The Herbed Chickpeas were inspired by Bon Appetit Magazine.
Herbed Chickpeas with Greens
(Serves 2)Rinse and cover beans with 2-3 cups of water. Bring to a boil. Simmer for 2 minutes. Turn off heat. Cover and sit for 1 hour.
1/4 cup dry garbanzo beans
Drain beans. Cover with 2-3 cups of water. Bring to a boil. Lower to simmer. Cover and cook until tender, approximately 1 1/2 hours. Drain.
In a cast non-stick skillet, saute garlic in olive oil for 2 minutes.
1 large garlic clove
1 teaspoon olive oil
Add beans. Fry 7-8 minutes, stiring occasionally and covering in between.
Add greens and saute 1-2 minutes until withered. Remove from pan.
1 1/2 cups fresh spinach leaves
1/4 cup fresh cilantro leaves
2 tablespoon fresh basil leaves
Add additional oil. Fry eggs until desired.
1/2 teaspoon olive oil
Arrange chickpeas and greens along side toasted dinner roll. Top with fried egg.
1 large butternut squash dinner roll
Our meal is served with 1/2 pink grapefruit. This is the season when citrus fruits are the best they can be!