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RECIPE
14 INGREDIENTS 7 STEPS 8hr 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 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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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
$8.47
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 clove
Garlic , crushed

Sauté

1/4 cup
Pine Nuts
3 Tbsp
Extra-Virgin Olive Oil
1 clove
Garlic , minced
to taste
1/3 cup
Thinly Sliced Fresh Basil
to taste
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
270
FAT
17.8 g
PROTEIN
6.7 g
CARBS
23.3 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 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 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.

Rate & Review

4.7
3 Ratings
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Nutrition Per Serving
Calories
270
% Daily Value*
Fat
17.8 g
23%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
23.3 g
8%
Fiber
4.5 g
16%
Sugars
2.8 g
--
Protein
6.7 g
13%
Sodium
5837.5 mg
254%
Vitamin D
--
--
Calcium
146.2 mg
11%
Iron
1.8 mg
10%
Potassium
266.5 mg
6%
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