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!

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  1. Thanks for sharing the recipe. I saw the Bon Appetite that you refer to. I only used them in humus recipes. Waiting for Killer Takeout!

  2. I love chickpeas in a salad and I use the flour to make GF bread. This looks really yummy and easy! Thanks, Lucy! ~ Daryl / Avery

  3. Lovely, healthy, and tasty. A three-way win!

  4. The only things I have used chickpeas in are Calico Beans and hummus. I will have to give this a try. Thanks for the recipe. and thanks for the heads up about Killer Take Out

  5. Thanks for reading Daryl, Libby, and Della! we were quite pleasantly surprised:)

  6. I love kale and chickpeas, and have read about all the health benefits of turmeric, so this is a win-win dish! I also like the name of the Penzey's spice, Arizona Dreaming--will have to look it up on their website!

  7. Another great recipe idea. We have been using chick peas in salads for many different health benefits.

  8. they aren't as sexy as a cake:) but better for you!

  9. I love Chick Peas!! And what a wonderful quick and easy light meal. Thank you for sharing.

  10. I never thought to do that with chickpeas yum!

  11. This looks very appetizing!!!!

  12. That is an interesting recipe! I'm not a real fan of chick peas but this might be worth trying. Thanks!

  13. This looks tasty and healthy, Lucy/Roberta! We love chick peas around here. I'll send Victoria over to read it too. She no longer eats anything with 'a face'. Chickpeas and eggs: no faces.