Raspberry Pancakes with Peanut Butter Maple Syrup
Lazy Sunday mornings were made for these Raspberry Pancakes with Peanut Butter Maple Syrup. You’ll want to have this recipe handy at all times!
Read MoreSpiced Chickpea Confit
Drescription
This endlessly versatile side dish pairs beautifully with any grilled meat or fish and can also be a wonderful plant-based main dish. You can serve it over rice or pasta to round it out, or pair it with whole grains or whole-wheat pasta to reinforce the nuttiness. You can also turn it into a terrific salad by serving it over baby spinach, escarole or arugula. Leftovers can be blended into a chunky dip that is great with pita wedges or crostini. Or make leftovers into a soup by reheating with an equal volume of vegetable or chicken broth.
Ingredients
- 2 15-ounce cans no-salt-added chickpeas, rinsed
- 1 cup grape or small cherry tomatoes
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- zest of 1 lemon, cut in 1-inch-wide strips with a vegetable peeler
- 4 cloves garlic, peeled
- 1 tablespoon chopped calabrian chiles
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 cup extra-virgin olive oil
- 1/4 cup fresh mint leaves, chopped
- lemon wedges for serving (optional)
Directions
- Preheat oven to 300°F.
- Mix chickpeas, tomatoes, parsley, lemon zest, garlic, chiles, salt and pepper in a large oven-safe pot. Pour oil over the mixture; put the lid on or cover tightly with foil. Bake until the chickpeas are tender and creamy but not mushy, about 1 hour.
- Remove and discard 1/2 cup of the oil. Carefully stir the chickpea mixture; top with mint. Serve hot or at room temperature, with lemon wedges, if desired.
