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Recipe: Chickpeas with Pomegranate Molasses
posted by Mighty Staff
Building on the deliciously tangy sweet pomegranate molasses we talked about last week, here's a way to put it to use in a delicious, chickpea-centric savory recipe. Plated, this is beautiful with accents of vibrant pomegranate seeds and flecks of green cilantro.
Chickpeas with Pomegranate Molasses
3 tablespoons extra virgin olive oil
2 large garlic cloves, thinly sliced
2 cans chickpeas, drained and rinsed (or fresh cooked equivalent)
scant 1/4 cup pomegranate molasses
a pinch of saffron infused in 1/4 cup boiling water
seeds from 1 medium pomegranate
small handful of cilantro, chopped
fine grain sea salt and freshly ground pepper
In a large skillet heat the olive oil. When it is hot add the garlic and the chickpeas, pomegranate molasses, and saffron infused water. Simmer for five minutes and then stir in the pomegranate seeds and cilantro. Season generously with salt and pepper and arrange on a medium platter.
Serves 4 to 6.
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selina steiner said:
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I also send email of them to my sister with my recommendation.
thank you.