What do I eat all week long? That is an interesting question.
Some of the recipes I write about do find their way back into the weekly rotation, but there are mostly those that I never think to write about because they seem just suited for filling up fast . But this year I actually want to write about those overlooked meals. I was inspired by a similar new years resolution from The Kitchen Sink Recipes that featured her version of an everyday recipe–spaghetti, kale, parmesan and red pepper flakes–that is just the kind of thing I love.
So here it is, my humble meal of the everyday
I affectionately it call Fried Chickpea Hash. That isn’t a pretty title so fried chickpeas with sausage and spinach works too. This dish is born out of necessity–the ever present amount of dried chickpeas in washed out jars in the cabinent, the winter making dark greens the best to buy during these in between months, and a love of spicy sausages.
We’ve made this meal for the past two weeks like clockwork. We stay in. We find out favorite beer. We eat chickpeas. We avoid the cold, the layers of snow that have not melted because the temperatures barely reach 30 degrees. It is okay, I’ve realized, to admit how uncool
one I can be in the winter. I hibernate. Sometimes I venture out to bookstore, but that is pushing it. It works.
The rule of thumb stays the same every time: fry the chickpeas until crispy. Sausage comes next. Everything is removed so the greens can cook. Toss right before serving. Israeli couscous cooked in broth and saffron is added too. Bowls are filled. The leftovers linger for the next day. This really is a great meal, stretching a tiny bit of sausage to feed our hibernating selves for at least two meals.
Changes abound though: add in no sausage and double the chickpeas, change the spice from cumin or curry powder or even garlic and dried rosemary, small potatoes sliced thin and fried with chickpeas are delicious, and broiling at the end with parmesan, bread crumbs and fresh lemon juice turns it all into something new and even fancy.
Other new years resolutions? Drink less coffee and caffeine. But I’m brewing some decaf right now. Some things are hard to change altogether
Fried Chickpeas with Sausage and Spinach
Adapted from Mark Bittman
Makes 4 servings
1 cup of Israeli couscous (or other grain)
2 cups of cooked chickpeas, dried between paper towels
4 tablespoons of olive oil
1 teaspoon of smoked paprika, or a combination of other spices such as regular paprika and red chili flakes, etc
2 spicy pork sausage links, like andouille, cut into thin slices
1-2 cups of greens such as spinach or collards, frozen or fresh
salt and pepper to taste
1. Cook israeli couscous or grain according to package instructions. Season and spice to taste. We like to use vegetable or chicken stock and a pinch of saffron.
2. Heat 3 tablespoons of olive oil over medium high heat in a skillet big enough to hold all the chickpeas in one layer.
3. Add the chickpeas. Add the paprika or other desired spices. Cook for 7-10 minutes, shaking the skillet a few times every minute or so. The skin of the chickpeas should be firm. Try a chickpea. They will be crunchier.
4. Add the sausage slices. Cook another 5-7 minutes.
5. With a slotted spoon remove chickpeas and sausage.
6. Add the remaining tablespoon of olive oil. Cook the spinach until wilted. Remove from heat. Toss the chickpeas, sausage, and spinach quickly together. Salt and pepper to taste
7. Add the israeli couscous, toss, and serve immediately.