Sunday, March 6, 2011

Warm and Spicy Watercress Chickpea Salad

2 tablespoons olive oil
1/2 cup finely chopped red onion
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 (15-ounce) can chickpeas or garbanzo beans, rinsed, drained
Juice from 1 lemon
1 tablespoon finely grated lemon zest
1 teaspoon curry powder or more to taste
1 large bunch of watercress, rinsed, stems trimmed
2 to 3 tablespoons water

Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, for 3 minutes.
Add garlic and ginger and cook, stirring constantly, for 1 minute.
Add chickpeas, lemon juice, zest, and curry. Cook, stirring occasionally, for 5 minutes or until chickpeas are lightly browned.
Add watercress and water and cook, stirring often, until watercress is wilted, adding a bit more water, if skillet gets too dry.
Serve warm.


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