Monday Night Meal: Braised Vegetables with Chickpeas

Every week, cooks and chefs stop by with quick and simple dinner ideas to help you plan for the week ahead. Cookbook author Beth Dooley shared a recipe for Braised Vegetables with Chickpeas. For more information on Beth Dooley, click here. To purchase a copy of The Sioux Chef’s Indigenous Kitchen, click here. Braised Vegetables with Chickpeas By Beth Dooley Serves 4 to 6 This braise is seasoned with Za’atar, a favorite spice blend of the Middle East includes thyme, oregano, sumac, and salt. You can find it in the spice aisle of the grocery store, specialty shops, and on line. Your favorite Mediterranean spice blend will also work well. In this recipe, the chickpea liquid serves as the stock. Add the whole thing at once. Ingredients: 2 tablespoons unsalted butter or oil, or combination 1 small onion, chopped 1 small shallot, chopped ½ pound parsnips, cut into 1-inch pieces 1/2 pound spinach, rinsed, trimmed, torn ½ pound asparagus, rinsed, trimmed and cut into 1-inch pieces 2 tablespoons lemon juice 1 15-ounce canned chickpeas with the liquid ½ pound sweet peas, fresh or frozen 2 tablespoons Za’atar ¼ cup chopped fresh cilantro 2 tablespoons fresh lemon juice Salt and freshly ground black pepper Instructions: Heat the butter in a skillet over medium and sauté the onion and shallot until they begin to turn a caramel color. Lower the heat and add the parsnips, stir in the lemon juice and cover the pan to steam until just tender, about 2 minutes. Stir in the remaining ingredients and stir, scraping up any of the sticky bits that remain in the pan. Reduce the heat and bring the liquid to a low simmer. Cover the pan and cook until the vegetables are tender but still firm, about 10 to 15 minutes.

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