Friday, May 1, 2009

Chic Peas with Bacon & Champagne

You may recall that I devoted a post to the humble chic pea - a legume with gourmet potential.

The basis of today's post is chic peas, bacon, and root vegetables cooked in stock and Champagne (or white wine).

I was inspired to elevate this simple casserole by enhancing its flavor with an old, opened bottle of Champagne after Julie, whom I blogged about last week, asked me what she could do with her leftover bubbly.

Garbanzo Beans with Bacon & Champagne
1) Power cook a cup of chic peas.
2) Chop an onion, smash a couple cloves of garlic, and saute both in olive oil till transparent.
3) Chop several rashers of bacon (turkey or pork) and add to onion and garlic and then saute.
4) Chop your choice of root veggies, i.e. carrot, potato, sweet potato. Add to the pot.
5) Add a green of your choice, i.e. brussel sprouts, broccoli, spinach, or zucchini.
6) Add chic peas, stir ingredients well, then pour in leftover Champagne or white wine and stock or water, enough so liquid almost covers ingredients.
7) At this point you could add a fresh or dry herb like thyme or oregano.
8) Gently simmer for about 45 mins.

To Serve: Spoon portions into bowls, drizzle with a little olive oil. On the side, serve pieces of crusty bread with cheese and perhaps a dark berry or fig jam. And if you've another bottle of Champagne about, pop it -- a dry, crisp, bubbly would be a great flavor pal to this flavorful casserole.

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