Tiny New York Kitchen: Warm Chickpea Salad

Screen Shot 2015-03-21 at 4.44.31 PM

By Victoria Hart Glavin of Tiny New York Kitchen

This chickpea salad is a nice change from a green salad. I typically make a green salad to go with dinner each night and sometimes like to change it up a bit. Make sure to choose tomatoes that are firm rather than overripe for this recipe.

Ingredients

1/2 Cup Dried Chickpeas (Soaked Overnight In Cold Water)

2 Medium Eggplants (Peeled & Diced)

2 1/4 Teaspoons Kosher Salt (Divided)

1/4 Cup Olive Oil (Divided)

1 Medium Onion (Diced)

2 Bell Peppers (Trimmed, Seeded & Diced)

1 Small Zucchini (Diced)

1 Sprig Rosemary (Minced & Divided)

1/2 Teaspoon Ground Cumin

1/4 Teaspoon Dried Chili Flakes

1/8 Teaspoon Freshly Ground Pepper

4 Tomatoes (Diced)

3/4 Cup Pitted Black Olives (Optional)

1 Tablespoon Cider Vinegar

2 Sprigs Basil (Rough Chopped)

Rinse chickpeas and add to medium-size pot. Add water and turn heat to medium-low. Simmer for 1 hour until done.  Drain and set aside.

Preheat oven to 375 degrees.

Placed diced eggplant in glass bowl (non-reactive) and toss with 2 teaspoons kosher salt. Let sit for 1 hour. After eggplant has been sitting for 1 hour press to extract excess moisture.

Place eggplant on parchment paper lined baking sheet. Drizzle with 2 tablespoons olive oil. Place in oven for 25 minutes until nicely caramelized.  Remove from oven and set aside.In a large-size sauté pan add 2 tablespoons olive oil. Turn heat to medium.

Add onions and sauté for 6 minutes until soft, but not browned. Add bell peppers and zucchini. Add 1/2 of minced rosemary, pepper, cumin, and chili flakes. Sauté for another 4 minutes.

Add tomatoes, chickpeas, cooked eggplant, and vinegar. Reduce heat to low and simmer for 10 minutes.  Remove from heat and transfer to large-size serving bowl. Toss in olives, remaining rosemary and basil.

Serve warm.
Serves 4
“Work With What You Got!”


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

 

Comments are closed.