Despite the fact that I cook often, I don’t fly by the seat of my pants in the kitchen. I’m a follow-the-recipe kind of gal. Only recently am I starting to experiment with throwing things together, mostly out of necessity. Last night was the first time that I felt ultra successful because my dinner turned out so well that I was sad I ate it all because I wanted leftovers, as the rest of my fridge is stale corn tortillas and peanut butter. Perhaps a winning combination somewhere, but again, I’m no culinary Bob Ross.
This needs no commentary.
Back to the positive – I pulled together a smattering of single components to create a great dish. As the dish involves caramelizing onions (which is pretty much like waiting in line at Disneyland without a FastPass), it doesn’t come together ultra-fast. You could also replace the broccoli with any other veggie – I happened to have it on hand because I got it fo’ free from these lovely people:
We were not IN the park when I got the free broccoli, but this is the most recent picture I have!
Mediterraneanish Chickpea and Broccoli Saute
- Olive oil
- 1 onion, sliced
- 1 head of broccoli, cut into florets
- 2 cloves garlic, minced
- 1 cup chickpeas
- 5 kalamata olives, pitted and chopped
- 3 – 5 sundried tomatoes not packed in oil, soaked and chopped
- Cumin, paprika, cayenne
- Salt and Pepper to taste
- 1) Heat a large sauté pan on medium high heat. Add olive oil to coat the bottom. Add the onions and stir to coat in oil. After ten minutes or so, add a shake or two of salt. Let them stew in their own delicious juices until they are caramelized goodness, anywhere from 30 minutes to an hour. Stir only occasionally – the last time I tried this, I stirred too often and they didn’t caramelize. You can add a pinch or two of sugar to help the process along.
- 2) When the onions look done, scrape them out of the pan into a small bowl. Add a bit more oil to the pan (not too much), toss in the garlic and sauté until fragrant.
- 3) Add the chickpeas, cumin, paprika and cayenne to taste and sauté.
- 4) Meanwhile, steam the broccoli until tender but not mushy.
- 5) Add the steamed broccoli, sundried tomatoes, and onions to the chickpea mixture and stir until heated through. Season with salt and pepper (and cumin, paprika, cayenne) to taste.
- 6) Top with chopped kalamata olives.
Topping it with feta would also be a nice addition. Some lemon in the mix might also be tasty.
I’m not embarrassed to say I ate it all (Alex was out eating at my favorite restaurant with a friend and I was feeling hungrily vindictive). It was filling without being heavy and even though I’m way too lazy these days to do a calorie analysis, it felt pretty healthy to me.
I ended the night with a handful of chocolate chips and a phone date with this lovely lady:
Teehee tiny hats!!
On to another creative night in the kitchen!