LENTIL, BACON AND FRISÉE SALAD

Ingredients:

For the salad:
4 slices bacon*, sliced crosswise into lardon-like pieces
½ c. onion, finely diced

1 carrot, diced

1 celery stalk, diced
2 cloves garlic, crushed
1 c. French or Puy lentils
2 heads frisée (baby chicory)

For the vinaigrette:

3 T olive oil
3 T red wine or sherry vinegar
1 shallot, finely sliced
1 T Dijon mustard
Salt and pepper to taste

Methodology:

Cover lentils with water and simmer gently until crisp-tender, then drain, 15-20 minutes.

Meanwhile, fry bacon until crisp and remove from pan, reserving 2 T fat.

Sauté onion, celery, carrot and garlic in bacon fat over low heat until soft.

Combine lentils, garlic and onion. Season to taste.

Toss frisee with half of vinaigrette.

Place frisee on plate, top with 1/2 c. lentils, bacon pieces, and drizzle with remaining vinaigrette.

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*can be replaced with shiitake bacon, then add 2 T additional olive oil to fry vegetables.

CHICKPEAS, TWO WAYS

Cooked chickpeas, from dry:

Ingredients:

1 lb dry chickpeas, sorted, rinsed and soaked overnight

1 t salt

Methodology:

Add the chickpeas and salt to a large pot, and cover in 2" of cold water.  Bring to boil, lower heat, and cook on the barest simmer for 1 1/2-2 hours, or until tender.  Refrigerate in cooking liquid.

Crispy oven-roasted chickpeas, from the Cool Beans cookbook

Ingredients:

5 c cooked chickpeas (or chickpeas from 2 cans), drained, rinsed, and very well drained again

2 T olive oil

1 t salt

2 T za'atar

Methodology:

Preheat oven to 300°F.  Put chickpeas on a rimmed baking sheet, drizzle with oil, and sprinkle with salt and za'atar.  Mix to completely cover the chickpeas, and roast in the oven for 1 hour, stirring once.  Leave in the extinguished oven to cool for 2 hours, then store at room temperature for 1 week. 

CHICKEN, CHICKPEA AND TOMATO STEW

 Recipe from @thebatchlady

Makes 6 portions

Ingredients:

2 T olive oil

2 medium onions, diced

1/2 t salt

3-4 garlic cloves, roughly chopped

1 t cumin seeds

2 T harissa paste

2 T tomato paste

1 t smoked paprika

1 28-oz can diced, fire roasted tomatoes

1 can chickpeas, drained

2 lbs boneless, skinless chicken thighs

Methodology:

Preheat the oven to 300°F and put the oven rack as low as possible.

Heat the olive oil in a large dutch oven over medium heat.  

Add the onions and salt and sweat them, stirring occasionally, until they turn translucent.  

Add the garlic and stir frequently, to prevent scorching.  

Add the cumin seeds (and a little extra oil, if necessary), and let them fry for 30 seconds.  

Add the harissa and tomato paste and stir well.  Fry for one minute, stirring constantly.

Stir in the paprika, diced tomatoes, chickpeas, and chicken, and stir to combine.  Rinse the tomato can out with water and add that water to the pan, as well as any additional water needed to raise the level to cover the chicken.  Bring pan to a simmer.

Partially cover the pan and place in the oven for 1 hour.  Stir, adjust for seasoning, and return to the oven for half an hour, uncovered.

Serve with couscous, quinoa or mashed potatoes.