Archive | 5:06 pm

Chickpeas with Turmeric Roasted Vegetables

16 Aug

This dish is a hearty, vegetable-heavy meal that perfectly combines a plethora of flavors and textures.  The crispy bread crumbs, creamy egg, juicy and soft tomatoes worked really well with the chickpeas.  The pepper added a bit of spice to the sweet little jewels of roasted tomato that worked great with the cooling creamy egg.  This dish is aromatic, pretty, and delicious but also incredibly easy, requiring little more than tossing a few ingredients together and cooking an egg.

Chickpeas with Turmeric Roasted Vegetables

1 can chickpeas, drained and rinsed

1 Hungarian hot pepper (I believe this was a Hungarian hot – we received it from the CSA, so I can’t be positive)

1 cup multicolor cherry tomatoes

2 tbs. olive oil

2 tsp. dried tumeric

2 tsp. dried ginger

2 tsp. dried sumac

1 egg

2-3 tbs. tomato bread crumbs

Kosher salt and freshly cracked black pepper

Preheat oven to 350°.

Cover a baking sheet with tinfoil.  Toss tomatoes and pepper with olive oil and season evenly with tumeric, ginger, sumac, salt, and pepper.  Place in the oven and roast 20 minutes, shaking occassionally, until tomatoes and pepper are tender.

Meanwhile, add bread crumbs to a small dry sauté pan over medium-high heat.  Toss frequently until toasted, about 2 minutes.  Set aside.

Remove vegetables from the oven.  Chop pepper and remove seeds if desired.  Reserve the olive oil.

Place olive oil, tomatoes, and pepper in a medium sauté pan over medium-high heat.  Add chickpeas and cook, stirring frequently, for 4-5 minutes until heated through.  Remove from pan and set aside.

Crack egg in pre-heated pan in which the chickpeas and vegetables were warmed.  Cook, flipping once, until over easy or desired doneness, about 2 minutes per side.

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