Anyway, last night was a back-to-normal-after-the-holidays meal. Chickpeas and broccoli sauteed with chipotle, sage, oregano and smoked paprika. Smoky, spicy, good. We had them with warm tortillas, lettuce, tomatoes, grated cheese and basmati rice. Ready in minutes and fun to eat.
Here’s Move Move Move from Nacho Libre we listened to during dinner last night. I love this soundtrack!
1 can (15 oz) chickpeas – rinsed and drained
1 medium head of broccoli, cut into small florets.
2 t. tomato paste
shallot – finely chopped
garlic – minced or crushed
1/2 t. sage
1/2 t. oregano
1/2 t. smoked paprika
1 t. chipotle puree, or as much as you like spicy-hot-wise
Warm the olive oil in a large frying pan. Fry the shallots till they start to brown, then add the garlic and the herbs. Add the tomato paste and the chipotle and stir it all around. Add the chickpeas and paprika. Cook till it’s all coated and hot through. Add a few tablespoons of water and the broccoli and cook till it’s just tender and bright green. Add salt and plenty of pepper and serve with warm flour tortillas, lettuce, grated cheddar or jack (or whatever the heck you like!) chopped tomatoes. Hot sauce if you have it. Avocado if you have it.