This endlessly versatile side dish pairs beautifully with grilled meats or fish and can also make a delicious plant-based main course. Serve it over rice or pasta to round it out or pair it with whole grains or whole wheat pasta to enhance the nutty flavor. It also makes a great salad by serving it over baby spinach endive or arugula. Leftovers can be tossed into a hearty dip that’s delicious with pita bread or crostini. Or turn leftovers into a soup by reheating them with an equal amount of vegetable or chicken stock.
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OTK What's for dinner tonight? Confit Tandoori Chickpeas
Stacey Ballis is the author of ten novels of culinary fiction including Off the Menu Out to Lunch Recipe for Disaster Wedding Girl and How to Change a Life as well as a digital cookbook Big Delicious Life. Her nonfiction essays have appeared in several anthologies and her culinary writings and recipes have appeared in Food & Wine Magazine EatingWell Magazine The Chicago Tribune Bake From Scratch Magazine Plate Magazine MyRecipes.com ExtraCrispy.com TheTakeout.com AllRecipes.com and one of her recipes was adapted for use in The New York Times. She was the recipe developer and culinary consultant for Frank Ardito's The Self-Care Cookbook. Stacey lives in Chicago with her husband and is currently working on a new work of complete fiction.
Emily Lachtrupp is a Registered Dietitian with experience in nutritional counseling recipe analysis and meal planning. She has worked with clients struggling with diabetes weight loss digestive issues and more. In her free time you can find her enjoying all that Vermont has to offer with her family and her dog Winston.
2 x 425g cans of salt-free chickpeas rinsed
