I just love all the spinach that's in this. And cilantro. Oh, the cilantro. If you don't like cilantro, then you won't like this meal at all -- but if you like cilantro like this girl, you'll love this simple dish.
I served the beans over barley and we really liked that, but any whole grain would work.
Happy early Labor Day, everyone!
Chickpea Medley over Barley
- 2 cups dry chickpeas, soaked overnight, rinsed and drained, OR 4 cans chickpeas, rinsed and drained
- 5 oz package spinach
- 1 1/2 cup fresh cilantro, stems cut off
- 3/4 cup red onion
- 1/4 cup lime juice
- 2 tsp minced garlic
- 1 tsp cumin
- 1 tsp maple syrup
- salt and pepper to taste
- 1 1/2 cups pearled barley + 4 3/4 cups water/broth mixture for cooking.
-- Cook chickpeas (that had been soaking) by placing them in a large pot, covering them well with water, bringing them to a boil, reducing the heat and simmering, uncovered for 40 minutes until fork tender. (If you forget to soak the beans or just don't have the time, use canned!)
-- Cook barley in a rice cooker or on the stove according to directions
-- In a food processor, puree the spinach and cilantro together. (May need to do this in batches depending on the size of your processor. I have a 7-cup and it all fit in just fine. Amazing, right?)
-- When beans are done cooking, drain and rinse them off. In a large bowl, combine the beans with the green puree and chopped onion.
-- Whisk the remaining ingredients together and drizzle over the beans. Stir well and let chill for at least an hour, and the longer the better in my opinion!
-- Serve over barley, or other grain, and season with salt and pepper!