Golden Chickpeas With Cilantro, Garlic, Sun-Dried Tomatoes and Goat Cheese
By: Leek Soup
Published: Saturday, July 31, 2010 - 10:19am

Ingredients




3/4 pound a chickpeas
2 ounces sundried tomatoes (not packed in oil)
have a stick of butter
4 cloves of garlic, minced
Small handful of crumbled goat cheese
Salt and pepper to taste
Fresh Cilantro

Preparation

1 You could use canned chickpeas, but I prefer dried beans that I’ve soaked myself. 2 Soak chickpeas overnight. Be sure to add plenty of water to the bowl as the beans soak up more than you would expect. 3 Drain and rinse chickpeas 4 Place beans in a pot and add enough water to cover plus about 3 inches or so. 5 Simmer over medium to medium low heat for a couple of hours. They’ll cook in less time, but I like to cook my beans long and slow. 6 While the beans are cooking, place sun-dried tomatoes (not packed in oil) in a bowl and add boiling hot water. 7 Let soak for about 10 minutes 8 Drain and slice or chop tomatoes to your liking 9 Drain the cooked beans 10 Heat a few tablespoons or so of butter over medium heat in your largest skillet 11 Place beans in hot skillet in a single layer (you can do this in batches) 12 Stir to coat and let cook for about 4 minutes 13 Give it a good stir, or use a spatula to flip the beans, and let cook for another 4 minutes. At this point I add another chunk or so of butter. Not necessary, but darn tasty. 14 Towards the end of the 4 minutes, add garlic, salt, pepper and tomatoes and give it another quick sauté. 15 Place in platter or bowl and finish with a sprinkling of fresh cilantro and fresh goat cheese. I used Capricho de Cabra for this batch. Capricho is one of my favorite Spanish goat cheeses. Clean, crisp and tangy, this cheese tastes like it’s been washed in fresh spring water. Yum. 16 Serve chickpeas with whatever sounds good to you. I’m thinking lightly fried sardines and a Vinho Verde.

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For more info this recipe is posted on my blog http://leeksoup.wordpress.com