This pan roasting technique infuses flavors so quickly, especially when the chickpeas brown and begin tasting a little like hazelnuts. Boiling down a little vinegar with them makes for a subtle snap. Serve the pan roast hot or warm with a salad of baby arugula or an orange salad with red onion.
Cook to Cook: The larger the pan, the faster this cooks.
For the canned vegetable broth, I wish I could recommend an organic broth, but all I have tasted so far are packed with carrots and/or other sweet ingredients, which makes them so sweet they throw off the balance of most recipes. This adds up to my suggesting College Inn or Swanson’s vegetable broths, not ideal, but the best choices found so far.
The second and third day the dish gets better and better. This doubles easily.
2. Stir in about two-thirds of the mint, all the garlic, tomatoes, and the 1/2-tablespoon of the vinegar. Stir and cook over medium high until the tomatoes start to soften (3 minutes). Blend in the tomato paste, 1/2 cup of broth, and the barley. Adjust the heat so the broth simmers. Cook, uncovered, 5 minutes, or until nearly half the liquid is simmered off. Taste for seasoning. Serve hot, or at room temperature sprinkled with the remaining mint.
Variation: Pan-Crisped Chickpea-Barley Patties
Blend grated cheese (1 part cheese to 2 parts leftovers) into leftover chickpea-barley sauté. Shape into 1/2 to 3/4-inch thick patties and chill 30 minutes.
Dip them in egg, roll in fresh breadcrumbs or Japanese Panko crumbs, and pan-fry in about 1/4 to a 1/2 inch vegetable to golden and crisp.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.
Copyright 2012 Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.