Mediterranean Smashed Chickpea Bowls
So…I found out this past weekend we are having a boy! I was 95% certain it was a girl. And to be 100% honest (because let’s face it if you know me, when am I not?), I was a little disappointed. I know that sounds awful and so ungrateful because all I wanted for so long was just to be be pregnant and have another baby. It was just a shock, because it felt like a girl and I got used to the idea of Stella having a sister. I really want Stella to have a sister. I also didn’t grow up with a brother, so I just feel so clueless in this department! Like, the whole diaper changing game with a boy just intimidates me! I think in the end, I am scared of the unknown. However people keep telling me how sweet it is to have a son. I know the two of them will be close, because I am their mother and I will make sure of it :-) Jeff on the other hand is ECSTATIC. The guy still cannot get over he is getting a son. I am warming up to this idea of boy mom life a little more each day. All I have to say is I am SO happy I did not wait to find out the gender. This way I had at least 6 months to digest the news! Regardless, I am really excited to meet this baby boy. It has been a long journey to get to this point. This is what God intended, and I take comfort in that fact.
All of you boy moms out there, need to show me your ways and give me the 411!
And now enough about babies and onto chickpeas! I adapted this recipe from the New York Times Cooking section. I switched it up a little and make it my own. It is really so easy and kid friendly too. The tatziki helps! Let me know what you think in the comment section and as always don’t forget to follow me on the gram’ @angelicaflan .
Mediterranean Smashed Chickpea Bowls
Ingredients:
Olive oil
1 medium onion, diced
Salt and pepper
pinch of red pepper flakes (optional)
4 garlic cloves, minced
½ teaspoon ground cumin
1 cup finely diced celery
2 cans of chickpeas (or 4 cups cooked)
juice of 1/2 lemon
feta
To Serve:
roasted broccoli or cauliflower rice
feta
Tatziki Sauce (i bought a local brand at whole foods and it was delicious)
Pita Chips- I suggest buying pita brad and cutting it into triangles. Brushed with olive and baked in the oven for 3 minutes each side on 400. Sprinkle with salt.
Instructions:
Coat a saucepan with olive oil over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, and celery. Stir to combine let sizzle without browning for 1 minute.
Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm over roasted broccoli or cauliflower rice. Top with tatziki sauce and serve with your pitas!
Mangia <3
