Posts Tagged 'chickpea'

Chickpeas in Romesco Sauce

I ate a LOT of great food this weekend, but after so many meals in restaurants I was definitely ready for a healthy home-cooked meal. This is actually the second time I’ve made this recipe; for some reason I never got around to blogging it the first time.

My parents left at a ridiculously early hour this morning to make the long drive back up the valley, but we still managed to fill yesterday with fun San Francisco things. The weather was absolutely PERFECT for going to the top of Twin Peaks.

After taking about 2 million pictures of the city, we went to Golden Gate Park to visit the Japanese Tea Garden. It’s small, but meticulously maintained and absolutely beautiful.

By the time we finished sight-seeing I was ready for a good meal and this was perfect. It’s pretty simple to throw together in the food processor, and it’s perfect (and filling!) over quinoa or rice. I increased the amount of chickpeas it called for because there was so much sauce.

(adapted from Veganomicon)

1/3 cup blanched almonds
1 tbsp olive oil
3 cloves garlic, finely minced
1/2 yellow onion, finely chopped
2 tbsp white wine (or vegetable broth)
1 28-oz can diced tomatoes
2 roasted red peppers (from a jar or homemade)
1 tbsp red wine vinegar
2 tsp sugar
a large pinch dried rosemary
a large pinch dried thyme
4 cups cooked garbanzo beans, rinsed and drained

Pulse the almonds in a food processor until finely ground. Transfer to a small bowl and set aside.

Pulse the tomatoes with the red peppers in a food processor until pureed.

Heat the oil in a large saucepan and add the onion and garlic. Cook over medium heat for about 4 minutes, or until the onion is soft.

Add the white wine (or broth) and scrape the bottom of the pan. Add the tomatoes, vinegar, sugar, rosemary, and thyme and stir well. Simmer for about 5 minutes, then add salt to taste (1/2 – 1 tsp). Stir in the chickpeas and ground almonds, and cook over low, covered, for about 20 minutes. Taste and adjust seasonings.

Serve over couscous or rice.

Eggplant and Chickpea Curry

I have some confessions.

I have not run at all this week. I’m so scared about my knee being messes up for Boston that I don’t want to chance it. But I’ve also decided not running means not working out at all, and I’ve only gone to the gym once since my run on Saturday. And I’m LOVING that extra hour of sleep.

I have been watching the Bachelor. And now I’ve been completely sucked in and I can’t stop (I don’t have a TV, but God bless hulu).

I have class every Tuesday night from 4:30 to 7:30 (after teaching a full day) and pretty much the only thing that gets me through is a grande skinny caramel latte.

I told myself I was going to start shooting in RAW and even got some processing software, but I still haven’t committed.

I didn’t read this recipe before starting. I assumed it would be a fairly quick dinner, but no…the first thing you have to do is roast a whole eggplant in the oven for 40 minutes, THEN wait for it to cool, and then proceed. Don’t worry, I changed it up so it should take about 45 minutes TOTAL, so you’re welcome!

This is a fairly close cousin of chana masala but with the eggplant and fire-roasted tomatoes (don’t skip those, trust me!) it’s definitely not the same. I loved it for dinner and even more as leftovers for lunch the next day!

(adapted from Fat Free Vegan)

1 large eggplant, peeled and cut into 1″ cubes
2 tbsp vegetable oil
1 medium onion, chopped
1 1/4 teaspoon cumin seeds
1 1/4 teaspoon ground coriander
1 teaspoon turmeric
1 14-ounce can fire-roasted diced tomatoes
2 teaspoons finely minced fresh ginger
1/2 teaspoon cayenne or other hot red pepper (or less if you don’t like spicy food)
about 2 cups cooked chickpeas, rinsed and drained (or a can or two… there’s room for lots!)
1/2 cup water
1/2 tsp sugar
2 Tbsp cup minced cilantro

Preheat oven to 400F. Drizzle some oil or spray nonstick spray in the bottom of a 13 x 9 baking pan and add the eggplant.

Bake for about 20 minutes, until eggplant is soft.

While the eggplant is in the oven, heat a heavy pan or dutch oven over medium and add the oil. Add the onion and cook until it begins to turn golden and soft. Clear a spot in the center of the pan and add the cumin seeds. Wait for about 30 seconds, then stir them into the onions.

Add the coriander, turmeric, ginger, sugar, tomatoes, and cayenne. Cook for about 5 minutes, or until the eggplant is ready (turn the heat to low if you need to wait more than a few minutes for the eggplant to finish).

Add the eggplant and return the heat to medium. Cook for about 3 minutes, then stir in the chickpeas and water. Cook, stirring, for about 10 minutes, until the sauce thickens. Stir in a few pinches of salt, taste, and add more if necessary. Adjust spices if desired. Serve garnished with fresh cilantro.

Chana Masala

Sunday was pretty much a perfect day. It included a 16 mile run, a few hours at the beach, a visit to the grocery store, and homemade Indian food for dinner. There’s a lot to be said for having low standards, and I think if that’s all I need to have a fabulous weekend, my life will be pretty easy.

I used to be incredibly intimidated by cooking Indian food at home. It seemed like no matter what I did, the results never came close to my favorite dishes from a restaurant, and that frustrated the crap out of me. I wasn’t willing to give up, though. I got a couple cookbooks, paid a visit to an Indian grocery store, and immersed myself in sambar, a whole bunch of different types of dal, and spices I’d never used before like fenugreek seeds and fresh curry leaves.

If you’re not quite ready to invest in a whole new pantry full of spices, flours, and legumes, this is a perfect recipe for you. It’s the best chana masala I’ve ever made, and I’ve tried quite a few recipes. You probably have everything you need right now, but if you don’t, you can probably find it all at your average grocery store. The best part? It is incredibly quick and easy, which is perfect for those lazy Sundays when you don’t get home from the beach until the sun is going down.

(adapted from RecipeZaar via Daily Unadventures in Cooking)

2 tbsp vegetable oil
1 small onion, minced
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon curry powder
1/4 teaspoon salt
1 large Roma tomato, seeded and chopped
1 15oz can chickpeas – do not drain (or about 2 cups cooked beans with liquid)
1 teaspoon fresh ginger

Heat the oil in a wide skillet over medium high heat, then add the onion and cook, stirring, until it begins to brown (5-7 minutes)
Stir in the garlic, cumin, coriander, turmeric, cumin seeds, and curry powder, and let cook for about a minute. Stir in the tomato and cook, stirring, for 2 minutes.
Add the chickpeas and their liquid, turn the head down to medium, and simmer for about 10 minutes, or until it has thickened slightly. Stir in the fresh ginger, taste and add salt if necessary, then serve.

Humble Hummus

A simple bowl of hummus with some assorted crudites for dipping may not be the flashiest appetizer around, but it is so simple and satisfying.  Underneath the lemon zest and cilantro garnish, this hummus has just the right balance of flavors and a nice smooth texture.  Play around with the amounts of garlic, lemon, cumin, and coriander until you find a ratio that suits your tastes.

It is hard to go back to the plastic containers in the grocery store once you have tried homemade hummus!
The amounts listed are approximate, and I always end up adding a little of this or that depending on how it tastes, so trust your instincts!

1 15-oz can garbanzo beans, drained and liquid reserved
2 tbsp tahini
1-2 tbsp lemon juice
1 garlic clove, minced
1 tsp kosher salt
1 tsp ground cumin
1/2 tsp ground coriander
generous pinch cayenne pepper (optional)
1 tsp olive oil
2 tbsp chopped cilantro
1/2 tsp lemon zest
Stir together the lemon juice, tahini, cumin, coriander,  and cayenne (if using) and set aside.
In a food processer, pulse the garbanzos and garlic until coarsely pureed.  Add the lemon juice mixture and pulse a few more times, then add the salt.  
With the machine running, pour in about 1/4 cup of the liquid reserved from draining the beans.  If necessary, add liquid until you reach a desired consistency. 
Taste, and add more lemon, salt, or spice if necessary.  
Transfer to a bowl, gently stir in the olive oil, and top with cilantro and zest.
Serve with carrots, cucumbers, sugar snap peas, or pita chips.


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