textural. More Moroccan than Indian with garam masala and lemons, this dish took us right back to our little Dogtown rental, cooking in bare feet with the Grateful Dead in the tape deck and a glass of the cheapest Gallo burgundy in hand. This dish is special.

Crisp Roasted Chicken with Chickpeas, Lemons and Carrots*
Adapted from Melissa Clark’s Cook This Now
4 to 6 Servings

2 lemons
2 15-ounce cans chickpeas, drained
1 Tbsp. olive oil
1 Tbsp. plus 2 tsp. garam masala, divided
3 tsp. kosher salt, divided
1 ½ tsp. freshly ground black pepper, divided
3 Tbsp. unsalted butter, softened
1 whole chicken (3 1/2-pound), rinsed and patted dry
1 lb. carrots, peeled, trimmed, and cut into 1-inch rounds

• Preheat the oven to 400 degrees.
• Quarter the lemons lengthwise and remove any seeds. Thinly slice 6 lemon quarters crosswise into small triangles and toss them with the chickpeas, olive oil, 2 teaspoons garam masala, 1 teaspoon salt and ½ teaspoon pepper.
• Season the inside of the chicken cavity with 1 teaspoon salt and ½ teaspoon pepper. Fill the cavity with the remaining lemon wedges. Combine the softened butter and 1 tablespoon garam masala, 1 teaspoon salt and ½ teaspoon pepper. Rub the butter all over the chicken, getting under the skin if possible.
• Scatter the carrots in the bottom of a large roasting pan. Place the chicken breast-side-up on a wire roasting rack over the carrots. (If you don’t have a rack, you can put the chicken directly on the carrots.) Transfer the pan to the oven and roast, stirring the carrots occasionally, for 30 minutes (If not using a rack, be sure to stir the carrots under the chicken so they don’t burn.).
• Add the chickpea and lemon mixture to the bottom of the roasting pan. Continue to roast 45 to 60 minutes, until the thigh juices run clear when pierced with a knife.
• Let the chicken rest 10 minutes before carving. Place the chickpea, carrot and lemon mixture on a platter and place the chicken pieces on top to serve.

*Gild the lily with this simple gremolata. Combine 3 tablespoons chopped fresh parsley,
½ teaspoon finely grated lemon zest 1 finely chopped garlic clove in a bowl and sprinkle over the chicken prior to serving.

 

 

By the Book: Tyler Florence’s Dungeness Crab with Greek Yogurt, Cucumber, Tomato and Mint

Tuesday, July 16th, 2013

 

Everything about Tyler Florence’s new book, Fresh, completely lives up to its name. The photographs, the type, the layout and the recipes are so clean. Recipes like Seared Halibut with Crushed Watermelon Gazpacho and Lime, or Octopus with Aioli, Lemon Crushed Potatoes and Fried Capers show Florence’s ability to balance sweet with sour, savory with fresh. His recipes are layered, requiring you make several separate components and combine them when plating. I think that’s what makes this book so fun; it’s not a collection of restaurant recipes watered down for home cooks. This book is for home cooks who wish they were chefs.

 

 

I made Dungeness Crab with Greek Yogurt, Cucumber, Tomato and Mint. It’s a super-light crab salad that turned out to be a nice mix of summer flavors. The plating instructions are a bit confusing; the ingredients are dressed together in a bowl, then reassembled one at a time on the plate. The mint (I added a bit of cilantro, too.) and the extra-virgin olive oil added at the end gave a clean finish to each bite.

 

 

Dungeness Crab with Greek Yogurt, Cucumber, Tomato and Mint
Serves 4

2 cups dried chickpeas, soaked overnight in water to cover
2 lemon slices
1 bay leaf
Kosher salt
Olive oil, for shallow frying
4 plum tomatoes
1 lb. jumbo lump Dungeness crab meat (I used jumbo lump blue crabmeat.)
1 Tbsp. fresh lemon juice
¼ cup plain Greek yogurt
Freshly ground black pepper
2 Persian cucumbers
Fresh mint, for garnish
Extra-virgin olive oil, for drizzling
Paprika, for garnish

• Drain the chickpeas and place in a medium pot with the lemon, the bay leaf and 1 teaspoon of salt. Add water to cover at least 2 to 3 inches.
• Bring to a boil over high heat, then reduce the heat and simmer about 45 minutes, until tender. Drain the chickpeas and pat dry on paper towels.
• Heat ¼ inch of olive oil in a large saute pan over medium heat to about 325 degrees; a chickpea dropped into the oil should sizzle and dance. Add the chickpeas in batches and fry 3 to 5 minutes, until golden and crispy. Drain on paper towels and season with salt while hot. Set aside.
• Bring a large pot of water to boil over high heat. Meanwhile, fill a large bowl with ice water.
• Make a small “x” incision in the bottom of each tomato. Submerge them in the boiling water for 20 seconds until the skin starts to curl back from the cut. Remove with a strainer and transfer immediately to the bowl of ice water. Leave for 10 seconds, then drain. Peel off and discard the skins. Quarter and seed the tomatoes. Set aside.
• Pick through the crabmeat and discard any shell or cartilage.
• In a large mixing bowl, combine the lemon juice with the yogurt and stir well. Gently fold in the crabmeat and season with salt and pepper.
• Thinly slice the Persian cucumbers, then fold in the cucumbers and the tomatoes to dress lightly.
• Arrange the dressed tomatoes on 4 plates and top with chunks of crab. Top with the cucumber slices and fried chickpeas.
• Garnish with mint, drizzle with a little extra-virgin olive oil and sprinkle with paprika.

Reprinted with permission from Clarkson Potter Publishers.

What’s your go-to summer salad to order when you dine out? Tell us in the comments section below for a chance to win a copy of Fresh by Tyler Florence. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Katie, whose comment on last week’s By the Book has won her a copy of Franny’s: Simple Seasonal Italian. Katie, keep an eye out for an email from the Sauce crew.

 

This week, Stacy Schultz is obsessed with …

Thursday, May 23rd, 2013

 

{Wasabi peas are a great snack. Problem is: I despise the flavor of wasabi. Instead, I strain and rinse a can of chickpeas and let them dry for a few hours on layers of paper towels. Then, I spread them out onto a lined baking sheet, toss them in a tablespoon or 2 of olive oil, some cumin, nutmeg, cinnamon and a little kosher salt, and roast them in a 400-degree oven until they’re golden and super crispy, about 30 to 40 minutes. They’re great atop salads like this one, in your desk as a workday snack or even as a bar snack at your next cocktail party.}

 

{When temperatures climb past 90, finishing a 2- or 3-mile run can feel like returning from the surface of the sun. So I fill a Mason jar with water, drop in a few slices of cucumber and lemon, screw on the lid and pop it in the fridge. When I return from running all hot and sweaty, I have a cold and refreshing beverage that’s scented with the fresh flavors of the season. Don’t have Mason jars? Make your summer-ready water in a pitcher, carafe or even a plain old drinking glass. And feel free to swap out lemons for oranges, cucumber for fresh mint leaves, or any other infusions you’re craving.}

 

{I’m a whiskey-on-the-rocks kind of girl, so recipes have never been required for happy hour at my house. But lately I’ve been basking in Manhattans everywhere I go, and I’m finally ready to start stirring them up at home. An avid cookbook collector, I can’t wait to add Vintage Cocktails to my at-home bar. With all the classic gin and whiskey recipes I could ask for, it’s a great read for the novice at-home bartender. And thanks to the sleek cover, vibrant pictures and quirky handwritten typeface, it will look great on my newly minted butler’s tray.}

 

 

Meatless Monday: Penne with Chickpeas, Broccolini and Cherry Tomatoes

Monday, February 11th, 2013



For me, coming from a largely Italian family, pasta to my meal planning is like beef to a cattle rancher’s. For better or worse, my husband and I cook pasta at least two nights a week. If he cooks, it usually means spaghetti with some sort of red sauce; but if I’m manning the pasta pot, I like to cram as many veggies as I can in there, then dump the noodles on top and finish it with some salt, pepper and grated Parmesan to keep things light and fresh.

This week, I used the rest of our cherry tomatoes, some Broccolini and a can of chickpeas, but other nights there are mushrooms added to the mix, grape tomatoes instead of cherry, spinach instead of Broccolini, rigatoni instead of penne and sometimes a half cup of ricotta instead of Parmesan. No matter what you use, though, the best part is how quick it comes together, making it the perfect end to a manic Monday.

Penne with Chickpeas, Broccolini and Cherry Tomatoes
4 to 6 servings

1 lb. penne pasta
2 Tbsp. olive oil, divided
5 garlic cloves, minced, divided
8 oz. cherry tomatoes, halved
Salt and freshly ground black pepper to taste
1 can chickpeas, drained and rinsed
¼ cup fresh sage, thinly sliced
8 oz. Broccolini, cut into 1-inch pieces
2/3 cup dry white wine
1 cup (about 3 oz.) freshly grated Parmesan

• Cook the penne in a large pot of heavily salted boiling water until al dente. Drain, reserving ½ cup of pasta water.
• While the pasta cooks, heat 1 tablespoon of olive oil in a small pan over medium heat. Heat the other tablespoon of oil in a large pan over medium heat.
• Add 2 cloves of minced garlic to the small pan, and saute until fragrant, about 30 seconds. Add the tomatoes and season with salt and pepper. Saute until the tomatoes start to soften, about 3 to 4 minutes. Remove from heat and set aside.
• Add 2 cloves of minced garlic to the large pan, and saute until fragrant, about 30 seconds. Add the chickpeas, and saute until they begin to color, about 6 minutes. Add ½ of the fresh sage and saute for 1 more minute. Add the Broccolini, wine and reserved pasta water. Cover and simmer until Broccolini is crisp-tender, about 5 minutes.
• Return the drained pasta to the pot and add the contents of both pans, then add the Parmesan. Stir to combine and season to taste with salt and freshly ground black pepper. Right before serving, add the remaining fresh sage as garnish.

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004