This weekend brought grey skies, rain and cooler weather to Vancouver. Normally I'd complain but with all the forest fires burning around BC, we definitely need the rain. And while I've spent the days tumbling from one bit of sunshine to the shade and back again, this summer-lover can admit that this weekend was a nice reprieve.
The cooler temperatures meant that it was okay to stay indoors and watch movies. To lay about under blankets and listen to the rain outside seemed like the best possible move. It was also great to tuck into a quick and comforting meal like this one. While the chickpeas came out of a can, at least the broccoli and peas were fresh from a local farm so I didn't feel like I was straying too far away from summer.
While I call these chickpeas "fried", please don't think of them as covered in oil - they are far from greasy. Instead, these beans spend their turn in the frying pan getting brown and toasty which culls a nice nutty flavour and a distinct texture from these pretty garbanzos. The ingredients seem commonplace but together it all works so that each bite oozes you down further into that cozy place. I'm not ready for autumn yet, but I'm happy for a little reminder now and then.
Fried Chickpeas with Broccoli & Fresh Peas
1 tablespoon olive oil
1/2 onion, chopped
4 cloves garlic, chopped
1 can chickpeas, drained & rinsed
1 head of broccoli, broken into florets & stems chopped
1/4 cup vegetable stock
1/2 cup fresh peas (frozen is fine)
juice of 1/2 lemon
few sprigs fresh thyme
salt & pepper
1/4 cup feta (optional)
In a large pan, heat up olive oil and add in onion and garlic, sauteing until soft. Add chickpeas and let them get slightly brown, about 5 minutes, tossing occasionally.
Turn down the heat, add in the broccoli along with the vegetable stock, letting things simmer until the broccoli turns bright green. Add in the peas, lemon juice, thyme and salt and pepper (to taste) and let cook for another two minutes.
Serve over pasta or your favorite grain. Sprinkle with feta, if desired.
1 tablespoon olive oil
1/2 onion, chopped
4 cloves garlic, chopped
1 can chickpeas, drained & rinsed
1 head of broccoli, broken into florets & stems chopped
1/4 cup vegetable stock
1/2 cup fresh peas (frozen is fine)
juice of 1/2 lemon
few sprigs fresh thyme
salt & pepper
1/4 cup feta (optional)
In a large pan, heat up olive oil and add in onion and garlic, sauteing until soft. Add chickpeas and let them get slightly brown, about 5 minutes, tossing occasionally.
Turn down the heat, add in the broccoli along with the vegetable stock, letting things simmer until the broccoli turns bright green. Add in the peas, lemon juice, thyme and salt and pepper (to taste) and let cook for another two minutes.
Serve over pasta or your favorite grain. Sprinkle with feta, if desired.
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