Meet my new favorite weeknight dinner!
Crispy beans! Flavorful herbs! Fluffy rice! Creamy avocado! Doesn’t that just sound so wonderful?!
Perfect for those times you don’t think you have it in you to cook after a long day. Especially perfect if you realize you have a bunch of herbs in the back of your fridge because you forget they are there and keep buying more (not that I would know anything about that…).
I always, always have canned chickpeas on hand, and we’ve established that my fridge is full of herbs so this is a really easy dish for me to pull together. If I have rice, I serve it over rice (these photos were actually taken with leftover takeout rice!). If I have some other grain, it goes on top of another grain. Sometimes I’ll eat it with a salad. Or toast. Sometimes I just eat it straight out of the pan (this is a thing I do a lot. No shame).
And because my favorite meals always have a cool, creamy component I throw some avocado on there. If I don’t have an avocado (the horror!), a little greek yogurt does the trick. Or some vegan sour cream is a delightful treat too if want to keep this totally plant based.
My point is that if you have some chickpeas and something green, you have dinner. So give Seamless a break for once.
And then have a cookie. Because despite everything I just said, sometimes making yourself dinner on a Tuesday is just hard.
Crispy herbed chickpeas
- 2 cans chickpeas, drained and rinsed
- 1/3 cup olive oil
- 6 garlic cloves
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp red pepper flakes
- ¼ tsp ground cumin
- Around 2 cups herbs (I used 1 cup cilantro + ¾ cup parsley + ¼ cup chives here)
- To serve: rice, avocado, lemon, etc.
Using a clean kitchen towel, pat the rinsed chickpeas dry. They don’t need to be bone dry, but too much extra moisture will hurt their crisping ability.
Pour oil in a large frying pan. Crush garlic cloves, add to pan and turn the heat to medium. When garlic just starts to sizzle add chickpeas, salt, pepper, red pepper flakes and cumin and stir. Spread in an even layer (as much as possible) in the pan and let cook for 10-15 minutes, stirring occasionally.
While chickpeas cook, chop your herbs. I normally just pile them all on my cutting board together and chop, chop, chop. I like them to be pretty minced but a few bigger pieces/leaves always seem to allude the knife. It’s fine.
When the chickpeas start to pop a little and some are split open (the majority should be nice and browned), take them off the heat and stir in your herbs.
Serve with rice or any grain of your choice, with avocado and a squeeze of lemon (if you want). These are also delicious on toast, smeared with a bit of greek yogurt or ricotta on the bottom (this would obviously not be vegan)!
Recipe adapted from Bon Appetit
The measurements for herbs up there are totally up for debate. Those are the ones/amounts I like to use the most, but this recipe is perfect for whenever you find yourself with leftover herbs of any kind! It’s also very forgiving with herbs that might be a little past their prime (which is always for me, because I tend to overbuy).
These are really good at room temperature too, and make an awesome addition to salads!
Store leftovers in an airtight container in the fridge for up to 3 days.