Chickpeas and garbanzos are the same thing.  These are delicious chicken cutlets that are breaded in garbanzo flour and Parmesan cheese, thus they are gluten-free.  They are light and delicious and can be paired with many things.  This recipe is for 2 people.  If you are only one, make this recipe and save the leftover cutlet for your lunch the next day.
 
2 organic chicken cutlets, rinsed and patted dry
1/2 cup plus 4 tablespoons garbanzo flour, divided*
2 tablespoons mixed dried Italian herbs (Spike Seasoning 5 herb is best), divided 
Salt and Pepper 
1 egg
3 tablespoons finely grated Parmesan cheese (Locatelli Romano & Pecorino are good substitutes)
1/4 cup high heat cooking oil (sunflower seed or grapeseed)
 
Sprinkle the 4 tablespoons garbanzo flour, 1 tablespoon of the dried herbs, and a heavy pinch of salt and pepper over 1 large dinner plate.  
Beat the egg in a shallow bowl and set to the side. 
Combine the remaining 1/2 cup garbanzo flour, 1 tablespoon of dried herbs, another pinch of salt and pepper, and the 3 tablespoons cheese in a separate shallow bowl.  
Pass each cutlet through this 3 step process: 

1. Turn over in the seasoned flour, and dust off excess. 
2. Dip into the egg, and let excess drip off. 
3. Fully coat in the garbanzo/cheese mixture.  You might have to do them one at a time, depending on how much room you have in the bowls.  You can leave the cutlets in this mixture while the oil heats up.  

It is important that at each stage you remove excess, so as to not create large floury clumps on your chicken.  
Heat up the oil in a saute pan until almost smoking.  Slide the cutlets into the hot oil and let them gain color on one side, before flipping over and cooking through on the other side (about 3-5 minutes on each side, depending on thickness of cutlet).  Remove from the pan and place on a plate lined with paper towel to absorb excess oil.  
Serve with a wedge of lemon alongside our Celery Root Chickpea Dip or Lebanese Hummus.  
Slice up left overs in strips to top a Caesar Salad.  
 
Serves 2.   * You can find garbanzo flour in health food stores, and in the organic section of conventional supermarkets.   

 Freekeh is wheat that is harvested when it is still young and full of protein. The wheat is roasted and has a slightly nutty flavor and chewy texture. It is rich in vitamins, minerals, and is full of fiber. This dish is an easy dinner for 2 any night of the week.

2 chicken legs, skin on

3 tablespoons olive oil, divided

2 scallions, tips trimmed

1 clove garlic, peeled

½ cup loosely packed fresh cilantro

1 poblano pepper, roasted, peeled, and seeds removed

½ teaspoon cumin

½ teaspoon coriander

¼ teaspoon cinnamon

1 ounce apple cider vinegar, lemon juice, or white wine

1 cup freekeh, rinsed and soaked for 30 minutes

1 ½ cups chicken broth, at a light simmer

Optional garnishes: 1 tablespoon toasted pine nuts and/ or fresh cilantro

Rinse the chicken and pat dry. Season well with salt and pepper and set aside.
Roughly chop the scallions, garlic, cilantro, and poblano. Transfer to a mini blender and start to blend. Pour in 2 tablespoons of the olive oil and blend to a smooth paste, along with the spices.

Heat up a medium sized pot with the remaining tablespoon olive oil and sear the chicken legs, skin side down first, about 5 minutes. When they are nice and brown, turn them over and cook on the other side for another 3 minutes. Transfer to a plate.
Drain off any excess oil and add the liquid to deglaze the pan. Rapidly scrape up any protein bits on the bottom of the pot. Add the freekeh and stir. Once the liquid has evaporated from the rice (1-2 minutes), add the herb paste and stir well. Cook for a few more minutes, then nestle the chicken pieces in the freekeh, and pour in the chicken broth. Bring to a simmer and cover. Cook until the broth has been absorbed and the chicken is cooked through, about 45 minutes.

Serves 2.

This is a very healthy vegetarian dish full of Mediterranean flavor. Freekeh is wheat that has been harvested while still very young, and thus is very high in protein, vitamins, and minerals. It has a slightly smoky flavor due to the way the wheat is processed after harvest, so it pairs well with mellow flavors, such as beans and chicken. This recipe calls for cooking the beans from scratch, but you can also use canned garbanzos for a faster version.

For the Garbanzos:

½ cup dried garbanzo beans, soaked at least 4 hours

1 bay leaf

1 clove garlic

1 sprig thyme

a few black peppercorns

For the Pilaf:

2 tablespoons extra virgin olive oil

¼ cup yellow onion, small dice

¼ cup carrot, peeled, small dice

¼ cup fennel, small dice

2 cloves garlic, crushed

pinch of cinnamon

½ teaspoon ground coriander

¼ teaspoon ground cumin

1 cup freekeh, rinsed and soaked for 30 minutes

2 cups vegetable broth

Short Sauce:

1 ½ cups fresh cilantro, rinsed and roughly chopped

1 cup parsley, rinsed and roughly chopped

1 sprig mint, leaves roughly chopped

½ cup pinenuts, lightly toasted

1/3 cup extra virgin olive oil

1 teaspoon lemon zest

Juice of 1 lemon

Salt to taste (about ¼ teaspoon)

For the Garbanzos:

Drain the garbanzos of their soaking liquid.
Place in a medium sized pot and cover with about 3 cups fresh water. Add the rest of the ingredients (you can place them in a bouquet garni bag if you want) and bring the water up to a boil. Simmer until the garbanzos are cooked through. Drain, remove the aromatics, and set aside.

To Prepare the Pilaf:
Heat up the olive oil in a medium sized pot. Sweat the onion, carrot, fennel, and garlic until the onion and fennel appear translucent. Add the spices and a pinch of salt, and stir for another minute or two. Drain the freekeh of its soaking liquid and add it to the pot. Stir everything together so that the freekeh is well integrated, and cook for about 2 minutes, stirring gently. Pour over the broth and bring to a simmer. Cover the pot and let cook for 30 minutes. Add the garbanzos and continue to cook for another 5-10 minutes, or until the liquid has been absorbed and the wheat is cooked through. Keep in mind that these are wheat berries, so they will have a slightly chewy texture and will not be completely soft.

Make the short sauce by blending all of the ingredients together until coarsely chopped, you do not want a smooth puree. Spoon a bit of the sauce into the pot and stir to combine. Serve while warm.

Serves 4. 

These are attractive and light, making them perfect for a healthy weeknight meal. We like the De La Estancia brand of organic polenta, which is made in Argentina.  http://delaestancia.net/

3 cups broth + 1 tablespoon olive oil

1 cup quick cooking polenta

1 baby eggplant

1 jar roasted red peppers

4 tablespoons zeytin ezmesi or another olive tapenade

Olive Oil

a few shards of Parmesan or Pecorino cheese

Bring the broth and oil to a boil, and stir in the polenta.  Whisk until thick.  When the mixture is thick, pour it into a square baking dish, loaf pan, or 2" baking tray lined with wax paper.  Smooth over the top to distribute evenly and allow to cool.  When completely cool and set, flip onto a cutting board, remove the paper, and slice into squares.  The best would be to have 4 thick squares, but you should just make-do with what you have in your kitchen. 

Meanwhile, slice the eggplant across horizontally into 1/2" thick rounds.  Brush lightly with olive oil and bake in a 400 degree oven for 20 minutes, turning over half way through. 

Heat up a couple tablespoons of olive oil in a grill pan (or saute pan if you don't have), and grill the polenta squares on each side.  Top each with a thin layer of olive paste, baked eggplant, a layer of roasted pepper, and a couple shards of cheese.  You can bake these if you want the cheese melted, but we like them as is also. 

Makes 4 polenta squares. 

Note: You can buy Turkish olive paste from http://www.kitchencaravan.com/recipe/whole-wheat-rigatoni-olive-paste