Chickpeas with Roasted Red Peppers, Parsley and Garlic
Surveying the contents of my fridge yesterday I had leftover roasted peppers from my demo in Lake Louise and a ziploc baggie of chick peas – a few days ago I accidentally opened a can, so it needed using up. I took a peek back at the chickpea recipes I made last year – wanting badly to roast them with garlic and chard, but knowing that although it’s great for you and full of heart-healthy mono and polyunsaturated fats, it’s pretty caloric on account of all that oil. The chick peas with lemon and Parmesan were pretty good – I figured they could be improved upon with the addition of roasted red peppers (very vitamin-rich and low calorie), fresh parsley (ditto), a slick of extra-virgin olive oil, a squeeze of lemon and finely squished clove of garlic. I made it yesterday but had no parsley, and figured the peas and peppers would be better with a day to marinate anyway.
And it was. Today I roughly chopped half a bunch of parsley and stirred it in, along with a fine grating of Parmesan cheese (amazing how much you can get out of a small chunk with a Microplane grater) and topped the lot with plenty of black pepper. Yum.
Mike and I were caught on security camera while computer shopping today…
January 15 2009 | beans and salads and vegetarian | 15 Comments »
