Spicy Chickpeas & Beef with Lemon Squash
September 12, 2008
I’m backlogged — this was Tuesday’s dinner. I made Spicy Sauteed Chickpeas, Beef & Cilantro, but adjusted it a bit, inspired by some feedback from Ranee. I added sauteed onion and sweet red pepper, and omitted the vegetable stock. It was delicious, although I think I like how the chickpeas soften a bit more when there’s more liquid in the pan. It’s an easy recipe to adjust based on what you have in the house. The only thing I think is absolutely necessary is lots and lots of cilantro.
On the side, I roasted yellow squash, which was simply cut into rough chunks and tossed with salt, pepper, a smidgen of olive oil, and lemon juice (from a lemon-shaped plastic bottle, I confess). The citrus flavor was a nice addition, and seemed perfectly matched not just with the light, fresh flavor of the squash but also its sunny color.
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Filed under: Beef, CSA, Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
1 Comment
1. chickinthekitchen.com &ra&hellip | September 14, 2008 at 6:52 pm
[...] will eat. I served a couple of meals without an obvious “kid” component — such as Spicy Chickpeas & Beef with Lemon Squash (with no pasta or similar on the side) — this past week and I wasn’t happy with the [...]
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