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Entries in chickpeas (17)


spicy chickpeas with ginger

one of the things i love about blogging is being reminded of dishes i’ve previously cooked, either as i update the “this time last year” buttons, or via comments from readers who’ve also tried the same thing. it was a comment, about the lovely cumin flavour of the moro moroccan eggs with tomatoes and cumin that prompted me to cook this. plus a glut of peppers in the fridge.

i decided to use chickpeas instead of the eggs in the moro recipe, plus the combination of chopped garlic, ginger and chilli which a friend taught me (over a decade ago) was a great starting point for a spicy tomato sauce - by chopping the ginger and garlic you create little flavour bombs in the sauce.

the resulting dish has a lovely rich tomato flavour, with sweetness from slow cooked onions and peppers, and a freshness from ginger and fresh coriander. i ate this with brown rice and some greek yoghurt on the side, which is lovely as it 'melts' into the chickpea mixture.

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chicken and chickpea harira

it’s been a quiet blog in recent weeks – i’m sorry for that. a combination of travelling, visitors and dark days have all distracted me and reduced my interest in cooking new things.

having said that, i have not been entirely idle in the kitchen. my love of hearty soups continues – ribollita, white chilli and minestrone are all well-established favourites - and recently i’ve been dabbling with harira recipes.

my last attempt at a vegetarian version wasn’t particularly successful so i decided to try a version with chicken, to use up some leftover meat and stock that i had made. i looked at lots of recipes and chose bits from several of them, while also trying to keep things simple. a lightly spiced fresh flavour and nothing too stodgy were the things i was after.

the result of my efforts was good – a little heat from harissa and ground ginger plus a spice combination of cumin, coriander, turmeric, cinnamon and saffron. it also had chickpeas in abundance (i’m really loving them at the moment), a bit of potato for comfort, tomatoes and carrot for sweetness plus a combination of lemon, coriander and yoghurt to freshen everything up at the end. the recipe below is not prescriptive, more a record of how things developed, to act as a starting point for you.

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chicken, fennel and courgette tagine

frankfurt’s summer vanished a couple of weeks ago but thankfully it seems to be back – sunshine and warm temperatures aplenty. having said that, this dish straddles the seasons nicely, being full of fresh summer flavours whilst also looking towards cooler weather when you know you want something warm and with a greater depth of flavour than the simplicity of a summer salad.

the recipe is courtesy of bill granger and flavours balance beautifully – harissa, honey and lemon; a few warming spices and fresh parsley leaves. i also really liked the lightness of the gravy.

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za’atar chickpeas and flatbread

regular readers of this blog will know how much i love fennel. having been obsessed with anna hansen’s method for roasting it with strips of lemon zest and adding crunchy capers, i’m now back to experimenting with it raw. thinly sliced as part of a salad always makes me happy and i loved it in my version of this roasted chickpea with za’atar salad.

as far as the salad goes, the thing i take from this recipe and will use again is the dressing for the chickpeas – olive oil, lemon juice, lemon zest, za’atar plus salt and pepper. in the recipe the chickpeas are tossed with this and then roasted. i don’t think the roasting has much of an impact other than to kind of “dry on” the dressing (despite me forgetting about them in the oven for over twice as long as the recipe stated, the texture didn’t change much) so next time i think i’ll just heat the through in a saucepan until the mix dries out, rather than use the oven.

i kept my vegetables raw and loved the combination of za’atar chickpeas tossed with shredded carrot and mint plus thinly sliced fennel and cabbage; i also added a little extra olive oil and lemon juice to oomph the flavour. it’s well worth making extras if you try this as leftovers kept well in the fridge for almost a week.

i’ve been eating this for lunch with flatbreads, the easiest of which are these ones made with a 1:1 mix of plain yoghurt and flour (about 75g of each is enough for two), plus bicarbonate of soda (to create a little bit of a rise) and spices/seasoning. seasoning the dough is quite important – salt is the most important thing but i’ve also liked it when i added spices. ground fennel and coriander. or, today, za’atar in the mix and sprinkled on top as the breads started to cook. the flatbreads are rolled out and cooked in a dry pan and really remind me of when i was little and went camping with brownies. i’m sure we didn’t use a flour/yoghurt mix but the flavour is similar and would be even more familiar if i made these over an open fire, i’m sure!


veal-stuffed artichokes with chickpeas and lemon broth


it’s been a while. sorry – changes are afoot and i’m a bit distracted. sadly this has been having an impact on the time and creativity i have for cooking, as well as blogging, which is why it’s all been a bit quiet. however, this dish is well worth sharing. it’s inspired by a recipe from jerusalem for stuffed artichokes with peas.

the original recipe calls for a stuffing of beef and leeks (heavy on the leeks which gives a really light texture as well as making a small amount of meat go a long way) and the lemony broth is flavoured with dill. i held back on the herbs and used a veal mixture as my stuffing (with finely chopped carrots, onion and celery for flavour along with the jerusalem baharat spice mix) and use chickpeas in the broth in place of peas.

we ate this with warmed pitta breads, which were wonderful for soaking up the broth as well as scooping up bits of dish.