Potato Salad with Chickpeas

It started to be a variation of Russian salad. But instead of mayonnaise I decided to use olive oil and vinegar. Today is the super famous potato salad, famous because it seems everybody who tries it just have a love at first bite.

The ingredients are as easy as potatoes, carrots, green beans, onions and green peas cooked together by that order in small cubes (less the green peas, of course!) until tender, with salt, garlic and herbs, drained and seasoned with olive oil and vinegar. Just that! Can cooking be more simple?

Many times I make a few variations to that original recipe. Today is one of these days, and I decided to make this a whole meal (I always love to cook one complete meal altogether, makes my life flow in harmony ;) ).

So here are the ingredients I picked: chickpeas, potatoes, carrots, savoy cabbage, onions, garlic, zucchini, summer squash, asparagus, salt and lots of herbes de Provence.

Look at this crispy savoy!

Everything is made by layers. The night before you need to soak the chickpeas (unless you prefer to buy them ready) and then cook it in lots of water for at least 1 hour or until tender (normally it takes me 1 hour and half and then I start adding the other ingredients). Prepare this recipe in a big pan, because it needs space for all this items. The second layer goes with cubed potatoes. This meal just takes some work to peel, chop or cut in cubes all the ingredients of your choice, but the good thing is that you prepare and add each one at a time, like this: you cut the carrots after throwing the potatoes in the pan and so on, considering the time each one needs to be cooked, in a way that zucchini, summer squash and asparagus are the last ones in this case, because they just need a couple of minutes before you turn off the heat. This doesn’t apply to the onions and garlic because the extra time actually gives also extra flavor.

By the time you inserted the potatoes, cabbage, carrots, onions, and garlic to the chickpeas pan, you add the salt and a spoonful of herbes de Provence.

Instead of cubing the zucchini and summer squash, I opted to cut it in spaghetti style, just for a change. That’s how I roll.

That’s easy to do with a peeler going all around the vegetable until it’s done. With this cut it barely needs to be cooked, because it gets really thin.

To finish, it just needs to be drained and seasoned with vinegar and olive oil.

This is how it looks in this bowl I’m about to eat. Yum!

Recipe

Potato Salad with Chickpeas

Cook time: 2 hours

Chickpeas

Potatoes

Carrots

Savoy cabbage

Onions

Garlic

Zucchini

Summer squash

Asparagus

Salt

Herbes de Provence

Olive oil

Vinegar

(Note: I didn’t add quantities, you pick how many as you think you’ll be needing depending on the people you’re serving. You might notice this will be happening very often… that’s because I cook by eye)

Cook the chickpeas in boiling water in a large pan for an hour and half, add the cubed potatoes, cubed carrots, chopped savoy, onions and garlic, cubed zucchini and summer squash (or cut in spaghetti), asparagus, salt and herbes. All ingredients should be added according to the time it needs to cook, normally takes around 30 minutes from the potatoes till the last item. Drain all the water and pour generously a good wine vinegar and olive oil. Serve warm or preferably cold.

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About thatshowiroll

Flowing life, travel and food...
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