Friday, August 30, 2013

Chickpea Medley over Barley

Do you have any dishes you really like, not only for the taste and ease, but also for the sneaky-ness of it?  This is one of mine.  It's originally from Angela over at Oh She Glows -- she just puts out the best recipes! -- and while it's good and I will probably make it again, it's not a family favorite at this time.  I think the Cilantro-Lime vinaigrette was a bit much for the little ones.  I did cook my beans from their dry state because I had the time, but this meal would come together quite quickly (and you'd need less added salt!) if you used canned beans.

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 
serves 6-8

  • 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!

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