Sometimes (actually, most times) the simple things are best. This dijon chickpea dish is S I M P L E, and when when I say “all caps, with spaces in between” simple, I mean that you can make this under 10 minutes. Like, maybe this will take 15 minutes if you decide to measure your ingredients. But don’t let this short amount of time make you think these chickpeas only have a little bit of flavor. They have a ton of flavor. This dish is creamy, nutty, tangy, salty and bright. It’s also healthy sooooo you basically can’t lose if you make it. All you need are the ingredients, a stove or hot plate, and a pan (preferably a skillet.)
So what are these ~*dijon chickpeas*~? For this recipe, I take traditional canned chickpeas and sauté them with some red onions and spinach. Of course, the red onion can be subbed for garlic, white onion, sweet onion or shallots — whatever you have in your kitchen. Spinach can also be left out or subbed, but I do like the mild leafy flavor and silky texture with this dish.
The chickpeas are seasoned and coated in olive oil and dijon mustard, with a sprinkle of salt to bring out the natural nutty flavor. I make this as a snack, as a light dinner, or as a side dish. I also want to note, these go very well on a beautifully charred corn tortilla. If you need an easy party dish for your vegan ppl (or just for anyone who has taste buds and great taste, ya no?) then this is a fantastic option. Make the chickpeas and then char a bunch of tortillas and that’s it. You. Are. Welcome! Video tutorial is below, which I find to be more helpful than a written recipe, but you now have both!!! You’re welcome again!!!
|2tsp dijon mustard
|1small red onion (or shallot, sweet onion or white onion)
|1 1/2cups spinach
Season a skillet with olive oil and heat over medium high heat.
Add the red onions and sauté for 2 minutes, until softened.
Add the chickpeas and a little more olive oil for moisture (if necessary.) Lower the heat to medium. Add a spoonful of dijon mustard and a sprinkle of salt. Mix until the chickpeas are fully coated in the mustard and continue to sauté for 5 minutes, until slightly crispy.
Set the heat to low and add the spinach to the pan. Mix until wilted and still bright green. Remove the mixture from the heat immediately.
Plate and top with fresh cracked black pepper and fresh parsley. Serve immediately.