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Recipes
Beans & Legumes
Chickpea Sauté With Basil and Pine Nuts

14 INGREDIENTS • 7 STEPS • 8HRS 30MINS

Chickpea Sauté With Basil and Pine Nuts

Recipe
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.
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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
Dried Chickpeas
2 1/4 cups
Dried Chickpeas
Salt
3 Tbsp
Salt
plus 1 teaspoon
Water
16 cups
Water
Onion
1
Onion, halved, peeled
Fresh Thyme
1 sprig
Fresh Thyme
Garlic
1 clove
Garlic, crushed
Bay Leaf
1
Bay Leaf
Sauté
Pine Nuts
4 Tbsp
Pine Nuts
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Garlic
1 clove
Garlic, minced
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Fresh Basil
1/3 cup
Thinly Sliced Fresh Basil
Fresh Parsley
to taste
Fresh Parsley, minced
Nutrition Per Serving
VIEW ALL
Calories
270
Fat
17.8 g
Protein
6.7 g
Carbs
23.3 g
Love This Recipe?
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Chickpea Sauté With Basil and Pine Nuts
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author_avatar
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 (4 Tbsp) 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.
Tags
Beans & Legumes
Dairy-Free
Budget-Friendly
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
One-Pot
Italian
Salad
Side Dish
Middle Eastern
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