Bonefish Copycat Chickpeas Recipes

BONEFISH COPYCAT CHICKPEAS RECIPE

Bonefish Copycat Chickpeas Recipe image

This delicious gluten-free recipe for copycat Bonefish chickpeas is great for brunch as it is for dinner.

Provided by Jas

Time 30m

Number Of Ingredients 7

Ingredients

1 15 ½ - 19 oz. can chickpeas, drained
1 small onion (diced)
1 tomato (diced)
1 tablespoon fresh basil (chopped)
1 bunch spinach (a handful)
2 tablespoons olive oil
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a cast-iron or non-stick skillet over medium-high heat. Add the onions, tomato, and basil and sauté until softened, about 20 minutes.
Stir in spinach and cook another 5 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 79 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

POTATOES AUGRATIN --BONEFISH COPYCAT RECIPE - (3.7/5)

Potatoes AuGratin --Bonefish Copycat Recipe - (3.7/5) image

Provided by dorchuk

Number Of Ingredients 9

Ingredients

2 potatoes, peeled, chopped into 1 inch cubes
1 cup heavy cream
1 tbsp flour
1 garlic clove, grated
1/2 to 1 teaspoon kosher salt
1/4 to 1/2 tsp fresh cracked pepper
1/2 cup sharp cheddar cheese, grated
1/2 Gruyere cheese, freshly grated
1 about 1 tbsp butter, for greasing the pan

Steps:

Peel and cube the potatoes into about 1 inch cubes. In a mixing bowl, add the cream, flour, garlic, salt, and pepper together with 1/4 cup cheddar cheese and 1/4 cup of the Gruyere. Add the potatoes and coat evenly. Grease the ramekins or oven safe dish with butter. Divide the potato mixture evenly among the dishes, making sure that the cream is also evenly distributed. Top with the remaining Gruyere and Cheddar cheese, and a sprinkle of more pepper. Cover with foil and bake at 400 degrees F for about 35 minutes. Remove the foil and allow the gratin to brown and crisp for another 15 to 20 minutes!

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