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Golden Chickpeas With Cilantro, Garlic, Sun-Dried Tomatoes and Goat Cheese

 
One serving costs about $1.42

$1.42 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:39%

Spoonacular Score: 39%

 

You can never have too many side dish recipes, so give Golden Chickpeas With Cilantro, Garlic, Sun-Dried Tomatoes and Goat Cheese a try. For $1.42 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 384 calories, 10g of protein, and 26g of fat. Only a few people made this recipe, and 1 would say it hit the spot. A mixture of have a stick of butter, a chickpeas, goat cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is good. Try Sun-Dried Tomato Goat Cheese Frittata, Spinach Quiche with Sun-Dried Tomatoes, and Garlic-cilantro Pesto Sauce With Sun-dried Tomatoes for similar recipes.

Ingredients

Servings:
1 stick
1 stick butter
butter
0.75 lb
0.75 lb chickpeas
chickpeas
some
some fresh cilantro
fresh cilantro
0.44 cloves
0.44 cloves garlic
garlic
1 handful
1 handful goat cheese
goat cheese
some
some salt and pepper
salt and pepper
2 oz
2 oz sundried tomatoes
sundried tomatoes
1 stick butter
1 stick
butter
0.75 lb chickpeas
0.75 lb
chickpeas
some fresh cilantro
some
fresh cilantro
0.44 cloves garlic
0.44 cloves
garlic
1 handful goat cheese
1 handful
goat cheese
some salt and pepper
some
salt and pepper
2 oz sundried tomatoes
2 oz
sundried tomatoes

Equipment

frying pan
frying pan
spatula
spatula
bowl
bowl
pot
pot
frying pan
frying pan
spatula
spatula
bowl
bowl
pot
pot


Instructions

  1. You could use canned chickpeas, but I prefer dried beans that Ive soaked myself.
  2. Soak chickpeas overnight. Be sure to add plenty of water to the bowl as the beans soak up more than you would expect.
  3. Drain and rinse chickpeas
  4. Place beans in a pot and add enough water to cover plus about 3 inches or so.
  5. Simmer over medium to medium low heat for a couple of hours. Theyll cook in less time, but I like to cook my beans long and slow.
  6. While the beans are cooking, place sun-dried tomatoes (not packed in oil) in a bowl and add boiling hot water.
  7. Let soak for about 10 minutes
  8. Drain and slice or chop tomatoes to your liking
  9. Drain the cooked beans
  10. Heat a few tablespoons or so of butter over medium heat in your largest skillet
  11. Place beans in hot skillet in a single layer (you can do this in batches)
  12. Stir to coat and let cook for about 4 minutes
  13. Give it a good stir, or use a spatula to flip the beans, and let cook for another 4 minutes. At this point I add another chunk or so of butter. Not necessary, but darn tasty.
  14. Towards the end of the 4 minutes, add garlic, salt, pepper and tomatoes and give it another quick saut.
  15. Place in platter or bowl and finish with a sprinkling of fresh cilantro and fresh goat cheese. I used Capricho de Cabra for this batch. Capricho is one of my favorite Spanish goat cheeses. Clean, crisp and tangy, this cheese tastes like its been washed in fresh spring water. Yum.
  16. Serve chickpeas with whatever sounds good to you. Im thinking lightly fried sardines and a Vinho Verde.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.42
Ingredient
1 stick butter
¾ pounds chickpeas
some fresh cilantro
4 cloves garlic
1 handful goat cheese
2 ounces sundried tomatoes
Price
$0.97
$0.69
$0.01
$0.27
$0.03
$3.69
$5.67

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
383 Calories
10g Protein
25g Total Fat
32g Carbs
7% Health Score
Limit These
Calories
383
19%

Fat
25g
39%

  Saturated Fat
14g
93%

Carbohydrates
32g
11%

  Sugar
9g
11%

Cholesterol
60mg
20%

Sodium
437mg
19%

Get Enough Of These
Protein
10g
20%

Manganese
1mg
59%

Folate
156µg
39%

Fiber
8g
33%

Copper
0.51mg
26%

Potassium
752mg
22%

Iron
3mg
21%

Phosphorus
205mg
21%

Magnesium
69mg
17%

Vitamin A
862IU
17%

Vitamin B1
0.18mg
12%

Vitamin K
11µg
11%

Zinc
1mg
11%

Vitamin B6
0.2mg
10%

Vitamin C
7mg
9%

Vitamin B3
1mg
9%

Vitamin B2
0.14mg
8%

Calcium
70mg
7%

Selenium
4µg
7%

Vitamin E
0.96mg
6%

Vitamin B5
0.59mg
6%

Vitamin D
0.42µg
3%

covered percent of daily need

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