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Posts Tagged ‘Chickpeas’

Haloumi, courgette, chickpea and tomato couscous

Really summery, colourful, and quick to throw together.

Wine Suggestion: the vibrancy of flavours demanded an equally vivacious wine; we chose the Kilikanoon Morts’ Block Riesling from the Clare Valley in Australia. It was dry and driven by a limey, textured presence that sang alongside this dish.

Warm Couscous Salad with Halloumi, Courgette, Chickpeas & Tomatoes – serves 4

  • 250g couscous
  • 250ml boiling vegetable stock
  • 400g tin of chickpeas, drained & rinsed
  • 1-2 tbsp olive oil
  • 300g courgettes, sliced
  • 300g cherry tomatoes on the vine, halved
  • 250g pack of halloumi cheese, sliced thickly, then halved lengthways
  • 125ml olive oil (nothing too big flavoured)
  • 3 tbsp lime juice
  • 2 large garlic cloves, finely chopped
  • 2 tbsp chopped fresh mint
  • ½ tsp sugar

Tip the couscous into a bowl and pour over the vegetable stock. Cover with some cling film and leave for 5 minutes.

Mix the 125ml olive oil, the lime juice, garlic, mint & sugar together in a bowl to make a dressing.

Fluff the couscous with a fork, stir in the chickpeas, then pour over half of the dressing. Mix well together and pile onto a serving plate.

Heat 1 tbsp of oil in a large frying pan and fry the courgette slices for 2-3 minutes or until well browned. Remove with a slotted spoon and drain on some kitchen paper. Put the tomatoes into the pan, cut side down, for a couple of minutes until tinged brown on the cut side. Scatter the courgettes over the couscous, followed by the tomatoes.

Heat a little more oil, then add the halloumi strips and fry for a couple of minutes or until brown on all sides. Pile the halloumi on top of the salad and pour over the remaining dressing.

(Original recipe from BBC Good Food.)

 

 

 

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Cod in a tahini sauce

Our menus have featured a lot of meat recently so we’ve focused and had a few fishy weekends to redress the balance. This is another great recipe from Moro, really delicate and delicious. We followed their suggestion and served with a chickpea salad and saffron rice. A rare Saturday night treat for just the two of us; we made the full sauce but only used two cod fillets.

Get started early as the rice needs to soak for a few hours.

Wine Suggestion: a light, dry white wine with good flavour and texture is what we think goes best. We had a good Muscadet from Domaine de la Chauviniere which has a good depth of flavour despite it’s light body. Alternately a good Alvarinho/Albariño would be a good match too.

Cod Baked with Tahini Sauce & Saffron Rice – serves 4

  • 4 thick cod fillets with skin, about 200g each
  • 3 tbsp olive oil

Tahini Sauce

  • 2 cloves of garlic
  • 3 tbsp tahini paste
  • juice of 1 lemon
  • 5 tbsp water

Saffron Rice

  • 80g unsalted butter
  • ½ cinnamon stick
  • 5 green cardamom pods, cracked
  • 3 black peppercorns
  • 200g basmati rice, washed and soaked in salted water for 3 hours
  • a good pinch of saffron threads infused in 4 tbsp boiling water

To Serve: 

  • small bunch of flat-leaf parsley, roughly chopped
  • 2 tbsp pomegranate seeds
  • 1 lemon, quartered

Start by making the tahini sauce and the rice as the fish won’t take long at the end.

For the Tahini Sauce:

Crush the garlic cloves with a good pinch of salt in a mortar and pestle until you have a paste. Transfer the paste to a small bowl and whisk in the tahini and lemon juice. Add the water until you get a sauce the consistency of double cream. Taste and season.

For the Saffron Rice:

Gently melt the butter in a saucepan. Add the cinnamon, cardamom pods and black peppercorns and fry gently for about 4 minute or until aromatic.

Drain the rice and add to the butter, stirring to coat in the butter. Turn the heat up to medium-high and pour over enough water to cover by about 1cm, season with salt.

Place a piece of greaseproof paper on the surface of the water, then cover, bring to the boil and simmer for 5 minutes. Remove the lid and paper and drizzle the saffron water evenly over the rice. Cover again with the paper and the lid, turn the heat to low and cook for another 4-5 minutes.

For the Cod: 

Preheat the oven to 220C/425F/Gas 7.

You need to cook the cod on the hob first ideally in an ovenproof frying pan or failing that a roasting tray that can go on the hob.

Add the olive oil to cover the base of the pan. Season the cod generously with salt and pepper, then place in the pan with the skin side up, keep shaking the pan all the time to prevent sticking. Cook for a couple of minutes to seal. Turn the fish over carefully and put the pan in the oven for 5-8 minutes, depending on the size of your fish. The fish is cooked when it is easy to flake and looks completely white inside.

Pour the tahini sauce into the pan with the fish to warm for 30 seconds, then transfer to hot plates. Spoon the sauce over the fish and garnish with the parsley and pomegranate seeds.

Serve with the chickpea salad, saffron rice & lemon.

(Original recipe from Moro the Cookbook by Sam & Sam Clark, Ebury Press, 2001.)

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Thai pumpkin & chickpea curry

Thai pumpkin & chickpea curry

A really good veggie curry and yet another use for the never-ending tub of Thai red curry paste. We’re very excited for pumpkin season and not because we want to make lanterns.

Pumpkin & chickpea curry – serves 4

  • 1 tbsp sunflower oil
  • 3 tbsp Thai red or yellow curry paste
  • 2 onions, finely chopped
  • 3 stalks lemongrass, bashed with the back of a knife
  • 6 cardamom pods
  • 1 tbsp mustard seeds
  • 1 piece pumpkin or a small squash (about 1kg)
  • 250ml vegetable stock
  • 400ml can reduced-fat coconut milk
  • 400g tin chickpeas, drained and rinsed
  • 2 limes
  • large handful mint leaves
  • steamed rice and/or naan bread, to serve

Heat the oil in a sauté pan and gently fry the curry paste with the onions, lemongrass, cardamom and mustard seeds for a few minutes or until fragrant. Stir the pumpkin or squash into the pan and stir to coat in the paste, then pour in the stock and coconut milk. Bring to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender.

Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve on the side. Tear over mint leaves to garnish and serve with steamed rice or warm naan bread.

(Original recipe from BBC Good Food)

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Moro’s Chickpea salad

If you are travelling to Spain on your summer holidays don’t leave without picking up some dried chickpeas. It takes no effort to soak them overnight and they are far superior to the tinned variety (though of course you can use these instead if that’s what you have). Serve this delicious salad all summer with grilled meat or fish.

Chickpea Salad – serves 4

  • 150g chickpeas, soaked overnight with a pinch of bicarbonate of soda, or 2 x 400g tins cooked chickpeas, rinsed
  • 1 garlic clove, crushed to a paste with salt
  • 1 large green chilli, seeded and finely sliced
  • ½ red onion, finely diced
  • a squeeze of lemon
  • 1 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 1 medium cucumber, peeled and finely diced
  • 10 cherry tomatoes, halved, seeded and finely diced
  • small bunch each of mint and coriander, roughly chopped

Drain the dried, soaked chickpeas and rinse under cold water, then put into a large saucepan. Fill with 2 litres cold water and bring to the boil. Reduce the heat to a gentle simmer, skimming off any scum that builds up, and cook for 1-2 hours or until soft and tender. Take off the heat, pour off excess liquid until level with the chickpeas, and season well. Set aside.

Put the garlic, chilli, onion, lemon juice, vinegar, olive oil, salt and pepper into a small mixing bowl. Stir well and add the rest of the ingredients – the drained chickpeas, cucumber, tomatoes, mint and coriander. Taste for seasoning and chill before serving.

(Original recipe from Moro: The Cookbook by Sam & Sam Clark, Ebury Press, 2001.)

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Chilli with Chickpeas

We’ve tried loads of recipe for Chilli Con Carne. This is a good hearty version and we loved the addition of chickpeas and plenty of spice. Perfect for a cold night!

Wine Suggestion: Go juicy, red and with a bit of spice; youthful Cotes du Rhone would work, but so would other Grenache based wines such as a Spanish Garnacha. Alternately think Primitivo or Zinfandel but make sure the wine you choose isn’t too big as extra tannins might fight the spice in the Chilli; juicy is best here with depth and personality. Our choice was a Lirac from Domaine Joncier – their “le Gourmand”, which had juicy plum flavours, hints of mocha, a touch of rosemary and warm velvety spices.

Chilli Con Carne – serves 6

  • 2 medium onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 medium carrots, finely chopped
  • 2 sticks of celery, finely chopped
  • 2 red peppers, deseeded and roughly chopped
  • olive oil
  • 1 heaped tsp of chilli powder
  • 1 heaped tsp of ground cumin
  • 1 heaped tsp of ground cinnamon
  • 1 x 400g tin of chickpeas, drained
  • 1 x 400g tin of red kidney beans, drained
  • 2 x 400g tins of chopped tomatoes
  • 500g minced beef
  • small bunch of coriander, leaves picked and stalks chopped
  • 2 tbsp balsamic vinegar
  • rice or baked potatoes to serve
  • natural yoghurt and/or guacamole to serve
  • lime wedges to serve

Heat about 1 tbsp of the olive oil in a large casserole and add the onions, garlic, carrots, celery and red peppers.

Add the chilli powder, cumin and cinnamon and season well with salt and pepper.

Cook, stirring regularly, for about 7 minute or until the vegetables are softened and lightly coloured.

Add the chickpeas, kidney beans and tinned tomatoes.

Next add the mince, breaking it up with a wooden spoon.

Fill one of the empty tomato tins with water and add this to the pan too along with the chopped coriander stalks, the balsamic vinegar and some more salt and pepper.

Bring to the boil and turn the heat down to a simmer and cook, partially covered, for 1 hour and 15 minutes, stirring occasionally. Then, take the lid off and cook for a further 15 minutes. Add a splash of water at any stage if it starts to dry out.

Serve with rice or a baked potato and some yoghurt or guacamole and lime wedges.

(Original recipe from Jamie’s Ministry of Food by Jamie Oliver, Michael Joseph, 2008.)

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Haloumi with spiced chickpeas & spinach

This is a super simple and fresh weeknight meal for two. Halloumi cheese always feels like a bit of a treat.

Spiced Chickpeas with Halloumi – serves 2

  • 1 tbsp olive oil
  • 1 chilli, deseeded and finely chopped or ½tsp chilli powder
  • 2 tsp finely chopped fresh root ginger
  • 400g tin chickpeas, rinsed and drained
  • 200g bag baby spinach
  • 3 roasted red peppers from a jar
  • half a 250g pack of halloumi cheese, drained
  • juice of 1 lemon

Heat the oil in a pan and gently fry the chilli and ginger for 1 minute. Stir in the chickpeas, spinach and peppers, then season. Cover and cook gently for a few minutes, stirring not and then, until the spinach has wilted and the chickpeas are warmed through.

Meanwhile, heat a non-stick frying pan until very hot. Cut the halloumi into 6 slices and fry quickly for a minute or 2 on each side. Stir the lemon juice into the chickpeas and divide between 2 plates. Top with the halloumi and serve.

(Original recipe from BBC Good Food)

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We’ve eaten this as a side salad, and on it’s own with crusty bread –  a summery meal in its own right! As always the quality of the tomatoes will really make this dish sing.

You should assemble most of this dish a bit in advance to allow the flavours to develop, then add the herbs and feta cheese just before serving.

Wine Suggestion: Try to find a youthful Italian red that echo’s the sunshine of this dish. We drank a Dolcetto d’Alba from Pira Luigi that had a joy and vitality, but reds from the Marche, Abruzzo and other central Italian regions should be a delight too. If you’re pushing the boat out go for a Rosso di Montalcino.

Summer Chickpea Salad – to serve 4

  • 1 small red onion, finely sliced
  • 1-2 small red chillies, deseeded and finely sliced
  • 2 handfuls of ripe tomatoes, roughly chopped
  • 2 lemons
  • extra virgin olive oil
  • 1 x 410g tin of chickpeas, drained
  • a handful of fresh mint, chopped
  • a handful of  basil, finely torn
  • 200g feta cheese

Mix the tomatoes (including any juice) with the onion and chillies in a large bowl. Dress with the juice of 1½ lemons and lots of good olive oil. Season to taste.

Heat the chickpeas in a pan, then add almost all of them to the bowl. Mush up the remaining chickpeas before adding them as well. Allow to marinate for a while at room temperature.

Add the herbs and check the seasoning just before serving – you can add a bit more lemon juice if necessary. Put the salad in a serving dish and crumble the feta cheese over the top.

(Original recipe from Jamie’s Dinners by Jamie Oliver, Penguin Books, 2004.)

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