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Chickpea-Broccoli Burgers Recipe

March 17th, 2016 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupcouscous
  2. 1cupwater
  3. 1 1/2cupsbroccoli florets
  4. 2teaspoonsolive oil
  5. 1cup finely choppedonions
  6. 2teaspoonsground cumin
  7. 1 1/2cups cookedchickpeas, rinsed and drained or1 (15ounce)canchickpeas, rinsed and drained
  8. 1tablespoon toasted sesametahini
  9. 1/4-1/2cupplain breadcrumbs
  10. salt, to taste

DIRECTIONS

  1. In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes- Reserve 1 cup couscous and save remaining for another use.
  2. Meanwhile, steam broccoli until tender, 5 to 7 minutes- Remove from steamer and set aside to cool.
  3. In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes- Stir in cumin.
  4. Remove from heat and allow to cool.
  5. Preheat oven to 400 degrees, then line a large cookie sheet with foil, and dust with breadcrumbs.
  6. In food processor, combine couscous, broccoli, onions, chickpeas and tahini- Process until blended, stopping to scrape down sides of bowl when necessary.
  7. Transfer mixture to large bowl.
  8. Gradually add 1/4 cup bread crumbs- Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist- Season with salt.
  9. Shape mixture into 3-inch patties (1/2-inch thick).
  10. Put patties on prepared cookie sheet- Bake until lightly browned on both sides about 50 minutes, turning once halfway.
  11. They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.

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Vegetarian Chickpea Sandwich Filling Recipe

February 25th, 2016 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (19 ounce)cangarbanzo beans, drained and rinsed
  2. 1stalkcelery, chopped
  3. 1/2onion, chopped
  4. 1tablespoonmayonnaise
  5. 1tablespoonlemon juice
  6. 1teaspoondried dill weed
  7. salt and pepper

DIRECTIONS

  1. Drain and rinse chickpeas.
  2. Pour chickpeas into a medium size mixing
  3. bowl and mash with a fork.
  4. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

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Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream Recipe

November 26th, 2015 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1largeaubergines(eggplant, about 1 1/2lb)
  2. 2zucchini(total weight 1 1/2 lb)
  3. 4tablespoonsghee(or vegetable oil)
  4. 1largeonion, peeled, quartered and sliced
  5. 2garlic cloves, crushed
  6. 1-2fresh green chile, finely chopped(remove seeds for less heat)
  7. 2teaspoonsground coriander
  8. 2teaspoonscumin seeds
  9. 1teaspoonground turmeric
  10. 1teaspoongaram masala(or goda masala, posted separately)
  11. 1 (14 ounce)canchopped tomatoes
  12. 1/2-1cupvegetable stock
  13. salt and pepper, to taste
  14. 1 (14 ounce)canchickpeas, drained and rinsed
  15. 2tablespoons choppedfresh mint
  16. 2/3cupheavy cream
  17. 2tablespoonsvegetable oil, extra
  18. 1teaspoonmustard seeds
  19. 1teaspoonUrad Dal (optional)
  20. 10-12 freshcurry leaves

DIRECTIONS

  1. Cut the unpeeled eggplant into 3/4″-1″ cubes.
  2. Trim the ends off the unpeeled zucchini and slice.
  3. Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened. If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along.
  4. Stir in the spices and cook for 30 seconds.
  5. Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste. Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry.
  6. Add the chickpeas to the pan and cook a further 5 minutes.
  7. Stir in the mint and cream and gently reheat.
  8. Meanwhile heat 2 tablespoons oil in a small skillet. When hot, add the mustard seeds, the urad dhal and curry leaves. Quickly stir-fry for 10 to 20 seconds. Tip contents over the curry, gently mix through.
  9. Serve with plain or pilau rice, or parathas if preferred.

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Garlic, Chickpea and Spinach Soup Recipe

October 30th, 2015 by alice  Tags: , , , | Print This Post Print This Post

Garlic, Chickpea and Spinach Soup Recipe

INGREDIENTS

  1. 2tablespoonsolive oil
  2. 6garlic cloves, crushed
  3. 1onion, chopped
  4. 2teaspoonsground coriander
  5. 2teaspoonsground cumin
  6. 5cupsvegetable stock
  7. 1/2lbpotatoes, peeled and finely chopped
  8. 1 (15 ounce)canchickpeas, drained
  9. 1tablespooncornstarch
  10. 2/3cupheavy cream
  11. 2tablespoonstahini
  12. 8ouncesspinach, shredded
  13. 1/4teaspooncayenne pepper
  14. salt
  15. fresh cracked pepper

DIRECTIONS

  1. Heat oil and sautee garlic and onion until soft and translucent.
  2. Stir in the coriander and cumin powders and cook till aromatic.
  3. Pour in stock and add chopped potatoes.
  4. Bring to a boil and simmer 10 minutes, add chickpeas and simmer 5 more minutes.
  5. Blend cornstarch with cream, tahini, cayenne pepper, salt and pepper as desired.
  6. Stir into the soup along with the spinach.
  7. Bring to a boil while stirring frequently and let simmer another 2 minutes.
  8. Serve immediately.

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Chickpea Curry for Two Recipe

October 17th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (14 ounce)canchickpeas, drained and rinsed
  2. 1tablespoonoil
  3. 1/2lbmushrooms, chopped
  4. 1onion, chopped
  5. 1garlic clove, crushed
  6. 2inchesfresh ginger, grated
  7. 1/4teaspoonred chili powder
  8. 1/2teaspooncumin powder
  9. 1/4teaspooncoriander powder
  10. 1/4teaspoonturmeric
  11. 1/4teaspoonsalt
  12. 1tomato, chopped
  13. 1/4teaspoongaram masala

DIRECTIONS

  1. Heat a deep saucepan and add the oil followed by onions mushrooms and garlic.
  2. Fry the mixture till the onions are caramelised.
  3. Then add salt, cumin, coriander, turmeric and red chilli powder.
  4. Mix for a minute and add in the chopped tomatoe.
  5. Cook the sauce until it begins to thicken.
  6. Add 1/4 cup of water and stir.
  7. Add chickpeas and mix.
  8. Mash a few of the chickpeas while cooking.
  9. Cover and simmer for 5 minutes.
  10. Then add grated ginger and garam masala.
  11. Cook for another minute.
  12. Serve over rice.

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