We’re re-visiting a past favorite. I’m re-posting to make it easier to find.

Spelt, Academia Barilla Sicilian Cherry Tomato Topping, Toasted Chick Peas, Fresh Basil, Oregano

Ingredients:

3 Cups cooked Spelt (boil 25 min)
1/2 jar Academia Sicilian Cherry Tomato Topping
1 cup chickpeas from dried legumes
3-4 Tbsp Academia Barilla Extra Virgin Olive Oil
3 Tbsp Spriana Traditional 4 Leaf Balsamic
3 Tbsp Toasted Flax Seed Meal
1 tsp fresh ground pepper
1/2 fresh basil, oregano, mint, rosemary….
1 Tbsp Spriana Gourmet Sea Salt

Optional: fresh mozzarella, sautéed onion and mushrooms, served over fresh salad greens.

Instructions:

Place the chickpeas in a medium bowl and cover them with at least 2 inches of water. Soak overnight and drain. Place the chickpeas, bay leaf, and whole garlic clove in a medium pot and cover them with several inches of water. Bring the water to a boil and simmer gently uncovered until the chickpeas are tender, 15-20 minutes. Make sure you check. Drain the chickpeas and discard the bay leaf and garlic.
Heat the olive oil in a large skillet. Add the minced garlic and sauté over medium heat for 2 minutes. Add the chickpeas and cook until warmed through, about 1 minute.
Toss with fresh thyme, lemon zest, sea salt, and pepper. These are great to have on hand all the time!
Put spelt in large mixing bowl. Add chickpeas, pepper and flax seed.
Combine olive oil, traditional balsamic and fresh herbs. Stir into spelt mixture. Add tomatoes to spelt or serve on the side of dish. On the side makes a nice presentation. Season with Spriana Sea Salt to taste!

Enjoy, Meg
Meg at The Market
meg@niblackfoods.com

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