(photo by Bradford Fishback)
I seem to come up with my favorite creations when I only have about five minutes to plan and thirty minutes to cook. This mediterranean-inspired dish is light, but filling at the same time. Also, it's a great use of fresh herbs! (Something I've been aiming to use more of lately.)
UPDATE (09.08.10): When I first made this, I was in a very garlicky mood apparently so I threw in five cloves of garlic. After eating this again as leftovers, I have realized that five cloves is far too much and I've changed the amount to two cloves of garlic.
1 can chick peas, drained
2 vine-ripened tomatoes, cut in half and then quartered
2 carrots, peeled, quartered, and chopped
2 cloves garlic, chopped
1/4 onion, chopped
1 big handful parsley, finely chopped
1 big handful cilantro, finely chopped
2 Tablespoons olive oil
salt and pepper to taste
In a large pan, heat 2 Tablespoons olive oil over medium heat. When oil is glossy, add onions and garlic and cook until onions are transparent, about 2-3 minutes.
Add carrots, cover with a lid and cook for about five minutes until carrots are just tender (but still with a bit of crunch).
Add chick peas and cook for another five minutes.
Next, stir in tomatoes, parsley and cilantro. Let all ingredients meld together for a few minutes, then season with salt and pepper to taste.
Serve with a lemon wedge, or sprinkle with lemon juice just before serving.
Cheese Toast and Yogurt with Cucumbers: Place a piece of gouda cheese on slices of bread and toast in a 450 degree oven for 10 minutes. Serve salad on top of the toast and use the toast to help scoop up juices from the salad.
You may also include a side of plain yogurt with diced and skinned cucumbers...a true Mediterranean staple. Maybe someday, I'll make tzatziki.