Cumin-simmered chickpeas get tossed with sesame-garlic dressing while still warm so they drink it in, then join peppery arugula, olives, and plenty of fresh basil and parsley in a hearty main-course salad.
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Combine chickpeas, water, cumin, and salt in stockpot.
Bring beans to , lower heat, and cook 45-60 minutes , adding water as needed, until beans are tender. Drain beans.
While beans are still warm, toss with dressing. (recipe below).
Let beans cool to room temperature and, right before service, add arugula, olives, parsley, and basil. Season with salt and pepper to taste.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
