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Sarah Lawrence

Ingredient Adventure: Black Chickpeas

I love trying new ingredients.  This bag of Black Chickpeas has been in my pantry for a little over a month now and I decided that tonight was their opening night in our kitchen!  Most of the recipes I've seen that use black chickpeas describe them as a snack or side dish and use them in a spiced sauce with some gamey meat.  Instead of using these little nuggets in their traditional supporting role, I've used them as the star.  This meal was rounded out with a gorgeous saute of ripped kale, seasoned with a sprinkle of salt and pepper as well as a scoop of steamed quinoa.  I also created a Gingered Coconut Almond Cream to top the Chickpeas, just because... I love ginger and I love a creamy sauce that I can dip into or swirl into a dish.  About 1 Tbsp topped each serving of Chickpeas. The Family Verdict: My 9 year old enjoyed the meal; the 5 year old mixed everything together and ate all but a few bites; my sweet husband left some of the kale and noted that because the black chickpeas look like black beans he expected them to be softer.  I cooked the chickpeas just past al dente, but it would be really easy to cook them a bit more to soften them. Notes: the Black Chickpea soaks and cooks the same as a tan chickpea, though this variety seems much smaller than tan chickpeas.  The taste is also very similar if not the same as the tan variety.  My next 2 experiments will be dry roasting them and trying a Black Chickpea hummus. [caption id="attachment_475" align="alignright" width="300" caption="Black Chickpeas with Kale and Quinoa"]black chickpeas in Spiced Tomato Sauce[/caption] Black Chickpeas in Spiced Tomato Sauce (yields 6-8 servings) Adapted from this Chana-chanp recipe 2 cups dry Black Chickpeas, soaked 1 tsp coconut oil 1 lb Onion, chopped 1 cup coconut milk + 2 Tbsp lemon juice 1 lb Tomato, crushed 1 Tbsp cumin powder 1 tsp turmeric powder 3 Tbsp Garlic, chopped 2 Tbsp Ginger, chopped 1 Tbsp chili powder or a generous squeeze of Sriracha, optional handful fresh Cilantro, chopped Salt, to taste Prep: Rinse the chickpeas in cool water to clean them.  Soak the chickpeas over night; drain. Heat oil in a pan and fry the onions until soft.  Add the tomatoes, chickpeas, ginger, garlic, turmeric powder and cumin and boil until chickpeas are soft, about 45 minutes.  Once the chickpeas are cooked, turn off the heat and add the coconut milk/lemon juice mixture.  Taste.  Season with chili powder or sriracha as desired.  If you are serving children, you may want to reserve a portion before seasoning with the hot pepper options. Top with minced cilantro and serve.   Ripped Kale 1 bunch of kale, ripped or chopped into small pieces 1 tsp coconut oil Heat coconut oil in a wok or saute pan and add the kale.  Saute over high heat for 3-4 minutes until the kale is vibrant green and wilted.  Season with a hint of salt and pepper if desired.   Gingered Coconut Almond Cream (yields 1 1/3 cup) 1 cup coconut milk 1 cup raw almonds 1 tsp ground ginger or 1 Tbsp fresh grated ginger Combine all ingredients in the Vitamix or other high powered blender.  Blend until very smooth.  The flavor or the cream intensifies the longer it sits.  Fresh ginger yields a stronger flavor faster.

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