Chickpea Stew, Complex and Colorful, From Meager Beginnings

[elleng]

A can of chickpeas in the pantry means a hearty dinner on the table, no matter what else is in your refrigerator. Simmer the peas with some olive oil, crushed red pepper and a bit of garlic and you’ve got a satisfying stew that belies its meager beginnings.

http://www.nytimes.com/2013/12/03/dining/chickpea-stew-complex-and-colorful-from-meager-beginnings.html?src=dayp

[pinto]

1. Looks good. Some kind of stew is on the list for this week. Chilly week here in CA.

Relatively speaking.

[elleng]

4. Good idea, even tho less than chilly here, MD,

57 now, I think, NOT going down much tonight, and MAYBE in the 60s tomorrow!

[GoCubsGo]

2. Yum! Thank you!

I love chickpeas, and I'm always looking for new ways to cook them. I think I might use kale or spinach instead of the mustard greens here. I'm not crazy about mustard greens.

[elleng]

3. And kale is becoming more popular, right?

Healthy, I think.

[GoCubsGo]

5. Yep.

Very healthy, and very versatile. I love to turn it into pesto, or saute it with some garlic and top it with eggs over-easy. Kale and eggs is a quick and easy dinner. I keep saying I'm going to add it to smoothies, but I wind up using it for other things.

The pre-washed, bagged kale (and other greens) I find locally were actually grown here in South Carolina, which is nice for me. But, I expect kale will eventually be join the ranks of halibut, oxtails, and all of the other "cheap" foods that are now outrageously priced because they're popular. My grandma would spin in her grave if she knew how much halibut costs these days.

[elleng]

6. Gotta try that with eggs as you suggest,

an addition to my recent Julia Child Eggs post!

[fizzgig]

7. that looks mighty tasty

i'll probably do a riff on the recipe tonight or tomorrow with what i have on hand.