Warm Winter Chickpeas.
And luckily, this only takes .4 seconds.
Whatever. More like 15-20 minutes, but that is still super close timing. Stop looking at me!
Plus, I feel like it’s mandatory to get some fiber and other good stuff in my life before mass snack-and-champagne consumption occurs. Riiiight? Tell me I’m right.
Annnnnd it uses the bacon from yesterday. Perf!
I love the beginning of the new year. I don’t love New Year’s Eve because, well… I’m a complete and total snoozefest and someone tells me that my expectations maaaaay be a little high since it’s not like Sex and the City is real life, but whatever. I can’t make a resolution to eat more greens – why would I set myself up to fail? So instead I’m eating a little green stuff right now to make up for the fact that I won’t resolve anything that has to do with spinach in the next 5 days.
Luckily it tastes good.
This bowl is full of everything I love: butter, chickpeas, bacon, brussels (!), caramelized mushrooms and cheese. Specifically, wine-soaked cheese. More specifically, the Syrah-soaked Toscano I got at Trader Joe’s. If you can find yourself some wine-soaked parmesan, I suggest buying it like, uh… yesterday.
Then make this. And eat it. All.
The flavor here nearly blew my head of my bod. Warm and toasty. Mmm mmm.
Warm Winter Chickpeas
[adapted from my toasty chickpea salad]
2 tablespoons unsalted butter
1 cup sliced mushrooms (I used baby bellas)
6-8 brussels sprouts, thinly sliced
1 can (15 oz) chickpeas, drained and rinsed
2 slices cardamom sugared bacon, crumbled
2 tablespoons toasted pecans, chopped
1/4 teaspoon pepper
1 pinch nutmeg
freshly grated parmesan for topping
Heat a large skillet oven medium heat and add 1 tablespoon butter. Add mushrooms and saute for about 5 minutes, or until they begin to caramelize, stirring occasionally. Add brussels with a pinch of salt and the remaining tablespoon of butter, stirring to coat, then cooking for another 5 minutes. Add in chickpeas, bacon, pecans, pepper and nutmeg, then stir and let sit for 5-6 minutes until chickpeas are warm and the flavors come together.
Serve warm with grated parmesan on top. These also reheat well – at least I think so!
Told you it was warm!!