Chickpea Stew from Super Natural Everyday


I soaked an entire saucepan of chickpeas, intending to make hummus. 3 days later, they were languishing the fridge and I was in needs of a simple, yet satisfying dinner. I actually followed the recipe for “Chickpea Stew” in Super Natural Everyday to a t – very odd for me! While I don’t think that the weight of the soup really qualifies as stew, it is a hearty soup with an incredibly rich flavor, thanks to saffron, greek yogurt, and egg yolks (!) While the ingredients are simple, you do need to pay a bit of attention to how you deal with the egg yolks and hot liquid – you don’t want them to cook and curdle. A little patience and whisking, though, and you’ll be rewarded with such richness, you’ll be glad you used that extra bowl.

In my usual way, I wanted to fit more vegetables into this meal, so I briefly considered adding chopped swiss chard, but when I decided to just braise it lightly and serve it on the side with grated pecorino and sourdough bread, I knew that I had made the right choice – the chard would have weighed the soup down in an uneven way. Just consider this “stew” part of a simple meal, and not the whole meal!


Roasted Cauliflower, Fennel and Radicchio Salad

I don’t  know about you, but I get a little tired of the traditional roasted root vegetable winter salad. There are so many more options! Like most salads, I don’t exactly have a recipe, rather just a list of ingredients and simple preparation techniques. Salads are flexible!

Big head of cauliflower

2 bulbs of fennel

2 heads of radicchio

6 garlic cloves

olive oil

Chop up the vegetables, toss them with the oil and garlic cloves, and pop in the oven at 400 degrees to roast for about 20  minutes. Toss mid-way through the roasting, and check. You want the fennel to soften, and the cauliflower to slightly brown. Toss the vegetables into a large bowl, reserving the roasted garlic cloves.

1 head fresh radicchio

3-4 small heads endive (if you wish)

handful of chopped fennel fronds

fresh parsley

2 cups roasted chickpeas

Toss the above ingredients into the big bowl with the roasted vegetables. Because roasted radicchio tends to get brown and limp, I think it’s nice to add a little fresh (and some endive, if you have it) for crunch and color. The fennel fronds and parsley add a nice bust of color and a bright flavor.

In a small bowl, mash the roasted garlic cloves, and whip with some olive oil, good quality balsamic vinegar, sea salt, fresh ground pepper, and the zest of one lemon. Toss with the salad and – viola! Complex flavors, seasonal produce, and a salad strong enough to hold-up in the fridge for a few days!

Chickpeas and Dandelion Greens

Early in the Spring, my CSA often included dandelion greens, so I’m always look for new ways to cook this bitter herb. The week of this dish, however, we just chomped through all of our lettuces and greens so quickly that I was out in the yard harvesting our homegrown dandelion greens by the weekend! This recipe, from “Super Natural Everyday,” really benefits from soaked, rather than canned chickpeas (as they stay so much firmer) a nice healthy spritz of lemon juice and zest, red pepper flakes and a soft boiled farm-fresh egg. A simple dinner, or lunch, full of protein and flavor!

If you don’t have dandelion greens anymore, you could easily substitute another bitter green or kale. Though I encourage you to buy this great cookbook, I thought I’d include the recipe this time.

2 cups / 10 oz / 280 g cooked chickpeas (see page 215), or 1 (15-ounce / 425g) can chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon red pepper flakes
Fine-grain sea salt
3 or 4 handfuls of young dandelion leaves, stems trimmed
Grated zest of 1 lemon

Put the chickpeas in a medium bowl.

Take out a large skillet, and, while it is still cold, add the olive oil, garlic, red pepper flakes, and 2 big pinches of salt. Stir over medium heat until the garlic starts to sizzle; it should not begin to brown. Toss the dandelion greens into the skillet and stir until they begin to wilt, 15 seconds or so. Stir in the lemon zest.

Pour the greens over the chickpeas and toss. Taste, and add a bit more salt if needed. Transfer to a platter and seve warm or at room temperature.

serves 2 as a main dish, 4 as a side dish

Savory CousCous Salad

I love grain salads, but I often want them to pack a little more punch. This simple salad (really!) included fried chard and garlic, along with chopped carrots, red onions, green onions, sun-dried tomatoes in oil, capers, diced carrots and some raw sprouted chickpeas. I added (of course) some oil to the couscous and a special 35-spice blend for couscous that I picked up in Marrakesh. I wish I could tell you what’s in it, but it definitely includes cumin and chili. A dash of red wine vinegar, and this delicious salad lasted for days in the refridgerator.

Sprouted Chickpea, Greens and Pesto Salad

Sprouted chickpea, greens and pesto salad
Sprouted chickpea, greens and pesto salad

One more sprouted chickpea recipe and I swear, I’m done (for awhile). They really did grow on me, though. This is a simple little salad I made with sprouted chickpeas, sliced grape tomatoes, “massaged” turnip greens, and a healthy dollop of pesto. Not only was it delicious, it lived in my bag, unrefrigerated , through a morning conference and a two-hour co-op shift, and was still and tasty.