Tag Archives: chickpeas

Chickpea Skordalia

Chickpea SkordaliaTaking inspiration from Paolo’s dinner last week I decided to have a go at making Chickpea Skordalia and then it just so happened that at the market there were John Dory fillets and leeks. So I thinly sliced and fried the leeks, then pan-fried the John Dory and served the fish on a puddle of the Chickpea Skordalia scattered with the fried leeks – a simple, but elegant meal that would be great for a mid-week
dinner party.

John Dory with Chickpea Skordalia & Fried Leeks

While many of us probably think of skordalia as the Greek dish made with potatoes, my research tells me that it can in fact be made with any bulky base – the secret is a perfectly smooth puree which is made by pureeing the base ingredient then whipping in olive oil. While this Chickpea Skordalia uses pretty much the same
ingredients as hummus it has quite a different texture and more
sophisticated flavour to hummus.

Chickpea Skordalia

Like hummus this also makes a fabulous dip, and teams brilliantly with barbecued or roast lamb.

Makes about 1½ cups

400g can chickpeas, drained and ½ cup liquid reserved
2-4 cloves garlic, chopped
2 tsp red wine vinegar
2 tsp lemon juice
¼ cup olive oil
salt and freshly ground black pepper

Place chickpeas with reserved liquid, garlic, vinegar and lemon juice in a blender and puree. With machine running slowly add oil and
puree to make a silky emulsion. Season with salt and black pepper.

So tell me, do you think you would prefer hummus or chickpea
skordalia?

Where did the ingredients for this dish come from:
Garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings;  From the garden: lemon; Store Cupboard Ingredients: chickpeas, vinegar, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Roast Pumpkin & Chickpea Curry

Roast Pumpkin & Chickpea CurryRoasted pumpkin wedges topped with a fragrant lentil and chickpea curry makes a warming and satisfying vegetable packed winter bowl meal.

Roast Pumpkin & Chickpea Curry

Serves 4

1kg pumpkin, seeds removed, cut into thin wedges
vegetable oil
1 onion, sliced
2 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp cumin
1 tsp turmeric
¼-½ tsp chilli powder, or to taste
1 cup red lentils
400g can diced tomatoes
3 cups vegetable stock
400g can chickpeas, rinsed and drained
1 bunch spinach, leaves shredded
natural yogurt, to serve
a good handful of fresh coriander, roughly chopped

1              Preheat oven to 200°C. Place pumpkin on a baking tray, brush with oil, season with a grind of salt and roast for 25-30 minutes or until pumpkin is cooked.

2              Place onion and a good splash of oil in a saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent. Add garlic, ground
coriander, cumin, turmeric and chilli powder and cook, stirring, for 30 seconds or until fragrant.

3              Add lentils and stir to coat. Add tomatoes and stock, cover, bring to simmering and simmer for 20-25 minutes or until lentils are cooked and sauce thickens. Add chickpeas and spinach, cover and cook until spinach wilts and chickpeas are heated through. To serve, spoon chickpea curry over roasted pumpkin wedges, drizzle with
yoghurt and scatter with coriander.

So tell me, what is your favourite winter vegetable meal?

Where did the ingredients for this dish come from:
Onion, garlic, pumpkin, spinach: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings;
Coriander: The Chef’s Garden @ Epicurean – Hastings; YoghurtOrigin Earth – Havelock North; Store Cupboard Ingredients:
vegetable oil, salt, ground coriander, cumin, turmeric, lentils,
tomatoes, stock, chickpeas.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chickpeas you might like to try:

Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb & Chickpeas with Preserved Lemon

Marinated Chickpea Hummus with Lemon

Marinated Chickpea Hummus with Lemon

 

Beef with Silverbeet and Middle Eastern Spices

Beef with Silverbeet and Middle Eastern SpicesThis wonderfully coloured dish is packed with goodness and flavour. It is also a great way to sneak a few extra vegetables onto the plate – in my case to add legumes to the meal without too much comment. Here, I used chickpeas, but any beans could be used. I used canned, but dried, soaked and cooked, work equally well and are more
economic.

Beef with Silverbeet and Middle Eastern Spices

A big pan of this is a great way to feed a crowd and it is easy enough to add extra vegetables and chickpeas to bulk up, if need be.

Serves 6

2 brown onions, finely chopped
oil of your choice
2 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
pinch cayenne pepper or to taste
500g beef mince
1 bunch silverbeet or chard, leaves and stems chopped
2 carrots, diced
2 sticks celery, diced
400g can chopped tomatoes
1 tbsp tomato paste
400g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper

1              Place onions and a good splash of oil in a large frying pan with a lid, cover and cook, stirring occasionally, over a medium heat for 8-10 minutes or until onions are soft and translucent.

2              Add garlic, coriander, cumin, paprika and cayenne pepper and cook, stirring, for 1-2 minutes or until fragrant. Add beef and mix to combine, cook, stirring to break up mince, for 4-5 minutes. Add silverbeet stems, carrots, celery, tomatoes and tomato paste. Bring to simmering, cover and simmer, stirring occasionally, for 30 minutes.

3              Add silverbeet leaves and chickpeas cover, and cook for 5 minutes longer. Season with a good grind of salt and freshly ground black pepper.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; nions, celery, garlic: Krismaw
Gardens – Hastings; Paprika: Orcona Chilli n’ Peppers – Hastings; Celeriac, parsley: The Chef’s Garden @ Epicurean – Hastings;
Silverbeet: JJ’s Organics – Napier; Store Cupboard Ingredients: oil, ground coriander, ground cumin, cayenne pepper, tomatoes, tomato paste, chickpeas, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince recipes you might like to try:

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

Asian-inspired Mince & Vegetables

Asian-inspired Mince & Vegetables

 

Autumn Vegetables & Chickpeas with Harissa

Autumn Vegetables & Chickpeas with HarissaWhile eggplant, zucchini, patty pan squash and tomatoes are what I think of as summer vegetables they do hang around well into
autumn and with the current cold snap we are experiencing here in Hawke’s Bay it seemed inappropriate to include summer in the
recipe title!

This is a warming dish with autumn colours which gets depth and
flavour from the harissa.

Autumn Vegetables & Chickpeas with Harissa

Usually I make this dish with dried, cooked chickpeas, but I forgot to put them into soak, so used a can here.

Serves 4 as vegetable main or 6 as a side

olive oil
1 medium eggplant, chopped
2 small zucchini, cut into thick slices
4 patty pan squash, quartered
2 tsp harissa paste or to taste
4 medium tomatoes, chopped
420g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper

1              Heat a large frying pan with lid over a medium heat, add a good splash of oil and swirl to coat base of pan. Add eggplant, cover and cook, tossing occasionally, for 10-15 minutes or until eggplant softens and browns.

2              Add zucchini and squash, cover and cook, tossing
occasionally, for 10 minutes longer or until zucchini and squash
soften.

3              Add harissa and tomatoes and mix to combine. Cover and cook, stirring occasionally, for 15 minutes or until tomatoes
breakdown and form a thick sauce – by now the eggplant should be very soft. Add chickpeas and season with a good grind of salt and black pepper, cover and cook for 5 minutes to heat through.

Serving suggestion: Serve topped with a dollop of yogurt and scattered with fresh coriander.

Where did the ingredients for this dish come from:
Zucchini, patty pan squash: JJ’s Organics – Napier; Eggplant: The Chef’s Garden @ Epicurean – Hastings; Tomatoes: Krismaw
Gardens
– Hastings; Harissa: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: chickpeas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chickpeas you might like to try:

Roasted Vegetables & Chickpeas

Roasted Vegetables & Chickpeas

Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

Moroccan Lamb with Chickpea Salad

Moroccan Lamb with Chickpea Salad

 

Roasted Vegetables & Chickpeas

Roasted Vegetables & Chickpeas

The other day I discovered My Legume Love Affair, this was originally the brainchild of Susan at The Well-Seasoned Cook who started it back in 2008!

Since 2013 Lisa at Lisa’s Kitchen has looked after this monthly event which celebrates legumes in all their forms.

The idea behind My Legume Love Affair is to encourage and inspire us to use more legumes, this month the event is being hosted by
Simona of Briciole (I found out about it, as I subscribe to her blog). To find out more about My Legume Love Affair and/or to take part, head over to My Legume Love Affair. I am so looking forward to
seeing what other dishes we see this month.

I decided to take part as I LOVE legumes, but really don’t eat enough of them because they are not one of JR’s favourite foods, but there were no complaints when I served up this mix of wonderfully spiced roasted vegetables and crunchy chickpeas. The aroma as they were cooking was enough to know that dinner was going to be fabulous.

Roasted Vegetables & Chickpeas

Canned chickpeas could be used instead of dried. I love how as the
chickpeas roast they become slightly crunchy and deliciously nutty.

Serves 4 as a main dish or 6-8 as side

1 cup dried chickpeas, soaked and drained
2 large garlic cloves, finely chopped
2 tbsp grated fresh ginger
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
pinch dried red chilli flakes
sea salt and freshly ground black pepper
½ cup vegetable oil
1 large eggplant, cubed
6 patty pan squash, quartered
1 large onion, cut into wedges
1 bunch rainbow chard, stems removed and chopped, leaves cut into wide strips
natural yogurt, to serve
chopped fresh coriander, to serve

1              Place chickpeas in a large saucepan and pour over cold water to cover by about 5cm. Place pan over a medium heat, bring to
simmering and simmer for 45-60 minutes or until chickpeas are
tender. Drain.

2              Preheat oven to 200°C.

3              Place garlic, ginger, ground coriander, cumin, turmeric, chilli flakes and a good grind of salt and black pepper in a small bowl. Add oil and mix to combine.

4              Place eggplant, squash, onion, chickpeas and chard stems in a large roasting dish and toss to combine. Pour over spice mixture, toss again to coat and spread vegetables and chickpeas out into a single layer. Roast for 30-45 minutes or until eggplant is tender. Serve topped with a dollop of yogurt and scattered with fresh
coriander.

Where did the ingredients for this dish come from:
Squash, chard, coriander: JJ Organics – Napier:  Eggplant, onion, garlic: Krismaw Gardens – Hastings;  Yoghurt: Origin Earth
Havelock North; Store Cupboard Ingredients: chickpeas, vegetable oil, ginger, ground coriander, cumin, turmeric, dried red chilli flakes, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Moroccan Lamb with Chickpea Salad

Moroccan Lamb with Chickpea SaladLamb, chickpeas, lemon and feta seasoned with warm Middle
Eastern spices are a great combination and here they combine to make a salad that makes an easy and healthy dinner any night of the week.

This is a great option if feeding a group that contains both meat and non-meat eaters – simply serve the chickpea salad and lamb
separately and allow everyone to help themselves. A salad of mixed leaves on the side and some warm pita bread are great
accompaniments.

Moroccan Lamb with Chickpea Salad

I used parsley and dill here, but fresh coriander is great, if you have it – unfortunately, because of the warm weather here in Hawke’s Bay most of the coriander seems to have bolted.

Serves 4

sea salt and freshly ground black pepper
olive oil
½ cup crumbled Origin Earth Feta in Brine
MOROCCAN LAMB STEAKS
1 tsp ground cumin
1 tsp Orcona Smoked Sweet Paprika
pinch cayenne pepper
4 x 100-125g lamb leg steaks
CHICKPEA, FETA & LEMON SALAD
1 small red onion, minced
1 clove garlic, minced
1 tsp ground coriander
1 tsp ground cumin
½ tsp dried oregano
½ tsp Orcona Smoked Sweet Paprika
2 x 400g can chickpeas, drained and rinsed
1 red capsicum, diced
½ preserved lemon, rind finely chopped
½ cup chopped fresh herbs of your choice, such as parsley,
coriander, dill and chives
2 tbsp lemon juice, or to taste

1              For the salad, place a little oil, onion and garlic in a frying pan over a medium heat, cover and cook for 6-7 minutes or until onion is soft and translucent. Add coriander, cumin, oregano and paprika and cook, stirring, for 1-2 minutes longer or until fragrant.

2              Add chickpeas and toss to coat with spice mixture. Transfer chickpea mixture to a bowl, add capsicum, lemon, herbs (hold some back to scatter over the top, if you like – I forgot) and lemon juice and toss to combine. Season with salt and black pepper.

3              For the lamb, combine cumin, paprika, cayenne pepper and a good grind of salt in a plastic food bag. Add lamb and shake to coat evenly with spice mixture.

4              Heat a clean frying pan over a medium-high heat, add a little oil and swirl to coat base of pan, add lamb and cook for 3-4 minutes each side or until cooked to your liking. Remove lamb from pan and rest for at least 5 minutes.

5              To serve, pile salad onto a serving platter or divide between individual plates, slice lamb and arrange on top of salad. Scatter with feta.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chickpeas you might like to try:

Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

Marinated Chickpea Hummus with Lemon

Marinated Chickpea Hummus with Lemon

Parsley, Chickpea & Feta Salad

Parsley, Chickpea & Feta Salad

 

Spicy Moroccan Chickpeas

Moroccan Chickpeas 006a

Chickpeas are believed to have originated in the Middle East at least 7,500 years ago and were first cultivated in about 3,000BC.

Sometimes called garbanzo beans, today chickpeas are eaten across the globe and are a popular vegetarian staple. High in protein and
fibre and low in cholesterol chickpeas are an important food in any eating plan.

Chickpeas are available in a variety of colours, including green, black, brown, red and the most recognised and popular beige. With their buttery texture and nutty texture they give dishes a unique character.

Chickpeas and legumes are also great for the budget conscious – the other day at the supermarket dried chickpeas were just NZ$6.37 per kilo, however, visit somewhere that sells in bulk and you will probably find them at an even better price – 1 cup about 200g is enough to feed 4-6 people.

Spicy Moroccan Chickpeas

Serve this as a side dish to grilled lamb chops or sausages or as part of a vegetarian meal.

Serves 4 as a main meal or 6 as a side dish

1 cup dried chickpeas, soaked overnight and drained
1 onion, chopped
1 carrot, chopped
2 sticks celery, chopped
2 garlic cloves, finely chopped
1 cinnamon stick
1 tbsp grated fresh ginger
½ tsp turmeric
pinch saffron threads
pinch dried red chilli flakes
400g can diced tomatoes
salt and freshly ground black pepper
½ cup fresh coriander, roughly chopped
natural yogurt, to serve (optional)

1              Place chickpeas in a large saucepan, cover with cold water by about 5cm. Place over a high heat, cover, bring to the boil, then
reduce heat to simmering.

2              Add onion, carrot, celery, garlic, cinnamon stick, ginger,
turmeric, saffron and chilli flakes and simmer, stirring occasionally, for 45-60 minutes or until chickpeas are just tender – add more
water during the cooking time, if necessary, the chickpeas should be covered with water throughout the cooking time.

3              If there is still a lot of liquid, remove lid, bring to a brisk
simmer and simmer, stirring occasionally, until liquid has reduced – the chickpeas should still be sitting in some liquid, but it should not be excessive.

4              Add tomatoes and mix to combine, bring back to simmering and simmer for 30 minutes longer or until chickpeas are sitting in a thick tomato and vegetable sauce. Season to taste with salt and freshly ground black pepper. Stir in most of the coriander, reserving some for garnishing. To serve, spoon into bowls, top with a dollop of yogurt, if desired, and scattered with remaining coriander.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

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Other recipes using chickpeas you might like to try:

Parsley, Chickpea & Feta Salad

Parsley, Chickpea & Feta Salad

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb & Chickpeas with Preserved Lemon

Marinated Chickpea Hummus with Lemon

Marinated Chickpea Hummus with Lemon

 

Marinated Chickpea Hummus with Lemon

Marinated Chickpea Hummus 004bThe idea for this very different hummus took root when I saw a
recipe for Marinated Chickpea Sandwiches on another blog Love & Olive Oil and I really liked the combination of flavours, but I took it in a bit of a different direction and boy is it good.

The chickpeas cooking with the vegetables and rosemary filled the kitchen with the most wonderful aroma.

The preserved lemon adds an unexpected brightness to the hummus and the chipotle flake gives it a great kick.

Marinated Chickpea Hummus with Lemon

Salting legumes in the initial cooking causes them to toughen – leave the adding of salt and acidic ingredients until they are cooked.

Reserve the cooking liquid and use as a vegetable stock for soups or to cook vegetables – it is too flavoursome to throwaway.

Makes about 2 cups

1 cup dried chickpeas, soaked overnight
olive oil
1 medium carrot, sliced
1 small onion, quartered
1 stick celery, sliced
2 sprigs rosemary
1 medium red onion, diced
½ cup white wine vinegar
1 clove garlic, finely chopped
¼ tsp Orcona Chipotle Flake
½ cup chopped flat-leaf parsley
1 lemon – zest grated, juiced to give 2 tbsp
½ preserved lemon, skin finely chopped
shredded preserved lemon skin, to garnish
chopped flat-leaf parsley, to garnish

1              Drain chickpeas and set aside.
2              Place 2 tbsp olive oil, carrot, onion and celery in a heavy-based saucepan over a medium heat, cover and cook, stirring
occasionally, for 15 minutes or until vegetables start to soften.
3              Add chickpeas and rosemary and toss to combine all
ingredient. Add enough water to cover by about 2.5cm. Bring to the boil, then reduce heat, cover and simmer for 1-1½ hours or until chickpeas are tender. Remove pan from heat and set aside to cool. Drain chickpeas – reserve cooking liquid for another use. Discard rosemary stalks – the leaves will have fallen off the stalks that’s fine they get mixed into the hummus later.
4              Place onion and vinegar in a small bowl and set aside to stand for 15 minutes.  Drain onion and add to chickpeas. Transfer chickpea mixture to a non-reactive bowl, add garlic, parsley, lemon zest and juice and ½ cup olive oil and toss to combine. Cover and marinate in the refrigerator for at least 1 hour or up to 2 days – toss mixture from time to time.
5              Transfer chickpea mixture to a food processor, add
preserved lemon skin and process until smooth and creamy. Season to taste with salt and pepper.
6              To serve, spoon into a serving bowl and scatter with
shredded preserved lemon skin and chopped parsley.

Happy cooking and eating.

Recipe by Rachel Blackmore

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