recipes etc.
recent comments

Entries in chickpeas (15)

Monday
Sep082014

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.

Click to read more ...

Friday
Jul182014

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!

Friday
Jan242014

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.

Thursday
Apr112013

courgette and chickpea salad

i’ve been eating versions of this salad quite a lot recently – it has an eye towards brighter, warmer weather but still has enough bulk to make it suitable for a chilly day.

at it’s heart are courgettes, chickpeas, lemon, cheese and cumin. my chickpeas tend to come straight from the tin and if i want them warming through i just cover them with boiling water, after draining and rinsing them, while i prepare the rest of this dish. having said that, i don’t usually bother as adding the just-griddled courgettes to the salad tends to warm everything through just enough for me.

the courgettes are sliced, tossed with a little olive oil – 1 tablespoon is enough for 2 courgettes which, along with one tin of chickpeas and the rest of the ingredients tends to be enough for two people. i use the bowl that had the oiled raw courgettes in to assemble the salad as i go, so any excess oil forms part of the dressing. the cumin – 1 teaspoon of seeds, toasted and then ground, is sprinkled on the veggies and adds a depth of slightly spicy flavour to the dressing, which has the juice and zest of a lemon as it’s final components (just add these to bowl, while you cook the courgettes in batches, stirring as something new gets added).

for the cheese component i use whatever i have in – pictured are little cubes of smoked ricotta; last night i used some crumbled feta. other ingredients depend what i have in – crunchy red peppers as pictured above, or chery tomatoes are nice. you can also add garlic, chilli, shallots or spring onions for extra oomph and i always finish with a sprinkle of fresh herbs.  a nice and easy healthy dish. perfect too for fast days if you’re doing the 5:2 diet, coming in at c200-250 calories, depending how generous you are with the olive oil and cheese.

Monday
Nov212011

moro top ten: lamb with chickpea puree and hot mint sauce

 

“this dish feels familiar yet with an exotic slant"

from casa moro, this is lamb with chickpea puree and hot mint sauce is the one dish in the top ten that i had previously made. well, a short cut version of it, which means that this time i followed the recipe to the letter.

so, how did i get on

Click to read more ...