it feels like it wasn't even that long ago we were still bundling up just walk outside, but these past few weeks there's been a break in the cold. i've planted some sprouts on my fire escape, and frank's allergies have returned with a vengeance. this new season all seems so fresh, yet we're already looking at summer and realizing we need to make plans before it gets away from us. last year around this time frank and i were in a bit of a wedding prep daze; where our mornings, nights, and weekends were filled with runs here or there, creating invites, and even bagging coffee. this year we're looking forward to a change, to get away, and enjoy our summer and see some family. we're making plans to take a road trip down to frank's family in north carolina, and introduce our little pup to his family; as well as realizing a long awaited trip to LA to see my bro and sis-in-law, and meet their 2 furry, four-legged children. we're also stoked to have the time this summer to just chill out and do what comes our way - sometimes the best things in life happen when they're not planned at all!
much like chilling out and taking things as they come, this dish is a lot like that. on most sunday evenings you can find me cooking up a big heap of veggies, be it leftover ramp greens with spring onions and chard or kale, asparagus or green beans - it all goes in the skillet with olive oil, lemon, salt + pepper, for a light sauté. it's usually coupled with black rice or quinoa, all topped off with a bog dollop of hummus. i stir it altogether and make a big mess of it. here, i chose to restrain the messiness, and also highlight the chickpeas, but in a mashed form as opposed to the ubiquitous hummus purée. the veggies were chosen according to what was at the market that day - but can certainly be swapped for what's available to you. this dish is totally light and springy, but has the depth and heartiness for a substantial meal.
asparagus, pea + broccoli rabe sauté over a chickpea + chive mash (gf + v)
chickpea + chive mash inspired by Food & Wine Magazine, May 2014
| serves 4 as a side, 2 for a meal |
ingredients
- 1 bunch asparagus, woody ends trimmed and cut into 1-2" pieces
- 1/2 cup fresh peas, (frozen are good too!)
- 1 bunch broccoli rabe, stems trimmed
- half of a serrano pepper, minced (i kept the seeds in for more heat) (you could also use a jalepeno or habanero pepper)
- 4-5 green onions, trimmed and sliced thin
- 2 teaspoons fresh lemon juice
- salt + pepper to taste
- extra virgin olive oil, for cooking
chive-chickpea mash
- 1 cup cooked chickpeas
- 1/4 cup fresh chives
- 1 garlic clove, roughly chopped
- 1 teaspoon fresh lemon juice
- 1 1/2 tablespoons extra virgin olive oil
- 3-4 tablespoons water
- salt + pepper to taste
instructions
chickpea + chive mash
- place half of the cooked chickpeas, chives, garlic, lemon juice, oil and salt + pepper in a food processor. while running, drizzle water until you get a thick puree. taste, and adjust seasoning if needed. add the remaining chickpeas and pulse to break them up a bit
- transfer the mash to a saucepan over medium heat, let it warm up for about 5 minutes
sauté
- heat a large skillet over medium heat, coat the bottom of the pan with olive oil (about 1 1/2 teaspoons). add onions and minced chili pepper, cook while stirring every few seconds for about 30 seconds - until fragrant. add asparagus and peas, cook for about 2 minutes (i cooked them long enough so they weren't raw, but not too long that they lost their bite. (if not using super fresh produce you may need to cook a little longer - just taste along the way), then add broccoli rabe and lemon juice, cook until wilted and liquid has reduced a bit - about 2 minutes. remove from heat
- serve the chive-chickpea mash individually; using tongs, top with a big heap of the sautéed vegetables
enjoy!
