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Braised Chickpeas, Charred Tomatoes, Mint and Feta

  • 55 min
  • Intermediate
  • 10

Made with Minor’s® Classical Reductions™ Reduced Vegetable Stock.

  • Corn oil -- 1 Tbsp
  • Cherry tomatoes, whole -- 6 oz
  • Corn oil -- 2 Tbsp.
  • White onion, ½ “ thick rings -- 3 oz
  • Celery, ¼” dice -- 3 oz
  • Chickpeas, canned, drained, rinsed -- 15 oz
  • Garlic, minced -- 2 Tbsp
  • White wine, chardonnay -- 4 oz
  • Minor’s® Classical Reductions™ Reduced Vegetable, prepared demi -- 20 oz
  • Mint, torn -- 1/4 oz
  • Feta cheese, crumbled -- 1/4 oz
Preparation
1
In a medium rondeau over medium-high flame, add 1 Tbsp. corn oil and tomatoes; sear until golden brown but not mushy. Season with salt and pepper. Remove tomatoes from pan and reserve.
2
In the same pan over medium flame, add 2 Tbsp. corn oil, onion, and celery. Cook until vegetables are fragrant, about 3 minutes. Add chickpeas and cook for an additional minute. Add garlic and cook for another 2 minutes.
3
Deglaze pan with white wine and reduce au sec, or until almost dry. Then add the vegetable demi and bring to a simmer. Reduce by one-quarter.
4
Remove pan from the flame and season with salt and pepper. Transfer to a large serving bowl and garnish with mint and feta cheese.
Components