Marry Me ChickPEAS
As seen in my article on @YorkRegion and my Metroland / Torstar Column – RENATA’S TABLE: ‘Marry Me Chickpeas’ combine taste, plant-based protein
As summer heat lends itself to outdoor BBQing, it’s nice to add a quick recipe into the mix, to cook indoors, that can be served on its own with rice or as a side to what’s on the grill. Similar to my Marry Me Chicken recipe, this time it’s with chickpeas, a fabulous source of plant-based protein and fiber, for a healthy, nutritious vegetarian/vegan twist that is every bit as delicious and satisfying as when made with chicken. You could even combine the two and add grilled chicken or soy curls to this recipe if you wish. For now, we’ll make it with chickpeas.
Chickpeas are a rich source of plant-based protein and fiber, they contain folate, iron, manganese, magnesium and potassium – the latter two support heart health. Chickpeas are low on the glycemic index to support blood sugar control as they to not spike blood sugar.
Spinach is an extremely nutrient-rich vegetable, including potassium, magnesium, and vitamins B6, B9, E, C, K, high amounts of carotenoids (turns into VitA in the body), folic acid, iron, and calcium.
Prep Time: 5 Minutes / Cook Time: 30 Minutes / Makes: 4 servings
Ingredients
Rice for 4 Servings – Organic Thai ‘Riceberry’ Rice is perfect for this recipe but any rice will work well.
2 Tablespoons Oil from Jarred Sun-Dried Tomatoes In Oil
4 Garlic Cloves – sliced
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 teaspoon Dried Parsley
½ teaspoon Dried Ground Rosemary
½ teaspoon Dried Ground Turmeric
½ teaspoon Chili Flakes
A Generous Pinch of Sea Salt
Generous grinds of Fresh Black Pepper
2/3 Cup Jarred Sun-Dried Tomatoes In Oil - sliced
2x 540mL/19 fl oz Cans Chickpeas – drained
1 1/3 Cup Vegetables Broth
2 Tablespoons Tomato Paste
1 Cup Coconut Milk
2 Cups Baby Spinach
1½ Cups Frozen Peas
How It’s Made
Start cooking the rice according to the package directions. For this dish I find that a dark rice goes well, in taste, texture and colour. My favourite dark rice brand is Ox Head Organic Thai Riceberry Rice, available at most grocery stores. The black and purple colours are interesting and unique.
In a large frying pan with sides, over medium-high heat, add the oil from the sun-dried tomato and heat until hot.
Add the garlic and the spices (basil, oregano, parsley, rosemary, turmeric and chili flakes), season with the salt and pepper and cook for 1 minute, stirring.
Reduce the heat to medium and add the sun-dried tomatoes. Stir for 1 minute.
Add the chickpeas and stir.
Add the vegetable broth and the tomato paste, stir then simmer, covered, for 15 minutes.
Add the coconut milk, spinach and peas and stir. Cover and simmer for 10 more minutes for the spinach to wilt and the peas to cook.
Taste and adjust the seasonings to your liking.
Remove from the heat. Serve with the rice and add a drizzle of tahini or a few dashes of hot sauce and a sprinkle of additional dried parsley if you wish
Enjoy!
Variations
Soak 1 cup of Soy Curls in hot water or veggie broth, pan fry until brown and add them to the pan with the coconut milk, spinach and peas. If using soy curls, only use 1 can of the chickpeas.
Other veggies work well in this recipe – bite sized broccoli florets or cauliflower pieces, strips of red or orange peppers, kohlrabi cut into cubes, are just a few.
