Tag Archives: Chickpea

Recipe of the Week – 16th January 2017 – Sweet Potato and Chickpea Thai Curry


This is the perfect warming meal for a cold winter’s evening – it has a great blend of textures, combined with the heat of chilli and creaminess of the coconut milk – proof if needed that vegan curries can often be the best!

Serves 6

Ingredients

2 tbs vegetable oil 

Largish (i.e. Thumb-sized) piece of fresh root ginger, peeled and grated

1 large onion, sliced

1 large red chilli, finely chopped

1 tsp ground cumin

1/2 tsp ground turmeric

1 tsp medium curry powder

1.5kg sweet potatoes, peeled and cut into 2cm dice

1 x 400g tin of chickpeas, rinsed

200g fresh spinach leaves, rinsed with the tough stalks removed

500ml good quality vegetable stock from bouillon 

1 x 400ml can of coconut milk

Salt and pepper to season

Method

1. In a large saucepan (I used a wok), heat up the vegetable oil and gently cook the onion for 5 minutes before adding the chilli, ginger, spices and a pinch of salt. Cook gently to combine, for 5 minutes.

2. Add the sweet potato cubes and stir well before adding the stock and coconut milk. Bring to the boil then simmer for 20 minutes.

3. Add the chickpeas and cook for a further 15 minutes until the sweet potato is soft. 

4. Stir in the spinach, season, and simmer for 2 minutes.

5. Serve immediately with rice (I made some pilau which worked really well with it)

Recipe of the Week – 11th August 2014 – Spicy Carrot and Chickpea Tagine

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I was really impressed by this recipe when I first tried it – so much so that I I started playing around with it to try different variations! To me this tastes quite different from other tagines that I have tried, and it’s actually simpler. The level of heat can be modified quite easily by adjusting the amount of cayenne, although I do like this hot!

Serves 6

Ingredients

3 tbs Olive Oil
2 medium onions, chopped
6 garlic cloves, crushed
2 tsp cumin seeds
1 tsp ground cumin
4 tsp turmeric
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1 tbs honey (I used agave nectar to make this vegan)
4 medium carrots, sliced diagonally
3 x 400g cans chickpeas, drained and rinsed
Pinch sea salt, to taste
1 medium bunch of fresh coriander, finely chopped

Method

1. Heat the oil in a large saucepan and sauté the onion and garlic until soft (approx. 5 minutes).

2. Add all of the spices, the agave nectar or honey, and the carrots, and sauté gently for 2 minutes. Add enough water to cover the bottom of the pan, cover, and simmer gently for 10 minutes.

3. Add the chickpeas and 50ml more water, cover and cook gently for a further 10 minutes.

4. Take off the heat, season and add the chopped coriander.

5. Serve immediately with couscous and lemon slices.

Recipe of the Week – 16th September 2013 – Aubergine and Chickpea Tagine

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I love cooking Moroccan food as I find that it’s a great way to experiment with lots of different spice and flavour combinations and nearly always produces something satisfying. Now that I think Autumn is nearly upon us, I have started trying different things to keep the chill out in the evenings. I have previously tried this tagine with butternut squash, but I forgot to buy one, so this is the result! This is definitely one I will be putting on my specials board when I open my cafe next month…

Serves 4 to 6

Ingredients

2 medium onions, roughly chopped
3 sticks of celery, trimmed and finely diced
2 tbs olive oil
3 cloves of garlic, peeled and finely chopped
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground cinnamon
4 large fresh tomatoes, roughly chopped
1 tbs tomato purée
1 large aubergine, diced
4 large runner beans, sliced
2 red peppers, deseeded and diced
100ml vegetable stock from bouillon
1 x 400g tin chickpeas, drained and rinsed
1 tbs each fresh parsley, basil and coriander chopped

Method

1. Warm the olive oil gently in a large saucepan. Add the onions, celery and garlic and sauté gently for 5 minutes until soft. Add the ground spices, tomatoes, peppers, runner beans and aubergine and cook for a further 5 minutes.

2. Add the stock and tomato puree, mix well and simmer for 40 minutes.

3. Add the chickpeas and cook for a further 5 minutes.

4. Add the fresh herbs and serve with lemon couscous and fresh crusty bread.