Mediterranean Cuisine

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Showing posts with label Chickpea. Show all posts

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
Salt
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
1 teaspoon coriander seeds, lightly toasted and ground
2 cups dried chickpeas or white beans, soaked for 6 hours or overnight in 2 quarts water
1–2 tablespoons harissa or 1⁄2–1 teaspoon cayenne, plus additional for serving
2 tablespoons tomato paste
1 large head cauliflower, cut into small florets
2 – 2 2⁄3 cups couscous, preferably whole wheat
1 cup frozen peas, thawed
1⁄2 cup chopped flat-leaf parsley or cilantro, or a combination

Preparation:

Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic, 1⁄2 teaspoon salt, the cumin, caraway, and coriander, and cook, stirring, for 1 minute, or
until fragrant. Add the beans and their soaking liquid, and an additional 1 quart water, and bring to a boil over high heat. Reduce the heat to low, add salt to taste, cover, and simmer for 1 hour. Add the harissa or cayenne and the tomato paste. Simmer for 30 minutes to 1 hour, or until the beans are completely tender and the broth fragrant. Set aside 1⁄2 cup of the liquid to use to reconstitute the couscous.
Add the cauliflower to the simmering stew and cook, partially covered, for 20 minutes, or until the cauliflower is tender and falling apart. Taste and adjust the seasonings, adding salt, garlic, or harissa or cayenne as desired. The stew should be spicy.
Make couscous.
Meanwhile, stir the peas and parsley and/or cilantro into the simmering stew. Simmer for 5 minutes or longer. Taste and adjust the seasonings. Transfer the couscous to a wide serving bowl or directly to wide soup plates. Spoon on the stew, and serve, passing harissa or cayenne at the table.

Vegetarian

Couscous With Beans and Cauliflower

Added on 5:23 AM

Ingredients:

400g ripe tomatoes
550ml chicken stock
200g baby carrots
1 bunch spring onions, cut into 5cm lengths
50g cooked chickpeas
50g raisins
350g boned and skinned chicken thighs, sliced into 1cm wide strips
1/4 tsp coriander seeds
2 tbsp Harissa
30g fresh parsley, roughly chopped
700ml boiling water
300g couscous
4 garlic cloves, peeled

Preparation:

In a large pot combine the tomatoes and chicken stock. Bring the mixture to a boil over high heat then add the carrots, spring onions, chickpeas, raisins, chicken, parsley, garlic and harissa. Return the mixture to the boil, cover and reduce to a simmer and cook for 10 minutes.

Meanwhile, pour the boiling water over the couscous in a large mixing bowl. Cover and set aside for 5 minutes. Fluff the couscous with a fork and spoon into serving bowls. Ladle the stew and broth over the top and serve immediately .

Tunisia

Couscous Stew

Added on 4:56 AM

Ingredients:

2 tablespoons olive oil
1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces
1 large brown onion, diced
2 garlic cloves, crushed
2 x 410g cans Ardmona Rich & Thick
Moroccan Style chopped tomatoes with ginger and coriander
600g kent pumpkin, peeled, deseeded, cut into 3cm pieces
400g can chickpeas, drained, rinsed
200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve

Preparation:

Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.
Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.
Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.

tasty

Moroccan lamb tagine

Added on 4:55 PM

Ingredients:

175g dried chickpeas
2 tbsp olive oil
4 lamb shanks (medium)
2 medium onions , chopped
2 tsp finely chopped fresh root ginger
3 garlic cloves , finely chopped
2 fresh green chillies , seeded and finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp freshly ground black pepper
1 tsp paprika
2 large tomatoes , peeled, seeded and chopped
pinch of saffron strands
2cm/0.25in piece of cinnamon stick
450g carrots , cut into thick slices
140g ready-to-eat dried apricots
1 tsp clear honey

to serve

50g blanched almonds , fried in butter until browned
chopped fresh coriander

Preparation:

1. Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.

2. Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.

3. Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)

4. Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.

tasty

Lamb shanks with chickpeas

Added on 7:09 PM

Ingredients:

6 C dried chickpeas (aka garbanzo beans)
3 onions, minced
1 C olive oil
1 tsp. coriander seeds, ground
1 tsp. cumin, ground
½ tsp. turmeric, ground
1/8 tsp. cayenne pepper
4 C water
2 tbsp baking soda
salt and pepper to taste
1 tbsp. freshly squeezed lemon juice

Preparation:

1. Soak beans overnight for 12 hours.

2. In the morning, drain the water from the chickpeas and sprinkle on baking soda.

3. Let stand in strainer for 15 minutes.

4. Place chickpeas and onions in pot, cover with water, and cover partially with lid.

5. Bring to a boil and then simmer on low heat for one hour.

6. Add seasonings and ½ C additional water.

7. Simmer over very low heat for 1-½ hours, stirring occasionally.

8. Add lemon juice, stir, and serve.

Turmeric

Tunisian Chickpea Soup

Added on 10:18 PM

Ingredients:

1 lb. (500 g) fresh pumpkin, diced (1/4" pieces)
1 to 1 1/2 cups cooked or canned chickpeas
several small sprigs of cilantro, tied into a bouquet
2 tablespoons vegetable or olive oil
1 medium to large onion, chopped
2 cloves of garlic, finely chopped
4 cups (1 liter) vegetable or chicken broth
2 to 3 teaspoons honey
1 cinnamon stick
1/2 to 1 teaspoon Ras El Hanout
1/4 teaspoon ginger
1/4 teaspoon turmeric

Preparation:

In a small stock pot, saute the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes. Add the pumpkin, chickpeas, cilantro, broth, honey, spices and salt and pepper to taste. Simmer, partially covered, about 15 minutes, until the pumpkin is just tender. Remove and discard the cinnamon stick and cilantro.
If you wish to thicken the broth a bit, transfer several spoonfuls of broth to a bowl and allow it cool slightly. Add one or two teaspoons of cornstarch to the cooled broth and stir until the mixture is smooth. Stir the cornstarch mixture into the soup and simmer for several more minutes, until the broth has thickened.
Serve the soup hot or warm with a garnish of freshly ground pepper and nutmeg.

Turmeric

Moroccan Pumpkin and Chickpea Soup

Added on 7:24 PM

Ingredients:

2 cups chickpeas soaked in water overnight

1 cup green lentiles soaked in water overnight

1 onion chopped

2 cloves of garlic, minced

3 tablespoons of tomato paste or tomato jam

1 tablespoon of cumin

1 teaspoon of paprika

1 teaspoon cayenne

Olive Oil

Salt

Preparation:

1) Cook the chick peas in a pot of water for about one hour. Add the lentils and cook for about 20 minutes. Drain and rinse the chick peas and lentils under cool water. You can remove the skins if you want, but an Algerian usually won't give up that extra bit of fiber.

2) Saute the onions, garlic and tomato paste in olive oil for about 10-15 minutes. This will mellow the flavor of the tomato paste. Add the chickpeas, lentils, spices and about 1 tablespoons of salt or more to taste. Cover with water, bring to a boil, reduce heat and simmer for about 15 minutes.