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Saturday, November 27, 2010

Mediterranean Chickpeas

This is honestly the BEST thing to make on a cold, snowy winter night (which, if you live in Winnipeg, you will have many of). I wasn't sure how all the spices would compliment each other (again, I'm new to the cooking thing, baking I can do, cooking will take more time), but this is a perfect mix of spice (not spicy hot, just tasty spicy) and sweet (lime juice).

I got this from Tosca Reno's Eat Clean Cookbook (I have a bunch of her cookbooks, this one is the latest one, the hardcover and larger sized one). Tosca is not a vegetarian, but there are so many great vegetarian recipes (and healthy healthy) and most are vegan or can be easily substituted to be vegan. Thanks Tosca!

Mediterranean Chickpeas

Prep Time: 20 min
Cook Time: 20 min
Yield: 6 x one cup servings

2 tbsp extra virgin olive oil
1 small purple onion, peeled and coarsely chopped
2 stalks celery, coarsely chopped, leaves included
4 Roma tomatoes, washed and chopped
2 cloves of garlic, passed through a garlic press
1 red bell pepper, seeded, deveined and coarsely chopped
1 2/3 cup/ 400 mL chickpeas, canned or cooked
Juice of 2 limes, freshly squeezed
1 tsp dried oregano
1 tsp dried basil
Pinch dried thyme
1/2 tsp sea salt
Freshly ground black pepper to taste

-Heat olive oil over medium heat in a large skillet.
-Add onion and celery and saute for 5 min
-Add tomatoes, garlic and pepper, cooking for another 5 min
-Stir in chickpeas, lime juice, herbs, salt and black pepper and continue cooking over medium heat for another 8 min until heated through
-Serve hot

Notes: Ha ha well I happen to be out of olive oil (who is out of olive oil?), so I just sauteed in water and it turned out great. I used a very very large purple onion (I love sauteed onion), 3 stalks of celery, 3 cloves of garlic and a full can of chickpeas (around 540 mL).