Saturday, March 20, 2010

The storied chic pea

Chic peas have been my best friend recently. Struggling with making one player foods they seem to beg to be the perfect solution. I can sit and eat a whole can on my own or make something like I did today and have leftovers or some to share. I have used them more since I have moved into the house then I ever have in my life. Chic peas are rarely a miss. Except that one time, when I ruined my mum's pot because I left them unattended, but that was years ago! Sorry mum.

Chic Peas and Sweet Potato

5 cloves of garlic (chopped)
1 med sweet potato
1 large kale leaf
15 oz of cooked chic peas
2 cups of water
3 tablespoons of cilantro
2 tablespoons of onion (chopped)
2 tablespoons of oil
1 tablespoon of ground black pepper
1 tablespoon of cumin
1 teaspoon of jalapeno pepper (chopped)
1 teaspoon of salt

Peel and cube the sweet potato. In a pot, bring 1 1/2 cup of water to a boil and add the sweet potato. Simmer for about 12 minutes until sweet potato is slightly undercooked. Strain and remove from heat.

In a saute pan, heat 1 tablespoon of oil on low-med heat. Once the oil is up to temperature, add the garlic, onion, jalapeno and 2/3 of the total amount of chic peas. Reduce heat to low and stir every few minutes so avoid the chic peas burning. Saute for 6-8 minutes and then mash the chic peas, garlic and onion with a sturdy fork.

Tear the kale away from the stem and rip into pieces about 1 1/2 inch in size. Add 1/2 cup of water, cumin, black pepper, salt, 1 tablespoon of oil, cilantro and kale to the mashed chic pea mixture. Stir frequently, adding more liquid (1 tablespoon at a time) if it begins to dry out. Once the kale has wilted, add the remaining chic peas (whole) and the sweet potato. Mix gently and thoroughly. Do not allow to simmer, cook for 5-8 minutes or until hot. Garnish with kale and cilantro.

This was just a whim and it turned out excellent. The sweet potatoes really threw this over the top. It has a heavy chic pea flavor then you hit a brilliant chunk of sweet potato and it pops in your mouth. Very tasty and a great afternoon, day-off, late lunch.


kmouse said...

Looks good! I love chickpeas too. They probably are the most popular bean in my kitchen as well. I've started a love affair with kidney beans though after eating what I made today. (See my blog.)

Mihl said...

I totally agree, chickpeas are always great!

mangocheeks said...

Chickpeas are my favourite pulse. I always have some in my store-cupboard.

Rachana Kothari said...

I love chickpeas... and this combination too:) Yummmm!!!!!