Recommend me a Chickpea Stew or dish?
Moroccan style is good – you could use the filling from these parcels and just add chooped tomatoes / passata to make a stew. ‘Tis a bit sweet, so the spicy aubergine in the recipe goes well with it.
Or throw into a good tomato based curry. They go well with augergine, spinach and lots of spice.Posted 4 years agoScapegoatSubscriber
Couple,of tablespoons of oil in a big heavy pan. Teaspoon of cumin seeds, half a dozen crushed peppercorns, half a teaspoon of turmeric, half a teaspoon salt, four or five cloves, bit of cinnamon stick, four or five green cardomum pods, four or five crushed dried chilies and a bay leaf, heat through and add a couple of handfuls of basmati rice per person. Stir in the hot oil for about three minutes, then add enough chicken or vegetable stock to cover the rice and then as much again.
Stir in a can of drained chickpeas, plus a couple of handfuls of frozen peas, bring to the boil and cook, covered, on a low heat for ten minutes, stirring occasionally to stop it all sticking to the bottom of the pan. Add more stock if its drying out before the rice is tender, but don’t let it get too sticky. Add a handful of chopped coriander before serving.Posted 4 years agodooosukMember
This chickpea and Chorizo soup by Rachel Allen is delicous:Posted 4 years ago
I got a not found for the link for the burgers
I’ve recently become inept at linking, sorry. Think it works now.Posted 4 years ago
(just in case http://www.bbcgoodfood.com/recipes/5605/falafel-burgers )mogrimMember
Pity about the no meat bit, you could have made cocido.
Fry an onion till soft, add some chilies and fry a bit more.
Add a diced aubergine and fry some more.
Add your spices: garam masala, curry powder etc.
Add a can or two of chopped tomatoes and the chickpeas
Add 6 or more tsp of coconut milk
Cook for 30min
Chickpeas with carrots:
Fry a tsp of cumin seeds for a minute in olive oil + butter
Slice 4 or 5 large carrots
Add the carrots and fry for another 7 min or so until slightly brown
Add a clove of garlic and some paprika
Fry for a minute more
Add the chickpeas and a splash of orange juice
Serve when heated through
(From River Cottage Veg Every Day! cookbook)Posted 4 years agonostocMember
Came across this the other day
I now have carrot soup cooking to stave off hunger until baked falafels later in the evening.Posted 4 years ago
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