Monday, December 28, 2015

Meatless Monday Toast Topper

After taking a day off from cooking to eat holiday leftovers and eat out with family, it was fun to get back in the kitchen to try out Christmas pans and utensils as well as to get back into a routine.  Meatless Monday is always part of the routine!  

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. 
2 eggs
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!


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