You'd be forgiven for thinking that it's all freshly-pulled veg and jolly trips to the market for this kitchen, but seriously, it ain't. Some nights it's late, we're busy, and the only option left is the supermarket, which sounds better (and funnier) if you call it the supermarché, the way the French would, but with an Australian drawl to make it sound more like souper-maarshay, which instantly makes me feel happier about stepping over the threshold of any brightly-lit temple to shopping.
Anyway.
Kathryn and I, as you probably know by now, value Honesty in food pretty damn highly, and there's been a few instances of late when I've found myself reaching for cherry tomatoes and bunches of coriander at the supermarket without thinking. And honestly? Some of those dinners have been great. Grreat with a rolling double 'r'. We've both taken a break from An Honest Kitchen duties over the last couple of months, but we're still thinking, doing, talking and dreaming about where to from here. Watch this space; there's more AHK to come.
My point is that, honestly, sometimes the supermarket is where dinner comes from, and there's nothing wrong with that. The clever shopper (read desperate-to-get-outta-there shopper) can do a quick whip 'round, avoiding the lure of the junk food aisles and dodging all the marketing spin, and still manage to come out on top. This salad's pretty much the bees knees as far as supermarket-friendly meals go. It's something I fall back on often during the warmer months.
Roasting supermarket cherry tomatoes makes them taste so, much, better; their previously-hidden sugars concentrate in the heat of the oven, especially if helped along by adding a sprinkle of soft brown sugar, a dribble of olive oil, some salt and pepper. The world doesn't need another recipe for roasted tomatoes, so I reckon you can wing that bit on your own, but Shula's recipe is tops.
Chickpea salad
Feeds 2-4, depending on what you serve it with. I like this with a couple of slices of pan-fried haloumi or tofu. Truth be told, I don't mind which. Around here, we like to chase the dressing around the bowl at the end with a bit of crusty bread because, as Nadine Abensur says, sparks fly when paprika - sweet or smoked - meets cumin. Adapted from Enjoy. (p.s. the spice quantities aren't a mistake.)
1 small clove of garlic
1 tablespoon of sweet paprika
1 tablespoon of ground cumin
2 lemons
Extra virgin olive oil, something you like
Tamari
2 x 400g (15oz) tins of chickpeas
1 large bunch of coriander
1 large bunch of parsley
Cherry tomatoes, halved (roasted with sugar, pepper, salt & oil if you've time)
Peel and finely chop the garlic. Pay attention here; noticable chunks of garlic will not make you popular. In the base of a roomy bowl, mix the garlic, spices and the juice of 1 of the lemons. Pour in roughly 3 times as much olive oil as there is lemon juice; the oil is heavy handed here, but trust me. It works. Add a teaspoon of tamari, a little more to taste, then whisk with a fork. Drain the chickpeas and toss them in next, turning over and over, letting them luxuriate in the dressing. Leave for at least 20 minutes, as long as all day if you can.
Chop the coriander and parsley - stalks, too - and add just before serving, adding more lemon juice and tamari to taste. The flavours should be bright and sparkling, with rich, spicy Moroccan undertones. Pop the cherry tomatoes in and serve.
Oh My God, that sounds DIVINE! And so straighforward. Hope it's int he next issue of AHK
Posted by: Reemski | October 11, 2010 at 11:04 AM
Morning Miss Lucy. Thanks for recipe (I say re "sipe"... as only an idiot would, can't blame the French/Australian-ess here). I LOVE chickpeas.
I saw the most stunning artichokes - fresh with tight leaves that made squeaky sounds - at the supermarché a week or so ago.
Nearly fell over!
Posted by: Sharon | October 11, 2010 at 11:14 AM
I spend far too much time at the supermarket but am trying to go along to the Vic Market once a week if I can - it is good for the soul but the supermarket is good for a busy life. Like the sound of this salad - though sans coriander for me - am curious about the spices as they do look intense
Posted by: Johanna GGG | October 11, 2010 at 01:28 PM
Forbidden fruit (or in this case, conventional outta season supermarket fare) always taste sweeter :)
Posted by: another outspoken female | October 11, 2010 at 05:40 PM
Well now that does sound grand Ms Lucy. Love it. And I'm so glad you made the spice note, about the quantities *not* being a mistake, as they seem like crazy quantities. I shall be bookmarking and making very soon.
I've had a hankering for tomatoes recently. Have been trying to ignore, as they're just not quite in season around here. But sometimes, even with the best will in the world it's hard to ignore a hankering. Over the weekend I bought outrageously priced *local* on-the-vine and ripe as ripe can be plum tomatoes. About $2 a tomato, but boy the two I bought were worth every penny.
Posted by: kathryn | October 12, 2010 at 09:29 AM
You speak my mind!
Okay. This salad will be on our table today. With ingredients from the supermarket. Because I'm stressed and tired!
Posted by: Anh | October 12, 2010 at 03:27 PM
It is so, so late & I really must go to bed but I have to say how much I love chickpeas, how thrilled I am to read this recipe -- especially b/c of the spices -- & relieved to know I can finally confess I too shop at the supermarché.
I shall be back tomorrow to steep myself in the photo & words.
Posted by: Elaine | October 12, 2010 at 05:11 PM
Thanks for this recipe, it comes just as I'm thinking about what to take to work when's its my turn to cater for the group lunch.
And no doubt all of us find ourselves in the supermarché at times - its finding your way out at the end that's important.
Posted by: Ali-k | October 14, 2010 at 11:56 PM
Thank you Lucy - I had this for two very satisfying lunches last week.
I agree that the world doesn't need another recipe for roasted toms, but allow me just one word: sumac.
Posted by: Zoe | October 18, 2010 at 04:25 PM
Zoe...YUM! I did just that this weekend (been away for 4 days) and sumac will, from this day forth, be shouted from the rooftops. Marvellous with all the spices in this, too.
Posted by: Lucy | October 25, 2010 at 12:39 PM
Oh my. You are just the person I've been needing to meet. I love how the internet's magic like that. This recipe is going to happen soon, soon, soon.
Posted by: Michelle | November 11, 2010 at 08:16 PM
Likewise, Michelle.
That 10/10 project was really something. Hi!
Posted by: Lucy | November 11, 2010 at 08:20 PM
I love anything with chickpeas which means I think I am going to love this dish. Clean fresh and very easy. Bookmarking now :)
Posted by: GirlonRaw | November 25, 2010 at 06:55 PM
I would go for the Haluomi with this salad every time, I feel in love with this when in Cyprus a few years ago. The family also loves Houmous(If thats how you spell it) so this is bound to be a winner.
Posted by: Weber grills | December 08, 2011 at 07:04 AM
Sweetness,
The Kid has just announced that she is going vegan, and I've only just become confident with vegetarianism. After I finished hyperventilating into a towel, I made a beeline for your blog.
We're having this for dinner xo
ps. I know, it's not such a big jump really.
Posted by: Shula | January 18, 2012 at 05:28 PM
ps. My Nadine Abensur and Jude Blereau books are more of a life line than you could ever imagine.
Posted by: Shula | January 18, 2012 at 05:29 PM