So some of you may know that I don’t eat red meat too often. Eating chicken and pork can get a little monotonous…I like to find new dishes with legumes and beans to get my fill of protein.
It was good timing when the Kitchn posted a little article about 10 different dishes to eat chickpeas! I changed the recipe a bit so I only had to use one pan – yep that’s right, easy clean up!
They are probably my favorite bean out there. My grandma used to put them in salads with vinegar and oil with onions. So I grew up on them.
Now, my other half testing my food with me said that it wasn’t as filling as my other dishes. You may want to try this as a lunch instead of dinner (I got full on it!)
The dish is pretty light and packed with flavor. It’s definitely something new, so go ahead and be brave!
Chickpeas with Fennel and Citrus
2 cans of chickpeas, rinsed and drained
1 bulb of fennel, sliced with the fronds (the wispy top) saved
1 small red onion, sliced
6 cremini mushrooms, sliced
2 cloves of garlic, sliced
1/3 c. Kalamata olives, halved (about 12)
1 tsp. ground coriander
Juice and zest of one orange
Juice and zest of one lemon
1/2 c. white wine
1 c. chicken broth
1 tbsp. honey
Salt and pepper to taste
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add fennel slices, reserving the fronds for garnish, along with the onion, mushrooms and garlic. Cook until the veggies begin to caramelized and turn golden, about 10-12 minutes.
At this point, add the rest of the ingredients and cook until the sauce reduces slightly, about 10 minutes. Add salt and pepper to taste. If it tastes too citrusy, add a little more honey.
Serve over quinoa or your favorite rice. This dish heats up beautifully!