Urban Herbs

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Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Tag: chickpeas

Jeweled Millet Salad With Crispy Chickpeas

From: Food & Wine Magazine
Serves: 6

½ C         Millet
½ Lb       Dried Chickpeas, cooked & cooled
2 Tbsp     Harissa
½ C         Extra virgin olive oil
½ C         Slivered, blanched almonds
1             Medium onion, thinly sliced
1 C          Carrots, julienned

¼ C         Thinly sliced scallions
2 tsp        Dried cilantro leaves
1 tsp        Dried mint leaves
1 tsp        Dried basil leaves
2 tsp        Lemon zest
3 Tbsp     Lemon juice
Kosher salt & Pepper, to taste

Preheat the oven to 400˚F. In a medium saucepan, combine the millet with 1½ cups of water and bring to a boil. Add a generous pinch of salt, cover and simmer over low heat until the millet is tender and the water is absorbed, 20 minutes. Let steam, covered, for 10 minutes, then fluff with a fork.

Meanwhile, on a large rimmed baking sheet, toss the chickpeas with the harissa and 2 Tbsp of the olive oil and season with salt & pepper. Bake for about 25 minutes, until crisp. Let cool slightly.

In a medium skillet, heat the remaining 6 tbsp of olive oil until shimmering. Add the almonds and cook over moderately high heat, stirring, until golden. Using a slotted spoon, transfer to a plate and season with salt and pepper. 

Add the onion to the skillet and cook over moderately low heat, stirring occasionally, until well browned, about 12-15 minutes, add the cilantro, mint, basil

In a bowl, toss the millet, onion, almonds, carrots, scallions, lemon zest and juice. Fold in the chickpeas, season with salt and pepper and serve.

Italian Chickpea Soup

Serves 6 (about 11 cups)
From: Cuisine At Home Magazine #115

1 C        Dry ditalini pasta
3 oz      Pancetta, diced
2 Tbsp  Olive oil
1½ C      Onion, diced
½ C        Each, Carrot and celery, diced
2 Tbsp   Tomato paste
1 Tbsp    Each, Minced garlic, rosemary, sage
1 tsp       Anchovy paste
½ tsp     Red pepper flakes
½ C        Dry white wine
3 C         Low-sodium chicken broth
2 Lb       Cooked chickpeas
1 Can      Diced tomatoes in juice (28 oz)
Salt & Pepper to taste
Grated Parmesan

Cook pasta in a large pot of boiling, salted water according to package directions; drain, reserving 1 cup pasta water. Meanwhile, cook pancetta in oil in a large pot or saute pan over medium heat until crisp, then transfer to a paper towel lined plate. Reserve 2 Tbsp drippings.

Sweat onions, carrot and celery and drippings in same pot, covered over medium heat until vegetables soften, 5-8 minutes. Stir in tomato paste, garlic, rosemary, sage, anchovy paste, and red pepper flakes; cook until fragrant, 1 minute. Deglaze pot with wine, scraping up any brown bits. Cook until wine nearly evaporates, 3-5 minutes. Add broth, chickpeas, tomatoes, & pasta water. Bring to boil; reduce to medium low and simmer 15 mins. 

Transfer 2 cups* to a food processor or blender; carefully puree and return to pot. Stir pasta into soup; cook until warmed through, 3-5 minutes. Season soup with salt and black pepper; top servings with Parmesan and pancetta.

*This gives thickness and body to your soup. You can avoid this step if you like a thinner soup, or add more if you prefer a thicker soup.

CURRIED LENTIL SOUP

Serves: 6
 

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup Puy (French Green) lentils
4 1/4 cups (or more) water, divided
1/2 lb dried chickpeas (garbanzo), soaked/rinsed
1 tablespoon fresh lemon juice
2 tablespoons butter
2 green onions, thinly sliced 1 lemon, cut into 6 wedges

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes. 

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor. Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. 

Divide soup among bowls, garnish with thin sliced green onion, serve with lemon wedges.