Sun, 11 Jul 2004
It's actually two recipes in one. The first is something my mom likes to make for bar mitzvahs and other special occasions; the other is my own invention. I cooked it up for Matt & Erin and they were quite happy with the results. Try it with sangria.
Chickpea salad
Dressing:
1/4 cup olive oil
Juice of 1 lemon
1/2 tbsp (or more) cumin
3 cloves minced garlic
Salt & pepper
Optional: 1/4 cup tahini
Salad:
2 15-oz cans chickpeas (drained)
1/2 cup roasted red pepper (sliced or diced)
1/4 cup capers
Optional: sliced celery or scallions
Mix everything together in a big bowl. It'll taste even better if you let it sit overnight.
Meanwhile . . .
Get a package of tempeh and cut it up into chunks. Then go find a yummy chipotle marinate (I picked up a bottle of Goya brand Mojo), pour it over the tempeh, and let it sit in the fridge for a couple days.
Eat the chickpea salad. Share it with your friends. When all the salad ingredients are gone, pour the remaining dressing on the tempeh and let that sit for a while.
Now, for the tempeh:
Saute some garlic and onions in a skillet. If you're feeling patient,
let the onions start to caramelize (you can speed up the process by
adding a little balsamic vinegar).
At the same time, start cooking some rice. I used a rice-and-beans mix
(also from Goya).
Throw the tempeh in the skillet and let it get browned on one side.
Then flip it over and cook it a while on the other side.
Add some fresh baby spinach and cover the pan for about 2 minutes, or
until the spinach is wilted.
Serve the tempeh / spinach mixture over rice and enjoy!
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