I'm starting to work my way through The Essential Vegetarian Cookbook. So far I've tried a few recipes and I'm not sure how I feel about it yet. But I wanted to share this recipe because it's yummy and simple, and personally I love any recipe that can make beans more exciting. The recipe suggests you cook the garlic in the oil for a few minutes, and then remove it. I'm not convinced that it adds a significant garlic flavour and I love garlic so next time I'd just leave it in there rather than taking it out.
Oh and I'm done exams!!! Hurray. Remember to enter my giveaway for the cookbook of your choice! Ends tonight at 1159pm PST.
If this sounds good, you might also like:
Orzo Salad with Chickpeas, Dill and Lemon
Pink Beans with a Cardamom Yogurt Sauce
Roasted Taco Chickpeas
Swift, Delicious Bean Salad
Adapted from The Essential Vegetarian Cookbook
1 tbsp olive oil
1 garlic clove, thinly sliced
2 tbsp minced fresh basil
1/4 cup minced fresh parsley
1 large ripe tomato, chopped (but not peeled or seeded)
1 tsp capers (I love capers so next time I'd add more)
2 tsp balsamic vinegar
2 cups cooked chickpeas
salt and freshly ground black pepper to taste
Heat the oil in a medium skillet over medium high heat. When it's hot, add the garlic. Turn the haet down to medium low and swish the garlic through the oil. As soon as it starts to turn golden, about 3 minutes, lift the garlic out and discard it (or not). Add the basil, parsley, tomato and capers, and stir until the tomato starts to break down into pulp, about 5 minutes. Add the vinegar, stir well. Add the chickpeas, toss well. Season with salt and pepper. Serve at room temperature or cover with plastic wrap and refrigerate, and serve chilled.