Tag Archives: chickpea

Tandoori Spice Roasted Cauliflower and Chickpea Quiche

27 Nov

I saw a recipe for a whole head of cauliflower marinated and then roasted in Tandoori spices on Pinterest. Okay I am a bit obsessed with Pinterest but I get a lot of inspiration there and keep it all in one place without having to print things out and leave bits of paper piling up on every surface. The Washer Up is happier anyway. He hates mess and this way I leave less stuff on his art installation which is actually our kitchen table.

I’m not allowed to cook the pumpkin by the way. It’s a study in time and space apparently. Which means he is waiting to see how long it takes for me to mess up the space with my stuff. I love the new light though. Industrial, elegant and huge. It’s beautiful, not everyone’s cup of tea I’m sure. Pinterest made me do it.

So back to the cauliflower, I didn’t have a whole one so I mixed the tandoori spices with some goat’s yoghurt to make the marinade that I tipped over some florets that I had and added some chickpeas for protein and texture. I roasted these and left them to cool and dry out a bit because I wanted to use them as a samosa filling. The samosas were fabulous but we only had enough filo pastry for four, which we ate for dinner, so no photos I’m afraid. The technique is the same as for my recipe for Sweet Potato Samosas if you want to go down that route.

Because I could only make four samosas I had lots of filling left so I decided to throw them into a quiche for lunch the next day. Tandoori Cauliflower Quiche, that is Franglo Indian in case you were wondering where to file it.

The pastry is my olive oil spelt flour favourite that is quick, simple and delicious with anything.

Just writing out the recipe title below I had a brain wave that I had seen this recipe before somewhere. A little research brought me to Food To Glow who made practically the same thing a few months ago. It just goes to show that nothing is original even Franglo-Indian leftovers quiche. We do have very similar taste in food so I suppose it is inevitable, subliminal serendipity or something!! Thanks Kellie ;D

Tandoori Roasted Cauliflower & Chickpea Quiche Recipe

Makes 1 large quiche, Vegetarian

Tandoori Spice Mix Adapted from My New Roots

You only need 1 Tbsp for this recipe

  • 1 tsp chilli powder
  • 1 1/2 tsp ground cardamom
  • 2 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1/4 whole nutmeg grated
  • 1 tsp whole cloves
  • 1 1/2 sticks cinnamon, broken
  • 1 Tbsp turmeric
  • 1 Tbsp paprika

Grind everything except last 2 ingredients in a mortar & pestle or spice grinder to a powder then mix with the turmeric & paprika. Store in an airtight container in a cool dry place.

  • 350-400 g cauliflower florets
  • 200 g cooked chickpeas, rinsed & drained
  • 1 Tbsp tandoori spice mix (recipe above)
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 tsp salt
  • 1/4 tsp black pepper
  • juice of 1 lemon
  • 1 pot (125 ml) goats or Greek yoghurt
  • 50 gr toasted almonds or cashews
  • a handful of fresh coriander

Tip all the ingredients except the nuts into a plastic freezer bag, seal and mix together well by smushing it about in the bag with your hands. Leave to marinate in the fridge for 1 hour minimum.

Preheat the oven to 180C and line a baking tray with baking paper. Tip the contents of the freezer bag onto the tray and spread out evenly. Roast for 25-30 minutes until dried and slightly browned then leave to cool. Stir through the toasted almonds/cashews and chopped coriander. Taste and add more salt & lemon juice as required.

You can use the cooled mixture as a filling for samosas, see recipe here or continue on to make the quiche.

Makes a 28-30 cm quiche. Vegetarian. Pastry recipe from Chocolate & Zucchini

  • 250 g spelt or wholemeal flour
  • 1 tsp salt
  • 1 tsp tandoori spice mix (see above)
  • 4 Tbsp (1/4 cup) olive oil
  • up to 120 ml (1/2 cup) cold water
  • 3 eggs
  • 1 pot (125 gr) goat’s yoghurt (or greek yoghurt)
  • milk ( I used oat milk)
  • salt & black pepper
  • a handful of grated manchego/cheddar (optional)

Lightly oil & flour your tart tin. In a large bowl, mix together the flour, salt and spices, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then drizzle slowly into the flour a bit at a time and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. you may not need all the water. Do not over work or it will be tough. You can refrigerate it now if it is warm.

Preheat the oven to 190C. Roll it out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour your rolling-pin and roll the pastry onto it lifting it gently over to the tart tin and unroll the pastry onto the tin. Push the pastry into the tin (do not stretch it) and trim off the excess. Keep it to make a little tart if you have enough.

Prick the base of the tart all over with a fork. Separate one of the eggs and use the white to brush all over the base of the pastry and the sides. Bake for about 8 -10 minutes until the egg white is cooked and the pastry is starting to dry out. This creates a barrier and stops the bottom from becoming soggy when you add the liquidy filling.

Spread the roasted cauliflower chickpea mix over the base of the pastry in an evenish layer, you will probably not need all of it. In a measuring jug whisk together the two remaining whole eggs and the extra yolk then add the goat’s yoghurt and whisk again. Add enough milk to take it to the 450 ml mark, season well with salt & black pepper and mix again.

Open the oven, put the tart on the middle oven shelf, pull it out and then pour the egg mixture into the tart, top with the grated cheese (if using), gently push the shelf in and close the door. This stops the mixture slopping everywhere hopefully.

Bake until the quiche is just set and nicely browned about 30-40 minutes. Leave to cool slightly and serve warm (not hot) or at room temperature.

Serve the quiche or samosas with a green salad and a yoghurt, lemon & mint dipping sauce.

Enjoy!!

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Spiced Chickpea Falafel Cakes with Tahini, Yogurt and Mint Sauce

22 Jun

It may surprise you to find that this is the first time I have posted a falafel recipe. Falafels are emergency vegetarian food, especially when out and about. Wherever you are there is normally a Turkish kebab shop that can save your life when starvation takes hold and you need something quick and tasty.

I have a theory though. A falafel conspiracy theory, if you like. I think that the falafels you buy in most Turkish or Lebanese restaurants or cafes are made out of a packet mix. I know, controversial. My reason for this slanderous outburst is sound and based on personal experience. Theirs hold together and mine, do not. See the picture below for an example of a very lovely falafel we bought from an Israeli vendor at the market.

 Along with a delicious tabouli salad, spicy tomato dip, broad bean dip and cheese and potato puffs. Perfect picnic food. For when your friends have very kindly allowed you to spend the day by their pool while they are away.

I also some bought some gorgeous gladioli and a big box of irresistible looking plums at the market. I see plum recipes coming up. Anyway back to the falafels.

Correct me if I am wrong, and I am sure you will, but aren’t falafels made from chickpeas? The ones you buy seem to be made from bulgur wheat or couscous. They have a distinctly grainy inside that looks and tastes nothing like a chickpea, cooked or uncooked. Am I the only person that has noticed this? Don’t get me wrong they taste great and I love them but pureed chickpeas they ain’t.

That’s my excuse anyway. I’ve tried with cooked chickpeas and dried, soaked overnight chickpeas. Whatever, I have always had a disaster. Either too dense, hard and chewy because I’ve added so much chickpea flour to make them hold together or too sloppy and they fall apart and disintegrate as soon as I start to cook them in the oil. Until now that is…..

…actually that is a little bit of a lie. The first lot of these I cooked in oil and they disintegrated as usual. Tasted good but had to be scooped into a flatbread and eaten.

My success came about through baking them rather than frying. Mould them into patties, dust with a little polenta or cornmeal, brush with a tiny amount of oil and bake for about 30 minutes. They are still not the most stable of snacks, you couldn’t throw one at someone from the other side of the pool, for instance but they are soft, delicious and a little crumbly.

And they taste of chickpea. Enhanced with a few herbs, spices and harissa. Perfect. You just need a little tahini yoghurt sauce and a squeeze of lemon.

Spiced Chickpea Falafel Cakes with Tahini Yoghurt Sauce

Serves 3, makes about 9, vegan, (without the sauce) gluten-free.

Prep time: 15 mins Cooking Time 30 mins

  • 1 tin/jar cooked chickpeas (400 gr), drained, rinsed & dried
  • 50 g of fresh peas (not frozen too wet) optional
  • 25 g hazelnuts, chopped (optional)
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  •  a big handful of chopped fresh herbs, I used, mint, coriander, parsley & oregano
  • 1/2 tsp or more harissa paste
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sumac (optional)
  • 1 tsp honey
  • the juice of half a lemon plus wedges to serve
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • polenta or cornmeal fro dusting

Put all the ingredients in a food processor and blend until smoothish and it has come together. If you need to, add a bit more lemon juice to get it moving but not a lot. Taste and adjust seasoning. Mould into cakes and put in the fridge to firm up for a while or overnight.

When ready to cook preheat oven to 200 C. Put the polenta on a flat plate and roll the patties in it to lightly coat all sides. Line a baking tray with baking paper place the patties on the tray and brush very lightly with a tiny bit of olive oil. Bake for 30-35 minutes until slightly browned and serve with the tahini yoghurt sauce.

Tahini Yoghurt Sauce

  • 1 pot (125ml) Greek yoghurt
  • 1 tbsp tahini paste
  • the juice of half a lemon
  • a handfull of fresh herbs, chopped I used mint, coriander, parsley & oregano
  •  a drizzle of olive oil
  • salt & black pepper
  • a pinch ground cumin
  • a pinch sumac (optional)

Put all the ingredients in a bowl and whisk to combine. Taste and adjust lemon & salt as necessary.

Serve the falafel cakes with the tahini yoghurt sauce, lemon wedges and some salad leaves. In a flatbread/pita or not, it’s up to you.

I might have to buy a packet mix for falafel just to find out if that’s what they use. Just to prove to myself really. If it’s not I can’t understand it, any ideas?

Butternut Squash and Chickpea Cakes with salsa, raita and red onion maramalade

2 Mar

It’s so good to be back in the kitchen after three weeks of eating out every day. The first recipe inspired by our trip to South Africa is for these beautiful Butternut and Chickpea Cakes that we enjoyed at Ile de Pain in Knysna. You can read my review of this fantastic place here.

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Light, spicy and delicious they are fantastic with the trio of sauces. The spicy tomato and chilli salsa, the cool and creamy cucumber and coriander raita and the sweet red onion maramalade. They all compliment each other so well to create a perfectly well balanced combination of flavours that really dance in your mouth.

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You can use any sweet fruit chutney you have knocking around instead of the marmalade if you don’t have the patience, time or inclination to make you own. But if you do have the time it is a great thing to have in your fridge. Serve it with any burgers or patties, with a grilled goat’s cheese salad or transform a cheese sandwich into a gourmet experience by topping it with a spoonful of red onion marmalade and a handful of rocket or watercress leaves.

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Butternut Squash and Chickpea Cakes Recipe
Serves 4 (12 patties), vegetarian, gluten-free, dairy-free. Adapted from the Ile de Pain recipe.
Prep Time: 30 mins (plus 1 hr in the fridge if possible) Cooking Time: 10 mins

400 gr butternut squash, peeled & cut into 1-2 cm cubes
1 tbsp palm sugar (or brown sugar)
1/4 tsp cinnamon
1 tbsp olive oil

1 tin/jar (400 gr) cooked chickpeas, rinsed & drained
40 gr (1/3 cup) polenta/cornmeal (or breadcrumbs) plus extra for coating
1 tbsp garam masala
2 tsp ground cumin
1 tbsp finely chopped garlic (about 3 cloves)
1 tbsp fresh lemon juice
1 egg
a handful of fresh coriander, chopped
2 tsp salt
1/2 tsp black pepper
1/4-1/2 tsp cayenne pepper

Preheat the oven to 190 C and line a baking tray with baking paper. Tip the squash cubes onto the tray and drizzle with the olive oil. Mix the cinnamon and sugar together and sprinkle it over the squash. Toss it all together with your hands so it is evenly coated. Roast for 15-20 minutes until golden and soft when pierced with a knife.

Meanwhile, put the rest of the ingredients in a large bowl then tip the cooked squash into the bowl as well. Mix everything together well with your hands, squishing the squash and chickpeas to create a mushy but still a bit chunky mixture. Squish until the mixture comes together and holds it’s shape.

At this point you can cover the surface of the mixture directly with cling film and refrigerate for an hour or until needed. It will firm up in the fridge and be easier to work with but you can make them straight away if you can’t wait. Meanwhile make the sauces (see recipes below).

Divide and shape the mixture into 12 equal patties (about 60 gr. each). Pour some polenta (or breadcrumbs) onto a large flat plate and lightly dip the patties into the polenta on each side as well as rolling the sides in it too.

Heat about 1/2 cm of olive oil in a frying pan until hot then turn it down to medium and cook the patties for 4-5 minutes on each side until golden and crispy.

Serve immediately with the trio of sauces and some salad leaves.

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Red Onion Marmalade Recipe
Makes 1 big jar (about 500 ml), vegan, gluten-free.
Prep Time: 10 mins Cooking Time: 90 mins

1.25 kg red onions, peeled, halved and thinly sliced
65 gr raw cane sugar (or white sugar)
185 gr brown sugar
280 ml cider vinegar
1 tsp salt
1/2 tsp black pepper
a few sprigs of fresh thyme, leaves removed and chopped

Put the onions in a large pan on a low heat, stir occasionally and cook gently for 30-40 minutes until soft.

Add the sugars and cook for another 10 minutes.

Add the vinegar and cook, stirring occasionally until thick and jammy (about 45 mins).

Stir in the salt, pepper and thyme and spoon into sterilised jars. Leave to cool then store in the fridge.

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Cucumber, Coriander & Lemon Raita
Serves 4, vegetarian, gluten-free. The Washer Up’s recipe.

Prep Time: 5 mins

250 ml Greek yoghurt (2 pots)
about 10 cm cucumber cucumber, deseeded & finely chopped
1 small clove garlic, finely grated (or to taste)
4 tbsp finely chopped coriander
the juice of 1/2 a lemon
salt & black pepper to taste

Mix all the ingredients together in a small bowl and taste. Adjust salt & lemon juice as necessary.

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Tomato & Chilli Salsa
Serves 4, vegan, gluten-free. The Washer Up’s recipe.

Prep time: 5 mins
2 small tomatoes, deseeded and finely chopped
1/2-1 chilli, finely chopped (depending on you and the chilli)
2 spring onions, green & white parts, finely chopped
2 or 3 tbsp olive oil
a squeeze of lemon juice
salt & black pepper

Mix everything together in a bowl and taste. Adjust seasoning as required.

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I hope you enjoy these as much as we did, they’re really good, thanks Ile de Pain!

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Creole Chickpea Fritters with Red and Green Pepper Salsa

27 May

At the restaurant we aways had some sort of fish cake on the menu and they were always best sellers. One of the most memorable ones for me were the Creole Crab Cakes that we served with a roasted red pepper mayo. There was something about the combination of Creole seasoning, fresh thyme and finely diced peppers that everyone loved.

Everyone except for Nik the Chef.  He hated making them. They were a bit (ok a lot) of a nightmare because the peppers would leak their liquid into the crab cakes and make them soggy so Nik had to spend hours finely dicing peppers and then meticulously drying them out on kitchen towel before combining them with the crab meat. He hated me for coming up with those crab cakes, but the customers loved them.

I was reminded of those crab cakes when I saw a recipe for chickpea fritters on A Little Bit Crunchy. Hers were Mexican in flavour but they had diced red pepper in them which is what caught my eye. I wanted to see what all the fuss was about, after all I never ate a whole crab cake because I was vegetarian. I only ever tried a little bit to see if it tasted how I wanted it to.

So I made some Creole seasoning which I added to a jar of cooked chickpeas that I had blended to a puree. I added some fresh thyme and started to finely dice a red and green pepper, a spring onion, garlic & chilli. I stirred a few handfuls of the diced veg into the chickpea mix, but not too much, I didn’t want the mixture to be too wet.  I used the rest of the diced peppers etc to make a salsa to accompany the chickpea fritters by adding a chopped tomato, lemon juice & some Creole seasoning. I used chickpea flour to dust the fritters and then mould them into patties to keep it gluten-free but you can use flour and breadcrumbs if you like.

Creole Chickpea Fritters with Red & Green Pepper Salsa

makes 6-8 patties, vegan, gluten-free

For the Creole seasoning:

  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1/2 tbsp dried thyme
  • 1/2 tbsp fresh ground black pepper
  • 1/2 tbsp ground white pepper
  • 1/2 tbsp cayenne pepper
  • 2 1/2 tbsp paprika
  • 1 1/2 tbsp salt

Put all the ingredients in a jar with a lid and shake well to combine.

For the Chickpea Fritters:

  • 1 jar/tin 400 gr cooked chickpeas, drained & rinsed
  • 2 tbsp Creole seasoning (see above)
  • a few sprigs of fresh thyme leaves
  • 1/2 red pepper, finely diced
  • 1/2 green pepper, finely diced
  • 3 or 4 spring onions, finely chopped
  • 2 spring garlic or 3 cloves garlic, finely chopped
  • 1 chilli, finely chopped
  • the juice of half  a lemon
  • 1 big tomato, finely diced
  • salt
  • chickpea flour/besan/gram flour for dusting
  • olive oil for frying

Put the rinsed, drained chickpeas in a bowl or processor and blend until smoothish. Mix the diced peppers, spring onions, garlic and chilli together in a bowl and add a couple of small handfuls to the chickpeas with a tablespoon of Creole seasoning and the thyme leaves. Stir everything together so well combined. Taste for seasoning and add more salt if necessary. Tip some chickpea flour onto a plate and shape the mix into patties about 1/2 inch thick. Then dust the patties in the flour and put in the fridge to firm up for 30 minutes. (No longer or the peppers will start to leak their juice and the patties will be too wet).

Meanwhile make the salsa by adding a finely diced tomato to the rest of the diced veg with a tablespoon of Creole seasoning and the juice of half a lemon. Taste for seasoning and add salt if necessary.

To cook the fritters, heat 2 tbsp olive oil in a frying pan over a medium heat. Cook the fritters for 4-5 minutes per side until browned and crispy. Serve with the pepper salsa and a green salad dressed with olive oil and lemon juice.

Things That Made Me Smile Today…

A Shetland pony and her new foal…

A white dolomite rock and delicate magenta flowers…..

Ruby Beetroot and Pear Chutney with Squash and Chickpea Curry and Flatbreads

18 Feb

It’s all about the Beetroot Chutney for me. I don’t even like beetroot. Well I don’t like the beetroot you get in jars, all pickled and vinegary. Leaching it’s dark pink juice everywhere and contaminating whatever else is on the plate. 

I am always willing to be proven wrong and to make a complete about-face and this is one of those occasions. I love this beetroot chutney. I love the colour, it’s ruby-red shining jewels flecked with intriguing dark spices is a beautiful thing. I love the flavour, it’s a sweet, spicy, dark and mysterious blend that enhances any curry (or cheese sandwich for that matter)!

The other thing I love about it is that it is really easy to make. I just bought some cooked beetroot (it comes vacuum packed). You can roast or boil it and peel it yourself  if you like.

Ruby Beetroot & Pear Chutney Recipe

makes about 1 jar, vegan

  • 2 cooked beetroot, diced
  • 1 pear, peeled, cored & diced
  • 1 red onion, chopped
  • 1 tbsp minced ginger
  • 1 red chilli, finely chopped
  • 4 cloves
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 star anise
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp punch pooran*
  • 4 tbsp white or white wine vinegar
  • 4 tbsp white sugar

* Punch Pooran is a whole spice mix available from Indian supermarkets that gives a balanced flavour to any Indian dishes. Mine is from East End Foods.

Heat some oil in a pan over a medium heat and add in the whole spices. When they start to splutter add in the onion and ginger and cook for about 2 minutes. Add in the rest of the ingredients, bring to the boil then reduce the heat and simmer, covered for 15 – 20 minutes, stirring occasionally until it has thickened and looks like chutney. Pour into a hot sterilised jar (just put it through the dishwasher), seal immediately, leave to cool then refrigerate.

Serve with mini poppadoms as an informal starter  to an Indian meal alongside a coriander & lemon yoghurt raita. Or pile it on a sharp cheese like a Lancashire Crumbly( thanks Joan & Terry) in a sandwich, as part of a cheese board or as a new jacket potato filling: Lancashire Crumbly & Beetroot & Pear Chutney. It’s the way forward. You could also serve it with your favourite curry dish which is what I did on Tuesday night when we had friends for dinner.

Now Rhian, who doesn’t cook, has promised to make this, because she enjoyed it so much and has been inspired. Okay Rhian, here’s the recipe, no excuses now………..

Butternut Squash & Chickpea Curry Recipe

serves 6 – 8, vegan

  • 1 large butternut squash, cut into 1 inch chunks
  •  1 onion, chopped
  • 2 large cloves garlic, finely chopped
  • 1 tbsp minced ginger
  •  1 tsp cumin seeds
  • 1 tsp onion seeds
  • 1/2 tsp fennel seeds
  • 1 or 2 tsp punch pooran*
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 large red chilli, chopped
  • 1 tin chopped tomatoes 400 gr
  • 3 or 4 tbsp tomato puree (tomate frito)
  • 1 400 gr jar/tin cooked chickpeas, drained and rinsed
  • 500 ml – 1 litre veg stock
  • salt & black pepper
  • 1/2 lemon juice
  • a big handful of fresh coriander, chopped. Plus leaves for garnish
  • * Punch Pooran is a whole spice mix available from Indian supermarkets that gives a balanced flavour to any Indian dishes. Mine is from East End Foods.

    In a big deep pot, heat some oil over a medium heat. Throw in the whole spices, when they start popping, add in the onion with a big pinch of salt and cook for about 4 minutes until softened. Add in the garlic, ginger, chilli and the  rest of the powdered spices and cook for another minute. Tumble in the squash chunks and stir well to coat with the spices. 

    Pour in the tinned tomatoes, rinsed chickpeas and the tomato puree. Stir again so everything is well-distributed. Season well with salt & black pepper then add in 5ooml veg stock. Stir and bring to the boil. When boiling reduce the heat and simmer, covered for 20 – 30 minutes depending on your squash.
    When the squash is cooked/tender take the lid off and cook for another 5 minutes to reduce/thicken the sauce if necessary. If it is dry add some more veg stock until you get the consistency you are looking for. If it is too liquidy you can take out a ladleful of the curry, blend it to a puree and add it back into the pot.
    Just before serving squeeze over the lemon juice and stir in the chopped coriander. Taste for seasoning and add more salt or lemon juice to taste.

I served this with my Leek & Fennel Seed Flatbreads, some mixed wild rice and the beetroot & pear chutney. I used strong bread flour to make the flatbreads this time and had a much better result…..

Good luck & enjoy!!!

Yellow Gram Chickpea Curry with (Unpuffy) Spinach Puri

12 Feb

I have loads of unopened packets of dried legumes in my cupboard. I normally buy them from the Indian supermarket because they look so interesting and I love daal and chickpea curries. The thing is I never get round to cooking with them because of the whole soaking, rinsing in clean water and then cooking them for hours thing. I’ve got nothing against that type of cooking it’s just I’m not that organised. I decide what I want to eat about an hour before I eat, so I always end up opening a jar of cooked chickpeas or beans. It’s so much easier….

I have to admit though you can definitely tell the difference in a dish where the chickpeas/beans are whole. The texture is different, they are firmer and less floury. So today, before taking the dog for a walk, I put some Yellow Gram in a bowl of water to soak. Yellow gram are like cute little mini chickpeas….

I took Rufus for a walk along a mountain path today. He enjoyed running with the wind in his ears…..

And surveying the landscape…

When we got back I rinsed the gram in a few changes of water and cooked them in clean water in the pressure cooker. I don’t know why I didn’t think of cooking them like this before. The instructions on the packet say to cook them for 1 1/2 – 2 hours in a saucepan. This way they took about 25 minutes, result! The pressure cooker idea came from Ko Rasoi- Mastering the Art of Indo- Vegetarian Cuisine which has loads of gorgeous daal recipes and she cooks them in the pressure cooker. This is also where I got the recipe for the Spinach & Green Chilli Puri, hers are beautiful puffy little breads that I just had to have with my gram curry. I have cooked puris before but never with spinach & green chilli, they sounded amazing…… 

As you can see from the photos my puris did not puff. This is quite common apparently, could happen to anyone, it’s not just me….. Apart from being a little disappointed with my embarrassing lack of puff the flavour and texture was lovely and a great vehicle for the curry.

Yellow Gram Chickpea Curry Recipe

serves 2, vegan

  • 200 gr uncooked yellow gram or  400 gr tin cooked chickpeas, rinsed & drained
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp minced ginger
  • 1 red chilli finely chopped
  • 1 tomato, chopped
  • 3 or 4 tbsp tomato passasta (tomate frito)
  • 1 tsp cumin seeds
  • 2 bay leaves (use curry leaves if you have them)
  • 1 onion seeds
  • 1 tsp ground coriander
  •  1 tsp garam masala
  •  1/2 tsp turmeric
  • salt & black pepper
  • the juice of half a lemon
  • about 500 ml veg stock
  • a handful of fresh coriander, chopped plus leaves for garnish
  • greek yoghurt (optional)

Prepare and cook the gram according to the instructions on the packet (or in a pressure cooker). Or drain & rinse a tin/jar of cooked chickpeas. In a large frying pan heat some oil over a medium heat. Add in the cumin seeds & onion seeds. When they start to pop add in the onions and soften for about 3 or 4 minutes then add in the garlic, ginger, chilli, chopped tomato, ground coriander, garam masala, bay leaves & turmeric. Cook for another 3 or 4 minutes and add in the tomato passata (frito). Meanwhile heat the veg stock in a small saucepan. Drain the cooked gram/chickpeas, stir them into the curry and pour in the hot veg stock. Season well with salt & pepper and mix thoroughly. Bring to the boil, then lower the heat and simmer for about 10 minutes. If your sauce isn’t as thick as you would like take out a ladleful of the curry put in it a bowl or food processor and blitz to a puree. Add this back into the curry to thicken it.

Check for seasoning, squeeze over the lemon juice and stir in the chopped fresh coriander

Garnish with fresh coriander leaves, a teaspoon of greek yoghurt if you like and some extra wedges of lemon on the side. You could serve this with some basmati rice or these delicious puris…..

Spinach & Green Chilli Puris Recipe

makes 6 or 7 small puris, enough for 2 people,vegan

  • 150 gr plain or wholemeal flour
  • 1 small green chilli, finely chopped
  • 3 little cubes of frozen spinach, defrosted and squeezed out (or a small handful of fresh)
  • 55 ml boiling water
  • 1 or 2 tbsp sunflower/olive oil
  • 1 tsp salt
  • pinch of turmeric
  • oil for deep-frying

Blitz or mash the spinach, green chilli and boiling water to a smooth puree. Put the flour, turmeric & salt into a bowl and make a well in the centre. Mix in the oil and enough of the spinach mixture to make a firm non sticky dough.

Heat the oil in a wok, large frying pan or deep fat fryer to hot and open a window (it gets smoky & smelly)!  Pull off a small piece of dough and roll into a 1 inch ball. Roll it out to a 3 inch diameter circle, turning, clockwise as you roll to get a round ish shape. Don’t flour the board use a bit of oil if it is sticking. Carefully drop the circle into the hot oil and fry until golden and (hopefully) puffy. Keep warm under a clean tea towel while you fry the rest. To see how these puris should look check out Sanjanas beautiful photos. But if, like me, yours turn out to be decidedly unpuffy, don’t worry they still taste amazing and are the perfect scoop for the gram curry…

Good Luck!!!

 

Butternut Squash and Chickpea Crumble with caramelised onions, cream cheese and oaty cheddar topping

9 Feb

Bit of a long title, I know, but I couldn’t leave anything out. All the ingredients are really important and it got you interested didn’t it? Want to see inside? …….OK…..

You need to know how delicious this is. The butternut squash is roasted with rosemary & a little chilli to bring out the sweetness and intensify the flavour. The chickpeas give a textural surprise layer and contrast to the squash. The onions are caramelised with brown sugar and balsamic vinegar. The cream cheese layer gives a creamy sour edge on top of the sweet onions. And the topping, well, it’s a crunchy, cheddar, oatmeal, breadcrumb and olive oil crumble seasoned with a touch of rosemary to echo the squash.

 This is a hybrid of two recipes I had been thinking about making over the last week. The first was an Aubergine Crumble from Flavour by Vicky Bhogal and the second was a recipe for Butternut Squash and Caramelized Onion Cassoulet I found on Cooking Pretty. She bakes the cassoulet with a gruyere topping which really appealed to me so I just put the cheesey crumble mix on top of the cassoulet and changed a few other ingredients. I made four individual crumbles but you could easily make one big one to serve at the table. The result is pure comfort food, warming and delicious…

Butternut Squash & Caramelised Onion Crumble

serves 3 -4 vegetarian

  • 1/2 butternut squash (about 750 gr) washed and cut into 2cm chunks
  • olive oil
  • salt & black pepper
  • a pinch of dried chilli flakes
  • 1/2 tsp rosemary leaves, roughly chopped
  • about 2oo gr (1/2 tin/jar) cooked chickpeas, drained & rinsed
  • 1 large onion, finely sliced
  • 2 tbsp brown sugar
  • 2tbsp balsamic vinegar
  • 1/2 tsp thyme/rosemary, finely chopped
  • about 100 gr cream cheese
  • 50 gr rolled oats
  • 50 gr breadcrumbs
  • about 100 gr grated cheddar (or other cheese)
  • 1/4 tsp finely chopped rosemary leaves
  • olive oil, salt & pepper

Preheat oven to 210 C. Put the squash chunks on a lined baking sheet, drizzle with olive oil, sprinkle with salt, pepper, rosemary & chilli flakes and roast for 35 – 40 minutes or until your squash is soft.

Meanwhile heat some olive oil in a frying pan over a medium heat and fry the onions, thyme/rosemary, brown sugar and balsamic vinegar for about 20 minutes stirring occasionally until caramelised. Make the crumble topping by mixing the oats, breadcrumbs, grated cheese, rosemary salt and pepper in a small bowl. Drizzle over about 3 tbsp olive oil and mix with a fork or your fingers until it resembles a crumble.

When the squash is cooked, remove it from the oven and turn the oven down to 190 C. Tip the squash into a large bowl and blitz with stick blender until it is a chunky puree.  Taste and season if necessary. Pour this into the base of your dish/dishes and spread it out evenly. Season your rinsed chickpeas and scatter them over the squash. Tip the caramelised onions over the chickpeas and spread them about evenly. Spread a thin-ish layer of cream cheese over the onions (it doesn’t matter if it’s messy) and then top with the crumble mixture. Pat it gently and drizzle with olive oil. Bake in the oven for 20 -25 minutes until the top is golden and crispy.

Serve with a green salad for lunch or with some green beans & new potatoes as a more substantial meal. You could also put some pumpkin/squash seeds in the topping if you hadn’t burnt them instead of toasting them like I did! It was still delicious though, as you can see……

This is a really cute dinner party dish as well. You can prepare them beforehand and just heat them up when your guests arrive. Simple…..

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