Bowl Out

a saucy chickpea bowl perfect for all kinds of veggies

Hey Pot Heads,

This year is all about being adaptable in the kitchen. I am designing meals for you that can be changed up easily. There is too much uncertainty to dream up recipes that have to be followed to the letter in order be successful. Nobody is following the rules these days so why should you have to do that in the kitchen? Let’s be serious. The recipes I’m going to roll out this summer can all be modified based on what groceries you have available to you and what you are in the mood for. First up: a romesco chickpea bowl.

this is the correct kitchen vibe

If you’ve never had romesco sauce, you’re in for a good time. It’s a delicious blend of tomatoes, garlic, roasted or dried peppers, and toasted nuts like almonds or hazelnuts. It comes from the Catalonia region of Spain and was originally made by the local fisherman to compliment what they caught that day. Everybody makes theirs a little differently and I am no exception. I’ve made a version as a dip before but this time I’ve switched some ingredients up so that we have a creamy sauce to cover our chickpeas. I’m serving them alongside some roasted veggies and pita bread but that’s just one suggestion.

These chickpeas would be great over some saffron or herby rice too. You could replace half the chickpeas in the recipe, add some chopped veggies and herbs, and then fold in some tubetti for a great pasta salad. Add some extra broth to the sauce and make a simple but delicious side soup. Not into leftovers? Blend your leftover romesco chickpeas with some tahini, lemon juice, and a few ice cubes and you’ve got a great romesco hummus that you can snack on and layer into sandwiches. Not into chickpeas? Serve this sauce over some Gigante or other white bean alongside a simple side salad. This sauce will take you places; all you need to do it make it. Let’s get cooking.

Romesco Chickpea Bowls with Roasted Veggies

Makes enough for 4-6 servings