by cookbookarabia

Archive for the ‘Chickpeas’ Category

Beans & veggies

In Chickpeas, Pugliese kitchen, Southern European kitchen on December 29, 2010 at 4:43 pm

As often we tend to get an addiction when back from a foodie destination. So recently we made a Puglia feature for Dutch women’s magazine VIVA and we should share one of the recipes here. It just shows how poor kitchens can give so much satisfaction. So whenever it’s cold and you’re hungry, a plate of this farmers food will warm your stomach and satisfy your soul. At least that’s what it does to us. And this chickpea puree, does it remind us of something? did someone say hummus?

Chickpeas with endive and olive oil
Serves 4

800 g canned chickpeas ** (or 400 g dried chickpeas, soaked overnight in advance in plenty of water …. much better!)
endives or scarola or another green leave vegetable from the bitter endive family.
anchovy fillets in oil
olive oil

Cook the chickpeas in a small amount of water during 5 minutes (if you’re using fresh chickpeas, boil them in plenty of water for about 45 minutes until tender: of course this is much nicer than the canned friends). Cut the endive coarsely. Heat a little oil with lots of chopped garlic and add to taste quite a few anchovy fillets. Allow to simmer 2-3 minutes, add the endive. Stir fry until the endive is almost completely wilted. Mash the chickpeas with a little cooking liquid, salt and a generous dash of olive oil until a thick puree. Serve with some more olive oil  and next to it, the endives!

Image courtesy Sven Benjamins.