Wednesday, October 12, 2011
The Wonderful World of Chickpeas
But yesterday I saw this recipe for chickpea fries which made me think about these socca quesadillas I have yet to make, which in turn made me want to try making a chickpea sandwich. And I'm very glad that I did. I will go out and say this is probably one of the best sandwiches I've ever eaten. That's right, folks: a non-sandwich lover approved sandwich.
This isn't really a recipe (besides the chickpea batter part), just a list of ingredients. And you could use any vegetables you want, and assemble them how you like, too. This is what I used:
1 recipe chickpea fries (cut into 4 squares)
1/3-1/2 large sweet potato, sliced thinly
1 red bell pepper, sectioned into quarters
2 small tomatoes, sliced thinly
2-4 romaine leaves, washed and cut in half width-wise
Salt, to taste
Olive oil, for roasting and frying
Roast the sweet potato slices and bell pepper with a little olive oil on a baking sheet in a preheated 375 degree oven (I don't remember how long I left them, no more than 10-15 minutes, flipping them over halfway through).
Meanwhile, fry two chickpea squares at a time in a large skillet with 1/2 tbsp. olive oil, 5-8 minutes, until browned and crispy, flipping halfway through.
To assemble sandwich: take two chickpea squares and slather on some hummus (this is for my love of hummus as much as to make the vegetables stick to it—no mess here!). On top of one square, place 3 slices sweet potato, then a romaine leaf half, then 3-4 tomato slices, then a pepper quarter, then another romaine leaf half, then 3 more sweet potato slices, then another pepper quarter, and finally place the other chickpea square on top, hummus-side down. It sounds like a lot, and it is, but it fits, I promise! Press down gently (don't wanna squish out your vegetables). Repeat with the remaining chickpea squares, hummus and vegetables.
Makes 2 delicious sandwiches.