Chickpea Succotash with Lemongrass
4 servings
30 minutes
Succotash made with chickpeas and lemongrass is a vibrant, aromatic twist on the classic American dish traditionally made with corn and legumes. Historically, succotash was popular among Native Americans and early settlers as it combined accessible and nutritious ingredients. In this interpreted version, lemongrass plays a key role, adding a subtle citrus freshness to the dish. The flavor of succotash is multifaceted: sweet corn pairs with the creamy texture of chickpeas, pumpkin adds tenderness, and basil brings a hint of freshness. This dish is perfect as a light meal on its own or as an accompaniment to main meat dishes. It warms the soul and nourishes the body while remaining simple to prepare and rich in flavors.
1
Cut off the rough parts of the lemongrass base and the thin upper parts of the leaves, removing the tough upper leaves.
- Lemon grass: 2 bunchs
2
Crush the white parts of the stems with a meat mallet or rolling pin, and chop finely (you will get 2 tablespoons).
- Lemon grass: 2 bunchs
3
Transfer to a small bowl, pour in 1/4 cup of boiling water. Set aside.
- Lemon grass: 2 bunchs
4
Cut the tomato in half, squeeze the juice with seeds into a sieve over a bowl. Squeeze the juice from the seeds into the bowl, discard the seeds. Set the bowl aside. Dice the tomato flesh (you will get 2 cups).
- Tomatoes: 450 g
5
Heat oil in a large pot over medium heat. Add pumpkin, ginger, and garlic, sauté for 3 minutes until golden brown.
- Pumpkin: 200 g
- Grated ginger: 0.5 teaspoon
- Finely chopped garlic: 1 clove
6
Add chickpeas, corn, diced tomato, lemongrass with water and tomato juice. Season with salt and pepper to taste.
- Chickpeas: 0.8 glass
- Fresh corn: 100 g
- Tomatoes: 450 g
- Lemon grass: 2 bunchs
- Tomatoes: 450 g
7
Cover with a lid, let it simmer on medium heat for 5 minutes until the tomato softens. Add basil.
- Green basil: 20 g