This is an incredibly quick, easy, and healthy dish that has a surprising depth of flavour. It does rely on having a few Indian ingredients pre-made, but the pastes freeze beautifully, so it's well worth making a large batch and freezing them in plastic bags to cut off pieces as needed.
One year ago: Apricot Chicken
Two years ago: Bourbon Lemonade with Maple Syrup
Three years ago: Blackberry Coffee Cake
Chickpeas with Spinach and Mustard Seeds (from 660 Curries)
Ingredients
2 tbsp Ghee or canola oil
1 tsp black or yellow mustard seeds
1 tbsp ginger paste
2 tbsp fried onion paste (I can't find the original recipe, but it's blended caramelized red onion and a bit of water)
2 tbsp tomato paste
2 tsp Sambhar masala
2 tsp coarse salt
2 cups cooked chickpeas
1 lb spinach leaves, finely chopped
1. Heat ghee in medium saucepan over medium-high heat. Add mustard seeds, cover, and cook until they've stopped popping, 30 seconds.
2. Lower heat to medium and add ginger paste. Stir-fry until light brown, 30 seconds.
3. Stir in onion paste, tomato paste, Sambhar masala, salt, and chickpeas. Stir. Add 2 cups water and heat to boil.
4. Add spinach, several handfuls at a time, stirring until wilted.
5. Reduce heat to medium-low and simmer covered until sauce has thickened, 8 - 10 minutes.
Sambhar masala
1/2 cup curry leaves
1/2 cup dried red chiles, stems removed
1/4 cup yellow split peas
1/4 cup coriander seeds
2 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp black or yellow mustard seeds
1 tbsp white poppy seeds
2 cinnamon sticks
1 tbsp sesame oil or canola oil
1. Combine all spices in medium bowl. Drizzle oil over them and toss well.
2. Preheat medium skillet over medium-high heat. Add mixture and roast until curry leaves curl up, chiles blacken, split peas darken, etc, 3 - 4 minutes.
3. Transfer to plate to cool.
4. Grind in batches in spice grinder. Mix batches together.
Showing posts with label chickpeas. Show all posts
Showing posts with label chickpeas. Show all posts
Saturday, June 1, 2013
Friday, May 17, 2013
Yogurt-Tart Chickpeas with Mustard Greens
It's always a wonderful thing when a last minute side dish addition steals the show, but this one did just that. The tart yogurt, bitter mustard greens, and chickpeas are a fantastic combination, not to mention the visual appeal of this dish with the reddish sauce and green flecks. This works well as a side dish, but could also serve as a satisfying meal on its own. Don't be intimidated by the two spice blends include in this dish. Neither one has many spices, so you could easily sub and they're spices that aren't that rare to have on hand.
One year ago: Slow-Cooked Pork Ribs with Mushrooms, Fino, and Rosemary
Two years ago: Macaroni and Cheese Pie
Three years ago: Asparagus Pesto Quinoa with Tomatoes
Yogurt-Tart Chickpeas with Mustard Greens (from 660 Curries)
Ingredients
1 small red onion, cut in half and coarsely chopped
6 - 8 fresh green chiles, stems removed
6 cloves garlic
3 slices garlic (2"x1"x1/8")
2 tbsp Ghee or canola oil
2 bay leaves
1 can (14.5 ounces) diced tomatoes
2 tsp Bangala garam masala (grind together: 1 tsp whole cloves, 1 tsp cardamom seeds from green or white pods, 4 cinnamon sticks ... you'll have leftovers)
2 tsp coarse salt
1 lb fresh mustard greens, finely chopped
4 cups cooked chickpeas
1 cup plain yogurt
1/4 cup heavy cream
1 tbsp Toasted Cumin-Coriander blend (2 to 1 blend on toasted coriander and cumin seeds, ground)
1. Combine onion, chiles, garlic, and ginger in food processor and mince.
2. Heat ghee in large saucepan over medium-high heat. Add onion blend and bay leaves. Cook until starting to brown along edges, 3 - 5 minutes.
3. Pour in tomatoes, Bangala garam masala, and salt. Stir.
4. Add a couple of handfuls of mustard greens, stirring to coat. Let them wilt and repeat until all greens have been added.
5. Stir in chickpeas and simmer over medium-low heat, uncovered, until sauce has thickened, 12 - 15 minutes.
6. Meanwhile, whisk yogurt and cream together in a small bowl.
7. Fold in yogurt mixture and stir in cumin-coriander blend.
8. Discard bay leaves and serve.
One year ago: Slow-Cooked Pork Ribs with Mushrooms, Fino, and Rosemary
Two years ago: Macaroni and Cheese Pie
Three years ago: Asparagus Pesto Quinoa with Tomatoes
Yogurt-Tart Chickpeas with Mustard Greens (from 660 Curries)
Ingredients
1 small red onion, cut in half and coarsely chopped
6 - 8 fresh green chiles, stems removed
6 cloves garlic
3 slices garlic (2"x1"x1/8")
2 tbsp Ghee or canola oil
2 bay leaves
1 can (14.5 ounces) diced tomatoes
2 tsp Bangala garam masala (grind together: 1 tsp whole cloves, 1 tsp cardamom seeds from green or white pods, 4 cinnamon sticks ... you'll have leftovers)
2 tsp coarse salt
1 lb fresh mustard greens, finely chopped
4 cups cooked chickpeas
1 cup plain yogurt
1/4 cup heavy cream
1 tbsp Toasted Cumin-Coriander blend (2 to 1 blend on toasted coriander and cumin seeds, ground)
1. Combine onion, chiles, garlic, and ginger in food processor and mince.
2. Heat ghee in large saucepan over medium-high heat. Add onion blend and bay leaves. Cook until starting to brown along edges, 3 - 5 minutes.
3. Pour in tomatoes, Bangala garam masala, and salt. Stir.
4. Add a couple of handfuls of mustard greens, stirring to coat. Let them wilt and repeat until all greens have been added.
5. Stir in chickpeas and simmer over medium-low heat, uncovered, until sauce has thickened, 12 - 15 minutes.
6. Meanwhile, whisk yogurt and cream together in a small bowl.
7. Fold in yogurt mixture and stir in cumin-coriander blend.
8. Discard bay leaves and serve.
Tuesday, April 30, 2013
Hummus
I've tried making hummus before, but I've never been 100% satisfied with it, so I had resigned myself to supermarket hummus. I decided to give it one last try. I've always heard that secret to silky smooth hummus is removing the skins, but never had the patience for it. Sadly (or thankfully depending on your perspective) that does appear to be the secret ... along with processing for 5 minutes and adding iced water. Luckily, getting the skins off of chickpeas that have been cooked, frozen, and thawed is remarkably easy. If you don't already do this, I highly recommend cooking bags of dried beans in the freezer and then portioning out into ziplock snack bags to freeze for later use.
One year ago: Miso-sesame Sear Roasted Pork Tenderloin
Hummus (from Jerusalem)
Ingredients
600g cooked chickpeas, skins removed
1 cup plus 2 tbsp tahini paste (270g)
4 tbsp lemon juice
4 cloves garlic, minced
6 1/2 tbsp/100 ml ice-cold water
1 1/2 tsp salt
1. Place chickpeas in food processor and process until you have a stiff paste.
2. With machine running, add tahini paste, lemon juice, garlic, and salt.
3. Drizzle in iced water and allow to mix for 5 minutes until very smooth and creamy.
4. Transfer to a bowl, cover with plastic wrap, and let rest for at least 30 minutes.
One year ago: Miso-sesame Sear Roasted Pork Tenderloin
Hummus (from Jerusalem)
Ingredients
600g cooked chickpeas, skins removed
1 cup plus 2 tbsp tahini paste (270g)
4 tbsp lemon juice
4 cloves garlic, minced
6 1/2 tbsp/100 ml ice-cold water
1 1/2 tsp salt
1. Place chickpeas in food processor and process until you have a stiff paste.
2. With machine running, add tahini paste, lemon juice, garlic, and salt.
3. Drizzle in iced water and allow to mix for 5 minutes until very smooth and creamy.
4. Transfer to a bowl, cover with plastic wrap, and let rest for at least 30 minutes.
Saturday, August 18, 2012
Cardamom Chicken with Chickpea and Orange Couscous
Cardamom is one of my favourite spices. This simple recipe comes together in well under 30 minutes and has plenty of flavour. The couscous would also work very nicely with other proteins.
One year ago: Blueberry Streusel Bars with Lemon Cream Filling
Two years ago: Broccoli and Gorgonzola Pie
Cardamom Chicken with Chickpea and Orange Couscous (from Radically Simple)
Ingredients
6 tbsp olive oil, divided
1 tbsp ground cardamom
2 garlic cloves, divided and minced
4 boneless skinless chicken breasts
1 1/2 cups couscous
3/4 cup cooked chickpeas
1/4 cup golden raisins
1 scallion, finely chopped
grated zest and juice of 1 orange
2 tsp ground cumin
8 ounces Greek yogurt
1. Combine 2 tbsp oil, cardamom and 1 minced garlic clove in a small cup. Rub into chicken.
2. Cook chicken either on a stovetop grill pan or broil for 4 minutes on each side or until cooked through.
3. Meanwhile, bring 1 3/4 cups salted water to a boil in a large saucepan. Stir in couscous, chickpeas, raisins, and scallions. Cover, remove from heat, and steam for 5 minutes.
4. Stir into couscous orange zest, orange juice, 1 tsp cumin, 1 tbsp oil, and salt. Cover.
5. In small bowl, stir together yogurt, remaining garlic, 3 tbsp oil, 1 tsp cumin, 1 tbsp water, and salt.
6. Serve chicken on couscous topped with yogurt.
One year ago: Blueberry Streusel Bars with Lemon Cream Filling
Two years ago: Broccoli and Gorgonzola Pie
Cardamom Chicken with Chickpea and Orange Couscous (from Radically Simple)
Ingredients
6 tbsp olive oil, divided
1 tbsp ground cardamom
2 garlic cloves, divided and minced
4 boneless skinless chicken breasts
1 1/2 cups couscous
3/4 cup cooked chickpeas
1/4 cup golden raisins
1 scallion, finely chopped
grated zest and juice of 1 orange
2 tsp ground cumin
8 ounces Greek yogurt
1. Combine 2 tbsp oil, cardamom and 1 minced garlic clove in a small cup. Rub into chicken.
2. Cook chicken either on a stovetop grill pan or broil for 4 minutes on each side or until cooked through.
3. Meanwhile, bring 1 3/4 cups salted water to a boil in a large saucepan. Stir in couscous, chickpeas, raisins, and scallions. Cover, remove from heat, and steam for 5 minutes.
4. Stir into couscous orange zest, orange juice, 1 tsp cumin, 1 tbsp oil, and salt. Cover.
5. In small bowl, stir together yogurt, remaining garlic, 3 tbsp oil, 1 tsp cumin, 1 tbsp water, and salt.
6. Serve chicken on couscous topped with yogurt.
Chickpea, Watercress, and Mango Salad with Lime-Curry Vinaigrette
This is a lovely, refreshing salad. It's hearty enough to serve as a meal on its own, but also works well as a refreshing side salad.
One year ago: Fettuccine with Figs, Rosemary, and Pancetta
Two years ago: Bagel, Egg, and Spinach Red Lentil Soup
Chickpea, Watercress, and Mango Salad with Lime-Curry Vinaigrette (from Raising the Salad Bar)
Ingredients
1 1/2 cups cooked chickpease
1 roasted red bell pepper, diced (I used raw)
1 mango, peeled and cut into 1/2" dice
1 cucumber, peeled, halved, seeded, and cut into 1/2" dice
1 bunch watercress (2 cups), washed and dried, large stems removed, roughly chopped
Lime-Curry Vinaigrette
2 1/2 tbsp fresh lime juice
1 1/2 tsp curry powder
1 tsp minced fresh ginger
1 tsp honey or brown sugar
4 tbsp canola oil (I used sunflower)
salt and pepper
1. In large bowl, combine chickpeas, red pepper, mango, and cucumber.
2. In a medium bowl, whisk together lime juice, curry powder, ginger, honey, oil, salt, and pepper.
3. Add watercress and dressing to chickpea mixture, toss to combine, and serve.
One year ago: Fettuccine with Figs, Rosemary, and Pancetta
Two years ago: Bagel, Egg, and Spinach Red Lentil Soup
Chickpea, Watercress, and Mango Salad with Lime-Curry Vinaigrette (from Raising the Salad Bar)
Ingredients
1 1/2 cups cooked chickpease
1 roasted red bell pepper, diced (I used raw)
1 mango, peeled and cut into 1/2" dice
1 cucumber, peeled, halved, seeded, and cut into 1/2" dice
1 bunch watercress (2 cups), washed and dried, large stems removed, roughly chopped
Lime-Curry Vinaigrette
2 1/2 tbsp fresh lime juice
1 1/2 tsp curry powder
1 tsp minced fresh ginger
1 tsp honey or brown sugar
4 tbsp canola oil (I used sunflower)
salt and pepper
1. In large bowl, combine chickpeas, red pepper, mango, and cucumber.
2. In a medium bowl, whisk together lime juice, curry powder, ginger, honey, oil, salt, and pepper.
3. Add watercress and dressing to chickpea mixture, toss to combine, and serve.
Sunday, June 10, 2012
Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata
CSA boxes seem to be excellent at achieving vegetable overload. Currently, we're in carrot overload mode. I decided this recipe would be a perfect way to use up some of those carrots, especially since I have cooked chickpeas hiding in the freezer after I cooked a whole bag at once in the slow-cooker. I have to admit, despite the crispy skin on this roast chicken (I only roasted the thighs), I wasn't in love with this dish. Mostly because the mustard crouton chicken from this book completely overshadows this one. However, the leftovers of chickpeas and carrots were amazing. It may not be quite mustard crouton level, but it is pretty darn good.
One year ago: Orzo Salad with Feta, Olives, and Bell Pepper
Two years ago: Blueberry Crumb Bars
Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata (from Cook This Now)
Ingredients
2 lemons
2 cans chickpeas drained or 3.5 cups cooked chickpeas
2 tbsp olive oil
1 1/2 tbsp garam masala
3 tsp kosher salt
1 1/2 tsp black pepper
1 chicken, rinsed and patted dry
4 thyme sprigs
3 tbsp butter, melted
450g carrots, peeled, trimmed, and cut into 1" rounds
Gremolata
3 tbsp chopped parsley
1/2 tsp grated lemon zest
1 garlic clove, chopped
1. Preheat oven to 400F.
2. Quarter lemons lengthwise and remove seeds. Thinly slice 6 lemon quarters crosswise. Toss lemon bits with chickpeas, oil, 1/2 tbsp garam masala, 1 tsp salt, and 1/2 tsp pepper.
3. Season inside of chicken with 1 tsp salt and 1/2 tsp pepper. Fill with remaining lemon wedges and thyme sprigs. Rub outside of chicken with remaining 1 tbsp garam masala, 1 tsp salt, and 1/2 tsp pepper. Brush butter over skin.
4. Scatter carrots in bottom of largest roasting pan you have. Place wire roasting rack over carrots. Place chicken, breast-side up on rack. Place in oven and roast, stirring occasionally for 30 minutes.
5. Scatter chickpea mixture into bottom of roasting pan. Roast until cooked through, 45 - 60 minutes longer. Let rest 5 minutes before carving.
6. Meanwhile, combine gremolata ingredients. Spoon carrot-chickpea mixture onto platter. Arrange chicken on top. Sprinkle gremolata on dish and serve.
One year ago: Orzo Salad with Feta, Olives, and Bell Pepper
Two years ago: Blueberry Crumb Bars
Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata (from Cook This Now)
Ingredients
2 lemons
2 cans chickpeas drained or 3.5 cups cooked chickpeas
2 tbsp olive oil
1 1/2 tbsp garam masala
3 tsp kosher salt
1 1/2 tsp black pepper
1 chicken, rinsed and patted dry
4 thyme sprigs
3 tbsp butter, melted
450g carrots, peeled, trimmed, and cut into 1" rounds
Gremolata
3 tbsp chopped parsley
1/2 tsp grated lemon zest
1 garlic clove, chopped
1. Preheat oven to 400F.
2. Quarter lemons lengthwise and remove seeds. Thinly slice 6 lemon quarters crosswise. Toss lemon bits with chickpeas, oil, 1/2 tbsp garam masala, 1 tsp salt, and 1/2 tsp pepper.
3. Season inside of chicken with 1 tsp salt and 1/2 tsp pepper. Fill with remaining lemon wedges and thyme sprigs. Rub outside of chicken with remaining 1 tbsp garam masala, 1 tsp salt, and 1/2 tsp pepper. Brush butter over skin.
4. Scatter carrots in bottom of largest roasting pan you have. Place wire roasting rack over carrots. Place chicken, breast-side up on rack. Place in oven and roast, stirring occasionally for 30 minutes.
5. Scatter chickpea mixture into bottom of roasting pan. Roast until cooked through, 45 - 60 minutes longer. Let rest 5 minutes before carving.
6. Meanwhile, combine gremolata ingredients. Spoon carrot-chickpea mixture onto platter. Arrange chicken on top. Sprinkle gremolata on dish and serve.
Monday, May 14, 2012
Chickpea Salad
This is a unique little salad that's also good for using up a CSA bounty. The fresh herbs make this dish, so don't omit them! I cook dried chickpeas in bulk in the slow cooker and then freeze the extras, so I just eyeballed the amount of beans.
Chickpea Salad (from Moro)
Ingredients
150g dried chickpeas, soaked overnight and cooked or 2 cans chickpeas
1 garlic clove, crushed to a paste with a salt
1 large green chili, halved, seeded and very finely diced
1/2 red onion, finely diced
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
1 small bunch fresh mint, roughly chopped
1 small bunch fresh cilantro, roughly chopped
salt and pepper
1. In a small bowl, mix together garlic, lemon juice, vinegar, olive oil, salt, and pepper.
2. In a large bowl, mix together chickpeas, chili, onion, cucumber, and tomatoes.
3. Mix in dressing and fresh herbs.
Chickpea Salad (from Moro)
Ingredients
150g dried chickpeas, soaked overnight and cooked or 2 cans chickpeas
1 garlic clove, crushed to a paste with a salt
1 large green chili, halved, seeded and very finely diced
1/2 red onion, finely diced
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
1 small bunch fresh mint, roughly chopped
1 small bunch fresh cilantro, roughly chopped
salt and pepper
1. In a small bowl, mix together garlic, lemon juice, vinegar, olive oil, salt, and pepper.
2. In a large bowl, mix together chickpeas, chili, onion, cucumber, and tomatoes.
3. Mix in dressing and fresh herbs.
Monday, April 9, 2012
Maghrebi Veal Meatballs with Spinach and Chickpeas
The slow part of this recipe comes from cooking the chickpeas. I've found that cooking a giant batch of chickpeas in my slow cooker and then freezing in 1 cup portions in plastic bags works for me and cuts down on dish prep times. This recipe isn't exactly a weeknight meal, but it's also not an all-day project.
To give the sauce more flavour and because I wasn't cooking chickpeas just for this recipe, I used chicken stock instead of chickpea liquid in the sauce. The original recipe also calls for a separate skillet to brown the chickpeas and wilt the spinach. I followed some suggestions to turn this into a one-pot meal. I thought wilting the spinach ahead of time made it slighty slimy, so I'm going to suggest wilting it directly into the sauce. If you aren't up for experimentation, wilt separately ahead of time. Finally, the spice mixture calls for ground spices. I used whole when I had them available. If you don't have all of the spices listed, you can also substitute 4 1/4 tsp ground coriander and a pinch of ground caraway, but I hope you have the spices!
Maghrebi Veal Meatballs with Spinach and Chickpeas (slightly adapted from The Slow Mediterranean Kitchen)
Ingredients
1/2 cup dried chickpeas, cooked (I suppose you could also use 1 can)
olive oil
1 1/4 cups chopped onion
2 tbsp tomato paste
2 cups chicken stock
pinch crumbled saffron
2 lbs fresh spinach (I used one bag or around), stems removed and roughly chopped
1/2 cup chopped parsley
Meatballs
1 cup diced firm-textured white bread, I used stale baguette
1/4 cup soda water
1 1/2 tbsp chopped garlic
4 tsp sweet paprika
salt and pepper
340g ground veal
2 tbsp chopped parsley
1 egg yolk
3 tbsp olive oil
Spice Mix (see notes)
1 tbsp ground coriander
1/2 tsp ground caraway
1/8 tsp cayenne
1/8 tsp ground fennel or anise
1/8 tsp ground cumin
1/8 tsp ground black pepper
1/8 tsp ground turmeric
1/8 tsp ground cloves
1. Grind together spice mix ingredients.
2. Soak bread in water for 10 minutes and squeeze dry.
3. Meanwhile, in a food processor, grind garlic, spice mix, paprika, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp water to a paste.
4. Add veal to paste and pulse until well combined.
5. Add bread, parsley, and egg yolks to veal and pulse to combine.
6. With oiled palms, roll mixture into 20 balls each the size of a walnut. Refrigerate for at least 20 minutes.
7. Set a 5-quart heavy casserole over medium-high heat. Add 3 tbsp olive oil and fry in small batches, turning until golden brown on all sides, about 3 minutes. Transfer using slotted spoon to a paper towel-lined plate.
8. Add more oil if needed to equal 3 tbsp and reduce heat to medium. Add onions and 1/4 cup water and cook until onions are soft but not brown, 5 minutes.
9. Add tomato paste and cook until it sizzles and water has evaporated.
10. Add meatballs, chickpeas, and chicken stock to casserole. Add saffron and cover with a sheet of crumpled foil and a lid. Cook over medium heat for 30 minutes.
11. (See notes above.) Add spinach handfuls at a time until wilted. Fold in and cook uncovered for an additional 5 minutes.
12. Gently stir in parsley and cook 5 minutes longer. Serve.
To give the sauce more flavour and because I wasn't cooking chickpeas just for this recipe, I used chicken stock instead of chickpea liquid in the sauce. The original recipe also calls for a separate skillet to brown the chickpeas and wilt the spinach. I followed some suggestions to turn this into a one-pot meal. I thought wilting the spinach ahead of time made it slighty slimy, so I'm going to suggest wilting it directly into the sauce. If you aren't up for experimentation, wilt separately ahead of time. Finally, the spice mixture calls for ground spices. I used whole when I had them available. If you don't have all of the spices listed, you can also substitute 4 1/4 tsp ground coriander and a pinch of ground caraway, but I hope you have the spices!
Maghrebi Veal Meatballs with Spinach and Chickpeas (slightly adapted from The Slow Mediterranean Kitchen)
Ingredients
1/2 cup dried chickpeas, cooked (I suppose you could also use 1 can)
olive oil
1 1/4 cups chopped onion
2 tbsp tomato paste
2 cups chicken stock
pinch crumbled saffron
2 lbs fresh spinach (I used one bag or around), stems removed and roughly chopped
1/2 cup chopped parsley
Meatballs
1 cup diced firm-textured white bread, I used stale baguette
1/4 cup soda water
1 1/2 tbsp chopped garlic
4 tsp sweet paprika
salt and pepper
340g ground veal
2 tbsp chopped parsley
1 egg yolk
3 tbsp olive oil
Spice Mix (see notes)
1 tbsp ground coriander
1/2 tsp ground caraway
1/8 tsp cayenne
1/8 tsp ground fennel or anise
1/8 tsp ground cumin
1/8 tsp ground black pepper
1/8 tsp ground turmeric
1/8 tsp ground cloves
1. Grind together spice mix ingredients.
2. Soak bread in water for 10 minutes and squeeze dry.
3. Meanwhile, in a food processor, grind garlic, spice mix, paprika, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp water to a paste.
4. Add veal to paste and pulse until well combined.
5. Add bread, parsley, and egg yolks to veal and pulse to combine.
6. With oiled palms, roll mixture into 20 balls each the size of a walnut. Refrigerate for at least 20 minutes.
7. Set a 5-quart heavy casserole over medium-high heat. Add 3 tbsp olive oil and fry in small batches, turning until golden brown on all sides, about 3 minutes. Transfer using slotted spoon to a paper towel-lined plate.
8. Add more oil if needed to equal 3 tbsp and reduce heat to medium. Add onions and 1/4 cup water and cook until onions are soft but not brown, 5 minutes.
9. Add tomato paste and cook until it sizzles and water has evaporated.
10. Add meatballs, chickpeas, and chicken stock to casserole. Add saffron and cover with a sheet of crumpled foil and a lid. Cook over medium heat for 30 minutes.
11. (See notes above.) Add spinach handfuls at a time until wilted. Fold in and cook uncovered for an additional 5 minutes.
12. Gently stir in parsley and cook 5 minutes longer. Serve.
Saturday, February 25, 2012
Thunder and Lightning
Another quick and easy pasta lunch option. I was surprised when I first bit into one of the peppercorns (I forgot to crack them), but it does add a nice bit of kick (or lightning) to the dish. I'm not sure how I feel about the chickpeas in this dish. On the one hand, I love chickpeas and they make this dish a lot more filling. On the other hand, they seem a bit out of place in terms of texture in the dish. Overall, the flavour of this pasta is very satisfying though. The fact that everything comes together in the time it takes to boil water and cook the pasta is just a bonus.
Thunder and Lightning (from Radically Simple)
Ingredients
340g dried orecchiette
1/4 cup olive oil
2 cups cooked chickpeas (I cook a big batch and keep them in small bags in the freezer for quick meals!) or 1 drained can
2 large garlic cloves, minced
1 cup chicken broth
1 tbsp dried sage leaves
1 1/2 tsp cracked black peppercorns
2 tbsp unsalted butter
2/3 cup freshly grated Parmigiano-Reggiano
1. Bring a large pot of salted water to a boil. Cook according to package directions and drain.
2. Meanwhile, heat oil in large skillet. Add chickpeas and garlic and cook over high heat until chickpeas begin to pop, 4 minutes.
3. Add broth, sage, and peppercorns. Cook until broth has reduced by 1/4, 10 minutes (this went much more quickly for me!).
4. Add butter to pasta. Stir in chickpeas and broth.
5. Add half of cheese. Toss. Divide among 4 bowls and top with remaining cheese.
Thunder and Lightning (from Radically Simple)
Ingredients
340g dried orecchiette
1/4 cup olive oil
2 cups cooked chickpeas (I cook a big batch and keep them in small bags in the freezer for quick meals!) or 1 drained can
2 large garlic cloves, minced
1 cup chicken broth
1 tbsp dried sage leaves
1 1/2 tsp cracked black peppercorns
2 tbsp unsalted butter
2/3 cup freshly grated Parmigiano-Reggiano
1. Bring a large pot of salted water to a boil. Cook according to package directions and drain.
2. Meanwhile, heat oil in large skillet. Add chickpeas and garlic and cook over high heat until chickpeas begin to pop, 4 minutes.
3. Add broth, sage, and peppercorns. Cook until broth has reduced by 1/4, 10 minutes (this went much more quickly for me!).
4. Add butter to pasta. Stir in chickpeas and broth.
5. Add half of cheese. Toss. Divide among 4 bowls and top with remaining cheese.
Sunday, October 2, 2011
Chana Masala
I tried Smitten Kitchen's Chana Masala a year or two ago and for some reason, it just didn't do it for me. I'm not sure if my tastes have changed, my Indian cooking skills improved, or this recipe is just better, but I found it much more satisfying. Iyer warns that if you don't find this recipe spicy enough, you can garnish it with some cut up fresh green Thai, cayenne, or serrano chiles, but if you're serving this to the spice-averse, it's probably more than hot enough already!
For the chickpeas, I decided to try cooking them in the slow cooker ahead of time. I cooked them on high for 2.5 - 3 hours, covered in water, without soaking. I went ahead and made a full bag so that I could freeze the leftovers in 1 cup bags. I'm entirely too excited about having easy access to cooked chickpeas in the near future.
One year ago: Caramel Apple Blackout Cake
Chana Masala (from 660 Curries)
Ingredients
2 tbsp ghee or canola oil
2 tsp cumin seeds, 1 tsp left whole, 1 tsp ground
2 tbsp ginger paste
1 tbsp garlic paste
2 tbsp tomato paste
1 tbsp coriander seeds, ground
1 tbsp mango powder or fresh lime juice
1 tsp ground cayenne pepper
1/2 tsp ground turmeric
4 cups cooked chickpeas
4 tbsp finely chopped cilantro, divided
1 1/2 tsp coarse kosher or sea salt
1/2 cup finely chopped red onion
1. Heat ghee in a large saucepan over medium-high heat. Sprinkle in whole cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 - 10 seconds.
2. Lower heat to medium and carefully stir in ginger and garlic pastes (it will splatter!). Stir-fry until pastes turn light brown, about 2 minutes.
3. Stir in 1 cup water and the tomato paste, coriander, mango powder (or lime juice), cayenne, turmeric, and ground cumin. Simmer, partially covered, stirring occasionally until water evaporates from the reddish-brown sauce, 5 - 10 minutes.
4. Pour in 2 cups water, the chickpeas, 2 tbsp of cilantro, and the salt. Raise heat to medium-high and cook, uncovered, stirring occasionally, until sauce thickens, 15 - 18 minutes.
5. Sprinkle remaining cilantro and onion over curry and serve.
For the chickpeas, I decided to try cooking them in the slow cooker ahead of time. I cooked them on high for 2.5 - 3 hours, covered in water, without soaking. I went ahead and made a full bag so that I could freeze the leftovers in 1 cup bags. I'm entirely too excited about having easy access to cooked chickpeas in the near future.
One year ago: Caramel Apple Blackout Cake
Chana Masala (from 660 Curries)
Ingredients
2 tbsp ghee or canola oil
2 tsp cumin seeds, 1 tsp left whole, 1 tsp ground
2 tbsp ginger paste
1 tbsp garlic paste
2 tbsp tomato paste
1 tbsp coriander seeds, ground
1 tbsp mango powder or fresh lime juice
1 tsp ground cayenne pepper
1/2 tsp ground turmeric
4 cups cooked chickpeas
4 tbsp finely chopped cilantro, divided
1 1/2 tsp coarse kosher or sea salt
1/2 cup finely chopped red onion
1. Heat ghee in a large saucepan over medium-high heat. Sprinkle in whole cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 - 10 seconds.
2. Lower heat to medium and carefully stir in ginger and garlic pastes (it will splatter!). Stir-fry until pastes turn light brown, about 2 minutes.
3. Stir in 1 cup water and the tomato paste, coriander, mango powder (or lime juice), cayenne, turmeric, and ground cumin. Simmer, partially covered, stirring occasionally until water evaporates from the reddish-brown sauce, 5 - 10 minutes.
4. Pour in 2 cups water, the chickpeas, 2 tbsp of cilantro, and the salt. Raise heat to medium-high and cook, uncovered, stirring occasionally, until sauce thickens, 15 - 18 minutes.
5. Sprinkle remaining cilantro and onion over curry and serve.
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