Sometimes I’m not sure how I get from point a to point b.
Today’s Food Matter’s dish was actually a white bean and asparagus soup. I just wasn’t in the mood for soup, so I took a bit (read major) detour.
Ever since making the sweet potato cakes, I’ve been thinking about ways of recreating something similar, without seasonal produce (so that I could make them year round and top with whatever I like.) I also knew that I wanted to still use the flavors for today’s Food Matters recipe which meant including white beans, asparagus, and parmesan.
I love these because it’s like eating hummus, only in a delicious, some-what crispy, cake form.
If you follow this blog, shaved asparagus is nothing new. I was actually going to use different produce but since the recipe called for asparagus, I thought why not. Pretty soon asparagus will be gone and I’ll be waiting another 10 months to eat it! Asparagus lends itself well to to the flavor of chickpeas.
I also want to call your attention to the yogurt portion. I actually got this idea from my recent cookbook purchase of Ottolenghi’s Plenty. While all of the recipes in this book are major flavor, the addition of something as simple as Greek yogurt, olive oil, and salt/pepper really stuck out to me. I was amazed at how the addition of the (good) olive oil and seasoning could turn Greek yogurt into something delicious and light. I have a feeling I will be smothering it on everything.
Now, if you are craving soup, head over to Adrienne’s blog for the original recipe and as always, be sure to pop over to the Food Matters Project site for everyone’s take on the dish this week!
- 1 cup chickpeas (drained, if using canned)
- 1 clove garlic
- 1 tablespoons tahini
- 1 tablespoon tamari (soy sauce)
- ¼ cup parmesan
- 2 tablespoons of whole wheat pastry flour
- 1 egg
- ⅛ teaspoon salt and pepper
- 1 tablespoon olive oil
- 10-12 stalks of asparagus
- 1 tablespoon olive oil
- Salt and Pepper to taste
- ¼ cup plain greek yogurt
- 1 tablespoons olive oil
- salt and pepper to taste
- paprika and olive oil to top
- Using a food processor, pulse garlic until minced. Add in chickpeas, tahini, tamari, and parmesan: continuing to pulse until mixture begins to crumble a bit. Finally, add in egg, flour, salt and pepper. Pulse until mixture comes together- it will be sticky. If mixture seems more like hummus, add in 1 more tablespoon of flour.
- Heat olive oil over medium heat. Wet hands and form four rough looking patties with chickpea mixture. Place patties in skillet and cook on each side until brown, 5-6 minutes. Remove and place on a paper towel if patties seem a bit greasy.
- While cakes are cooking, thinly slice or shave asparagus. Toss with olive oil, salt, and pepper. Once cakes are done, place asparagus in same pan and let cook until begin to soften, 2-3 minutes.
- To make yogurt topping, whisk together yogurt, olive oil, salt, and pepper-taste to make desired flavor.
- Place cakes on a plate and top with asparagus, yogurt, sprinkle of paprika, and a light drizzle of olive oil.