Winter
Soft and crunchy veggie, greens and chickpea winter bowl
- Serves 4
Author Notes
We wanted to use a few different kinds of winter greens and incorporate lots of textures as well as slightly sweet and tangy flavors. The driving forces were to create a comforting winter dish loaded with veggies that was filling but without the heaviness of meat and potatoes. This recipe can also easily be made vegan by using vegetable broth instead of beef broth and vegan butter instead of the real thing. —Martine Legault
What You'll Need
Ingredients
- Crunchy roasted chickpeas
-
28 ounces
can of chickpeas, drained and rinsed
-
2-3 tablespoons
olive oil
-
1/4 teaspoon
cayenne pepper (or to taste)
-
1 pinch
salt and pepper
- Sautéed vegetables and red wine sauce and tangy kale chips
-
3 tablespoons
olive oil
-
1
onion, cut in half then sliced
-
3
Portobello mushrooms, sliced
-
1
head of fennel, trimmed and sliced
-
3
garlic stems, sliced on a bias
-
1
large zucchini, cut in half lengthwise then sliced on a bias
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4
heads of Shanghai bok choy, rinsed, leaves sliced in half lengthwise
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4
Swiss chard leaves, rinsed, stems removed, sliced roughly
-
1 pinch
salt and pepper
-
3/4 cup
red wine
-
3/4 cup
beef (or vegetable) stock
-
1
dollop of butter
-
2-3 tablespoons
olive oil
-
1
bushel of kale, rinsed and chopped into 2-3 inch pieces
-
zest of half a grapefruit
-
1 tablespoon
sesame seeds
-
1 pinch
salt and pepper
Directions
- Crunchy roasted chickpeas
- Preheat oven to 400 degrees F. In a medium bowl, combine all ingredients so the chickpeas are evenly coated in oil. Transfer to a cookie sheet.
- Bake for 10 minutes, then shake the pan. Bake another 10-15 minutes until the chickpeas are brown and crispy. Remove from oven, transfer the chickpeas to a bowl, set aside cookie sheet and turn the oven down to 350 degrees.
- Sautéed vegetables and red wine sauce and tangy kale chips
- While the chickpeas are roasting, heat a large frying pan over medium-high heat. Add the olive oïl and once it's hot, add the onions, mushrooms, fennel and garlic stems. Sauté for 3-4 minutes until the veggies start to brown, then add the zucchinis. Sauté another 3-4 minutes.
- Add the bok choy and Swiss chard and sauté until the greens are tender but the mushrooms and fennel still have a bit of bite. Season with salt and pepper to taste. Transfer the vegetables to a bowl.
- Deglaze the pan with the red wine, scraping up any bits in the bottom of the pan. Once the wine has reduced by half, add the beef stock and reduce until the sauce has thickened to your liking. Turn the heat off and add the butter, stirring until completely melted.
- While the red wine sauce is reducing, combine olive oil, kale, zest, sesame seeds and salt and pepper in a large bowl until kale is coated in oil. Transfer to a cookie sheet and bake in 350 degree oven for 10-15 minutes until the kale is crispy and slightly browned but not burnt (or it will taste bitter).,
- To serve, divide the sautéed vegetables into 4 shallow bowls. Drizzle red wine sauce on top. Divide chickpeas into the bowls and top with the kale chips.
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