Posts Tagged 'chickpeas'

Chana Masala

Chana Masala

It’s not often that I can be persuaded to go vegetarian, but if it involves chickpeas, I’m usually sold. This recipe is adapted from Molly Wizenberg’s fantastic book, “A Homemade Life“. I’ve changed the spicing to suit my own tastes and added some more fresh ingredients such as ginger green chili and mint. This is great served with naan bread and some poppadoms.

Ingredients

  • 2 tbsp groundnut oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • piece of ginger, minced (about a tablespoon)
  • 1 tsp of each of the following: cumin seeds, ground coriander, turmeric, garam masala, dried fenugreek leaves
  • ½ tsp chilli powder
  • 1 green chilli pepper, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 1 tsp sugar
  • 2 x 400g cans chickpeas
  • 1 tbsp concentrated tomato pureé
  • 5 tbsp plain yoghurt
  • baby spinach leaves, a few handfuls
  • fresh coriander
  • fresh mint
  • salt and pepper

Method

  1. Heat the oil in a heavy-based saucepan. Add the chopped onion and fry very gently until the onion is brown and completely caramelised.
  2. Add the garlic, ginger and spices then fry for another two minutes, stirring frequently.
  3. Add the tomatoes, green chili, sugar, chickpeas and tomato pureé then bring to the boil. Season with a little salt and reduce the heat. Simmer gently for about 10 minutes.
  4. Before serving, stir the yoghurt through and add the spinach and chopped fresh herbs. Taste for seasoning.

Serves 2-3.

Rasam Soup

Rasam Soup

Thinking about it, you’d probably never guess from the recipes on my blog that I’m a huge fan of Indian food. I’ve been experimenting with soups recently, trying to find a way of working the great flavours of Indian food into a soup. I’ve consulted lots of websites and recipe books and none of them came up to the mark. After a couple of attempts, I’ve abandoned the idea of sambhar; I just can’t seem to get good results from red lentils.

Somewhere along the way, I came across rasam. It’s a spicy Indian soup, tempered with the usual suspects like cumin, coriander and tamarind. I was keen to try it, but I decided not to adopt any of the recipes I’d read. Instead, I adapted the recipe for my favourite soup, Moroccan Chickpea, and introduced ginger and some Indian spicing. I figured I could keep the lemon juice as a replacement for the more authentic tamarind. It works just as well I’m sure, creating a nice sour note.

Ingredients

  • 1 medium onion, chopped
  • 2 celery sticks, chopped
  • 1 small courgette, chopped
  • 2 cloves garlic, minced
  • root ginger, a thumb-sized piece, grated or minced
  • 1 tsp ground cumin
  • ½ tsp garam masala
  • 1 tsp black mustard seeds
  • 1 tsp chilli flakes
  • ½ tsp turmeric
  • 8 curry leaves, chopped, or broken if dried
  • 600 ml vegetable stock (Marigold is good)
  • 400g can chopped tomatoes
  • 400g can chickpeas
  • juice of ½ lemon
  • large handful chopped fresh coriander

Method

  1. Heat some olive oil in a large pot and gently fry onion, courgette, celery, ginger and garlic for 10 ten minutes until the onions are coloured and the celery is almost tender. Add the spices and curry leaves and fry for another minute.
  2. Turn up the heat and add the stock, tomatoes, chickpeas, and some freshly ground black pepper. Simmer for 8 mins.
  3. Add the lemon juice and cook for another minute.
  4. Season with salt and freshly ground black pepper, add the chopped fresh coriander, then serve.

Serves 3-4.

Caldo Verde – Portuguese Green Soup

Granted, the so-called “Portuguese  Green Soup” in the photo here looks more red than green. But you get the idea.

Caldo Verde

Ingredients

  • chorizo, 150g-200g, sliced
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 2 cloves garlic, finely minced
  • 1 tsp chilli flakes
  • 1 tsp smoked paprika
  • 400g can chopped tomatoes
  • 1 litre hot chicken or vegetable stock
  • 400g can chickpeas, rinsed and drained
  • 1/2 head savoy cabbage, finely shredded

Method

  1. Fry the chorizo in a little oil until it starts to brown.
  2. Add the onion, celery & garlic and fry until the onions have coloured.
  3. Fry the chilli flakes and the paprika for a minute more.
  4. Add the stock, tomatoes, chickpeas and cabbage and simmer for about 8 minutes or until the cabbage is tender. Season with salt, freshly ground black pepper and a handful of chopped parsley.

Serves 2-3.

Moroccan Chickpea Soup

soup_1

I’m not sure how authentically ‘Moroccan’ this is, but it’s quite possibly the most delicious soup I’ve ever made; and that includes my potato and leek effort which requires a pint of cream. It’s hot, spicy, sweet and sour. I’d imagine this would be a fantastic soup to cure a hangover; protein, Vitamin C, chilli-heat. Like a Moroccan Alka-Seltzer.

The lemon juice and fresh coriander lift this soup into a different dimension so don’t be tempted to omit either. You can substitute the vegetables and pulses as you wish.

Ingredients

  • 1 medium onion, chopped
  • 2 celery sticks, chopped
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 600 ml vegetable stock (Marigold is good)
  • 400g can chopped tomatoes
  • 400g can chickpeas
  • 1 tbsp harissa (this will make the soup quite hot, so use less if you want)
  • 100g fine beans, chopped into 2cm lengths (or 100g frozen broad beans)
  • zest and juice of ½ lemon
  • large handful chopped fresh coriander

Method

  1. Heat some olive oil in a large pot and fry onion, celery and garlic for 10 ten minutes until the onions are coloured and the celery is almost tender. Add the ground cumin and fry for another minute.
  2. Turn up the heat and add the stock, tomatoes, green beans, chickpeas, harissa and some freshly ground black pepper. Simmer for 8 mins.
  3. Add the lemon juice and cook for another minute.
  4. Season with salt and freshly ground black pepper, add the lemon zest and fresh coriander, then serve.

Serves 3-4.

Chorizo & Bean Stew Recipe

This is a great dinner for a cold evening, adjust the chilli flakes depending on how hot you like it. I like this dish as it is, but you could make a nice ‘dinner party’ dish by topping with a roasted fillet of white fish; just make sure you chop the chorizo finely to make the dish a little more refined.

Chorizo & Bean Stew

Ingredients

  • 200-250g chorizo, sliced
  • 2 red onions, chopped
  • 1 small courgette, finely chopped
  • 3 sticks celery, finely chopped
  • 4 cloves garlic, minced
  • 500g tomato passata
  • 400g can butter beans, rinsed and drained
  • 400g can chickpeas, rinsed and drained
  • 4 tomatoes, quartered
  • 1 tsp fennel seeds, coarsely ground
  • 1 tsp dried chilli flakes
  • fresh flat-leaf parsley, finely chopped

Method

  1. Heat a little olive oil in a large non-stick pot or casserole. Fry the chorizo until it has coloured slightly, then add the onion and fry until it is also coloured.
  2. Fry the courgette, celery and garlic for 3 minutes then add the rest of the ingredients, apart from the parsley. Season with a little salt and freshly ground black pepper.
  3. Bring to the boil then cover and simmer very gently for 20 minutes. Taste and adjust the seasoning, if necessary. Before serving, stir through the fresh parsley. Serve with some crusty bread to mop up the delicious sauce.

Notes

  • Sometimes I like to make a rich version of this by adding 300ml of red wine I fry the chorizo and onion. Reduce the red wine to almost nothing before adding the vegetables.

Serves 4.

Falafel

Falafel

This didn’t turn out too bad. I’m not really sure how falafel is supposed to taste, but this was more … mealy than I expected. Probably because I forgot the onion. 😦 Falafel are traditionally deep-fried, but this recipe is shallow-fried and perhaps a little healthier.

Ingredients

  • 1 can chickpeas
  • 1/2 medium onion
  • some chopped mint
  • some chopped coriander
  • 2 garlic cloves, minced
  • 2 tsp cumin
  • 1 tsp ground coriander
  • pinch cayenne pepper
  • 1 egg

Method

  1. Pulse the chickpeas in a food processor, make sure they have some texture.
  2. Add the rest of the ingredients, season well with salt and pepper, then mix.
  3. Form into small patties and fry in a tablespoon of olive oil until golden brown, about 3 minutes each side.
  4. Squeeze with lemon or lime juice to serve.

This can be served in pitta breads, wraps or with salad. Add some natural yoghurt and pickled chillies if you like.

Serves 2 as a snack, depending on the accompaniments.