Chickpeas With Greens And Garlic Recipes

SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE

Smoky Roasted Chickpeas With Lemon-Garlic Mayonnaise image

This recipe is inspired by the popular Spanish tapa patatas bravas, or papas bravas, crispy potatoes that are typically served with a paprika-stained sauce or a garlic aioli. Here, chickpeas crisped in the oven instead of the fryer are seasoned with smoked paprika and ground cayenne, then swaddled in a garlicky mayonnaise cut with lemon. Eat half a batch of these chickpeas for a great dinner, or eat them over lemon-dressed lettuces or parsley, steamed greens, pasta, toast or a fried egg. You can also roast another vegetable with the chickpeas, like cauliflower, broccoli, potatoes or carrots for a complete one-pan meal.

Provided by Ali Slagle

Categories dinner, lunch, snack, weekday, beans, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 (15-ounce) cans chickpeas, drained, rinsed and patted very dry
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 teaspoon smoked paprika
1 teaspoon fresh lemon zest, plus 1 tablespoon juice (from 1 lemon)
1/4 teaspoon ground cayenne
1/4 cup mayonnaise
1 garlic clove, finely grated

Steps:

Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.

CHICKPEAS WITH GARLIC AND GREEN CHILIES

Chickpeas With Garlic and Green Chilies image

Another one from my foreign food-loving sister, Ashley. She says this is like a stew that reheats well and tastes good over anything.

Provided by Barenakedchef

Categories Beans

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

4 -6 cloves garlic, crushed or minced
stock or sherry wine, for sauteing
1 tablespoon tomato paste, mixed with
3 tablespoons water
1 can chopped green chili
3 -5 drops lemon juice
cayenne pepper (optional)
1 (15 ounce) can chickpeas, drained
1 large potato, peeled and diced
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground cumin

Steps:

Sauté garlic in stock or sherry for 2 minutes, then add the diluted tomato paste and cook for 1 minute longer.
Then add the chickpeas, water, potato, salt, green chilies, ground cumin and lemon juice.
Add cayenne pepper if desired for extra spiciness.
Simmer 20 minutes (add water as needed).
Serve with bread.
Serves 2.

Nutrition Facts : Calories 499.6, Fat 3.2, SaturatedFat 0.4, Sodium 1310.4, Carbohydrate 104.7, Fiber 17.2, Sugar 13.6, Protein 19.4

STEAMED CLAMS WITH CHICKPEAS AND GREEN GARLIC RECIPE

Steamed Clams With Chickpeas and Green Garlic Recipe image

A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.

Provided by Renee Erickson

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup heavy cream
1 tablespoon fresh lemon juice
4 pounds Manila or littleneck clams, scrubbed
1 (15.5-ounce) can chickpeas, rinsed
1/2 cup crème fraîche
1/4 cup loosely packed dill
1/4 cup loosely packed tarragon leaves
Kosher salt, freshly ground pepper
3 (2x1-inch) strips lemon zest, cut lengthwise into thin strips
Grilled or toasted bread (for serving)

Steps:

Heat oil in a large skillet over medium. Cook garlic, stirring, until beginning to soften, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 3 minutes. Stir in cream and lemon juice. Add clams and chickpeas and increase heat to medium-high. Cover and cook, shaking occasionally, until clams open, about 5 minutes; discard any that don't open. Add crème fraîche and stir until melted into sauce. Add dill and tarragon; season with salt and pepper. Cook about 20 seconds to soften herbs. Top with lemon zest; serve with bread.

WARM CHICKPEAS AND GREENS WITH VINAIGRETTE

Warm Chickpeas and Greens With Vinaigrette image

In the mountainous regions of Provence, frugal farmers make a meal of chickpeas and spinach or chard. They cook the greens in a big pot of water, then use the same water for cooking the chickpeas. While the chickpeas simmer, the farmers make a vinaigrette and use that to season the chickpeas and greens.

Provided by Martha Rose Shulman

Categories easy, weekday, one pot, appetizer, side dish

Time 1h30m

Yield Serves four

Number Of Ingredients 11

Ingredients

1 pound spinach or Swiss chard (1 bunch), stemmed and thoroughly cleaned
1/2 pound (1 1/8 cups) chickpeas, soaked for at least six hours in 2 quarts water
A bouquet garni made with a bay leaf, a couple of sprigs each of parsley and thyme, and a Parmesan rind
Salt
freshly ground pepper
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar or sherry vinegar
1 garlic clove, minced or pureed
1/3 cup extra virgin olive oil
1/4 cup finely chopped flat-leaf parsley
1 small red onion, chopped, soaked in cold water for five minutes and drained (optional)

Steps:

Bring a large pot of water to a boil while you stem and wash the spinach or chard. Fill a bowl with ice water. When the water in the pot comes to a boil, add the greens. Cook spinach no longer than one minute. Cook chard one to two minutes. Remove from the pot with a skimmer, and transfer to the ice water. Do not drain the water. Cool the greens for a couple of minutes in the ice water, and then drain and squeeze out excess water. Chop coarsely and set aside. Allow the pot of water to cool for about 15 minutes.
Drain the soaked chickpeas, and add to the pot along with the bouquet garni. Bring to a boil, reduce the heat to low, cover and simmer for one hour. Add salt to taste, and continue to simmer until the beans are tender, 30 minutes to an hour.
Drain the chickpeas through a strainer or colander set over a bowl. Return the broth to the pot if you wish to serve it as a light soup. Whisk together the lemon juice, vinegar, minced garlic, salt and pepper to taste, and the olive oil. Combine the cooked chickpeas, greens, parsley and red onion in a bowl, and toss with the dressing. Serve warm.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 22 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 8 grams

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