Showing posts with label chickpeas. Show all posts
Showing posts with label chickpeas. Show all posts

Tuesday, November 15, 2016

#Thanksgiving week -- Crunchy Kale and Chickpea Salad

LESLIE BUDEWITZ: My constitutional law professor liked to joke that there are two kinds of people: those who constantly divide the world into two kinds of people, and those who don’t.

Let me suggest another way to divide the world: people who insist on eating the same dishes for a particular holiday, year after year, and those who like to mix things up.

Count Mr. Right and me in that latter group. It may be because we are both cabooses, much younger children in our families, and have never actually been allowed to become the hosts of annual family gatherings! Or for me, it may be memories of less-than-stellar holiday cooking. (My mother was an indifferent cook, but a FABULOUS pie and Christmas cookie baker!) Or perhaps, we just enjoy experimenting with the amazing variety of foods available this time of year, which was not the case in our childhoods. (And as proof of the amazing differences between children in the same family, my husband would make tacos for Thanksgiving, while his sister puts her serving dishes away after each holiday meal with a note in them about what dish they hold!)

So if you enjoy rearranging your menu from time to time, this dish is perfect. Plus it counts as both the salad course and a vegetable dish, leaving more room for mashed potatoes and pie. (Maybe not on the same plate, especially if you’re a gravy fan—another way we could divide the world!)

Patting the chickpeas slightly dry allows them to roast rather than steam. The chickpeas and dressing can be prepared ahead of time, with the kale sauteed and the dish assembled just before serving.

Crunchy Chickpea Kale Caesar

2 - 15 ounce cans chickpeas (aka garbanzo beans), rinsed and drained
2 tablespoons olive oil
1/2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
scant 1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/4 teaspoon kosher salt
1 large bunch kale
olive oil, for sauteeing
1 red bell pepper, julienned
1 jalapeno pepper, seeded and finely chopped
additional Parmesan for serving, if desired

Preheat the oven to 425 degrees. Pat the chickpeas dry and toss them, on a rimmed baking sheet, with the oil, ½ teaspoon salt, and black pepper. Roast for 30 minutes, shaking and turning the baking sheet occasionally to cook evenly. Set aside to cool.

In a small bowl, whisk together the mayonnaise, lemon juice, Parmesan, mustard, garlic, and 1/4 teaspoon salt.

Trim the kale, discarding any tough stems, and roughly chop it. Heat oil in a large pan and saute briefly, 2-3 minutes; greens should remain well-colored and tender-crisp. Place in a large flat serving bowl.

Add the bell pepper and jalapeno and stir to mix. Add the dressing and toss to coat. Top with chickpeas and additional Parmesan.

Serves 6-8.

Wishing you all a lovely Thanksgiving – thank you for being part of the Mystery Lovers’ Kitchen community!

Are you a traditionalist, or a daring holiday cook? 

From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Thursday, February 4, 2016

Chickpeas for Dinner? Say what?? #recipe @lucyburdette

LUCY BURDETTE: Did you know that sautéed or roasted chickpeas are back in vogue? I figured this out when I saw a recipe in Bon Appétit and another on a site I've been cruising called Blue zones, which is about the places in the world where people live the longest and happiest. Of course researchers are very interested in what they eat (and don't eat.)

John was surprised to see this as his supper, but after he got over the shock, we quite enjoyed it as a light meal on the way out to the movies. And another bonus: you can feel very good about what you've eaten! (Maybe even slip in a little bowl of ice cream later...)


One 15 ounce can of low-sodium chickpeas
1 to 2 tablespoons olive oil and a pat of butter if you like
Two crushed cloves fresh garlic
Several dashes spices--this can be cumin or cayenne or chili pepper or turmeric; I used Penzey's Arizona Dreaming
Quarter cup chopped herbs of your choice (we used basil and dill)
Several generous handfuls fresh kale
Two eggs

Rinse the chickpeas well. Sauté them in olive oil and butter with the crushed garlic and spices, 10 to 15 minutes until they begin to brown. Don't go too long or they'll get dry. Mix in the fresh herbs and set aside.

Sauté the kale quickly until it just wilts. In another pan, cook the eggs to your liking, ours were over medium.

Assemble the dinner: mix chickpeas and kale on the plate and arrange the fried egg to the side of the greens. That's it! Dinner is served and then off to the movies...

KILLER TAKEOUT is coming in April, but available for pre-order today!

And you can follow Lucy on Facebook,
and Instagram!

Tuesday, January 19, 2016

Clean Sweep Week -- Spiced Roasted Chickpeas -- and other surprises

Ah, the New Year. Ah, the fridge and pantry, cluttered with leftovers, food gifts we don’t quite know how to use, and impulse buys that leave us scratching our heads, wondering what on earth we’d planned to do with them. It’s Clean Sweep week on the blog, as we share our attempts to use up some of those odd bits and ingredients. We hope we inspire you to make good use of a few of the curious finds in your cabinets.  

I’m fairly sure that I suggested this theme to my blog sisters after spotting a jar of palm hearts on the pantry shelf—a jar Mr. Right picked up on our last trip to Trader Joes in Spokane, I don’t know how long ago. Last week, I cleaned out the kitchen cabinet that collects small things—and filled an entire tray with flavored salts and mustards, spice blends, rosewater, partial bags of dried peppers—even a bottle of blackberry syrup that predates our kitchen remodel five years ago!

We all have those things in our cabinets, fridges, and freezers. But how many of us have a jar of palm hearts or a bottle of Wasabi-Ginger finishing sauce? I thought that instead of playing with those, it might be more useful to offer suggestions for some of the more common kitchen miscellany.


We love bread, but intentionally don’t eat a lot of it. Even when we do, there’s sometimes an end of a baguette or a extra roll. I toss them into a bag in the freezer, and when I’ve got a decent collection, I make seasoned croutons for soups and salads. The more odd varieties—a stub of rye, a slice of kalamata olive, even an English muffin—the better.

Preheat oven to 300 degrees.

Slice and cube the bread. Toss with olive oil—be generous. Add salt and spices—I like to use a classic Italian herb blend. Spread on a baking sheet in a single layer. Bake for thirty minutes, turning once or twice during baking.

Serve on salads or soups. Croutons will keep up to a week in an airtight bag or container. (Mine never last that long!)


If you love cheese—and who doesn’t?—bits sometimes accumulate. Hard cheeses like Parmesan and Asiago can be frozen and used in mac and cheese or fondue. Freeze Parmesan rinds until you have enough to flavor a broth for a winter vegetable stew—I hope to share our recipe in a few weeks. If a hard cheese molds, cut off the green parts—the cheese underneath will still be safe and tasty. If a soft cheese, like cream cheese, molds, though, toss it. A semi-soft cheese, like feta, can turn pinkish; the flavor will be off, so best to toss it.

Small pieces can be grated and broiled on bread for 2-3 minutes. Asiago toasts are particularly yummy.


Any foodie—and you all qualify—gets fun gifts from friends and relatives who spot something interesting and share. Flavored salts and mustards are especially popular, in small jars perfect for testing—but not usually enough for a large recipe. Try your flavored mustards in vinaigrettes, cheese toasts, and grilled cheese, or thinned with olive oil or honey as a dip for pretzels.

For these Asiago toasts, we spread cranberry mustard on leftover bread. I used the rest of the mustard in a vinaigrette.


Even before I started writing the Spice Shop Mysteries, tins and jars of spice blends seemed to multiply in our cupboards. One reason I love this recipe for Spiced Roasted Chickpeas is that it’s flexible—you can use nearly any spice mix. We split a batch in thirds and tried it with Ras al Hanout, Sundried Tomato and Horseradish Seasoning, and Old Bay. All were a success, but we liked the Old Bay the best.

Other great options would be za’atar, Chinese five spice, or smoked paprika. The chickpeas, aka garbanzo beans, make a great snack or salad topping—a great substitute for nuts.


3 cups low sodium or home-cooked chickpeas, rinsed and drained (2-14 ounce cans)
1 tablespoon olive oil
1/2 teaspoon fine sea salt, plus more as needed
1 tablespoon spice blend

Preheat the oven to 400 degrees.

Pat the chickpeas dry with a paper towel, then spread in a single layer on a large rimmed baking sheet. Drizzle with the oil and toss to coat, then sprinkle with the salt. Roast, shaking the pan occasionally, until golden brown and crisp on the outside, 30 minutes.

Remove from the oven. Taste, and sprinkle with more salt as needed, then season, stirring the chickpeas to coat evenly.

Serve warm. Cooled chickpeas are less crisp, but equally tasty.

Store in an airtight container up to 1 week.

Now what do I do with that jar of palm hearts? 

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Saturday, June 15, 2013

Roasted Chickpeas

by Peg Cochran

Here is a recipe that Gigi Fitzgerald from my Gourmet De-Lite series would approve of!  It’s a super healthy snack that will satisfy your urge for something crunchy and salty while providing amazing health benefits.  Chickpeas, or garbanzos as they are also known, are a member of the legume family and are a great source of zinc, folate, protein and masses of fiber.  Chickpeas are one of the earliest cultivated legumes—as far back as 7500 years ago!

The recipe is super easy and open to endless variations.

 2 cans (3 cups) cooked chickpeas, drained and rinsed
2 TBL olive oil
½ tsp salt (or to taste)

Preheat oven to 425 degrees
Line a rimmed baking sheet (or cookie sheet) with foil for ease of clean up.
Rinse the chickpeas and dry thoroughly on paper towels.

 You can either put the chick peas in a bowl and toss with the olive oil, salt and any spices you are using or put them on the cookie sheet, add the olive oil, salt and spices and mix them around to coat them.

Bake for 15 minutes, toss the chickpeas around, then bake another 15 minutes or until crunchy.  Mine took quite a bit longer, but I think my oven is a bit off.  The important thing is to keep checking so you don't burn them!

Add more salt and/or spices if necessary.

Along with the salt you can add:
Indian flavor: curry powder & garam Masala
Garlic powder
Mexican flavor:  cumin & chili powder
Cayenne for spice
Paprika—try smoked Spanish paprika

Chickpeas aka garbanzo beans. Dont' know why the picture is fuzzy. Maybe my camera has cataracts?

Rinse well

Dry on paper towels.  It helps to do this on your cookie sheet so you don't have chickpeas rolling all over the kitchen!

I decided to live dangerously and not line the pan with foil.  Nothing stuck! 

Okay, I take lousy pictures.  But at least I'm funny, right?  Right?

Bon Appetit!

 The second in my Gourmet De-Lite series just came out—Steamed to Death—and it contains healthy and delicious recipes including a “magic omelet”!

 Stop by and visit me at or on my Facebook page:  You’ll find me on twitter, too @pegcochran.

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Friday, June 14, 2013

La Cucina Italiana

by Sheila Connolly

Or something like that.  I do not speak Italian.  My entire vocabulary consists of terms like yes, no, how, where, what, and how much. I can also be very enthusiastic in Italian:  marvelous, beautiful, perfect, please, and thank you.

I just spent close to two weeks in northern Italy. Most of the time I didn't need language, since the amazing planners for this long-planned trip for college classmates, hatched at a reunion last year, pre-arranged everything, including most meals.  No decisions required.

The meals were incredible. In restaurant after restaurant, course upon course simply appeared on the tables in front of us.  Platters often held three or more goodies each.  And bottles of local wine were liberally poured. Since for at least the latter half of the trip we were near the sea (often in sight of it), we ate a lot of seafood—local sardines, squid the size of my finger, gamberoni (a kind of jumbo prawn).  We also tasted some interesting local delicacies, such as lardo (which is exactly what it sounds like:  pig fat, cured in marble vats for over a year with spices and herbs—I liked it) and ravioli with stinging nettles in the filling.

You will no doubt hear me raving on here about the cooking of northern Italy for a while, but most of it I can't hope to replicate, so I'll start with the simple stuff.  But first:  a tour of a Medici Renaissance kitchen, in the Castello di Trebbio.  No, it's not a museum—there are people living in the castle, not to mention the aged, uh, servants?, and we saw our meal prepared in the incredible kitchen, unchanged for centuries (except for the flat-screen television in the corner!).

I want these. And someone to polish them all.

The stone sink--still in use.

The kitchen table:  two boards only, over
two inches thick
Oh, right--a recipe. Farinata is, I am told, a specialty of the region of Liguria in the north of Italy. It's a kind of fast food, and in spirit it resembles pizza—you eat wedges of it, by hand.  But in its way it's much simpler than pizza:  the basic recipe has all of five ingredients (although you can add some toppings). The most complicated part is cooking it, since you end up using both your broiler and your oven.  And it's meant to be eaten immediately—it doesn't keep.


2 cups chickpea/garbanzo flour (finding this may be 
   your biggest challenge)

1 1/4 tsp salt
Freshly ground pepper, to taste
1 3/4 cups water, at room temperature
1/4 cup olive oil, plus a little extra for the pans

Whisk together the dry ingredients.  In another bowl, whisk together the water and olive oil.  Whisk the contents of the two bowls together until smooth.  Let sit, covered, for an hour.

While you're waiting, turn on your broiler and let your oven preheat.

The authentic version calls for a 12" round ovenproof pan.  I don't happen to have one, but cast iron skillets (9") work just as well.  You need something that will get good and hot!

A few minutes before you are ready to cook your farinata, place one skillet in the oven to preheat.  Remove from the oven when hot and add about a teaspoon of olive oil, tilting the pan to distribute it evenly.

Pour about a cup of your batter into the pan (it will sizzle! And don't make the layer of batter too thick) and distribute.  Place the skillet in the oven and broil for about 4 minutes.  Then turn off the broiler and turn on the oven to 450 degrees F and cook another three-four minutes, until your farinata looks crisp.  Remove from the oven and slide the farinata onto a cutting board (if you have a seasoned pan, it goes easily).  Let cool a couple of minutes and slice into six wedges.

Repeat with the remaining batter.  This recipe made about three farinata.

You can dress this up by sprinkling some grated Parmesan cheese over the top before broiling.  If you want you can get fancy and sprinkle other herbs, onion, olives, etc., but remember—this is not a pizza.  I'm not sure what it is, but it's kind of addictive.


Farinata from Monterosso
Oh, right, my next book came out while I was out of the country.

Looks appropriately classical--which of course I didn't know when I planned this trip.

Saturday, December 3, 2011

My Little Chickpea

Names matter.  Ceci bean, chana, Bengal gram ... whatever you call it, it's the same basic legume.  But you can make it sound more appetizing by using the proper term.  "Garbanzo bean" sounds too much like "garbage bean" or "gonzo bean" ... not yummy.  But "chickpea"?  Could anything be more adorable?

I love chickpeas.  We toss them into salads and soups, whir them with some lemon juice and olive oil for hummus, and roast them with spices for a tasty snack.  They are one of the few staples of our pantry (along with canned tomatoes, vegetable bullion, dried pasta, and rice).

Needless to say, I was intrigued by the chickpea cutlet recipe I found in Isa Moskowitz and Terry Romero's  Veganomicon.  They promised something akin to a chicken cutlet, full of protein and versatile.  In the end, I tweaked the original recipe quite a bit to get a texture (and a calorie count) that I liked.  The resulting product isn't quite as chewy as seitan (or real chicken), but it's moist and just flavorful enough to be tasty on its own.  It's even better smothered with marinara and cheese, served with pasta or on a hoagie roll.  (It has a "fried" feeling to it, even though it's baked with little oil, and it's firm enough to stand up to serious sauce.)

In this recipe, the lowly chickpea takes two forms:  the more regular canned bean and the flour made from grinding the dried legume.  If you're nervous about investing in a whole bag of chickpea flour (because, seriously, it's not something most people use every day), never fear:  go to your nearest natural food co-op, and you're likely to find it in the bulk food section.  In fact, you'll probably find vital wheat gluten there, too (but that's a more common ingredient - excellent for giving loft to whole grain breads - so go ahead and get a whole box of the stuff).

Chickpea Cutlets a la Watson

Baked Cutlets
1 cup of drained/rinsed canned chickpeas
1/4 c. chickpea flour
1/4 c. vital wheat gluten
1 Tbs. olive oil (plus a little more for misting or brushing)
1/3 c. vegetable broth
2 Tbs. soy sauce
1 tsp. grated lemon zest
1 tsp. paprika
1 tsp. dried thyme
1/2 ts. ground sage
1/2 c. whole wheat (or regular) bread crumbs

Preheat oven to 375.  Spray a cookie sheet with olive oil or non-stick spray or line it with parchment.

Mash chick peas with a potato masher or the back of a large spoon until all are broken (you don't want a paste, but definitely break them up a bit).  Add the remaining ingredients, mixing as much as you can with a spoon before kneading a few minutes with your hands.

Pull the dough apart into 6 - 8 pieces.  Flatten each ball of dough between your hands until it's about the size of the palm of your hand.  Set the cutlets on the cookie sheet and mist (or brush) with olive oil.

Bake 20 minutes, flip, and bake another 10 minutes.



Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!


Christmas Cookie Contest!

Have you heard about our fantastic Christmas Cookie Contest? Here's how it works:

To enter, send your favorite recipe to Krista (KristaDavis at KristaDavis dot com).
We'll choose 10 finalists, recipes that we'll bake and post here on the blog.
Then you, our readers, will choose the overall winner!

What does that winner win? A fabulous collection of cookie decorating supplies, that's what!

Pastel Sanding Sugar
Primary Sanding Sugar

Powdered Food Colors
Cute Flower Cookie Stencils