Ingredients: Canned Chickpeas, Extra Virgin Olive Oil, Kosher Salt, Black Pepper, Za'atar · 30 min cook time · 645kcal · ₩20,050
Ingredients
1can Canned Chickpeas, 2tbsp Extra Virgin Olive Oil, 1tsp Kosher Salt, 0.5tsp Black Pepper, 1tsp Za'atar, 0.5tsp Onion Powder, 0.5tsp Garlic Powder, 0.5tsp Baking Soda, 0.5cup Tahini, 0.25cup Lemon Juice, 4cloves Garlic, 1tsp Ground Cumin, 0.25cup Ice Water, 0.5tsp Aleppo Pepper, 2sprigs Parsley, 1medium Shallot, 0.5cup Fresh Herbs, 1tbsp Pomegranate Molasses, 1tsp Coriander Seeds, 1bulb Fennel, 1tbsp Tomato Paste, 0.5tsp Dried Oregano, 0.5tsp Smoked Paprika, 0.25tsp Red Pepper Flakes, 0.33cup Dry White Wine, 1cup Vegetable Broth, 3sprigs Thyme Sprigs, 2leaves Bay Leaves, 1tsp Red Wine Vinegar, 0.5cup Raw Cashews, 0.33cup Water, 0.25cup Dill, 0.25cup Basil, 0.25cup Mint, 1small Jalapeño Pepper, 2tbsp Nutritional Yeast, 2ribs Celery Ribs, 2tbsp Vegan Mayonnaise
Instructions
1. Drain and rinse the chickpeas. Dry them off really well with a clean dish towel or by spinning them in a salad spinner a few times. Spread them out on a rimmed sheet pan and toss them with 2-3 tablespoons of olive oil, salt, and a few rounds of black pepper.
2. Roast for 20 minutes at 425°F/220°C in the top third of your oven. After 20 minutes, give the pan a shake to move them all around, and roast for another 5-10 minutes until they've crisped up and are golden brown.
3. For an even crunchier option, after draining, rinsing, and drying the chickpeas, pulse them a few times in your food processor until most of them are in small crumbles. By turning them into small crumbles, you're increasing the surface area so the chickpeas get even crispier. Otherwise, the steps are pretty much the same: olive oil, salt, pepper, roast for 20 minutes, toss them around, and roast for another 10 minutes or so until they're golden.
4. For pan-fried chickpeas, make sure you dry them off as much as possible to prevent any oil splatter. Heat up a sauté pan or frying pan over medium-high heat. Add a tablespoon or so of olive oil, and once that's hot and shimmering, add your chickpeas and try to spread them out in a single layer. Let these cook for at least 90 seconds or 2 minutes before you toss them. This is going to let them get nicely browned and even start to char in spots. After another 5 minutes or so of occasional stirring, these should be nicely golden brown and even blistered in spots. Season them with some kosher salt and a few spices. Toss the chickpeas to make sure they're well coated in the spices, and stir constantly for about 30 seconds to make sure the spices don't burn.
5. For hummus, simmer the chickpeas with a little bit of baking soda and some water for 20 minutes, or until the chickpeas are really soft and almost falling apart. Once drained, add them to a food processor and blend until you have a thick, smooth puree, scraping down the sides as you go. Add tahini, a generous amount of freshly squeezed lemon juice, some garlic (chop it up first if you don't want big chunks of garlic in your hummus), a little bit of ground cumin, plus salt and pepper to season. Get your food processor going to start combining everything, and to make the hummus ultra dreamy and creamy and smooth, add ice water. The exact amount will depend on how thick or loose you want your hummus to be. I like to add one tablespoon at a time until I get just the right consistency. Give everything a taste and see if it needs any more lemon juice, salt, garlic, or cumin. Once you're satisfied with the hummus, transfer it to a plate and make some very cool swirls in there. Top it off with a good quality olive oil, some Aleppo pepper or paprika, and some of those pan-fried za'atar chickpeas and parsley.
6. For marinated chickpeas, finely chop one shallot and a couple of garlic cloves. Add a can of rinsed and dried chickpeas. Add some pomegranate molasses, Aleppo pepper for a mild heat, kosher salt, and black pepper. You could just add some good quality olive oil and some lemon zest, and this would be tasty. Start by lightly crushing some coriander seeds. Heat a bit of olive oil in a small frying pan over medium heat, and toast the coriander seeds for just 60-90 seconds until they're a few shades darker. Lower the heat and add the zest of one lemon for an additional citrusy brightness, and just let that sizzle for 10-15 seconds. Pour this amazing smelling infused oil over your chickpea mix and squeeze in 2 tablespoons of juice from that zested lemon and those chopped herbs. Let this marinate at room temperature for at least 10 minutes or for an hour or two. It's up to you. It'll stay good in the fridge for a few days, so feel free to double the recipe.
7. For braised chickpeas, slice the fennel bulb as thinly as possible. Once it cooks down, it's going to add this lovely sweet aromatic note that makes this dish a bit more special than if you were to just use an onion. Slice one large shallot and four cloves of garlic. Heat up a Dutch oven or braising pan over medium heat with a glug of olive oil. While the fennel and shallots start to get cozy, we'll measure out a few more flavor boosters: a hefty glob of tomato paste, some dried oregano, smoked paprika, and red pepper flakes if you want some heat. You're looking for a little browning on the edges of the fennel. It should take about 4-5 minutes. That's when you can go ahead and add the garlic, which needs just about a minute. You want to stir the tomato paste and spice mixture constantly for 1-2 minutes, and if it starts to brown really quickly, add in a splash of water. For extra complexity and deliciousness, I'm using a dry white wine. A third of a cup, maybe a splash more, and let that bubble until the smell of alcohol cooks off, about 3 minutes. Add in the chickpeas, good quality vegetable broth, a handful of fresh thyme sprigs and two bay leaves, plus a generous amount of pepper and salt, and to bring some richness to our braise, a few tablespoons of extra virgin olive oil. Cover your pan and pop it in the oven at 375°F/190°C for 40-45 minutes until the chickpeas are really soft and tender. Add a little vinegar to brighten things up just a dash.
8. For smashed chickpeas, the sauce's creaminess comes from raw cashews. We're going to soak them in boiling water for about 10 minutes, and then blend them up in a high-powered blender alongside some freshly squeezed lemon juice, a few garlic cloves, and a third of a cup of water. Add a generous few handfuls of fresh herbs (dill, basil, parsley, and mint), a few tablespoons of nutritional yeast for a cheesy background flavor, pepper and salt to season, and a bit of olive oil for a rich silkiness. If you're having trouble blending the sauce because it's too thick, go ahead and add a bit more water to help everything come together. A food processor is definitely the fastest way to smash these, but you can also smash them by hand using the tines of a sturdy fork. Finely dice two celery ribs. Add some more fresh herbs to elevate the salad even more. Add in about a third of a cup of the herb dressing, pepper, salt, and mix well. Add a little more salt, lemon juice, and a dollop of vegan mayonnaise. Once the chickpea salad tastes just right to you, it's time to make some sandwiches. My 10-second trick for making any sandwich better is to rub a clove of halved garlic across the surface of your toasted bread. Add your favorite toppers: cucumber, jalapeños, and pickled onions. You can serve this open-faced or closed-faced, which is the traditional way of eating a sandwich.