Oh hey, look, another chickpea recipe!
Now this recipe does not exactly scream fall, but that is ok! I know for a lot of you, fall means apple everything. Also winter squash everything. Also pumpkin spice everything. And pumpkin spice, while not exactly my favorite, I found out is particularly good on top of pumpkin seeds (a la Trader Joes).
Seriously how meta is that?
Can we talk about the sheer absurdity that is the pumpkin phenomena at Trader Joe's. I know people have an obsession with all things pumpkin and pumpkin spice, but there are just some things pumpkin spice does not belong on top of. Someone once tried to get me to try salmon with pumpkin spice on it.
Yeah that didn't go over so well.
For me, fall is not just about my favorite veggies making a comeback (hello brussels and butternut!). Fall brings the return to those one pot meals that make living alone so easy. This means two things. Number one, living alone means wearing your favorite onesie while diving head first into a curry (anyone? Just me?) Second, it allows me to meal prep much easier than preparing a lot of individual things. A lot of you have asked me how I eat alone as a single adult with basically the equivalent of two full time jobs and still eat as well and varied as I do. While I want to say I have a unicorn that prepares all of my food on the side (or, let's be real, a time turner), I usually batch cook a bunch of veggies, grains, and beans to have healthy meals all week long.
This is one of those happy accident batch prep meals. I am all for a panzanella and this stew does such justice. to the concept of a warm, stew-y panzanella. Think slow cooked chickpeas, warm juicy tomatoes, and a TON of feta cheese. And carbs for dipping, because who doesn't love carbs. I pair this bad boy with a massaged kale salad with tahini dressing and plenty of avocado (I never skimp on that avo). It freezes wonderfully, so, even if you are getting sick of it, stick it in there to warm for another day. It's like a gift to yourself! The best kind. The no cooking when you've got a million things to do kind.
Stew-y Chickpeas with Capers, Tomatoes, and Feta
note: if you forget to soak your chickpeas, you can do the quick soak method , found here. You are always welcome to substitute canned chickpeas in this recipe, but I find the bean broth you get in by cooking your own chickpeas makes this recipe super satisfying.
Cook the chickpeas: In a large, heavy bottom pot, add soaked chickpeas, onion, salt, and rosemary. Cover chickpeas with water about 3 inches high. Bring beans to a boil, then lower to a simmer. Cook for approximately an hour until the chickpeas are cooked through. Allow the beans to cool in their cooking liquid, then discard onion and rosemary. Store chickpeas in their cooking liquid.
Cook the stew: Heat olive oil in a medium- sized skillet over medium-high heat. Add garlic and cook until fragrant, approximately 1-2 minutes. Add cooked chickpeas and 1 teaspoon salt. Saute until warmed through, approximately 4-5 minutes.
Lower heat to medium low. Add red onion and cook for 1 minute. Add chickpea liquid, if using, and chopped tomatoes. Cook for approximately 2-3 minutes, or until the tomatoes begin to break down. Add vinegar, capers, and basil, and toss to coat. Remove from heat and crumble feta over the top. Serve with extra capers, red onion, or feta on top, if desired, and crusty bread on the side.
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.