Monday, August 10, 2009
Chickpeas, Radicchio, and Anchovies
I'm cooking with what I have again. Danny ate it all quite happily served over pasta, which ought to be a ringing endorsement. He's not a picky eater, but he's rarely an enthusiastic one. The radicchio adds a nice bitterness to offset the anchovies. Mr. Eat the Blog thought something milder like chard might be a better contrast, so maybe next time. I don't think I've ever bought chard, isn't that funny?
I served this over the orichette pasta from the previous post and it was quite colourful. Take care not to overcook the radicchio-you only want to wilt it.
You Will Need:
2-3 tablespoons olive oil
2 cups cooked chickpeas, skins removed
1/2 head radicchio, thinly sliced in strips
1 sweet onion, sliced
4 cloves garlic, smashed and chopped
1 cup chopped parsley
1 tablespoon capers, rinsed and drained
1 small tin anchovies-rinsed and drained
Cook the onion and garlic slowly in oil until softened. Add the capers and anchovies and cook a few minutes more. Add the radicchio and parsley and cook until wilted. Serve over pasta with additional oil if needed.