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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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Lamb and Chickpea Soup With Lentils Recipe

June 6th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3quartswater
  2. 2lbstomatoes, coarsely chopped or1 (28ounce)can peeledItalian plum tomatoes, chopped,juices reserved
  3. 1largeSpanish onion, coarsely grated
  4. 1lbboneless leg of lamb, well-trimmed,cut into 1/2 inch cubes
  5. 1 (19 ounce)canchickpeas, drained and rinsed
  6. 1/2cupbrown lentils or green lentils(3 1/2 ounces)
  7. 1/4cupextra-virgin olive oil
  8. 3tablespoonstomato paste
  9. 1teaspoonground cumin
  10. 1/3cuprice
  11. 1/3cupall-purpose flour
  12. 1/4cupflat leaf parsley, chopped
  13. 1/4cupcilantro, chopped
  14. salt & freshly ground black pepper
  15. pita bread, for serving

DIRECTIONS

  1. In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin.
  2. Bring to a boil, stirring to dissolve the tomato paste.
  3. Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
  4. Add the rice and simmer for 10 minutes.
  5. In a small bowl, whisk 1 cup of the soup into the flour.
  6. Whisk the slurry into the soup and simmer until thickened, about 15 minutes longer.
  7. Stir in the parsley and cilantro.
  8. Season the soup with salt and pepper and serve.
  9. Serve with warm pita bread if desired.
  10. The soup can be refrigerated for up to 3 days.

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Moroccan Chickpea Soup Recipe

May 4th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupdried garbanzo beans, washed and picked over(1/2 pound or use equivalent amount of canned chickpeas)
  2. 1/2cup choppedfresh parsley
  3. 1/4teaspoonfresh ground pepper
  4. 1/4teaspoonpowdered saffron
  5. 1/4teaspoonturmeric
  6. 1/4teaspoonground ginger or1 tablespoon freshly gratedginger
  7. 1teaspoonground cumin
  8. 1/2cup gratedonions
  9. 1tablespoontomato paste(I use ketchup if all else fails)
  10. 2largered potatoes, unpeeled and diced
  11. 1/4-1/2teaspoonharissaor cayenne pepper(to taste)
  12. 2quartswateror vegetable stockor lamb stock
  13. 2mediumcarrots, peeled and sliced
  14. salt
  15. 1/4cupfresh lemon juice
  16. 1/4cup choppedfresh cilantro(to garnish)

DIRECTIONS

  1. Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
  2. Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
  3. Reduce heat and simmer partially covered, for 1 1/2 hours, until the beans are tender, less time if using canned chickpeas. Add salt to taste.
  4. Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
  5. (Or use an immersion blender to facilitate.).
  6. Just before serving, stir in the lemon juiceand garnish with fresh cilantro.
  7. Adjust seasonings.
  8. The soup will keep in refrigerator 3 to 5 days.
  9. Freezes well.

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Spice-Rubbed Pork Chops With Chickpea Simmer Recipe

April 30th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

Spice-Rubbed Pork Chops With Chickpea Simmer Recipe

INGREDIENTS

  1. 2tablespoonsfresh parsley, minced
  2. 1tablespoonground cumin
  3. 1tablespoonground coriander
  4. 1/2teaspoonsalt
  5. 1/2teaspoonpepper
  6. 2clovesgarlic, minced
  7. 4center-cut pork loin chops(about 1 3/4lbs)
  8. 1tablespoonvegetable oil
  9. CHICKPEA SIMMER

  10. 1tablespoonvegetable oil
  11. 1onion, chopped
  12. 2clovesgarlic, minced
  13. 1/2teaspoonsalt
  14. 1/2teaspoonpepper
  15. 1pinchhot pepper flakes
  16. 1 (19 ounce)canchickpeas, drained and rinsed
  17. 1 (28 ounce)candiced tomatoes
  18. 4cups packedfresh spinach, trimmed

DIRECTIONS

  1. CHICKPEA SIMMER.
  2. In a large skillet, heat oil over med.
  3. heat; fry onion, garlic, salt, pepper and hot pepper flakes until softened, 3 minute Add chickpeas and tomatoes; bring to boil.
  4. Reduce heat; simmer 20 minute Stir in spinach.
  5. Meanwhile, combine parsley, cumin, coriander, salt, pepper and garlic; rub over chops.
  6. In a nonstick skillet heat oil over med-high heat; fry chops, about 10 minute Serve with chickpes mixture.

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