norfolkian: (Moana)
[personal profile] norfolkian
I'm copying [personal profile] miss_s_b and revisiting an old challenge because I made this a couple of weeks ago (been meaning to post it here for ages) and my veg-phobic husband declared that it was "the best chickpea/lentil thing I've ever had"!

It's pretty simple and was inspired by the lack of fresh veg in my fridge at the end of the week.

Serves 2

Ingredients
1 tsp oil
1 onion, finely chopped
2-3 garlic cloves, crushed
1 tsp finely chopped ginger
1 large carrot, diced
1 heaped tsp ground cumin
1 tsp turmeric
a pinch of dried chilli flakes
100g split red lentils
500ml vegetable stock
1 400g can chickpeas, drained
a small bunch of coriander, chopped (I used frozen chopped coriander)

Method
Heat the oil gently in a pan and cook the onion, garlic and carrot over a low-medium heat for 5-10 minutes, until golden and starting to soften. Add the ginger and spices, stir well and cook for another minute or two. Add the lentils and vegetable stock. Bring to the boil, then turn down to a simmer and cook for 10 minutes. Add the chickpeas and cook for another 5 - 10 minutes depending on how soft you like your lentils. Stir in the coriander and serve with rice.


miss_s_b: (Mood: Progtastic!)
[personal profile] miss_s_b
I'm going to eat some nachos man
(click image for a much bigger version in which you can actually see how garlicky I like my salsa because you can see all the motes of garlic in it)

If there's one thing I can't bear it's guacamole. Luckily, if you're having nachos you can substitute Other Things for the traditional guacamole; this is one of my solutions.

Recipes below the cut )

Any leftover salsa and/or hummus can happily be stored for future use in Jars. They want to be kept in the fridge and used within 3 days.
norfolkian: Holtzmann from Ghostbusters licking a gun (Default)
[personal profile] norfolkian
Chickpeas are one of my favourite things to use in veggie/vegan meals (a lot of the meat-free meals I cook at home end up being vegan because my partner is lactose intolerant). I always used tinned, because I generally don't have the time or energy to deal with soaking dried beans, but I've heard some people say that using dried beans is better. But equally others say there's nothing wrong with tinned.

I actually have a favourite brand of tinned chickpeas (Napolina) and I try and stock up on them when they're on offer, as they're quite expensive compared with other tinned chickpeas - but I like them because they are large and soft. East End brand chickpeas are also pretty good, and they're a lot cheaper. I've found some own brand tinned chickpeas to be small and hard and not a pleasant texture for my palate.

I make many different versions of veggie chilli, but this one was inspired by a veggie chilli that I had in a restaurant once.
Veggie chilli

Serves 4

Ingredients
Olive oil
1 onion, thickly sliced
2 cloves of garlic, crushed
2 peppers (I used a yellow pepper and a red pepper, but it doesn't really matter), deseeded and cut into 1cm-ish chunks
1 medium courgette, halved and cut into thick slices
1 heaped tsp ground cumin
1 tsp paprika (optional)
1 pinch of dried chilli flakes (alternatively you could use 1 tsp chilli powder or a fresh chilli, finely chopped)
1 tbsp tomato puree
1 400g tin chopped tomatoes
400ml vegetable stock
1 400g tin chickpeas
1 400g tin red kidney beans (or other beans of your choice - borlotti, canellini, black eyed, mixed etc.)
8 - 10 sundried tomatoes (optional)
Salt and pepper to season

Method
Heat the olive oil in a pan over a medium heat. Add the onion, garlic and peppers and cook gently for 5 - 10 minutes until starting to soften. Add the courgette and cook for a minute more. Add the spices, stir well and cook for another minute or two. Add the tomato puree, tomatoes and stock. Bring to the boil briefly, then turn down to a simmer and cook for about 20 minutes. Add the chickpeas, beans and sundried tomatoes (if using). Simmer for 10 more minutes. Season with salt and pepper to taste. The idea is that the courgette should be soft but still (mostly) holding together.

Serve with rice, bread, jacket potato or cous cous.


miss_s_b: (Fangirling: AA Milne)
[personal profile] miss_s_b
Thanks to everyone who answered the poll; there seems to be a clear wish to go for an ingredient over a cuisine this week, although many of you are Not Fussed. I'm therefore going to pick up [personal profile] meepettemu's suggestion. This week's Challenge is to do something with chickpeas. They're a very versatile ingredient: you can make everything from burgers to vegan meringue with them, and of course Gram Flour is ground chickpeas, so they're great for gluten-free baking too. They're also heavily used in North African cuisine, which covers [personal profile] angelofthenorth's burning suggestion too.

Enjoy!

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