It’s a safe bet that any solo post from Jim with either:
A. Feature chickpeas
B. Feature a vegetable/grain that I have never used before.
He hit both these marks in this surpisignly yummy pasta dish. It seems really simple, but Jim always adds something extra to make it a little more complicated (he has a tendacy to drizzle evereything with brandy and light it on fire-cool to watch, delicious to eat). This recipe is great and it inspired me to try a fiddlehead ferm recipe of my own. Stay tuned!
1 lb whole wheat pasta of your choice, cooked
1/2 lb fiddlehead ferns
1 1/2 cups cooked chickpeas
1 cup onions, sliced
1/4 cup fresh parsley, chopped
6 cloves garlic, minced
Juice of 2 lemons juice, divided
4 tbsp olive oil(we used a little more when the dish was done, to add a little moisture)
3 tbsp vegetable broth
2 tbsp white wine
1 cayenne pepper, minced
1 tsp sea salt
3/4 tsp black pepper
- In a frying pan, saute chickpeas, garlic, cayenne, juice of 1 lemon and 2 tbsp oil over medium heatf for 5 minutes
- After 5 minutes, add white wine and cook for 2 more minutes, stirring continuously
- After cooked, pour into a mixing bowl and toss with pasta, parsley, sea salt and black pepper
- In another frying pan over medium heat, cook onions in 2 tbsp olive oil for 5 minutes
- Add fiddlehead ferns, veggie broth, white wine and juice of 1 lemon and cook for 2 or 3 minutes
- Add this mixture to pasta and chickpeas and toss again before serving
Hi. I followed this recipe a few days ago. It was fabulously delicious and enjoyed by all! Thanks for the post.
glad you liked it so much!