Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Archive for the category “Chickpea Recipe”

Chickpea Soup

Chickpea Soup
taken from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey 

Cooked on: November 22, 2011

Servings: serves 6

Cost: Inexpensive

Skill level: Novice. Be sure to follow instructions.

This is a time-consuming recipe!

Ingredients

2 cups dried chickpeas, picked over, washed, and drained (I used 2 cans of chickpeas)
2 medium-sized onions, peeled, and chopped
2 medium-sized boiling potatoes, peeled, and cut into 1/2-inch dice (I would use more potatoes the next time I make this)
1 tbsp salt or to taste
1/2 tsp ground turmeric
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1/8 tsp cayenne pepper, or to taste
Freshly ground black pepper
2 tbsp lemon juice

Procedure

Soak the chickpeas in 8 cups of water for 12 hours. (I would soak mine in a mix of water and vegetable stock). Drain and rinse thoroughly. Put the chickpeas, onions, and 8 cups water (stock) into a large pot and bring to a boil. Cover partially, turn heat to low, and simmer gently for 1 hour. Add potatoes, salt, turmeric, cumin, coriander, cayenne, and another 3/4 cup water. Bring to a boil. Cover and simmer on very low heat for another 1 1/2 hours. Stir a few times during this period. Check seasonings. Add the black pepper and lemon juice. Stir to mix.

My Notes

This was a HUGE hit with my husband. It does require a bit of planning, but the end result was pretty fantastic. We were able to dine on this soup for almost a full week and it only got tastier the longer it aged.

 

Capsicum, Spinach, and Chickpea Soup

I really need to catch up on some of my recipes. I am embarrassingly behind. I only now thought to make time to write this one up because @onestarrynight requested healthy recipes. Now, on to the recipe:

Capsicum, Spinach, and Chickpea Soup
from Vegetarian Cooking: A Common Sense Guide by  Bay Books

Cooked on: October 16, 2011

Servings: supposedly 4. I would say more than that.

Cost: Inexpensive

Skill level: Novice. Be sure to follow instructions.
Ingredients

1 tbsp olive oil
8 spring onions (scallions), finely sliced
1 red capsicum (pepper), finely diced (I used a medium fish pepper)
1 garlic clove, crushed
1 tsp cumin seeds
375 ml (13 fl oz/1 1/2 cups) tomato passata (pureed tomatoes)
750 ml (26 fl oz/3 cups) vegetable stock
300 g (10 1/2 oz) tin chickpeas, rinsed and drained
2 tsp red wine vinegar
1 – 2 tsp sugar
100 g 3 1/2 oz/2 1/4 cups baby English spinach leaves

Procedure

Heat olive oil in a large heavy-based saucepan. Add the spring onion, cover and cook over medium heat for 2 – 3 minutes, or until softened. Add the capsicum, garlic, and cumin seeds, and cook for 1 minute.

Add the passata and stock and bring to a boil, then reduce the heat and simmer for 10 minutes. Add the chickpeas, vinegar, and sugar, and simmer for 5 minutes.

Stir in the baby spinach and season to taste with sea salt and freshly ground black pepper. Cook just until the spinach begins to wilt, then serve.

My Notes

I added the spinach as I served it into each bowl. It doesn’t take long for the spinach to get wilty and my husband reacts badly to spinach, so I served him without any.

This is a really awesome dish. It is very easy to make and would be easy to make it the way you prefer it to be. I used a medium pepper left over from my venture to the farmer’s market. Mmmm. It added just the right spiciness.

Chickpea Curry

Chickpea Curry from Vegetarian Cooking: A Common Sense Guide by Bay Books

Cooked on: May 6, 2011

Serves: 4 (I think it would serve more than 4)

Cost: Inexpensive.

Skill level: Novice. Be sure to follow instructions.

Ingredients

1 tbsp ghee or vegetable oil (I used olive oil)
2 onions, finely sliced
4 garlic cloves, crushed
1 tsp chili powder
1 tsp sea salt
1 tsp turmeric
1 tsp paprika
1 tbsp ground cumin
1 tbsp ground coriander
2 cans (15 oz/425 g each) chickpeas, drained and rinsed
400 g/14 oz can chopped tomatoes
1 tsp garam masala (this took me a little while to find, but definitely add this to your spice rack!)

  1. Heat the ghee in a saucepan. Saute the onion and garlic over medium heat for 5 minutes, or until the onion has softened.
  2. Add the chili powder, salt, turmeric, paprika, cumin, and coriander, and cook, stirring, for 1 minute.
  3. Stir in the chickpeas and tomato, then cover and simmer over low heat for 20 minutes, stirring occasionally.
  4. Stir in the garam masala. Cover and simmer for a further 10 minutes. Serve hot.

I think a curry recipe is a must in any diet. They are usually very easy and require cheap and simple ingredients. This particular recipe is absolutely delicious. It was perfectly spicy in the sense that while you could taste some slight heat, it was not overpowering. It was really very easy to make and probably cost under $15. The recipe claims it has 4 servings, but this fed my husband and me for a week.

Chickpea Curry with a side of Arancini:

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