By Katie Barber
Garlicky Greens with Fried Black Chickpeas and Tahini Soy Dressing
9 steps
Prep:25minCook:25min
One of the other things I love about vegetables is discovering new varieties. I’d been eating chickpeas a long time before I cooked with black chickpeas, for example (a legume, not a vegetable, I know): they are a little nuttier, more robust and a bit smaller than regular chickpeas. This dish works well as a vegetarian main with rice, or as a side to some simply cooked fish or seared prawns.
4 servings as a side
Updated at: Thu, 17 Aug 2023 05:34:50 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
20
High
Nutrition per serving
Calories751.6 kcal (38%)
Total Fat51.3 g (73%)
Carbs58.8 g (23%)
Sugars12.5 g (14%)
Protein24.9 g (50%)
Sodium2083.3 mg (104%)
Fiber16.6 g (59%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
tahini soy dressing
for the greens and chickpeas
200gspring greens
stems removed
3 ½ Tbspolive oil
1 x 400gchickpeas
tin, drained, black chickpeas if you can find them
1red chilli
thinly sliced at an angle, deseeded if you prefer less heat
1 ½ Tbspsoy sauce
40ggarlic cloves
peeled and crushed
120gbaby pak choi
halved lengthways
70gspring onions
trimmed
125gasparagus
trimmed
1 ½ Tbsplemon juice
2 tspblack sesame seeds
and white, or just white, toasted
salt
Instructions
Step 1
First make the tahini soy dressing. Add all the ingredients to a small bowl and whisk to combine. Cover and set aside to thicken slightly.
Step 2
Fill a large, high-sided saute pan with 1½ litres of water and bring to the boil on high heat. Once boiling, add a tablespoon of salt and reduce the heat to medium-high. Have a large bowl of iced water at hand. Blanch all the spring greens for 30 seconds, making sure that they are fully submerged.
Step 3
Using tongs, remove the greens from the pan and plunge into the iced water for five to 10 minutes, until completely cold. Drain in a colander and pat dry. Discard the blanching water, rinse and wipe the pan dry.
Step 4
Return to a medium-high heat, and add a tablespoon of oil, the chickpeas, chilli and a quarter-teaspoon of salt to the pan. Cook for three to five minutes, stirring frequently, until the chickpeas start to pop and split. Stir in one and a half teaspoons of the soy sauce, remove from the heat and transfer to a bowl.
Step 5
To make the garlic oil, wipe the same pan clean and reduce the heat to medium-low. Add two tablespoons of oil and the garlic, and cook for two-three minutes, until fragrant and softened. Transfer the garlic oil to a small bowl and put the pan back on a high heat.
Step 6
Once hot, put the pak choi cut side down and cook for two to three minutes, until nicely charred and slightly softened. Set aside on a tray.
Step 7
Add the remaining one and a half teaspoons of oil to the pan and, once smoking hot, add the spring onions and asparagus. Cook for one to two minutes, until lightly charred and softened, then transfer to the pak choi tray.
Step 8
Turn down the heat to medium-high and add the reserved garlic oil to the pan, together with the spring greens and a quarter-teaspoon of salt, and cook for a minute, until glossy. Stir in the asparagus, spring onions, pak choi, the remaining tablespoon of soy sauce, mix well and cook for another minute to warm through, then remove from the heat.
Step 9
To serve, spoon half the chickpeas on to a large serving platter. Arrange the greens on top and spoon over the lemon juice. Spoon over the remaining chickpeas, followed by the sesame seeds, then drizzle with half the tahini dressing. Serve warm with the remaining dressing in a bowl alongside.
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