09
Jul
10

chickpeas!

The best thing the pressure cooker has given us so far: chickpeas. Though I like hummus and falafel, I’ve never been a fan of whole chickpeas. From the can, they’re kind of grey, mushy on the outside, somehow both mealy and hard on the inside, and a little tinny. Dried chickpeas were too intimidating to try; they look like they’ll cook forever and never get soft. But with the pressure cooker, I tried them yesterday.

So good! The taste is a little grassy (in a good way), they’re still a little mealy but not hard, and they’re yellow, not grey. I made way too many, but I don’t mind at all. Last night a cup of them made their way into Mark Bittman’s chicken and chickpea tagine*. I scaled the recipe down for two, omitted the vanilla bean, and pressure cooked it for 10 minutes rather than simmering for 45. At the end, I browned the chicken pieces in butter (they were pale and unappealing straight out of the pot), reduced the sauce (I’d added a cup extra liquid so that it would steam properly), and garnished with parsley. Served over bulgur, with a salad of mixed greens with feta, nectarine, cherry tomatoes, mint, and honey. Delicious.

This morning’s protein was chickpeas with red onion, mint, lemon juice, and salt. Tonight, we’ll be having chickpeas with spinach and chorizo again. If they’re still not gone after all that, I may try to reinvigorate three-bean salad. I mentioned I made a lot, didn’t I?

*Bittman’s tagine is a Moroccan-style dish. A Tunisian tagine is like a fritatta rather than a stew. The word “tagine” refers not to the preparation but to the cooking vessel.

So I suppose I should call mine a “pressure-cooker,” and Bittman should call his a “skillet.” But “tagine” sounds better.


Chickpeas

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2 Responses to “chickpeas!”


  1. 1 Tes
    July 9, 2010 at 09:30

    Wow the chicken and chickpea tagine looks so amazing! Thanks for sharing.

  2. July 23, 2010 at 12:50

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