Beans & Legumes

Chickpea Sauté With Basil and Pine Nuts

Recipe

14 INGREDIENTS • 7 STEPS • 8HRS 30MINS

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

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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/

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.

8HRS 30MINS

Total Time

$8.47

Cost Per Serving

Ingredients

Servings

4

US / Metric

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

1

Sauté

1/4 cup

3 Tbsp

Extra-Virgin Olive Oil

1 clove

Garlic, minced

to taste

to taste

Ground Black Pepper

1/3 cup

Thinly Sliced Fresh Basil

to taste

Fresh Parsley, minced

Nutrition Per Serving

VIEW ALL

Calories

270

Fat

17.8 g

Protein

6.7 g

Carbs

23.3 g

Chickpea Sauté With Basil and Pine Nuts

Save

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/

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 InstructionsHide images

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 more salt.

step 2 Drain and place in a pot with Onion (1), Fresh Thyme (1 sprig), Garlic (1 clove), Bay Leaf (1) and more salt.

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 (to taste) and Ground Black Pepper (to taste).

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 (to taste) and Ground Black 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 (to taste) and Ground Black Pepper (to taste) then serve with rice or bread.

step 7 Season to taste with additional Salt (to taste) and Ground Black Pepper (to taste) then serve with rice or bread.

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Beans & Legumes

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