Tag Archives: chickpeas

23Sep/15

Curried Chickpeas with Kale

Curried Chickpeas & Kale

Well, my Cavolo Nero, the dark green Italian variety of kale has grown to about 3 feet tall and still producing.  However, it needs to be used quickly as the leaves are acquiring a hint of bitter.  And as I don’t believe in waste, kale is the order of the day until the new very hardy Borecole variety I have planted for this winter’s supply of this beautifully nutritious and delicious brassica starts to produce fresh, green succulent leaves.  Simple as always and if you are really stuck for time, have you tried using ready fried onions – see here?  I do when I can’t be bothered to chop and fry onions and for most curries it works fine – use about 2 tablespoons for 1 onion. It is not gluten free so please be careful.

Here is some more information about this wonderful black kale if you are interested – click here

Ingredients

1 tin chickpeas, drained
125 grams chopped kale – any sort, I used Cavolo Nero
1 onion, sliced
2 tablespoons oil
3-4 cloves garlic, grated or chopped fine
1½ inch piece ginger, grated or chopped fine
2 teaspoons curry powder
½ teaspoon turmeric
2 heaped tablespoons plant based unsweetened yogurt (I use Sojade which I usually buy from As Nature Intended or Tesco’s dairy free yogurt is very good too)
2 tablespoons tomato puree
Salt

Method

  • Fry the onion in the oil until golden
  • Add all the spices, yogurt, tomato puree and salt and fry on low heat for 8-10 minutes until the spices are cooked. Add small splashes of water to stop it from sticking to the pan
  • Add kale and chickpeas and about 200-250ml of water
  • Cover and cook on low heat for about 20 minutes or until the kale is cooked through
07Aug/15

Chickpea salad

Chickpea salad(3)

Quick, easy and nutritious, chickpea salad for lunch.  Use whatever salad ingredient you have to hand, that is what I have done.

Ingredients

1 tin chickpeas, drained
1 small red onion, thinly sliced
Few radishes, sliced
Few cherry tomatoes, halved
Little cucumber, sliced
2 spring onions, chopped
Some lettuce
Pinch of cumin powder
Pinch of chilli flakes, optional
A little lemon juice
Drizzle of olive oil
Sea salt

Method

Mix all the ingredients and serve on a bed of lettuce, enjoy

11Jul/15

Jiffy chickpeas

Chickpeas easy(2)

A jiffy chickpeas recipe for quick lunch which you could take to work or have with pitta bread.

Ingredients

1 tin chickpeas, drained
2 medium tomatoes, chopped
2 tablespoons oil
1 teaspoon cumin seeds
½ teaspoon turmeric
½ teaspoon cumin powder
Good pinch chilli powder (optional, use sweet paprika if you don’t like it hot!)
A little salt to taste
Few curry leaves  (optional if you don’t have it but they do add a lovely flavour. It is easier to find these days, I have seen some in Tescos in the veg section and also Schwartz do one in a little bottle – well worth adding to your cupboard)

Method

  1. Heat oil in a pan and add cumin seeds
  2. When the seeds turn brown (1 minute), take off heat and add all the spices, tomatoes & curry leaves
  3. Cover and cook for 10 minutes on low heat until tomatoes are softened
  4. Add chickpeas, cook for a further 3-4 minutes and serve
05Jun/14

Rice with chickpeas

 

Rice with chickpeas(1)

I love rice tossed together with any old lentil, bean or vegetable.  Makes a quick all-in-one dish and served with a simple salad is all you need. This is yet another delicious combination of rice with chickpeas.  I hope you enjoy it as much as I do.  If you have any queries about cooking rice please ask and I will do my best to help.  Good quality Basmati rice doesn’t take long to cook (specially if it has been soaked) and needs to be watched – you can’t leave it to look after itself and if you do, you will inevitably end up with a soggy, sticky rice.

4 good servings

Ingredients

300 grams Basmati rice, soak for 1 hour
1 tin chickpeas, drained
6 whole black pepper
6 cloves
4 white cardamoms
2 inch cinnamon stick
3 bay leaves
1 teaspoon kala zeera (black cumin – click here)
2 large cloves garlic, chopped or grated
2 piece ginger, chopped or grated
1 teaspoon turmeric
3 tablespoons oil
1 teaspoon salt
600-650ml water

Method

  1. Heat oil and add black pepper, cloves, cardamoms, cinnamon and bay leaves. As soon as these swell up, about 1 minute
  2. Take pan off the heat and add shah zeera, garlic, ginger, turmeric, salt and chickpeas.
  3. Give it a stir or two and add rinsed rice with 600ml water
  4. Bring to the boil on high then lower heat and simmer until almost all the liquid is absorbed. It should be moist though
  5. Cover with tea cloth and steam on lowest heat for 15 minutes until steam rises from the rice. I use a heat dispenser on my gas hob which works very well. Be careful when you lift the lid as the steam may burn your hand.
  6. Serve with simple avocado salad

Avocado, red onion & tomato salad