mediterranean feast, part two: rosemary chickpeas with walnuts

Posted by: annie on Tuesday, June 24th, 2008

Writer’s block.  Nothing to say about this dish.  Problematic and also strange, as it’s one of my all-time favorites.  Must be posted about so I can move on (can’t have a part one without a part two).

Try it.
You’ll like it.
Next entry will be much more entertaining.
Hopefully.

rosemary chickpeas with walnuts

ROSEMARY CHICKPEAS WITH WALNUTS

Loosely inspired by The Traveler’s Lunchbox’s Catalan Chickpeas with Tomatoes and Almonds — though her photographs are prettier and her recipe more refined. I … probably shouldn’t point that out, should I? Oops.

1 yellow or white onion, pureed (I know, it’s strange, but bear with me!)
1-1/2 c (1 sm can) stewed tomatoes
1 T olive oil
1 t honey

1 c walnuts, soaked for 20min-3hrs if you’ve got the time
6-8 cloves garlic, minced
1 t dried rosemary
1/2 c fresh Italian parsley
1 T lemon juice

2 c vegetable broth
3-1/2 c (2 cans) garbanzo beans
1-1/2 c spinach, chopped
salt and pepper to taste

Sautee pureed onion in hot olive oil for 10 minutes; stir in honey and stewed tomatoes (and most of their juice) and cook for another 10-15 minutes or until the tomatoes have mostly broken down and combined with the onion puree.

Combine walnuts, garlic, rosemary, parsley, and lemon juice in food processor until paste is formed. Add to onion-tomato mixture, along with most (but not all) of the broth, garbanzo beans, salt and pepper, and another tablespoon or so of lemon juice. Simmer, stirring occasionally, for 25-30 mins. When most of the moisture has cooked out, add remaining broth and chopped spinach and serve immediately. This dish can be served hot or cold and makes great leftovers (the flavors really combine and intensify over time). Makes 4-1/2 c and serves 6 (serving size is approx. 3/4 c).

NUTRITIONAL INFO (per serving):
164 calories (39 from fat)
4.2 g fat
733 mg sodium
25 g carbs
6 g protein

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Topics: recipe, vegan recipes, vegetarian recipes

 

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