Italian Breakfast Chickpeas
based on a recipe in Food and Wine, December 2009
2 Tbs olive oil
1 onion, diced
1 garlic clove, minced
1/2 tsp ancho chile powder
(this is from a dried poblano pepper)
1/2 tsp cumin
pinch of cayenne pepper
(we used dried cayenne from the garden)
15 oz chickpeas, drained
1 cup vegetable broth
1 Tbs lemon juice
1/4 cup pine nuts
1 cup thick Greek yogurt
1 Tbs mint (fresh), chopped
- The night before, saute onions and garlic in olive over medium high until soft. Add spices and cook one minute. Add chickpeas and vegetable broth and bring to a boil.
- Reduce to simmer and cook, covered, 15 minutes. Add lemon juice and return to boil uncovered. Cook until broth is thick, about 3 minutes. Season with salt and pepper. Cool and refrigerate.
- In the morning, heat a small amount of olive oil over low heat and add pine nuts. Toast until golden grown, stirring constantly. Remove from pan.
- Gently reheat chickpea mixture. Place yogurt in bowls, top with chickpeas. Sprinkle pine nuts and mint on top. Serve while still warm.