Tuesday, November 17, 2009
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.