“What’s for lunch today?” he asked upon his arrival home. I wasn’t sure how to tell him. I had some chickpeas left from yesterday’s lunch (which was a very tasty chickpea stew) and I wanted to use them in a dish I’ve only made once before. I still remember his face when he saw that dish. For him, garbanzo beans belong to not much but a stew – so using them for any of my experiments is quite a blasphemy. But heck, I like chickpeas in my salad, too. Besides, I was longing to cook them with tomato once again and share the recipe with you. This was our lunch today.

Tomato and onion sautéed chickpeas with scrambled egg and rosemary roasted potatoes - and a bowl of salad

Even if the combination seems a bit odd to you, I assure you it makes more than a delicious meal. And I was more than happy to see Juanpi finish up his plate. That certainly was a good sign. In fact he confirmed he liked it, though “it was the strangest thing I have seen today”.
And if you’re curious about the recipe, here you are:

Chickpeas, soaked in water

Ingredients:
150g cooked chickpeas
1 small onion
2 tomatoes
olive oil
sea salt
freshly ground pepper
1 tsp chopped rosemary
a splash of red wine
a little broth
a pinch of sugar (optional)
1 egg
50ml milk
roasted potatoes (I prepared them by this recipe, omitting all the herbs but rosemary)

1. Chop the onion and dice the tomatoes. Heat some olive oil in a skillet and sauté them gently for a few minutes. Add chickpeas, season with salt, pepper and rosemary, add a splash of wine, pour some broth and let simmer on low temperature. Taste it and add a pinch of sugar, if you wish (if your tomatoes are a bit sour, I recommend it).
2. Mix an egg with milk, heat a little oil in a frying pan and prepare scrambled egg.
3. Serve the dish: combine roasted potatoes with sautéed chickpeas and scrambled egg on the side. Good appetite!

UPDATE: I’m sending this dish over to Laurie of Mediterranean Cooking in Alaska, who is the host of this month’s My Legume Love Affair – 9th Edition (MLLA9), event created by Susan of The Well-Seasoned Cook. This is my first participation ever and I feel excited! Thanks to Maria for pointing me to this event.