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Wednesday, June 17, 2015

Chickpeas with Bacon

  • 3 slices bacon
  • 3 Tbs. olive oil
  • 1 onion, diced
  • 1 cup chickpeas, soaked overnight and cooked with stock, 2 cloves, 1 tsp. coriander seeds
  • 3 garlic cloves minced
  • 8 cups Baby Spinach, any tough stems discarded (optional)
  • salt & freshly ground black pepper, to taste
 Cook chickpeas until they are tender. 
  1. Cut bacon crosswise into 1/4-inch pieces and cook in a 12-inch heavy skillet over moderate heat until browned; leave bacon in skillet and spoon off all but 1 tablespoon fat.
  2. Add 2 tablespoons olive oil, chickpeas, and red pepper flakes; saute over high heat, stirring occasionally, until chickpeas begin to brown (3-4 minutes).
  3. Stir in spinach and garlic and saute', stirring, until spinach is wilted.
  4. Season with salt and pepper and drizzle with remaining tablespoon oil.

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