At the grocery store, the vibrant red radishes caught my eye. I had been thinking about them the week prior because Peter Rabbit came up in a conversation, and didn’t he wear a little blue jacket and steal radishes from Mr. McGregor’s garden? Or was it just carrots? I can’t remember… But either way, I had radishes on the brain, and there they were, all striking and gorgeous. So I bought a bunch, completely ignoring the fact that I’ve never actually eaten a radish before in my entire life.
When I got home, I looked up recipes that used radishes. Every single one was a salad, and that really wasn’t going to do me any good, seeing as I had my heater blasting and I was craving something warm. So I chopped up the radishes, smelled some herbs and spices, and threw it all in a pan with a little olive oil and some chickpeas. They gave the perfect crunch to complement the soft chickpeas. Not bad for a first attempt!
If softer radishes are desired, cook longer before adding the chickpeas. Add or substitute your favorite spices.
5 radishes, cut into thin circles, then quartered
½ c. chickpeas, drained and rinsed
⅛ tsp dried onion flakes
½ tsp soy sauce
freshly ground black pepper
- Heat 2-3 tsp olive oil in a pan over medium-low heat. Add radishes and onion and sauté for 2-3 minutes, or until radishes turn translucent.
- Add chickpeas and soy sauce. Continue cooking until chickpeas soften and mixture is heated through.
- Sprinkle with pepper to taste. Serve hot.