Wednesday, November 4, 2009

Generic Italian Chickpeas

Really cheap. Like pasta sauce, but with protein.

Generic Italian Chickpeas over Wheatberries

1 can chickpeas (or dried and soaked equivalent)
1 TB olive oil
2 tsp ground cumin
1 tsp cayenne pepper
1/4 onion (any kind), diced
3 cloves garlic, minced
1/2 lb button mushrooms, thinly sliced
1 zucchini, halved and sliced
2 TB tomato paste
1 TB oregano
1 tsp thyme
salt to taste

1. Simmer chickpeas until tender.
2. In a separate pot, heat olive oil over medium heat. Add cumin, cayenne, onion, and garlic, and saute until fragrant. Add mushrooms and zucchini, and cook until vegetable begin to soften. Add tomato paste, oregano, and thyme, reduce heat, and simmer until fully cooked.
3. Combine chickpeas and vegetable mixture and simmer 5 minutes. Salt to taste. Serve over rice or pasta. Top with nutritional yeast if nutritionally inclined.

A thought about tomato paste: I cook with tomato so rarely that if I don't use an entire can of tomato paste I freeze the rest.

1 comment:

myer nore said...

I haven't used wheatberries in so long...

... this time of year, tomato paste is great in soups ...