Spiced Chickpeas with Peppers and Tomatoes

My garden is now producing lots of delicious tomatoes, so this recipe caught my eye as a way to use a couple. I cook frequently with garbanzo beans, but this looked different enough to be worth trying.  And I like sheet pan recipes—everything cooked in the oven with little fuss.

The name of the original recipe was "Crispy Spiced Chickpeas. . ." My chickpeas didn't get crispy, even with a somewhat extended cooking time; I was afraid to go longer, not wanting them to dry out, but I might try longer next time.  David and I both enjoyed this; it would be a nice dish for guests when I need something vegetarian.

SPICED CHICKPEAS WITH PEPPERS AND TOMATOES

adapted from:

 https://cooking.nytimes.com/recipes/1020381-crispy-spiced-chickpeas-with-peppers-and-tomatoes

about 5 servings

2 (15-ounce) cans chickpeas, rinsed and patted dry

½ cup olive oil (divided)

2 teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

¼ teaspoon ground cayenne

1/2 teaspoon fine sea salt

6 fresh thyme sprigs (or equivalent in dried thyme)

2 red, orange or yellow bell peppers (or a combination), stems and seeds removed, sliced lengthwise 1/4-inch thick

2 medium tomatoes, diced (cherry tomatoes would also be good)

1 small red onion, sliced thin, and then cut into half-moons

2 jalapeños, stem and seeds removed, sliced

Juice of 1 lemon

1 garlic clove, finely grated or mashed to a paste

1 cup fresh herbs (any combination of parsley, cilantro, mint or dill)

accompaniments:

      brown or white rice or couscous

      plain yogurt (I use non-fat)

      chutney

1. Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
2. In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/4 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs (or a dash of dried thyme).
3. On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs (or dash of dried thyme) with 2 tablespoons oil and remaining 1/4 teaspoon salt. Spread vegetables into one layer.
4. Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped [maybe] but still tender, about another 10 minutes, and roast vegetables until golden brown, about 15 minutes. If the vegetables are tender but not browned, place the pan under the broiler for a few minutes to caramelize. (Even with some time under the broiler, my veggies didn't caramelize, but they were delicious as is.) Discard thyme sprigs.
5. While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
6. Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas and fresh herbs. Drizzle remaining dressing over everything. Serve with couscous or rice, along with plain yogurt and a chutney of your choice.

Salmon with Cucumber Mango Salsa

I recently got delivery of the first installment of my Sitka Salmon Shares, 5 lbs. of King salmon. Soon after I saw this post on Simply Recipes, and couldn't resist trying out yet another way to showcase the salmon.  This salmon is delectable all on its own, but a little lime juice never hurts, and the cucumber-mango salsa is a really nice accompaniment.

About a year and a half ago, I purchased a digital meat thermometer, which makes it really easy to cook salmon to just the right temperature (125 degrees); you just set the temperature you want, put the probe in while it cooks, and wait for the beep. Here's the one I bought, which I am very happy with.  It's great not to have to cut open the salmon to see if it's done, and no worries about cooking it too long. The device is easy to use whether the fish is in the oven or on top of the stove; the base unit sits on the counter, attached to the probe by a long wire.

salmon with cucumber mango salsa

adapted from https://www.simplyrecipes.com/recipes/grilled_salmon_with_cucumber_mango_salsa/

4 servings

for the salmon

about 20-24 ounces of salmon, skin on

zest from 1 lime

juice from half a lime (juice from other half used in salsa)

1/2 t. kosher salt

2 t. olive oil

1/4 t. ground Aleppo pepper (can substitute chili powder)

for the salsa

about 8" of an English cucumber (or substitute a regular cuke)

1 mango

1/2 cup packed cilantro

1/4 cup minced red onion

juice from half a lime

1 large clove of garlic, minced (from a jar is fine)

1/2 jalapeno pepper, seeded and minced

1/4 t. kosher salt

Prep the salmon:

In a small bowl, combine lime zest, salt, olive oil, pepper, and juice from half of the lime. Brush some plain olive oil on the skin side of the salmon. Then brush the lime mixture on the flesh side. Put in the fridge while you prepare the salsa.

Make the salsa:

Cucumber: If using an English cucumber, take strips of peel off so that about half the peel is removed. (If using a regular cuke, remove all the peel, cut in half, and scoop out the seeds.) Slice in half lengthwise into about 1/4" strips, then cut into a 1/4" dice (about the size of a pencil eraser). Put into a medium bowl.

Mango: Peel, cut flesh into strips, and dice into 1/4" pieces. Add to the cucumber.

Mix all: Add to the cuke/mango mix the cilantro, red onion, juice from the remaining half-lime, garlic, jalapeno, and salt. Toss to combine.

Grill or broil the salmon, cooking for about 7-8 minutes or until inner temperature is 124 degrees. Salmon should flake easily, but still be somewhat pink in the center. (It will cook a little more when removed from the heat.) Serve with the salsa, either on the top or the side.