Winter will soon be over, so you have to make the most of the citrus season national dishes that are also great for livening up the kitchen in these months. Lemon often goes unnoticed beyond its use as a dressing, but this healthy recipe for chickpeas gives it a special role.
The British Anna Jonnes encourages us to get the most out of the fruit with a quick legume stew using jarred chickpeas, which if we also take the trouble to peel them will give us a delicate dish, more digestive and very comforting. The combination of lemon, ground and fresh coriander with turmeric, cumin and ginger make us have a spoon already fresherwith spring airs, and much more grateful to the stomach and subsequent digestion.
If you are one of those who can’t stand the taste of fresh coriander, you can change it for parsley, but go ahead and try the cilantro or coriander in specialthe dried and ground seed, as it has a very different aroma, loses that “soap” flavor of the herb and adds citrus notes that enrich stir-fries and sauces.
Heat a little oil in a saucepan and lightly fry the spring onion with the garlic and ginger, with a pinch of salt. When transparentadd a little chopped fresh coriander and the spices, and cook for five minutes.
Add the chickpeas, season and stir well. Add the broth and cream, mix and garnish with a little fine zest from the lemons. cut them in half, squeeze the juice -be careful with possible pips- and add the squeezed shells to the pot as well.
Cook over low heat until reduced to taste, about 20-30 minutes, stirring occasionally. Serve removing the crusts of lemon, squeezing them well before, with more cilantro or fresh parsley on top.
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With what to accompany the lemon chickpeas
A simple dish of this creamy chickpea stew is already more than satisfying, with some good whole wheat bread to accompany it, although we can transform it into a much longer meal. more complete and more with brown rice, couscous, millet, quinoa or any other grain with or without gluten that we like, thus adding more fiber and amino acids of which the legume lacks. If you like onion, it goes very well as a dressing or topping both crispy and caramelized onion, or crispy fresh spring onion.
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