The original idea behind this side dish was to simply create a flavorful topping for my Spinach Salad. As happens very often in the kitchen, tasting new creations with one purpose will generate ideas for other uses of the original concept. That is exactly how this side dish, an original Chef Michael R creation, came to be.
After sampling what was to be a salad topping I found chopped portobello mushrooms dancing through my head... Yes... I can see flavors. LOL
The result (after a few trials and tweaks) is a rather earthy side that will pair well with just about any meat dish. ENJOY!
Ingredients:
- 1/4 cup pepitas - raw pumpkin kernels
- 1 cup canned chickpeas, drained
- 1 cup+ baby portobello mushrooms - cut up
- 2 tbsp olive oil
- 1/4 tsp lemon pepper - My favorite is FreshJax Citrus Pepper
- 1/8 tsp table salt
- 1 tbsp fresh parsley - chopped or minced
Rinse and drain the chickpeas and set them aside to dry. Place the pepitas in a medium size skillet with medium heat. Toss frequently until they're a nice golden brown and set aside in a cold bowl.
Place chickpeas in the same skillet and brown them as well. Add the pepitas back along with olive oil, salt and lemon pepper. Toss to blend all components well.
Add the mushrooms and cook until done, tossing frequently. Cover 30 seconds or so between tossing so steam will cook mushrooms quicker. Finally add the parsley and blend well.
Serve with something savory like these Parmesan Panko Chicken Tenders.
Blessed be... and happy cooking!