I’ve got two ingredients in my pantry that seem to be calling out to be used together, but how?
and
Ideas?
Incidentally, I don’t think the black chick peas are black all the way through, just the skins; so they might not be good for Midnight Hummus, which I have yet to try. Though I did locate the black tahini at Whole Foods.
What about some sort of glorified version of vegetarian fried rice? I could see it being really yummy with a whole bunch of chopped veggies and then sauteeing the chickpeas in some garlic and olive oil to get them toasty before throwing it on top of the rice.
My favorite rice and chickpea dish is the quite variation friendly Bil Shaghria I’ve been playing with for over 10 years now.
Basic Version
1 onion chopped
4 tbl butter or oil
1 cup vermicelli broken into 1 1/2 lengths
1 cup raw white rice
1 tsp. coriander seed
2 tsp. sea salt
2 cups water
1 can garbanzo beans
cayenne or fresh-ground black pepper
1 tbl. toasted pine nuts.
Cook onion in oil until transparent. Add broken vermicelli and sauté until lightly brown. Add rice, coriander, salt, water. Simmer, cover, cook over low c. 20 minutes or until water is absorbed. When rice is done add chickpeas and heat through. Garnish with pine nuts.
Variations I’ve liked have used broth or coconut milk, rosemary or lemongrass. I’ve added chutneys and sour cream to liven up leftovers. It’s simple, but it was the first thing I thought of when I saw your yummy looking chickpeas.
Ooh, those both sound good.
I’ve never made fried rice. Do you need a wok, or will a cast-iron skillet do the trick?
Usually a lurker, but thought I’d chime in. The main purpose I’ve found for using a wok while making fried rice is the high walls of the wok make it easier to not spill the rice all over the stove while you’re stirring it. I don’t see why a cast iron skillet wouldn’t work for you if you have one with sufficiently high sides, or you’re exceptionally neat (which I am totally not).
Zuzu,
How about making a sort of cold rice and chickpea salad with veggies and a light sesame oil/Asianesque dressing?
I think those cry out to be served with winter vegetables in a yellow curry (with dried cranberries), but that’s just me.
3 cups chickpeas
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2 cup diced yellow pepper
1/2 cup wine vinegar
1 teaspoon minced garlic
1/2 teaspoon ground pepper
1 teaspoon coarse salt
3 cups rice
2 medium-sized oranges
Prepare chickpeas and rice per usual practice, let sit. Add ground pepper, salt and garlic to vinegar, then throw diced pepper into large mason jar (2 quart) and add vinegar, let sit for 5 minutes. Turn jar upside down, let sit for another 5. Add chickpeas to peppers, let sit for 5 minutes, then flip jar for another 5.
Spread warm rice across medium-sized tray or plate, about 1/2-3/4 inch thick. Let cool slightly. then place/spread peppers/garbanzo over rice without mixing. Rice will serve as a semi-sweet complement to fiery beans and peppers. Slice oranges into wedges and serve as sweet garnish and visual complement.
Best served in mid-Atlantic summer heat with cold Moscato d’Asti or iced tea. Perhaps 3 months before its time….
I imagine a cast iron skillet would work. I have a copy of the Gourmet cookbook and the recipe for pad thai says you can use a large skillet “if you must”
My brother-in-law does a wonderful dish of the forbidden rice cooked in chicken broth (you could substitute vegetable stock/broth), with toasted slivered almonds and diced dried apricots tossed in. I think if you soften the chickpeas, they’d fit in fine.
Ooh. Lots of good ideas in here. And not enough ingredients to try them all!
Maybe I’ll pick up another bag of each and give them all a whirl next weekend.
I know Bruce’s recipe just got added to the ‘try this’ file right behind your cashew cream rigatoni.