Chickpeas with Scallions and Cilantro – Healthy but not Flavorful

Given my obsession with making homemade hummus for parties, our kitchen has become flush with dried chickpeas.  To try something new beyond hummus and chole, I was attracted to a recently promoted New York Times recipe for Chickpeas with Mint, Scallions and Cilantro.  

I ended up not following the recipe to a T, but rather modified it to make enough for 2 – 3 servings.  Unfortunately, even though I probably used heavier seasonings than the original recipe, I found the dish to be pretty bland.  Basically, "chickpeas with scallions and cilantro" sums up the flavors.  Maybe the mint would have made the dish interesting enough to stand on its own, but I think this probably won't be a recipe repeat in the future.

Chickpeas with Scallions and Cilantro

Ingredients:

• 1/2 cup dried chickpeas, soaked overnight
• 1 medium yellow onion, halved with 2 cloves stuck into either end
• 1 bay leaf
• 1.5 tbsp. olive oil
• 2 scallions, chopped into 1/4 inch segments
• 1/2 cup cilantro, finely chopped
• pinch of saffron threads

Directions:

• Drain chickpeas, and place in a medium pot.  Cover the chickpeas in water, with water line going one inch above the chickpeas.  Add the halved onions, bay leaves, and 1/2 tsp. salt, and bring to a boil.
• Lower to a simmer, removing any foam that appears, and cook for 45 minutes – 1 hour, or until tender.
• Drain chickpeas, throw away spices, and and then add olive oil and saffron to the pot, coating chickpeas in the oil.  Add scallions, cilantro, and toss to combine.  Add salt as necessary and serve while warm.