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Morrocan Chickpea and Eggplant (Aubergine) Stew Recipe

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

INGREDIENTS

  1. 2largeeggplants(cubed)
  2. 1mediumonion(large diced)
  3. 3garlic cloves(minced)
  4. 1 (8 ounce)canchickpeas(drained)
  5. 1 (8 ounce)candiced tomatoes
  6. 1cupvegetable stock
  7. 1teaspoonchili powder
  8. 1teaspooncinnamon
  9. 2teaspoonsground cumin
  10. 1teaspoonolive oil
  11. salt and pepper

DIRECTIONS

  1. Cut off the ends of the eggplant, than chop into ¾” cubes. I salted an eggplant once just for fun, but with fresh eggplant just don’t find it necessary!
  2. Chop the onion roughly.
  3. Mince the garlic.
  4. Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
  5. Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
  6. Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
  7. Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
  8. Salt and pepper to taste.
  9. Serve over rice / pasta / cous cous / even toast would be yummy.
  10. The qty of spice listed make it moderately hot – good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!

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Mediterranean Lamb on Chickpea and Tomato Salad Recipe

June 19th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

Mediterranean Lamb on Chickpea and Tomato Salad Recipe

INGREDIENTS

  1. 4 (150 g) backstraplamb fillets
  2. 1cupnatural yoghurt
  3. 1teaspooncumin
  4. 1teaspoonground coriander
  5. 2 (400 g)canschickpeas, rinsed and drained
  6. 1green capsicum, finely chopped
  7. 2tomatoes, roughly chopped
  8. 1red onion, finely chopped
  9. 1/4cupmint leaves, torn
  10. 60mlolive oil
  11. 20mlred wine vinegar
  12. salt & freshly ground black pepper
  13. 1cupnatural yoghurt, extra
  14. 1garlic clove, crushed

DIRECTIONS

  1. Marinate lamb fillets in a the yoghurt, cumin and coriander for 1 hour.
  2. Combine chickpeas, capsicum, tomatoes, onion, mint, oil, vinegar, salt and pepper in a bowl.
  3. Stir together remaining yoghurt and garlic in a bowl.
  4. Pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through. Place salad onto four serving plates and top with sliced lamb fillets.
  5. Finish with a generous dollop of garlic flavoured yoghurt.

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Carrot, Chickpea, Celery, and Cilantro Salad Recipe

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

INGREDIENTS

  1. 2cups thinly slicedcarrots
  2. 1 (15 ounce)canchickpeasor garbanzo beans, rinsed and drained
  3. 1cup thinly slicedcelery
  4. 2tablespoonslemon juice
  5. 2teaspoonsolive oil
  6. 1/2teaspoonlemon-pepper seasoning
  7. 1/4teaspoonsalt
  8. 1/2cup mincedfresh cilantro

DIRECTIONS

  1. Steam carrots for 5-6 minutes or until crisp-tender; immediately place in bowl of ice water.
  2. Combine chickpeas and celery in separate bowl, then drain carrots and add to chickpea mixture.
  3. Whisk lemon juice, oil, lemon-pepper, and salt together in small bowl.
  4. Pour over carrot mixture, tossing to coat; cover and chill at least 4 hours, and stir in cilantro just before serving.

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Mexican Chickpea Soup Recipe

February 25th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsbutternut squash, peel, cut in half, seeded and cut in 1-inch chunks
  2. 1red bell pepper, cut in 1-inch chunks
  3. 1onion, cut in 12 wedges
  4. 6largegarlic cloves, peeled
  5. 2tablespoonsolive oil
  6. 1/2teaspoonsalt
  7. 1/4teaspoonpepper
  8. 1 1/4teaspoonsdried oregano
  9. 1teaspoonground cumin
  10. 1/2teaspoonground cinnamon
  11. 5cupswater
  12. 1 (14 1/2 ounce)canchickpeas, rinsed
  13. 1 (14 1/2 ounce)candiced tomatoes
  14. 1 (7 ounce)cancorn, drained
  15. 1-2teaspoon canned mincedchipotle chiles in adobo
  16. 1/2cup choppedcilantro

DIRECTIONS

  1. Heat oven to 425.Put fresh vegetables, garlic, 1 tbsp oil, the salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat.
  2. Spread in a single layer and roast stirring once for 25 minutes or until vegetables are lightly browned and tender.
  3. Heat remaining 1 tbsp oil in a large saucepan over low heat.Stir in oregano, cumin and cinnamon; cook about 1 minute until fragrant.
  4. Stir in 5 cups water, the chickpeas, tomatoes, corn and chipotle peppers.
  5. Bring to a boil, reduce heat and simmer 15 minutes to blend flavors.
  6. Stir in roasted vegetables and cilantro; reheat if necessary.

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Chickpea and Coriander Dumplings (Garbanzo and Cilantro) Recipe

February 23rd, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4ouncesself-raising flour, sifted
  2. 2ounces shreddedvegetable suet(I use Atora light)
  3. 1/2 (14 ounce)canchickpeas, drained(garbanzos)
  4. 2tablespoonsfresh coriander, chopped(cilantro)
  5. seasoning, to taste(I like to add a good grind of Ukuva iAfrica brand “Moroccan Harissa Spice Blend”)
  6. 5-6tablespoonswater

DIRECTIONS

  1. Roughly chop the chickpeas (I do this by hand because you want chopped chickpeas, not hummus :-) it takes no time at all with a mezzaluna).
  2. Mix the flour, vegetable suet, chickpeas, coriander and seasoning together.
  3. Add water and mix to form a soft dough; divide and shape the dumpling dough into 8 balls (it helps if you have slightly floury hands when shaping the dumplings).
  4. Place dumplings on the top of a part cooked soup, stew or casserole and return dish to the stove top or oven to finish cooking (see below).
  5. COOKING NOTES: for stove-top meals, place dumplings onto food 20 minutes before its finished cooking time, cover with a well fitting lid for remaining cooking time; for oven meals the dumplings will be happy sitting on food being cooked at 350F/180C for up to an hour, alternatively place dumplings onto food 30 minutes before finished cooking time, cover for 25 minutes, remove cover for last 5 minutes of cooking.

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