...Milk Street Blue Part Deux "Braised Chickpeas"

Chickpea season is back!  Well, the hot, cook-over-the-stove kind of chickpeas, best enjoyed during those cooler October to April months.  Scroll back to two previous posts.  I sing the praises of another “hot” Milk Street chickpea dish called “Crispy Pasta with Chickpeas, Lemon, and Parsley” (Italian-style). Mmm. That dish is all fun to gobble up during those early spring days, when the sun is quite noticeably keeping us company longer, and the screen door is starting to ramp up for its annual daily “swoosh.”  Warm weather is coming! Head out to the back porch! Anyway, the other chickpea dish pays tribute to a delectable “cold” summer chickpea salad. That one is fun to eat at the height of summer and sunlight.  I do love chickpeas, and their many capabilities!

For today, it’s cold, rainy weather, and I’m up for a quick, easy “Braised Chickpeas with Tomato and Orange” (Greek-style) taken from renowned Boston chef Christopher Kimball’s “Milk Street Tuesday Nights Mediterranean” cookbook.  (To confirm, it’s the same cookbook from my original Milk Street chickpea post.)

Now this new dish is intriguing.  Most of the labor comes in portioning out the many ingredients, then knowing just when to add them to the pan, and then being sure to stir.  Stir, stir, stir.  Sounds simple enough, right?  But, as with my first Milk Street outing, handiwork and timing are all-important.  Be comfortable with your utensils.  And be a clock-watcher.  Or, set your timer.    

Additionally, this recipe has more ingredients than one would think.  For me, I was first, and most, attracted to the honey ingredient. I don’t believe I’ve ever cooked with honey before.  Would I like it, and be able to taste it?  Or, would I make a mistake and accidentally evaporate it out during the simmering process?  But no, I am happy to report that my newbie effort was successful.  I got that lovely hint of sweet.  Mmm.  I appreciate that Greeks use honey in both sweet desserts, and in savory recipes like this one.  Delish!

Second, I loved the orange ingredient.  It added just the right touch of “summery zest” to this otherwise hearty, cozy, cold weather recipe.  Finally, who doesn’t love sauteed tomatoes?  Now full disclosure, I’ve gone a bit “ho-hum” on my previously loved “cold” summer chickpea salad, which calls for raw tomatoes.  But why???  Quite simply, I’ve learned that tomato is a food that needs to be heated (i.e., cooked) for its healthful antioxidant of lycopene to be released.  And if it’s sauteed with olive oil?  That’s even better for absorption.  Lycopene is good for preventing heart disease and certain cancers.   

Now although raw tomatoes are still a healthful addition to one’s diet, and still good to have in a salad for its vitamin C benefits (which are lost during the cooking process), I feel as if vitamin C is still easier to come across in one’s diet.  Cue oranges, lemons, strawberries, and more.  So, I’d rather use my tomato intake for its lycopene content.  But, that’s just me!

Overall, “Braised Chickpeas with Tomatoes and Orange” is a fun, unique, and wildly tasty dish. The recipe was easy to follow, and it came out well.  This dish gives all those cold weather “feels,” and all those Old World Mediterranean “feels,” too.  Where are my dusty sandals and ancient sun dial?  History is always peeking at us around every modern corner, right?  Anyway, sizzle and pop!  This dish also makes delightful noise on the stove.  Be ready for some chickpea disco.  Thanks again, Mr. Kimball!