Chickpeas and potatoes

I have no idea where I found this recipe, I think it dates back to student days in the 1980s. There are lots of notes and at least two totally different versions in my old recipe book. It works well with or without the potatoes. 

INGREDIENTS:

  • 5 tbsp vegetable oil
  • 2 onions finely chopped
  • 8 cloves of garlic, finely chipped
  • 1 tbsp coriander seed, ground
  • 1 tsp cumin seed, ground
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 6 tbsp tomato paste
  • 2 tins of chickpeas (do not drain)
  • 1 tbsp amchoor or juice of half a lemon
  • 2 tsp sweet paprika
  • 3 potatoes, peeled and cubed into 1cm cubes, and put into cold water
  • Salt to taste
  • 2 fresh green chillies, very finely chopped
  • 2 tsp grated ginger (or 1 tsp dried ginger)

METHOD:

  • Heat the oil and fry the onion and garlic over a medium heat, until beginning to brown, around 10 minutes
  • Add the cumin, coriander, cayenne and turmeric, stir, and reduce the heat
  • Add the tomato paste, stir to combine and then add the chickpeas with their liquid from the tin, and around 200ml water, and the amchoor, and paprika. Bring to a simmer and cook for around 10 minutes. 
  • At this point, it may be wise to set the pan aside for a day or too, for the flavour to develop. 
  • To serve, drain and pat dry the potato cubes. Fry in oil for 10 minutes over a medium to high heat, stirring. 
  • Stir in the ginger and chillies, and then the fried potatoes, and serve. 

Chickpeas in a tomato and onion sauce with baharat spice blend

This was a portmanteau of a recipe. I had several recipes that looked very similar, so I took ideas from each one. This tastes really good and it is filling. We served it with kale braised in butter and pepper. 

INGREDIENTS:

  • 2 cans of chickpeas
  • 2 large onions
  • 2 cloves of garlic
  • 4 tbsp olive oil
  • 1 can of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp sweet pepper puree
  • 1 tbsp baharat spice mix
  • 1 tbsp lemon juice
  • 1 tbsp date syrup or pomegranate molasses
  • OPTIONAL – 2 green peppers, chopped, or 450g spinach, chopped and cooked
  • Salt and pepper
  • Chopped mint and parsley, to garnish

METHOD:

  • Chop the onions finely, crush the garlic, and cook slowly in the olive oil for at least 10 minutes
  • Add the Baharat spice mix. If you are using green peppers, slice them thinly and add them to the onions, and cook for a further 5 minutes. 
  • Add the chopped tomatoes, tomato puree, pepper puree, and bring to a simmer. 
  • Add the chickpeas, and simmer until they are hot and tender. 
  • Add the salt, pepper, lemon juice and date syrup or pomegranate molasses. Adjust the quantities to taste. If you are using spinach, stir this in now. 
  • Garnish with chopped herbs before serving. This can be served hot or cold. 

 

Butternut squash and chickpea stew

A visitor to my house made this, and then referred me to the Kitchenist website. The stew was delicious. I’m not going to type it out, because the Kitchenist has already done that and you can just click on the link. Instead, here are my top tips for making this. 

First of all, I made Barbari Naan to go with it, but haven’t perfected the techniques for that yet, so you’ll need to wait for the recipe. Nan or pitta bread should be good. I also served this with home-made labneh, which was delicious. Recipe for that coming soon. A Greek salad with lots of feta cheese in is also good. 

I also found that the recipe needs a bit of salt and pepper, just my own taste, I suspect. 

There’s a bit in the recipe that calls for garlic, ginger and lemongrass to be mashed together. I have a small coffee/spice grinder attachment for my bamix blender that I use just for this sort of thing, small and quick. There are a few similar products on the market, really worth while for this sort of cooking. 

 

 

Chickpea, herb and spinach soup – Ash-e Mast

Ash-e Mast
Photography by Maureen Du Preez

I’ve bought a few new cookbooks this year, the theme seems to be about the middle east. This book of Persian recipes is called ‘Nightingales and Roses’ by Maryam Sinaiee. Hopelessly romantic title, but then again, I have a photograph of two Tehrani police officers outside our gate in northern Tehran, posing for my mother with bunches of roses and honeysuckle. 

I never had this soup, though, until today. It is easy and delicious. The recipe makes a large quantity, it says it serves four but only if you have two helpings each. It takes about an hour and a half to make. 

INGREDIENTS:

  • 4 tbsp olive oil
  • 3 medium onions, chopped finely
  • 1 tbsp turmeric
  • 1.5 litres boiling water
  • 50g arborio rice
  • 1 can of chickpeas, drained
  • 1 pack of coriander leaf, chopped (around 40g)
  • 1 pack of flat leaf parsley, chopped (around 40g)
  • 1 tbsp dried summer savory (or substitute a mixture of thyme and mint)
  • 300g spinach, chopped
  • 1 tsp salt, 1/2 tsp black pepper, ground
  • 250ml greek yoghurt or sour cream or creme fraiche
  • Black pepper to garnish

METHOD:

  • Heat the oil in a large pan with a lid. When it is hot, add the chopped onions, and fry for 10-15 minutes until the onions are brown. Stir in the turmeric and mix. Set aside a tablespoonful of fried onions for a garnish at the end. 
  • Add the water and rice to the rest of the fried onions, and bring to the boil. Simmer for 30 minutes. 
  • Add the chickpeas, herbs and spinach, bring to the boil and then simmer for 40 minutes. 
  • Add the salt and pepper to taste, then beat in the yoghurt. Don’t boil once the yoghurt is added, because it will curdle. 
  • Garnish with extra yoghurt, the fried onions, and a grating of black pepper. 

For a vegan version, leave out the yoghurt, or use coconut yoghurt. For a meaty version, use beef stock instead of water and add small meatballs. 

Aubergine and Chickpea Stew

This is the first recipe I have tried from the ‘Cook for Syria’ recipe book. The book is a collection of recipes from Syria, and so much more. It tells about the culture of food and sharing in Syria, builds links with people using the #CookForSyria @CookForSyria tags, and raising money for Unicef to help children affected by fighting in their beautiful country.

I served it to a visitor, and we shared a lot of stories about the ethics and politics of food. I had to make a few adaptions to fit my ingredients.

INGREDIENTS:

  • 2 aubergines
  • 6 cloves of garlic
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 tsp za’atar (I used the mystery mixed Italian herbs, but za’atar is available from Seasoned Pioneers. )
  • salt and pepper
  • olive oil
  • 1 red onion
  • 4 chopped tomatoes
  • 2 tbsp tomato puree
  • 1 can chopped tomatoes
  • 1 can chickpeas
  • 3 tsp apple cider vinegar
  • Chopped coriander to serve
  • Coconut vegan yoghurt, or grated creamed coconut

METHOD:

  • Preheat the oven to 200C
  • Chop the aubergine into chunks. I split them length-ways into quarters and then slice thickly.
  • Put the aubergines into a roasting tin with the spices and 4 cloves of garlic, coat with olive oil and roast for 25 to 30 minutes
  • Finely chop the red onion and cook it slowly in olive oil, for around 10 minutes
  • Add 2 cloves of garlic, chopped, along with the tomatoes, tomato puree and tinned tomatoes. Bring to the boil and simmer for 20 minutes
  • Add the aubergine, chickpeas, salt, apple cider vinegar and cook until the chickpeas are hot.
  • Serve with a garnish of coriander leaves and coconut yoghurt.

I served this with rice, and we were very full afterwards

Pasta with tomato sauce and chickpeas

I thought I was being brilliant and inventive and then discovered that this is a classic. There are hundreds of versions on the internet already.

INGREDIENTS:

  • Around 250ml sweet tomato sauce
  • 1 can of chickpeas
  • 1 tbsp mystery herb mixture including dried chillies from a present from Italy
  • 1 tbsp olive oil
  • 250g pasta

METHOD:

  • Start by bringing a pan of water to the boil, and cook the pasta for the time advised on the pack, usually around 8 to 9 minutes.
  • In another pan, heat the olive oil, add the mystery herbs and after a few seconds, add the tomato sauce and bring it to a simmer.
  • Drain the chickpeas and add to the tomato sauce, and bring it back to a simmer.
  • When the pasta is done, drain and stir in the sauce and then serve

Spinach with chickpeas

This recipe and the spices are from Seasoned Pioneers, who do a range of organic spices.

Ingredients:

  • 3 tsp Baharat spice mix
  • 1 can of organic chickpeas
  • 3 tbsp olive oil
  • 3 cloves of garlic, chopped
  • 1 medium onion, chopped
  • 1 can organic chopped tomatoes
  • Around 500g spinach
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp chopped mint.

METHOD:

  • Rinse the chickpeas, and set aside.
  • Chop the garlic, and fry for 1 minute in the olive oil.
  • Add the onions and fry for a further 5 minutes.
  • Add the spices and fry for another 2 minutes.
  • Mix in the chopped tomatoes and chickpeas and bring to a simmer, cook for around 5 minutes, until the chickpeas are hot through and the sauce is reducing down a little.
  • Meanwhile, bring some water to the boil, and cook the spinach for 5 minutes until wilted.
  • Mix the spinach into the tomato mixture, and put into a serving dish
  • Combine the lemon juice, olive oil and mint, and dribble over the top just before serving.

This was very tasty indeed.