I came across a recipe for gnocchi with walnut sauce while flipping through my copy of The Mediterranean Vegan Kitchen. I’ve never been all that into gnocchi (though I’ll confess I haven’t had them that often), but the walnut sauce? Yes please. I threw a few cups of chickpeas into the skillet to brown, and while the cast-iron worked its magic, got to work blending walnuts and parsley. A few tweaks later, I had a sauce, and then, a dish.
These chickpeas are hearty, stick-to-your-ribs kind of good, the sort of thing I love to mix in with vegetables and maybe a bit of rice or quinoa to make a quick one bowl mishmash of a meal.
Chickpeas with Walnut Sauce
Makes 4-6 servings
3 c. chickpeas
2 tbsp olive oil
For the sauce:
1/2 c. chopped walnuts
1/2 c. water
1 c Italian (flat-leaf) parsley, packed
2-3 cloves garlic
1 tbsp. tomato paste
1/4 tsp salt, or to taste
1. In a food processor or blender, combine all sauce ingredients and process for ~30 seconds. Taste and add more salt, if desired.
2. In a 12″ skillet, heat the olive oil over medium heat. When oil is heated, add chickpeas and cook until lightly browned, stirring occasionally, about 8-10 minutes.
3. Add the sauce to the skillet and stir to combine. Add another splash or two of water to thin out the sauce, if needed. The dish should not be watery, but you want to be able to coat the chickpeas evenly. Cook for 2-3 minutes, enough to thoroughly heat the sauce and take the raw edge off the garlic.
Nutritional information (assuming 4 servings): 380 calories, 18.9 g fat, 44.6 g carbs, 11.8 g protein, 9.6 g fiber