Tart Pan-Roasted Chickpeas with Black Olives and Barley


  • 3 tablespoons good tasting extra-virgin olive oil
  • 10 pitted Kalamata olives, coarsely chopped
  • 1 15-ounce can chickpeas, rinsed and drained
  • ½ of a medium red onion, chopped
  • Salt and fresh-ground black pepper
  • 3 tight packed tablespoons fresh mint leaves, torn
  • 1 large clove garlic, minced
  • + 6 more ingredients
    • 2/3 cup quartered grape tomatoes
    • ½ to 1 cup vegetable broth (homemade preferred, or see Cook to Cook)
    • 1-½ cups cooked barley (½ cup raw)
    • 2 tablespoons wine or cider vinegar
    • ½ tablespoon vinegar
    • 1 generous teaspoon tomato paste

1. Pour the oil and the 2 tablespoons vinegar into a straight-sided 12-inch sauté pan. Set over high heat. Once bubbling, add the olives, chickpeas, onion, and generous salt and pepper. Sauté, stirring often, for 4 minutes, or until the chickpeas are browning. Don’t let them burn. 2. Stir in abo...

View full recipe at SpringPad


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