So, I realize I've been delinquent lately in terms of updating. Life got topsy-turvy, and somewhere in there I lost my digital camera, but...yes. Updates!
Chickpeas are amazing. Not only are they really good for you, and a staple of several Asiatic cuisines, they've got great texture and are oh-so versatile. What's not to love?
This incarnation was originally from a Food and Wine chicken recipe, with the chicken sitting happily atop of pile of chickpeas. I had these for lunch last week, and the flavors are dead-on. I'd never really used bay leaves (until the braised potatoes two weeks ago) except in tomato sauces, but this thing was spot on. I'm falling quickly in love with bay.
One change: I used dry bay leaves instead of fresh, and basically covered the top of the stock with them. It worked out really well.
And now, recipe.
1 can chickpeas
3/4 cup veggie or chicken stock
2 cloves garlic
2 tbsp olive oil
1/4 cup dry white wine
1 small onion
1 red pepper, cut into strips
1/4 cup parsley
Salt and pepper
Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the wine and cook, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 2 minutes.
Add the chickpeas and 3/4 cup of the chicken stock. Cover and cook over moderately low heat 17 to 20 minutes. Discard the bay leaves. Stir the pepper strips and parsley into the chickpeas and season with salt and pepper; add a little chicken stock to the chickpeas if they seem dry. Spoon the chickpea mixture over the chicken and serve.