Sauteed Chickpeas

What do you do with chickpeas after you've made hummus?

I love cooking my own chickpeas in the pressure cooker. Chickpeas have a sweet taste and a creamy, meaty feeling when you bite into them.
*Tim, my youngest son, is addicted to them. When he saw me cooking for this post, he refused to eat his pepperoni sandwich, and insisted on chickpeas. Can you imagine? A kid turning down pepperoni for beans?
I top salads with chickpeas, and stir them into soup. Of course, there's lots and lots of hummus. But after that, I didn't know what to do. How do I use up the batch of chickpeas stored in the freezer?

Sauteed chickpeas are the answer.  They are the star of the show, not something to use as a topping. Sauteing chickpeas gives them a hint of crunch as you bite into them, before you get to the creamy interior. Toss them them in a vinaigrette to add a tart finish, and you have chickpeas that are good enough to stand on their own.

As usual, this recipe is best with homemade chickpeas (from your pressure cooker, of course). But...OK, I'll admit it. Homemade chickpeas add a level of finesse to the recipe, and add depth to the flavor, but canned chickpeas are still pretty good. If canned are all you have (or all you have time for) don't be ashamed. Drain a can of chickpeas and get to work. Sure, homemade is better, but don't let perfect be the enemy of very good.

Patting dry with paper towels

Sauteing until browned

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Sauteed Chickpeas

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• Author: Mike Vrobel
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

Chickpeas sauteed in olive oil until browned and crisp, then tossed with garlic, green onion and a sherry vinegar dressing.

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Ingredients

Scale 1x2x

• 2 tablespoons olive oil
• 2 cups cooked chickpeas, drained and thoroughly dried
• ½ teaspoon kosher salt
• 2 cloves garlic, minced or pressed
• 1 green onion, cut on the diagonal into ¼ inch slices

Dressing

• 2 tablespoons sherry vinegar
• Pinch of kosher salt
• Pinch of fresh ground black pepper
• ¼ cup extra virgin olive oil

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Instructions

1. Dry the chickpeas: Pat the chickpeas dry with paper towels. The drier they are, the better they brown.
2. Make the dressing: Whisk the vinegar, salt and pepper, then whisk in the olive oil.
3. Saute the chickpeas: Heat the 2 tablespoons olive oil in a 12 inch frying pan over medium-high heat until shimmering. Add the chickpeas, sprinkle with the ½ teaspoon salt, and saute, stirring occasionally, until browned and crisp, about 8 minutes.
4. Add the garlic: Add the garlic, and saute for 30 seconds more, stirring it into the chickpeas.
5. Toss and serve: Right away, toss the hot chickpeas with the dressing until coated. Add the green onion, toss again, and serve.

Equipment

12-inch frypan

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Notes

Equipment: A 12 inch frying pan.

Other dressings: Any vinaigrette works. I especially like the citrus flavor of my lemon vinaigrette with chickpeas.

Spanish tapas version: Add a couple of ounces of diced dry-cured chorizo to the pan with the chickpeas.

This is a perfect use for make-ahead chickpeas - I always cook extra and freeze them.

Inspired by Heidi Swanson's Pan Fried Chickpea Salad.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

What do you think? Questions? Other ideas? Leave them in the comments section below.

Related Posts:
Pressure Cooker Chickpeas
Hummus
Turkey Soup with Chickpeas and Vegetables

Adapted from:
Heidi Swanson Pan Fried Chickpea Salad [101cookbooks.com]

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