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| Chilled Chickpeas Stir Fry (Italian) |
Introduction
My fascination with this Chilled Chickpeas Stir Fry (Italian) dish was born on a hot afternoon while trying out something light, make-ahead and bursting with Mediterranean flavors. It is a mix of a salad and a bit of a warm dish with a rustic twist. Imagine a dish inspired by Italy, but with a twist. Imagine chickpeas being quickly cooked with sizzling garlic, rosemary and lemon, then cooled and dressed to shine. The combination is surprisingly satisfying.
This Easy Chilled Chickpeas Stir Fry is ideal for American backyard lunches, European picnic plates or a weeknight dinner, within minutes after placing the dish in the oven or cooking it on the stove top. People will be asking for the recipe because it is a dish that embodies the summer in a bowl. The Italian dish is substantial enough to be served as a main. If you want to know the recipe of the Chilled Chickpeas that is packed with savory, warm and bright flavor, you have come to the right place. I will be covering each step and offer some of my favorite swaps.
Ingredients
-Serves 4 as a main, 6 as a side
-Canned chickpeas (or cooked from dry) — 800 g (28 oz) drained and rinsed (about 2 cans) or 400 g dried cooked
-Extra-virgin olive oil — 3 tbsp (45 ml)
-Garlic — 3 cloves, very thinly sliced or minced
-Fresh rosemary — 1 tsp finely chopped (or 1/2 tsp dried rosemary)
-Red onion — 1 small (about 70 g / 2.5 oz) thinly sliced
-Cherry tomatoes — 250 g (9 oz) halved
-Lemon — zest of 1 lemon + 2 tbsp (30 ml) juice
-Red wine vinegar (or white wine vinegar) — 1 tbsp (15 ml)
-Capers — 2 tbsp (30 g) rinsed (optional)
-Fresh parsley — 1/2 cup (loosely packed) / 15 g (0.5 oz) chopped
-Salt and black pepper — to taste (around 1 tsp / 5 g salt)
-Crushed red pepper — pinch (optional)
-Arugula or baby spinach — 75 g (2.5 oz) for serving (optional)
A tip: for best results, use top-quality olive oil and a bright, zesty lemon. If you have smoked paprika or a bit of anchovy paste, a very small amount adds depth.
Preparation Steps
-Heat the pan and toast the aromatics.
On medium heat, warm 2 tbsp (30 ml) olive oil in a large skillet. Add the garlic, chopped rosemary, and cook until the mixture is fragrant, about 30–45 seconds—be careful not to let the garlic brown.
-Add the drained chickpeas and increase the heat to medium-high. Stir until the mixture sizzles for about 4–6 minutes. Add salt, pepper, and a pinch of crushed red pepper (if using).
-Push the chickpeas to the side and add the sliced red onion to the empty side, adding oil if necessary. Stir in halved cherry tomatoes and capers until the tomatoes are warm.
-Once off the heat, add lemon zest, and pour the olive oil and vinegar in a bowl. Adjust the mixture to bright and slightly tangy. Cool and touch up.
-Move the chickpeas to a big bowl and allow them to cool to room temperature. Add the chopped parsley and most of the arugula or spinach if using. Combine.
-Chill for flavor. Cover and refrigerate for a minimum of 1 hour. Longer is even better. This is the step that transforms a quick and easy stir-fry into a refreshing cooled dish.
-Serve. Before serving, toss everything together and add the reserved greens, an extra drizzle of olive oil, and a squeeze of lemon. It can be enjoyed as a main dish, served as a side with grilled fish, or add to a mezze platter.
Tips & Variations
-To create an even heartier Easy Chilled Chickpeas Stir-Fry, add some roasted vegetables, such as eggplant or zucchini (roasted red peppers are especially delicious!).
-For more crunch, stir in some toasted pine nuts, slivered almonds, or chopped fennel.
-To make it more accessible, dried rosemary and bottled lemon juice can be used in a pinch—but be sure to add fresh zest, as it greatly enhances the dish.
-An easy twist on an Authentic Chilled Chickpeas Stir-Fry is to add a small spoonful of smashed anchovy or grated Pecorino (or a vegan alternative) for some umami.
-Time short? If so, go ahead and dress canned chickpeas without cooking them, they are still quite good, but toasting them very lightly on the skillet enhances their flavor and is worth the effort, so try to do that when you can.
Closing
Chilled chickpeas stir-fry is an unpretentious, sun-drenched preparation that illustrates how legumes can possess lightness while still being hearty. It’s ideal for make ahead meals, for entertaining during the summer, or for having on hand for quick lunches stored in the fridge. It also makes a nice accompaniment to bread, grilled veggies, or a simple bowl of pasta and is very Italian in spirit even if it is a contemporary take.
Please let me know how you and your family liked this chilled chickpeas stir-fry recipe, and don't forget to check the blog for more international recipes. I am curious if you like it best lemon heavy, herb rich, or with an added crunchy element.