Preheat the oven to 400 degrees F. Place the drained chickpeas in a clean dishtowel. Remove chickpea skins and let the chickpeas dry for a few minutes.
Place the chickpeas in medium bowl. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, lime juice, and olive oil. Stir until chickpeas are well coated.
Spread the chickpeas out in an even layer on a large baking sheet. Roast the chickpeas in the oven for 30 to 35 minutes, stirring occasionally. The chickpeas are done when they are dry and crispy on the outside. Remove from the oven and set aside.
While the chickpeas are roasting, make the cilantro lime vinaigrette. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
Turn the oven to 375 degrees F. Brush each side of the corn tortillas with olive oil. Cut the tortillas into 1/4-1/2″ strips. Spray a baking sheet with nonstick cooking spray. Place tortilla strips on the baking sheet in an even layer. Bake until golden and crisp, about 10-15 minutes. Remove from oven and sprinkle with salt, to taste. Set aside.
To assemble the salad, place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.
Waking up on Sunday, have an aromatic Hawaiian coffee, playing a chess game in the computer, then go out for a bike ride, come back to spend the rest of the day with family and friends enjoying delicious fun messy food. This is my kind of a wonderful Sunday 🙂
I love to travel all over the world, and love to try the food of each country I visit, their culture and their wine. Argentina has great food and their steak is delicious. A steak a week is an easy pull in Argentina. Argentine cattle are grass fed (in contrast to more common grain-fed beef typical in the U.S.). As a result, Argentine beef is not only a better taste experience, but also an easier digestive experience. To boot, Argentine steaks are charcoal grilled on a parrilla (i.e. a giant grill, also the word used to denote grill restaurants).
So I let me share with you with yummy steak grilled and spiced to perfection for your palate to enjoy and savor!
1 (2 1/2 pound) flank steak, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 pound fresh spinach, washed and drained, stems trimmed
4 small thin carrots
4 large hard boiled eggs, peeled and quartered lengthwise
1 cup large pitted green Spanish olives, halved lengthwise
1 large onion, sliced into rings
1/4 cup freshly grated Parmesan
1 teaspoon red pepper flakes
1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
1 head garlic, halved
1 large onion, halved
1 handful fresh thyme sprigs
1 handful fresh oregano sprigs
2 bay leave
Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher’s twine to hold it together, as you would a roast.
Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices ¿ the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.