Posts tagged ‘chickpea’

May 6, 2011

Last Night’s Dinner: Ful with hummous

Monday 2 May

Ful is the Egyptian dish of crushed broad (fava) beans with cumin and garlic. It’s often eaten at breakfast but actually enjoyed at any time of the day. The version Ella made was again inspired by Yotam Ottolenghi’s book Plenty (see previous post). He warns that it might not look like much but is actually rather filling. And so it should be – a big pile of herby broad beans on a bed of warm, homemade hummous and and an egg on top. That’s one big plate of protein and a rich mix too. There’s something about beans, olive oil and herbs that is heartening – ETP’s butter beans and feta recipe does a similar trick to this. Good old Ottolenghi.

Recipe? There’s a wealth of them for Ful out there, but try this one here and adapt to your liking.

March 21, 2011

Last Night’s Dinner: Chickpea and vegetable curry

Sunday 20 March

Sometimes we make creamy curries with coconut milk or yoghurt, sometimes tomatoey ones with a hint of sweet and sour, and sometimes this type, which uses a spicing mix that, if it were a wine, I’d describe as ‘dry’. There’s lots of chilli, then ground turmeric, ground cumin, ground coriander seed, yellow mustard seed, grated fresh ginger, cardomom and rather a lot of fennel seeds. You’ll notice I don’t like to give accurate measurements for spices very often. Why? Well, I think it’s a question of taste. However, I never trust those recipes that state that 1/4 or 1/2 a teaspoon of a spice is enough. In my experience, it really isn’t. As a starting point I’d suggest about a good teaspoon for each of the above, then experiment.

The spices get fried off with an onion and then I blend that with a little sunflower oil and a drizzle of water to get the curry sauce base. In the meantime, start to cook some red lentils in another pan. When they’re soft and saucy, add the spice mixture.

You can add whatever veg you like really. I chose a tin of chickpeas, some boiled new potatoes, plus a lightly fried courgette. Carrots, cauliflower and green beans are also good. I tend to avoid aubergine with this recipe as its smoky creaminess somehow doesn’t suit. Anyway, when the veg is cooked, tip in into the pot and mix. Finally chop two cloves of garlic, place them into the bowl of a metal ladle, pour a little oil over the top and then heat the bottom of the ladle over a flame until the oil bubbles and the garlic starts to turn light gold in colour. Add to the pan, mix and serve.

N.B. This is a curry that invariably tastes better a day later, so make enough to leave some over.

March 14, 2011

Last Night’s Dinner: Chickpea, Greens and Coconut Soup

Monday 14 March

Is there any limit to how many ways you can combine chickpeas and green veg? Last night’s dinner was a spicy soup made with an onion, chopped spring greens, a tin of chickpeas and a tin of coconut milk. To make it, lightly fry a medium, finely sliced onion in sunflower oil in a large, deep pan. Add a clove of garlic, crushed, some chopped chilli (to your liking), a finely sliced red pepper and two inches of fresh ginger, grated. Roughly chop the leaves of a small cabbage head (we used spring greens but any leafy greens will do, really) and add to the pan. Then add the chickpeas and the coconut milk. Add in a teaspoon of turmeric and half a teaspoon of ground cumin. Season with a little salt and pepper. Add just under a litre of water (or thereabouts) and simmer for 15 minutes. To serve, add a little chopped spring/salad onion, some fresh coriander leaves and squeeze the juice of half a lime into each bowl. Should serve four – or two very hungry people. Sssshhh!

March 9, 2011

Last Night’s Dinner: Tuesday 8 March

Last night’s dinner really was last night’s dinner. We had plenty of our Savoy Cabbage, Chickpea and Fennel stew left over from Monday… so, what to do with it? Slice some new/salad potatoes into 5mm discs and sautee in olive oil until tender – you might need to put a lid on the pan so they half fry, half steam (BTW, potatoes and olive oil? Yes please!) Then add yesterday’s stew. The result was less loose than the previous day’s as the potatoes soak up the juices nicely. We’ve not tried this before but will do it again. A success.

March 7, 2011

Last Night’s Dinner: Monday 7 March

We had an onion, a lovely Savoy cabbage, a large tomato and some tins of chickpeas in the cupboard, so I popped to the shop for a red pepper and a couple of small fennel bulbs. This Denis Cotter-inspired stew is always a winner and a lovely balance of flavours. It’s one-pot cooking of the simplest variety and in no way bland. And there’s always a lovely olive oil-scented broth at the bottom of the bowl. This being us, we added a spoonful of some rather hot homemade chilli sauce to serve. Nice. As for Denis Cotter… his name will be cropping up regularly. Just wait and see. Or Google him. And buy his cook books.