Do you think you know my cooking style by now? My number one goal is to help you find cooking success in your own kitchen. And probably my number one recommendation for this is to shop Smart. Find ingredients that, by always having them on hand, enable you make a great meal any night of the year. And if, like this week’s topic, it has a long shelf life and costs under a $1, it finds itself at the top of the Smart ingredients list.
Chick peas, also known as Garbanzo beans, are an extremely healthy, Smart ingredient. They have tons of iron and therefore make a great main course main ingredient…
In just one cup of chick peas, you will get 15 grams of protein, 12 grams of dietary fiber, and 26% of your recommended daily dose of iron.
You can use them to make your own Hummus, the Chick pea Mango Salad recipe I mentioned a few months ago (link to old post) or two of the following main course recipes my family loves.
Chick Pea Olive Pasta Salad
• 1 (16 ounce) package pasta
• 2 tablespoons olive oil
• 1 cup chopped olives (I used a combination of canned black olives, and kalamata)
• 2 tablespoons minced oregano
• 2 tablespoons chopped parsley
• 2 tablespoons onions, chopped
• 1 (15 ounce) can chick peas, drained and rinsed
• 1/4 cup balsamic (or other red) vinegar
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste
Cook pasta according to al dente package directions. Drain and rinse under cold water. In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, onions and chick peas. Cook over low heat for about 10 minutes. Set aside to cool. In a large bowl toss the pasta with the chickpea mixture. Add the vinegar, grated cheese and salt and pepper to taste. Chill in refrigerator. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.
• 2 – 14 ounce cans chick peas
• 1 – 14 ounce can diced tomatoes
• 3 tablespoons diced onions
• 1 clove garlic, minced
• 3 cups fresh spinach
• 1 – 1/2 tablespoons curry paste OR the following spices:
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon curry powder
• 1/2 teaspoon garam masala
Add all ingredients to crock pot or pot on stove. Bring to high heat, then reduce heat and simmer 1/2 hour to several hours on low.
Kelly Donlea is a Barrington mom, chef, cookbook author the owner of Organizing Dinner, a company that brings sensible cooking solutions to busy people. She has published several cookbooks and one of her specialties is helping parents plan family meals with fewer trips to the grocery store. Kelly also offers cooking classes and demonstrations in your home or public facility. To learn more about Kelly, her recipes and her services, you’ll find her Facebook page by clicking HERE and her website at OrganizingDinner.com. Kelly is going to be sharing recipes, cooking tips and special features about chefs and popular menu items at area restaurants right here at 365Barrington.com.
Please join us as we discover local culinary treasures and new kitchen classics in our regular Friday food feature here at 365Barrington.com called “Barrington Eats” with Kelly Donlea!
If you’d like to us to feature you favorite chef or restaurant or if you have a food related question that you’d like Kelly to answer, make a quick stop at the 365 Barrington Suggestion Box and leave us a note in the form which you’ll find by clicking HERE or simply leave your comment in the box below.