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Warm Chickpeas and Mizuna

There’s a new inspiring cookbook on the shelf this summer, Super Natural Every Day: Well-Loved Recipes From My Natural Kitchen, written by Heidi Swanson, who blogs at 101 Cookbooks. One particular recipe in the cookbook caught my eye, one for Chickpeas with Dandelion Greens. This recipe for warm chickpeas and mizuna takes inspiration from Heidi’s recipe. Mizuna, a winter green with a bitter flavor edge, came in our farm share box this week and I simply switched in mizuna for the dandelion greens. Chickpeas and greens–a heavenly match.

Heidi started her blog on a fun premise; she decided to cook her way through her collection of more than 100 cookbooks, many of them focused on natural, whole foods. I can relate, since I have a hard time resisting the urge to buy new cookbooks. I’d love to cook my way through them all.

101 Cookbooks blog has evolved over the years and continues to be an exploration of vegetarian recipes. The tagline is “a natural recipe journal.” Be sure to check it out. Heidi is a fabulous writer and when I have time to indulge, I catch up with her blog posts.

I hope you enjoy this twist on Heidi’s recipe.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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Warm Chickpeas and Mizuna
Ingredients
  • 2 cups cooked chickpeas (otherwise known as garbanzo beans), or 1 (15-ounce can) garbanzo beans, rinsed and drained
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic , minced
  • ¼ teaspoon red pepper flakes
  • Real Salt
  • ½ pound (or so) mizuna leaves
  • 1 teaspoon sherry wine vinegar
  • ¼ cup toasted pinenuts or walnut pieces
Instructions
  1. Put the oil, garlic, red pepper flakes and some salt in a large skillet. Heat over a low flame, stirring often, until the garlic begins to sizzle, but before it gets any brown color at all. Stir in the chickpeas. Add the mizuna to the skillet and stir as it wilts. Sprinkle on the sherry wine vinegar, stirring. Transfer to a serving dish and garnish with the nuts.

4 comments

  • Helen H

    Is this a side dish or a main course? Reply · 14 November, 2016

    • Hi Helen,
      This warm chickpea and mizuna salad could be either a side dish for 4 or a main course for 2 people. Your choice. Reply · 14 November, 2016

      • Helen H

        Thanks! I was thing of maybe serving it with a side of some kind of grain or mixing a grain in. Do either of those sound good to you? Reply · 15 November, 2016

  • Helen, Great idea! How about some rainbow/tricolor quinoa? Reply · 15 November, 2016

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