After Sandy closed down New York for nearly a week, we are happy to report everyone is safely back in the office! From everyone at The Experiment, we much hope that you were not badly affected by the storm. As the days are getting colder, a hearty, warm dish seems like just the thing for our latest Meatless Monday recipe. This Baked Chickpeas Provençale comes from Jeanne Lemlin’s Simply Satisfying, which we are publishing tomorrow. If you live in Massachusetts check out our events calendar, as over the next two weekends Jeanne will be appearing in her hometown of Great Barrington, and then South Hadley the following Saturday.
Here is an exquisite-flavored dish laced with rosemary, garlic, and red wine, and topped with a mixture of bread crumbs and more garlic and baked until crispy. Be sure to use the amount of garlic indicated; it mellows with baking and lends a subtle flavor to the sauce.
Serves 4 to 6
1/3 cup olive oil
12 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or ½ teaspoon dried rosemary, crumbled
¼ teaspoon dried oregano
2 bay leaves
16-ounce can diced tomatoes
1 tablespoon tomato paste
Two 16-ounce cans chickpeas, drained and rinsed
¾ cup dry red wine
3 medium potatoes, peeled and cut into ½-inch dice
¾ pound cabbage, chopped or thinly sliced (about 4 cups)
½ teaspoon salt
Liberal seasoning freshly ground pepper
½ cup bread crumbs
1 tablespoon olive oil
2 cloves garlic, minced
½ cup minced fresh parsley
¼ cup grated Parmesan cheese
- Preheat the oven to 350°F. Heat the olive oil in a large (10 x 10-inch) flameproof casserole over medium heat, then add the garlic, rosemary, oregano, and bay leaves, and sauté for 2 minutes. (Note: If your casserole is not flameproof, then sauté everything in a large skillet and put in a large casserole.)
- Add the tomatoes with their juice and tomato paste, stir to blend, then add the chickpeas and all of the remaining ingredients except the topping, and stir to mix. May be prepared to this point up to 24 hours in advance, covered, and chilled.
- Cover the casserole, bring to a simmer, then bake for 45 minutes, or until the potatoes are tender. (Occasionally remove the dish from the oven and toss the mixture to ensure even cooking.)
- Meanwhile prepare the topping. Combine the bread crumbs, olive oil, garlic, parsley, and Parmesan cheese in a small bowl and mix to coat evenly.
- Remove the casserole from the oven and sprinkle the topping evenly over the top. Return to the oven and bake, uncovered, for 15 more minutes. If you desire a browner, crisper crust run the casserole under the broiler for 1 minute, or until golden. Serve immediately.