Tuesday, May 24, 2011

Oat Chickpea Dumplings with Spring Garlic Puree, Herb Salad

Quick, healthy chickpea dumplings filled with fresh cilantro, spices and old fashioned oats. Serve with an incredibly flavorful dipping sauce of spring garlic and fennel.

Oat Chickpea Dumplings
6 tbl extra virgin olive oil, divided
1 small white onion, small dice
2-15oz cans chickpeas, drained and rinsed
1/4 cup fresh chopped cilantro
2 tsp cumin
1 tsp ground coriander
1 tsp coarse sea salt
1/2 tsp pepper
1/2 cup old fashioned rolled oats (not instant)

Saute the onion in 2 tbl oil until soft and fragrant, 5 minutes. Transfer the onions to the food processor along with all of the remaining ingredients minus the oats. Pulse to a coarse consistency. Taste and season. Stir in the oats and form into balls or small patties. Pan fry in remaining oil until golden brown, 6-10 minutes.

Spring Garlic Puree
1 tbl extra virgin olive oil
1/2 large fennel bulb, cored, small dice
5 garlic cloves, smashed
1/2 sea salt
2 tbl coconut milk
2 tbl unsweetened almond milk

Saute the fennel, onions and salt in the oil over medium heat until soft but not browned, 7 minutes. Add the coconut milk and simmer until just evaporated, 10 minutes. Transfer to a food processor and blend with the almond milk until smooth. Taste and season.

Herb Salad
8oz baby spring mixed greens
3 tbl fresh chopped cilantro
2 tbl fresh chopped parsley
1 tbl fresh chopped dill
3 tbl extra virgin olive oil
juice of 1/2 lemon
salt and pepper

Combine the greens and herbs in a bowl. In a small bowl, whisk together the oil, lemon juice, salt and pepper. Dress salad.

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