Description
Quick-braised celery and chickpeas is a vibrant and nutritious dish that transforms humble ingredients into a flavorful masterpiece. This recipe highlights the fresh, aromatic qualities of celery while offering the protein-packed goodness of chickpeas. With hints of garlic, sage, and chili flakes, this dish is both satisfying and easy to prepare. Ideal as a hearty side or served over grains for a complete meal, quick-braised celery and chickpeas will impress your guests and elevate any dining experience.
Ingredients
Scale
- 200g dried chickpeas
- 1 garlic bulb
- 1 sprig of sage
- 1 head of celery
- 1/4 tsp chili flakes
- 1/2 tsp fennel seeds (pounded)
- Juice and zest of 1/2 lemon
- 200ml olive oil
- Salt and pepper to taste
Instructions
- Cook soaked chickpeas in a large saucepan with fresh water, adding halved garlic bulb, sage, and a peeled potato. Simmer for about 1.5 hours until tender.
- Remove non-edible parts and mash the potato into the chickpeas, seasoning with salt, pepper, and half the olive oil.
- Prepare the celery by chopping it into bite-sized pieces while keeping leaves separate.
- In another pan, heat remaining olive oil; sauté chopped garlic and darker celery leaves until fragrant. Add sliced celery, fennel seeds, and chili flakes; cook until tender.
- Combine drained chickpeas with sautéed celery mixture; simmer together for an additional 5–10 minutes.
- Finish with lemon juice, zest, and any remaining green leaves before serving warm.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 30 minutes
- Category: Side
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg