SIUSLAW NEWS ❚ WEDNESDAY, JUNE 1, 2016
9 A
Nutrition and fl avor packed into one simple dish
Chickpeas are loaded with protein and i ber, making
them a healthy addition to just about anyone’s diet.
For those who want the nutritious pack chickpeas can
provide but are worried that chickpeas fall short in
the l avor department, you can enjoy the best of both
worlds by cooking up the following recipe for “Spiced
Chickpeas” from “Crossroads: Extraordinary Recipes
from the Restaurant h at Is Reinventing Vegan Cuisine”
(Artisan) by Tal Ronnen, Scot Jones and Serai na
Magnussen.
2
1
1
1⁄2
1⁄2
1⁄2
6
1⁄2
2
1
1
Mound the chickpeas in a shallow serving bowl, top
with chopped parsley and serve warm.
Working in batches, put the tomatoes, along with
their juice, in a food processor or blender and puree until
semi-smooth; you want a little bit of chunky texture.
SCOTY’S MARINARA SAUCE
Put a medium pot over medium heat and add the
Makes 6 cups
oil. When the oil is hot, add the onion, garlic and carrot;
2 28-ounce cans whole tomatoes, preferably San season with salt, black pepper and the red pepper l akes;
and sauté until the vegetables are soft , about 10 minutes.
Marzano
Add the pureed tomatoes, stirring to combine, and
3 tablespoons extra-virgin olive oil
bring
to a boil. Reduce the heat to medium-low and
1 onion, i nely chopped
simmer, uncovered, until the sauce thickens, about 45
4 garlic cloves, minced
minutes. Season the sauce with more salt and black
SPICED CHICKPEAS
1 carrot, i nely grated (about 1⁄2 cup)
pepper, to taste. Remove from the heat, stir in the baking
Serves 4
Kosher salt and freshly ground black pepper
soda, making sure it dissolves, and add the basil and the
1⁄2 teaspoon red pepper l akes
butter substitute.
cups dried chickpeas (garbanzo beans), soaked
Pinch of baking soda
Once cooled, the sauce can be refrigerated covered
overnight in cold water, or two 15-ounce cans 4 fresh basil leaves, chopped
for
up
to 3 days or frozen for up to 2 months.
chickpeas, drained and rinsed
1 tablespoon Earth Balance butter stick
teaspoon ground cumin
teaspoon red pepper l akes
teaspoon cayenne
teaspoon kosher salt
teaspoon freshly ground black pepper
tablespoons grapeseed oil
shallot, minced
garlic cloves, minced
Juice of 1⁄2 lemon
tablespoon dry sherry
cup Scoty’s Marinara Sauce (see below) or store-
bought sauce
Chopped fresh l at-leaf parsley
Preheat the oven to 425 F.
Combine the chickpeas, cumin, red pepper l akes,
cayenne, salt, and black pepper in a mixing bowl,
drizzle with 1⁄4 cup of the oil, and toss to coat. Spread
the chickpeas out on a baking sheet in a single layer
and roast, shaking the pan from time to time, for 20 to
25 minutes, until the chickpeas are i rm and dry. Set
aside to cool. (h e roasted chickpeas can be prepared a
couple of hours in advance, covered, and held at room
temperature.)
Put a large sauté pan over medium heat and add the
remaining 2 tablespoons oil. When the oil is hot, stir in
the shallot and garlic and cook, stirring, until soft , about
2 minutes. Add the chickpeas, tossing to heat through.
Stir in the lemon juice, sherry and marinara sauce and
cook, stirring, until the chickpeas are well coated and
the sauce is hot, about 2 minutes.
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