Start combining chickpeas with vegetables, creating healthy and quick dishes!
ingredients for 4 servings (cost about 5 € pp)
- 200 g already cooked chickpeas (NOT CANNED. What are you? Sailors, campers or fugitives?)
- 200 g okras
- 8 small onions
- EV olive oil
- Salt
- Garlic oil
- 4 slices jamón ibérico
- Fresh oregano
If we work, we can have already cooked chickpeas in our freezer, almost for a year. If we don’t work, or we are professionals or we have plenty of time or we are food lovers, we cook the chickpeas when we want to use them. The reason is that the very low temperatures dry the chickpeas and make them hard. But compared to the canned ones………..
So, we heat the chickpeas putting them first in COLD water, and only when defrosted in hot water. We have to do so, with ALL of the things we use from the freezer. SUDDEN TEMPERATURE changes, KILLS the taste. Almost everything in cooking must be done slowly.
We cook the okras. How? I usually toss them with olive oil and I bake them in a hot oven. But we can also fry them. In both cases, they must remain relatively al dente. If they are large, we cut them in halves.
If our freezer has to be full of stocks, our fridge must be full of already prepared vegetables. We must roast or confit small onions, garlic, carrots and other roots twice a week. This way, we can build impressive a la minute dishes, whenever we like.
Heating Iberian ham at low temperature give us the opportunity to obtain an extra tasty oil and, at the same time, to make the ham crispy. So, in a small cold pan we heat the ham till crispy and we break it into pieces.
In a wok we put a spoonful of oil and we sauté the chickpeas, with the okras. We salt and at THE LAST MINUTE we add the ham oil and equal quantity of garlic oil.
We plate and we add 2 small onions to each dish, pieces of the crunchy Iberian ham and fresh oregano, or any other FRESH herb.
