Chickpeas with sage
September 16, 2011 • Category: Main Dish
I had set out to make chickpea gnocchis; I am not sure if it was the recipe (it did come from one of the best-looking French/Italian blogs out there) or my poor skills, but the fact was that this big lump of dough did not inspire me and I threw it away.
Using sage from the patio, walnuts from the freezer, leftover chickpeas and butter, I made this instead.
It is crunchy, its delicious, it has the subtle fragrance of roasted butter (what the French call beurre noisette).
Did you ever try fried sage leaves? You will eat these crispy and dainty gems like popcorn.
INGREDIENTS:
- 2 cups of chickpeas, cooked
- 1/3 cup of unsalted butter
- salt, to taste
- 24 sage leaves (or more)
- 1/2 cup of walnuts, chopped coarsely (or pecans or hazelnuts)
METHOD:
- Place the butter in a skillet; let it froth then drop the sage leaves and walnuts; let the leaves fry gently in butter and then add the chickpeas and some salt. Combine and serve.
NOTE: Be careful not to let the butter burn, it should just take on a caramel color and hazelnut fragrance.
Comments
22 Comments • Comments Feed
Rosa says:
A marvelous flavor combo! Sage is such a beautifully fragrant herb.
Cheers,
Rosa
On September 16, 2011 at 5:41 pm
Clara says:
So good! I added fresh spinach and served with orzo!
On December 4, 2020 at 11:52 pm
Velva says:
Roasted butter and fresh sage is a fabulous combination of flavors. Very earthy scent. I have sage growing in my yard, it is a beautiful bush.
As always, great way to prepare chick peas. The gnocchi can be tried again later. 🙂
Velva
On September 16, 2011 at 6:48 pm
Lentil Breakdown says:
That combo sounds great. Are the chickpeas supposed to be crunchy or just their regular texture?
On September 16, 2011 at 6:58 pm
Joumana says:
@Lentil Breakdown: By the time they get crunchy, the butter would have turned black, so no, just stir-fried a little bit that’s all/
On September 16, 2011 at 7:17 pm
Banana Wonder says:
mmm i adore this recipe! i love sage and butter.. and i just made hummus for 200 people and made waaay too many chickpeas so i need to use them… this is perfect!
On September 16, 2011 at 9:38 pm
Priya says:
Flavourful chickpeas..
On September 17, 2011 at 4:05 am
MyLittleExpatKitchen says:
I was right!
On September 17, 2011 at 4:28 am
Murasaki Shikibu says:
Sounds yummy. Reminds me that I should go buy a new sage plant for my balcony. 🙂
On September 17, 2011 at 6:52 am
Susan says:
I love what you did with the chickpeas instead of the gnocchi! I love the idea of the fried sage too. I can imagine the wonderful flavor already.
On September 17, 2011 at 2:13 pm
senga50 says:
Bonne idée la sauge que je n’utilise pas souvent mais que j’aime beaucoup avec le porc justement… Elle se marie bien dans cette belle recette parfumée… bises
On September 17, 2011 at 3:43 pm
Chiara says:
Fried sage is delicious! I like the idea of making chickpeas as if they were gnocchi.
On September 18, 2011 at 2:18 am
Tammy says:
I love it when what we intended isn’t where we ended up. I love chick peas and sage and butter and have never put them together.
On September 18, 2011 at 8:53 am
Oui, Chef says:
This dish looks gorgeous, so simple and yet…..just the thought of beurre noisette is making me drool.
On September 18, 2011 at 1:50 pm
Roger says:
Hello Joumana, thank you for all this good recipes and for the creativity as well. I am on a diet now, I am not allowed to have any sweets or fried items or fat. I can have a little bit of carbohydrate and limited amount of protein. I like very much the Moutabbal Batenjan, but I can not use the sesame paste. I read somewhere that I can substitute the sesame paste with yoghurt is this right? And if you have other recipes which can suit my case I will be very thankful.
On September 18, 2011 at 1:51 pm
Joumana says:
@Roger: Yes, my aunt does her mutabbal with a touch of yogurt and it tastes fabulous! (I have over 650 recipes in this blog, so I am sure a lot of them would suit your present diet):)
On September 18, 2011 at 3:03 pm
Caffettiera says:
Chickpeas gnocchi are something I’m still working on myself 🙂 I have a decent recipe I use, but they do come out quite heavy and they are not always very easy to work with (occasional disaster melting while cooking etc.). On the other hand I have found a perfect recipe for gnocchi made from a chickpea flour polenta, a little bit like gnocchi alla romana, if you are familiar with them. That is a killer of a recipe (it is on my blog’s archive if you are curious).
On September 19, 2011 at 5:45 am
Yasmeen says:
Well, if the first recipe didn’t work out, you’ve made up for it tenfold with this – it looks gorgeous! I love sage, too. big bonus 🙂
On September 19, 2011 at 6:17 am
gula welat says:
la noix et les pois chiches je n’y avais pas pensé mais ca m’a l’air délicieux et bien croquants!
On September 19, 2011 at 1:44 pm
mely says:
Sage is an herb I always have during the warm season in my balcony. I love this idea of pairing with he chickpeas. I am even thinking in adding a little crush pepper to it.
Again thanks for the recipe.
Mely
On September 20, 2011 at 2:22 pm
Dana says:
I can see me going through a lot of these!
On September 20, 2011 at 8:09 pm
domi says:
C’est sûr qu’ils font le ” pois “
On September 28, 2011 at 11:57 am