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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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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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