WHB: Chickpeas With Arugula And Sherry (Fast And Simple)

Sometimes people tell me that my recipes take too long and have too many ingredients.  My cousin Debbie recommended my blog to a friend of hers.  The friend took one look at my blog and complained that she only wanted to prepare recipes that have, at most, three ingredients, and no chopping.  Hmmmm.  I understand not wanting to spend a lot of time cooking.  I've had many moments like that, so I appreciate streamlined recipes, which I do offer. Maybe I need a recipe category titled Fast And Simple.  Here is one of them. It should take you around ten minutes, from start to finish, to serve a hot delicious meal.  And, no chopping! 

The recipe comes from Nigella Express, which features good easy and fast recipes. So there are cookbooks out there for for anyone who wants to prepare their own meals quickly.  The chickpeas took me less than three minutes to prepare.  I served them with pan grilled salmon, cooked in 8 minutes.  It was a satisfying, healthy meal.  You can serve the chickpeas as a vegetarian meal, or serve it with any type of fish or shellfish. Nigella serves it with scallops and chorizo.

This recipe goes very fast if you have pre-packaged arugula, which is what I used.  Personally, if I have canned chickpeas on hand, many quick meals are possible.  One blogger who loves chickpeas as much as me is Kalyn. Check out her site for many ways to prepare them.  Speaking of Kalyn, since arugula is an herb, I'm submitting this to Weekend Herb Blogging, which was created by her (and aren't we glad).  This week WHB is being hosted by (drumroll, please) Kalyn!  Honest! It's not an April Fools trick. So, be sure to go to her site, Kalyn's Kitchen next Monday, where you'll find a re-cap of herby recipes from other bloggers around the world.

Chickpeas With Arugula And Sherry

(Nigella Express)

Ingredients:

1 tbs olive oil
2 tsp cumin seeds (or if you don't have them, use ground cumin)
2 14 oz cans chickpeas, drained and rinsed
8 c tender mixed greens, like arugula salad
1/4 cup rich cream sherry
1 tsp kosher salt, or 1/2 tsp table salt

Directions:

1. Heat oil and cumin seeds in a wok or big skillet. Add the rest of the ingredients and stir until arugula  wilts, chickpeas are warmed thru and liquid has reduced a little.  It took me about 3 minutes.

2. Serves 4 as a side, or two as a main dish.  Serve with poached eggs, fish, or seafood.

Comments

[Shannon]

Mmmm, I'm sooo into chickpeas these days! I don't know how they escaped my radar all this time. This looks fantastic, Sher.

[Kalyn]

I just love these simple recipes, and every ingredient here is one of my favorites, so two big thumbs up.

I'm just happy to be home from school and glad that April Fools Day is over!

[michelle @ TNS]

heh, my MIL is just like you're cousin's friend - two steps, max, and opening a jar counts as a step.

[LiberalFoodie]

sounds a lot like someone I LIVE WITH! He feels about the same. His excuse- cooking is only essential because body needs nutrients. If others get paid to do it, why not pay eat out all the time?

I've made Spinach with chickpeas but not with Arugula. You've got a great idea for a healthy meal.

[Christie]

Yes, yes, yes! I love this. I think this would also be lovely with grilled lamb. Cumin and lamb are meant to be together.

[Lore]

Chickpeas and cumin seeds go very well together! I make a soup that uses both ingredients and since I like the combo and the photo made me feel hungry I will make your recipe ASAP

[Patricia Scarpin]

I saw that episode - and I've been thinking of this recipe ever since, Sher! It looks delish and now that you have made it I can't wait to try it too!

[Deborah]

Another reason I need this book!

[Melly]

Strange...I never thought your recipes were too "complicated". Ah well, some people love to cook and some don't...and some just don't have the time.

Very nice recipe indeed!

[Gretchen Noelle]

I love chickpeas! This preparation sounds great!

[Callipygia]

I don't know rich cream sherry, but I know sherry and the idea of it with the chickpeas sounds so good. I can really sink my teeth into this kind of quicky delicious meal. I will anxious to read more of "this series".

[katie]

3 ingredients and no chopping? Does that mean just opening cans?
I love chickpeas, too, and this sounds great... And the salmon looks wonderful!
1/4 cup of sherry....yum!!!!!

[gattina]

although I want to disagree some of those comments :) :), this new category once again is to show how versatile your cooking is!

[shelley]

Man, I just love quick cooks like this.

Fresh greens and quick beans make hectic life SO easy!

And, well, bean salads with sherry just rock. :)

[Laurie Constantino]

I just made a similar recipe but without the sherry, which sounds like a tasty addition. Next time...

[Debi]

Just the opposite...I tend to skip over recipes that only have a few ingredients. I like to cook and enjoy the marriage of different flavors.

[Lannae]

Ah I love beans and greens, and that pile of chickpeas and arugula looks fabulous! Your chickpeas and arugula inspired me to make a soup with an old turnip that has been lying around my house. I browned chicken and chickpeas, then I added diced turnips, then I added chicken stock and greens (kale and mustard greens). Let it simmer for 1/2 hr and it reminded me of your photo.

[John La Puma]

That looks like a very good chickpea recipe. Extra good if you consider that one cup of cooked chickpeas provides over 70% of your daily value for folate and have a lot of the mineral molybdenum, which detoxifies poisons in the bloodstream. If you are interested in other good, healthy recipes, you should take a look at www.chefmd.com

[Pamela]

anh my mom also made this for us once in awhile- tatess totally different. The only thing, do you ever do anything to the spent soybeans? Im sure they are less flavorful but it seems they would be good pureed into a pancake or something.