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
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
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.