Monday, March 5, 2018

Chickpeas in Creamy Pink Sauce with Runny Eggs and Ham

In my quest to eat more vegetarian fare and Mediterranean-style meals, I find myself branching out more than I used to. And that's saying a lot because I've always been an adventurous eater. But the results aren't always noteworthy and this was one of those meals.

spicy cream chickpeas review
I tried something new, it was from Bon Appetit's March issue and they called it Spicy Creamy Chickpeas with Runny Eggs and Prosciutto. It's not vegetarian and not exactly Mediterranean, but I felt there were enough aspects of both that I'd give it a try. After all, I can pick the ham off.

I changed up my title as I didn't find this dish spicy in the least. I put 'creamy' after chickpeas as it wasn't the chickpeas that were creamy but the sauce. And, I used ham instead of prosciutto.

While The Mister didn't question whether this is a dish I would try, or not, he did briefly question whether he wanted to go out for a burger.

Turns out he liked it better than anyone else.

I love runny eggs. I like pink sauce on pasta. I really enjoy chickpeas. And, I like ham. But all together? It just didn't work for me. We ate it with toast instead of the flatbread the recipe suggested and that was the best part of the meal.

It burned on the bottom of the pan, so I had to avoid scooping too low. It called for a TON of cream. The eggs took a lot longer to cook to runny than the recipe suggests. Two minutes? More like 12.

So, while the husband enjoyed this meal, and my kids pondered moving in with Grandma (this normally doesn't affect whether I'll remake something), I decided this is not something I'm adding to the rotation. I did however learn something valuable from this recipe. If I need a lid for a skillet and don't have one, I can use a sheet pan. Genius!

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