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Chickpea and Roasted Nut Dip Recipe

December 13th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cuproasted cashew nutsor almonds
  2. 400gchickpeas, reserve 5 tablespoons of brine
  3. 2teaspoonslemon juice
  4. 1/3cupfresh coriander, chopped
  5. salt & freshly ground black pepper, to taste
  6. olive oil, for serving
  7. choppedcashew nuts or slivered almonds, for garnishing

DIRECTIONS

  1. Place cashew nuts (or almonds), chickpeas, reserved brine, lemon juice and coriander into a blender or food processor and puree until smooth.
  2. Season to taste with salt and pepper.
  3. Spoon into a serving dish, drizzle with a little olive oil and sprinkle with extra chopped cashews or slivered almonds depending on which ones you have used in the dip.

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Nectarine and Chickpea Couscous Salad With Honey Cumin Dressing Recipe

November 24th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/4cupswater
  2. 1cup uncookedcouscous
  3. 2tablespoonsfresh lime juice
  4. 1tablespoonolive oil
  5. 1tablespoonhoney
  6. 1/2teaspoonsalt
  7. 1/2teaspoonground cumin
  8. 1/2teaspoonground coriander
  9. 1 1/2cups coarsely choppednectarines(about 3 medium)
  10. 1/2cup coarsely choppedspinach
  11. 1/2cup thinly slicedgreen onions
  12. 1 (15 1/2 ounce)canchickpeas, drained
  13. nectarines, slices

DIRECTIONS

  1. Add water to a medium saucepan; bring to a boil; gradually stir in couscous.
  2. Take pan off of stove burner, cover and let stand 5 minutes.
  3. Fluff with a fork; let cool.
  4. In a mixing bowl, add the lime juice and next 5 ingredients; whisk to blend.
  5. Add in couscous, chopped nectarines, spinach, onion, and chickpeas; toss mixture.
  6. Adjust seasoning with salt/pepper if desired.
  7. Serve on individual plates; garnish with nectarine slices.

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Cumin Curried Chickpea Spinach Burgers Recipe

September 21st, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonolive oil
  2. 1smallonion, finely chopped
  3. 2teaspoonscumin seeds
  4. 225gspinach leaves
  5. 1tablespoon hotcurry paste
  6. 2 (400 g)canschickpeas, drained
  7. 2tablespoonscrunchy peanut butter
  8. 25gfresh white breadcrumbs
  9. salt & freshly ground black pepper
  10. vegetable oil, for shallow oil
  11. hamburger bunsor salad greens, to serve

DIRECTIONS

  1. Heat the olive oil in a large fry pan and cook the onion for 2-3 minutes until beginning to soften.Add the cumin seeds, cook for 1 minute and then add the spinach and cook over a high heat for 5 minutes until the spinach has wilted and any water released has evaporated.Stir in the curry paste and remove from heat.
  2. Place the chickpeas in a food processor with the peanut butter and whizz until a thick paste.Add the spinach mixture and some seasoning and pulse until well blended.Using damp hands, shape the mixture into 6 even sized cakes.
  3. Wipe out the frying pan with kitchen paper and heat 2 Tbs of the vegetable oil.Cook the burgers in batches for 4-5 minutes on each side until golden brown.Serve warm, sandwhiched in a bread or bun with a stack of fresh salad.

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Fiery Chickpea and Yogurt Salad Recipe

July 20th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonolive oil
  2. 1smallonion, finely chopped
  3. 1red chili, seeded and finely chopped
  4. 1teaspooncumin seeds
  5. 2 (400 g)canschickpeas, drained
  6. 200gGreek yogurt
  7. 2tablespoons choppedfresh coriander
  8. salt & freshly ground black pepper
  9. 1lime, into wedges,to serve

DIRECTIONS

  1. Heat the oil in a small frying pan and cook the onion for 5 minutes until softened and golden.
  2. Stir in the chilli and cumin seeds and cook for a further 2 minutes.
  3. Transfer to large bowl.
  4. Rinse the chickpeas well and stir into the onion mixture.
  5. Add the yogurt and stir well together until the chickpeas are evenly coated.
  6. Add salt and pepper to taste.
  7. Chill until ready to serve witht the lime wedges.

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Chickpea & Coconut Curry (kadala) Recipe

July 3rd, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsdried garbanzo beans(400g)or4 cups of cooked orcanned chick-peas, drained
  2. 1cupdesiccated unsweetened coconut
  3. 1/2-1teaspoon thinly sliced and choppedfresh ginger
  4. 1/2teaspoon groundturmeric powder
  5. 1/2-1teaspoon of ground purered chili powder
  6. 1tablespoon groundcoriander powder
  7. 2teaspoonsvegetable oil
  8. 1smallonion, finely chopped
  9. 1/2teaspoonmustard seeds
  10. 6 freshcurry leaves (optional)
  11. 1cupcoconut milk
  12. cilantro, for garnishing

DIRECTIONS

  1. If using dried chickpeas, soak overnight in plenty of water, then drain.
  2. Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
  3. Alternatively you can pressure-cook the dried chickpeas according to the manufacturer’s instructions.
  4. When the chickpeas are cooked, or if you are using canned chickpeas, put them aside.
  5. Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
  6. As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
  7. Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
  8. Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
  9. Add onion and curry leaves and saute and stir a further minute or two.
  10. Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
  11. Add 1 cup coconut milk and simmer for a further 10-15 minutes.
  12. Serve with rice and garnish with fresh cilantro.

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