Tuesday, November 17, 2009

CHICKPEAS AND COLLARD GREENS

Instead of canned chickpeas I was a good girl and soaked dried chickpeas for about 8 hours, after which I boiled them with fresh garlic, rosemary and a little salt until they were soft but not mushy. Then I roasted them in the oven at about 425 for about 20 min with salt, pepper, garlic, olive oil and a bay leaf. While the chickpeas were in the oven, I sauteed the collard greens with red onions and garlic in olive oil. I married the collard greens and the chickpeas and I am very happy with the results. The meatiness of the chickpeas stands up well to the less than delicate collard greens. For leftovers I brought this to work with some couscous and it was a perfect tupperware meal.

3 comments:

Chef Fresco said...

I am impressed! Were they a lot better than the canned kind? I can never bring myself to actually cook them on my own.

Morta Di Fame said...

Hi Chef Fresco - Yes, they have more of a bite than canned which can be mushy and they don't have that tinny saltiness either. Just treat them like any other fried bean. I think I got them in whole foods.

Joanne said...

mmm I love chickpeas, especially homemade. This is such a simple but good dish, perfect for a quick weeknight meal.

Thanks for letting me know about the cupcakes! I'm so glad that you liked them. :D