As we finish out this month with one more spotlight on BBQ sides and sauces, I just want to add a quick and easy alternative if the starchiness of corn and potatoes didn’t hook ya.
I was inspired and also intrigued to learn here that our country is actually decreasing its production of wheat, and has been for the last few years. This is due to some trends in our, may I say, millennial food culture. Chickpeas and lentils are gaining popularity for a of number reasons and production in the wheat belt of the U.S. is increasing to feed this trend.
This dish features chickpeas sauted in their own juice fresh out of the tin can and sprinkled with salt and pepper and then mashed with a fork and coated in butter. Simple, simple, simple! Oh, and quick too! From prep to cook time it takes about 30 minutes and that may be an overstatement because I forgot to time myself.
1 can of chickpeas
1/4 c of butter (salted or unsalted)
salt & pepper
First order of business is to drain and rinse the chickpeas. Save some of the juice and pour it into a pan to warm up over low heat. You can add some of the butter now, if you like or fold it all into the mash at the end.
Next add the chickpeas and let them saute until lightly brown. Add in a pinch of salt and pepper. Use a fork to test the “squishiness” of the chickpeas. When they easily crumble they are ready to be mashed.
Turn off the heat and mash away. Add the rest of the butter to the chickpea mash and more salt and pepper to taste. You are the judge when it comes to the salt & pepper. You may need more salt if you used unsalted butter.
Let me know how it goes or if you add other spices to “kick it up a notch.” (Oh, Emeril, I miss you.)
Ciao for now.