The parmesans are the most popular vegetable in the world and the most affordable.
This chickpea parmesant recipe is a quick, healthy and delicious alternative to traditional parmesa.
Chicken parmesas are a favourite of the whole family and can be served as a side dish, main dish, dinner or as a main meal for an entire week.
Chicken or pork parmesants can be cooked in a slow cooker or on the stove top.
This recipe calls for all the ingredients in a parmesanth, so you can have a whole chicken parm, or a whole pork parm or a side of chicken parmeans.
Ingredients 1 medium onion, finely chopped 2 cloves garlic, minced 3 tablespoons olive oil 1 tablespoon fresh thyme 1/2 teaspoon salt 2 teaspoons ground black pepper 1/4 teaspoon cumin 1 teaspoon cayenne pepper 1 tablespoon flour 1 cup chickpekins, drained and rinsed 3 tablespoons butter 1 teaspoon fresh coriander leaves 1 teaspoon garlic powder 1/8 teaspoon salt 1 teaspoon red pepper flakes 1 tablespoon chopped fresh parsley for garnish 1 tablespoon cumin seeds for garnishing 1 cup white vinegar (or water) 1 teaspoon white sugar (or agave nectar) 2 teaspoons lemon juice 1/3 cup water (or lemon juice) 1/5 cup fresh parsnips, peeled and cut into small pieces (optional) 1 tablespoon lemon juice for garnishes Instructions Peel and cut the onions into small chunks, then chop the garlic into 1/16 inch pieces.
Heat the oil in a large saucepan over medium heat.
Add the onions and sauté until translucent, about 5 minutes.
Add in the garlic and cook for 2 minutes.
Reduce the heat to low, add the thyme and saute for 2 more minutes.
Season with salt and pepper and cook until the onions are soft, about 4 minutes.
Pour in the olive oil and bring to a boil.
Add to the onions, stir well and cook a few minutes.
Remove from the heat.
Meanwhile, chop the chicken in a bowl and transfer to a large pot.
Add 1 tablespoon butter and bring it to a simmer.
Cook for 4-5 minutes until the chicken is cooked through.
Add 2 tablespoons of the flour, salt and cayennes pepper and bring back to a low boil.
Season to taste with salt, pepper and sugar and cook on low for 10 minutes.
(If you want to add more flour or sugar, add a tablespoon at a time.
If you like your parmesanes thicker, you can add a little more flour and sugar.
I find that I can easily get by with just one tablespoon of flour and one tablespoon sugar.
You may want to adjust this recipe as necessary.)
Add the chickpeaks, potatoes, chicken and parmesane mixture to the pan and stir until combined.
Reduce to low heat and add the water to the chicken mixture, stirring until it is smooth.
Season again with salt.
Stir in the parsley and season with more salt and a little lemon juice.
Add more flour if needed.
Cover and cook over medium low heat for 20 minutes.
Sprinkle with fresh parsmips and serve.
Recipe Notes This recipe is adapted from my book The Easy Chicken Parmesan Cookbook.