Think rhubarb is only good in cobblers, pies, and crisps? Think again! My new post over at the Marcus Samuelsson blog for Indian-spiced chickpeas with rhubarb and spinach shows you why!
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About Me
- Joanne
- New York City, New York, United States
- Ever wonder what would have happened if Carrie Bradshaw had gone to medical school and filled her two by nothing New York apartment with cookbooks instead of shoes? Wonder no more. Join me as I weave my way through life in NYC as an MD/PhD student/marathon runner/grocery shopper extroadinaire....and eat really well while I do it! Eats Well With Others - Often crazy. Mostly ridiculous. Always delicious. Questions? Comments? Contact me at jhbruno87@gmail.com.
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Ok I am headed there now. This looks incredible!
ReplyDeleteOk, I never thought to use rhubarb in a savory dish! Need to check this out now!
ReplyDeleteSounds like a dish that I'd love! And, like Lauren... I don't think i've had rhubarb in a savory dish.
ReplyDeleteGoing over to take a look now!
Well, this is completely different. Sounds good!
ReplyDeletethats a great idea! savory rhubard...
ReplyDeleteLooks like a comforting dish on this rainy, dreary Thursday ...
ReplyDeleteI made a savory dish with rhubarb last year... it was a couscous dish with rhubarb and asparagus. I thought it was great but my roommate was skeptical about the rhubarb in it so she ate around it! Going to check our your recipe!
ReplyDeleteLook divine! Chickpeas, rhubarb plus spinach, this must be combination made in heaven!:)
ReplyDeleteid say go for pink hair one day (at least just for a day even)...at least you'll live without regrets :P
ReplyDeletethis is the first time ive heard rhubard in savoury dish! and yes it does sorta make sense when i think of it...but i just need to taste it now :)
Rhubarb? Not in a pie or crisp? That would be just the unexpected touch to zip up a recipe like this. There's no way that David will allow me to use the first rhubarb of the season that is sitting my fridge right now for this recipe; but the next batch....haha...is destined for something savory. It looks delicious, Joanne! I'm in!
ReplyDeleteLooks delicious and sounds interesting. I'm off to check it out.
ReplyDeleteBest,
Bonnie
Interesting combo and looks fabulous!
ReplyDeleteSounds like a great combo, I'm off to check it out!
ReplyDeleteOooh, you had me at rhubarb. I love finding new uses for the stuff, especially ones that don't involve a ton of butter and sugar.
ReplyDeletewouaouh, rhubarb and spinach, never try but it looks very delicious
ReplyDeleteDelphine
I would never have thought to pair these 2, but I love both! I'll check it out!
ReplyDeleteOoh, rhubarb in a savory dish! Intriguing . . . (then again, when AREN'T your recipes intriguing??)
ReplyDeleteNever cooked with rhubarb, this could be a great recipe to start with :)
ReplyDeleteIndian is a kitchen I've been dying to explore. This dish looks divine!
ReplyDeleteHeaded there now. Looks delicious.
ReplyDeleteThat looks good. I would make it if they had rhubarb up here. I am finding that I cannot get my hands on a lot of fresh produce up here in the high desert.
ReplyDeleteGenious!!!
ReplyDeleteWhat a great looking and healthy dish. I love the combination you've put together here, Joanne. I'll wager this is delicious. I hope you have a great day. Blessings...Mary
ReplyDeleteUne combinaison des plus originales. J'aime beaucoup pois chiche/Rhubarbe.
ReplyDeleteA très bientôt.
Roasted rhubarb goes well with most root veggies too!
ReplyDeleteWhat a fantastic dish! Garbanzo beans are my very favorite and this looks incredible. I'm going to go check it out!
ReplyDeletexx,
Tammy
Looks so good, I love chick peas, don't know much about rhubarb but I know it's tart but roasted I bet gives it such a nice flavor!
ReplyDeleteI just know that I would love this. This is my kind of dish. Blessings, Catherine xoox
ReplyDeleteRhubarb?! Fascinating! Looks delicious :) Good luck on your marathon training! We've got two races in the next two weeks then a nice little break :D
ReplyDeleteYou are the queen of unique and creative dishes... looks tasty!
ReplyDeleteDelish!! I adore chickpeas in everything I've ever tried. Love that you put rhubarb in! :-)
ReplyDeletebeauty in a bowl!
ReplyDeleteGreat job Joanne. I think this sounds fabulous. I love chickpeas and haven't had them in awhile and mixed with rhubarb sounds like a fun twist.
ReplyDeleteI think it's fully acceptable to occasionally do things that are not age appropriate, as long as you realize it and are not in denial. It keeps you young :)
ReplyDeleteOne of these days I'll buy some rhubarb!
I love the combination of flavors here! I was just looking at a rhubarb plant at the nursery the other day and thinking if I should find room for it. Now I wish I would have bought it!
ReplyDeleteThree things:
ReplyDelete1. I love pink.
2. I love chickpeas.
3. I love this recipe!!
I am totally digging the veggie recipes!!! I need to try cooking with rhubarb...
ReplyDeleteLove this and loving your Marcus Samuelsson fame!
ReplyDeleteThis looks awesome! Iv only attempted rhubarb once and it was stewing it to have with yoghurt in an attempt to be healthy. It didnt turn out so great lol.
ReplyDeleteI would have never thought of pairing it with chickpeas!! Great job you did there!!!
ReplyDeleteChickpeas chickpeas , yes, yes,yes!
ReplyDeletePer usual your Marcus Samuelsson post was amazing! I'm really digging your latest trend towards Indian flavors:)
ReplyDeleteHow could I keep forgetting about chickpeas! I need to get on the chick pea train asap :)
ReplyDeleteLove chickpeas...spiced chickpeas sound like a tantalizing delight:)
ReplyDeleteThis looks good as a comfort food;)
Love rhubarb! Great recipe idea Joanne!
ReplyDeleteIndian spices call my name!
ReplyDeleteI think I've only had rhubarb once on pie. Now this is something I want to try.
ReplyDeleteI love everything about this. Still so proud of you for being on Marcus's blog!
ReplyDeleteI love chickpeas and rhubarb... my culinary horizons for the latter have been pretty boring: tarts, pies, cakes, failed attempts to make chutney... But this is an awesome way to cook it!
ReplyDeleteAwesome savory rhubarb recipe, sounds terrific in combination with chickpeas.
ReplyDeleteWhat an interesting combination...I will stop over :)
ReplyDeleteI'm definitely intrigued- I've never had rhubarb in anything other than pie or jam. Those chickpeas look really delicious! :)
ReplyDeleteThis is brilliant! I have to try rhubarb in this savory combo.
ReplyDeleteI get ridiculously giddy over pink too. I kind of look like pepto bismol walking into my office everyday - pink vera laptop bag, different but coordinating pink very lunch bag, and hot pink travel coffee mug, naturally. I look extra awesome when it rains and I wear my ballerina pink trench coat! Anyway, I also get giddy over chickpeas and raisins. This, my friend, has been bookmarked.
ReplyDeletedid anyone actually try to make this? the original was lentils which cook a whole lot faster than garbanzos. I cooked it forever and they never got soft--someone told me because cooking in stock means cooking in salt and that retards softening. I knew about acid but salt was new to me as a no no.
ReplyDeleteHi Anonymous, I actually did make it and my chickpeas did in fact cook within the time I specified above. Did you soak yours first? And if so, for how long? I tend to soak my beans for around 15 hours, so by that time they end up cooking in around 20 minutes. This is, of course, highly variable and depends on how fresh the beans are. I would suggest par-cooking them until they are almost fully tender and then finishing them as I've described here.
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Indian Spices