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RECIPE
13 INGREDIENTS7 STEPS8hr 30min

Chickpea Sauté With Basil and Pine Nuts

4.7
3 Ratings
Normally I can’t squeeze enough lemon or sprinkle enough vinegar over these sorts of salads, but I really like these chickpeas without any acid. This sauté is great day-old, too, though the color of the herbs dulls after a night in the fridge.
Chickpea Sauté With Basil and Pine Nuts Recipe | SideChef
Normally I can’t squeeze enough lemon or sprinkle enough vinegar over these sorts of salads, but I really like these chickpeas without any acid. This sauté is great day-old, too, though the color of the herbs dulls after a night in the fridge.
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Fulfilled by
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
8hr 30min
Total Time
$8.55
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Chickpeas

2 1/4 cups
Dried Chickpeas
3 Tbsp
plus 1 teaspoon
16 cups
Water
1
Onion , halved, peeled
1 sprig
1 clove
Garlic , crushed

Sauté

1/4 cup
Pine Nuts
3 Tbsp
Extra-Virgin Olive Oil
1 clove
Garlic , minced
to taste
Salt and Pepper
1/3 cup
Thinly Sliced  Fresh Basil
to taste
Fresh Parsley , minced
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Nutrition Per Serving

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CALORIES
273
FAT
17.8 g
PROTEIN
6.9 g
CARBS
24.1 g

Author's Notes

For a more "impromptu" meal, simply use canned chickpeas (recipe calls for 4 cups). If you have leftover cooked chickpeas, store them in the fridge in their cooking liquid.

Cooking Instructions

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Step 1
Dissolve Salt (3 Tbsp) into the Water (16 cups) . Add Dried Chickpeas (2 1/4 cups) and soak for 8 to 24 hours.
Step 2
Drain and place in a pot with Onion (1) , Fresh Thyme (1 sprig) , Garlic (1 clove) , Bay Leaf (1) and and more Salt (1 tsp).
Step 3
Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about an hour or until the chickpeas are cooked through. Let chickpeas cool in their cooking liquid. Discard thyme sprigs, bay leaf, and onion.
Step 4
Toast the Pine Nuts (1/4 cup) in a small skillet over low heat until light brown, about 5 to 10 minutes—watch closely to prevent burning. Transfer to a plate to cool.
Step 5
Place Extra-Virgin Olive Oil (3 Tbsp) , Garlic (1 clove) in a large sauté pan over medium heat. When the garlic starts sizzling in the oil, add 4 cups of the cooked chickpeas and season with Salt and Pepper (to taste) .
Step 6
Add pine nuts, Fresh Basil (1/3 cup) and Fresh Parsley (to taste) and sauté for a few minutes, or until the chickpeas are heated through and nicely coated in the oil and herbs.
Step 7
Season to taste with additional Salt and Pepper (to taste) , then serve with rice or bread.
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Nutrition Per Serving
Calories
273
% Daily Value*
Fat
17.8 g
23%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
24.1 g
9%
Fiber
4.6 g
16%
Sugars
2.8 g
--
Protein
6.9 g
14%
Sodium
5757.0 mg
250%
Vitamin D
--
--
Calcium
156.2 mg
12%
Iron
1.9 mg
11%
Potassium
280.6 mg
6%
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