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Lunch - Dinner
Chickpeas with Spiced Tomato Sauce, Carrot & Preserved Lemon Salad & Poached Eggs
Did You Know……Chickpeas can be used to prepare breakfast, lunch, and even dessert!
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Yields 4 SERVINGS
Chickpeas are the kitchen's magical shape-shifters, owning the spotlight from sunrise to sunset.
Ingredients
- ½ lb. dried chickpeas (recipe follows)
- 2 c. spiced tomato sauce (recipe follows)
- 1 tbsp. dried currants
- 4 tbsp. plain yogurt
- 4 Dakota Layers eggs, poached
- Carrot & preserved lemon salad (recipe follows)
- Sea salt to taste
Chickpeas
- ½ lb. chickpeas (Rancho Gordo, preferred), soaked overnight
- 2 bay leaves
- ½ small yellow onion
- 3 garlic cloves, peeled
- 1 large piece kombu (optional)
- 1 tsp. salt
- 1 tbsp. olive oil
Spiced Tomato Sauce
- 2 tbsp. olive oil
- ½ small yellow onion, finely chopped
- 2 large garlic cloves, minced
- 1 tbsp. garam masala
- 1 16-oz. can high-quality tomatoes (Bianco, preferred)
- ¼ c. fresh orange juice
- Salt to taste
Carrot & Preserved Lemon Salad
- 2 tbsp. preserved lemon, chopped
- 2 tbsp. fresh lemon juice
- ½ tsp. Dijon mustard
- ½ tsp. water
- ¼ tsp. cane sugar
- Salt
- ½ c. olive oil
- 3 carrots, preferably different colors
- Mint and cilantro leaves
Instructions
- Place the tomato sauce, currants and chickpeas in a large pan over medium-high heat and bring to a simmer. Once warmed, spoon into four individual serving bowls.
- Then place a tablespoon of yogurt in the center of each bowl and place a poached egg on top.
- Finally, drape a quarter of carrot salad around each egg and season the egg with sea salt. Serve immediately.
Chickpeas
- Place all ingredients in a large pot. Cover with water (bring the water level up to 2- to 3-inches above the beans).
- Bring to a boil and then reduce to a simmer; simmer, partly covered, until chickpeas are fully tender.
- Let cool in their cooking liquid; when cool, strain chickpeas and discard the onion, garlic, bay leaves and kombu. Set aside.
Spiced Tomato Sauce
- Warm olive oil over medium-low heat and sweat onions and garlic until fully softened but not colored.
- Add the garam masala, stir well, and raise the heat to medium; sauté for 1 to 2 minutes until spices are toasted and fragrant.
- Crush tomatoes by hand, then add tomatoes and all their juices to the pan. Stir well and simmer until tomato liquid reduces by half and flavors are fully combined.
- Remove from heat, stir in orange juice, and season well with salt. Set aside.
Carrot & Preserved Lemon Salad
- In a blender, blend the preserved lemons, lemon juice, mustard, water, sugar and a pinch of salt until smooth.
- With the motor running, drizzle in olive oil until emulsified. Taste and adjust seasoning as needed.
- Use a peeler to shave the carrots into thin ribbons. Toss shaved carrots with preserved lemon dressing until evenly coated. Right before plating, toss with a handful of mint and cilantro leaves.
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