marinated chickpeas

Here’s a hypothetical for you: what if two crazy, awesome girls travel a long, long distance to visit you?  And what if you spend the entire weekend touring DC, visiting museums and spending way too much on food?  And say you go to a late showing of Inception on a Sunday night, and by the time you get out it’s 10:30 pm and every respectable restaurant in the area is closing down.  What do you do?  You serve this dish.

I first tried marinated chickpeas at my aunt’s house as part of a delicious tapas plate that included Manchego cheese, prosciutto, olives, and hearty, crusty bread.  Our tapas plate was much less sophisticated, and consisted of these amazing chickpeas, Havarti and Brie, and (I’m a little ashamed to admit) Helluva Good French Onion Dip.  Before you judge, I should mention that we were hungry and desperately in need of late night sustenance.  Also, Helluva Good dip is universally loved at any meal — even breakfast. You know, so I’ve been told.

The preparation of this recipe is simple (throw everything in a bowl, toss, eat) and so are the ingredients.  But like so many perfect, easy dishes, the whole is far greater than its parts.  The chickpeas are the perfect canvas for the sweetness of the raisins, the bite of the scallions, and the smoky red peppers.  Throw in the olive oil, parsley, and salt and pepper, and you have the easiest, yummiest appetizer (or side dish) around.

Marinated Chickpeas

Courtesy of Real Simple Magazine, June 2010

Ingredients

1 15-oz can of chickpeas, rinsed and drained

1/2 cup of raisins

1/4 cup chopped roasted red peppers

1/4 cup chopped fresh flat-leaf parsley

2 scallions, sliced

3 tablespoons olive oil

Kosher salt and black pepper

In a medium bowl, combine the chickpeas, raisins, roasted red peppers, parsley, scallions, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.   Really. It’s that easy.

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