A while back, I made a "mexican" garbanzo bean mash; I have always wanted to create a chickpea dish with Italian Flavors. I never would have imagined that tamari and apple cider vinegar could go into an Italian chickpea "chorizo," but it works! It totally works!
What I did:
I put 2 cans of drained chickpeas in the food processor for a few pulses. I didn't mash by hand 'cause I'm lazy. Be careful not to pulse too long. Probably 10-20 pulses... I didn't count. You want them broken, but not in small pieces.
Spices:
~2 teaspoons dried oregano
~2 teaspoons onion powder
2-3 teaspoons chopped garlic
1 teaspoon cumin
~2 teaspoons smoked paprika*
~1 teaspoon salt (my canned garbanzo beans are unsalted)
Directions:
I put ~2 teaspoons olive oil in my big frying pan, turned it to medium heat, added the mashed chickpeas, stirred, added the seasoning, cooked for a couple minutes (while stirring, it will stick), and then I added ~2 teaspoons apple and about 2 teaspoons tamari sauce. Stir and cook for another minute or two. Add in about 1 cup (I didn't measure) of pasta sauce. (I always have some homemade pasta sauce around.) Stir and heat for another minute or two.
YUM.
I forgot to take a picture during dinner.
The meal report:
Three of us loved it. Two of us ate it with spaghetti and a little more pasta sauce. One of us had broccoli with the Italian chickpea mash. One of the 3 of us also tried it on bread like a spread and really liked it. At least one of the other two of us wanted to do this, but was full.
I think the other two would like it, but they weren't feeling brave.
*I love smoked paprika! Such a wonderful flavor!
(End blogging slump? We'll see.)
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