Gigantes which are oven baked beans with dill and tomatoes. I've made this before and I normally use dried large lima beans from scratch but this time I was lazy and used frozen butter beans. I wished I hadn't because for some reason the beans didn't get as mushy and tender as they usually do when I make this dish. But it wasn't a total loss. The flavor was amazing still!
Plated with whole wheat bread and skordalia, a very creamy garlicky and slightly tangy potato dip. So heavenly!
Served alongside a colorful salad of cucumbers, tomatoes, assorted olives, pepperoncini, pickled turnips and fresh lemon wedges.
So much flavor!
I finally got around to making these beautiful chickpea blondies. Mine are not gluten free. I used spelt flour to make these. Instead of strawberry jam, I used a combo of fig jam and date syrup! Deliciously sweet, tender and chewy.
It all looks good. Have a great weekend! :)
ReplyDeleteCan you taste the chickpeas in the blondies at all? I've always been hesitant to try these brownie/blondie recipes with beans in them.
ReplyDeleteI love all of your Mediterranean food!
ReplyDeleteI tried making the black bean brownies a couple of times and they always turned into banana-flavoured mush. Did the blondies have a good texture?
kiersten,
ReplyDeleteyes you can a bit but they are so sweet and lovely that you don't mind at all! they kind of remind me of sweet bean paste you get in some asian desserts.
carrie,
the blondies have a perfect consistency, a nice crust on the outside, tender and chewy on the inside. but I used spelt flour (not gluten free) so i don't know how they'd be if you went with gluten free flours.
i LOVE chickpea blondies. I always use spelt flour too :)
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