Feeds:
Posts
Comments

Posts Tagged ‘Chickpea’

Chana Masala

Chana Masala

What a flavoursome dish! If you love spicy food, you must give it a go with this vegetarian dish. The chickpeas really take on all the flavours and tastes really delicious. You can serve this dish with chapatti, batura, paratha or just simple boiled rice!

Serves 2

Ingredients

  1. 1 ½ tbsp Oil
  2. 1 Onion- Finely Chopped
  3. 2 Cloves Garlic- Finely Chopped
  4. 2tsp Ginger Paste
  5. 1 Large Handful Fenugreek/Methi – Chopped
  6. ¼ of Red Pepper/Capsicum- Chopped Quite Large
  7. ¼ of Green Pepper/Capsicum- Chopped Quite Large
  8. 1 Can/400g Drained and Washed Chick Pea
  9. 1 Can/400g Tomato- Blended
  10. 1 Large tbsp Chana Masala (I have used shop bought in this recipe)
  11. ½ Cup Water
  12. 1tsp Turmeric
  13. 1tsp Chilli Powder
  14. 2 Green Chilli- Finely Chopped

Method

Take a wide bottomed pan and add the oil. Add the onions and cook until golden brown. Add the garlic, green chillies and ginger.  Give it a stir and cook for a couple of minutes. Add the chana masala powder and again stir for a few minutes; this will get rid of the strong flavour and also the powder texture. It is very important that you add it in add this stage. Add the fenugreek and again cook for a few minutes. Pour the blended tomatoes in along with the water and add the chickpeas. Give it a stir. Add the turmeric, red chilli powder and salt. Cook on a low heat for 25 minutes. Lastly, add the peppers and cook for another 3-5 minutes. Check for salt.

Serve hot!

Advertisements

Read Full Post »

Fish Tagine served with Minty Chickpea Couscous

Fish Tagine served with Minty Chickpea Couscous

This is a lovely dish which does not require a tagine to cook with and the flavours have a lovely aroma with delicate flavours to enhance the fish. Definitely worth trying if you want to impress!

Serves 4

Ingredients

  1. 600 grams white firm fish, such as monkfish or cod
  2. 3 tbsp olive oil
  3. 1 medium chopped onion
  4. 1 clove garlic, finely chopped
  5. 1 tsp Harissa paste
  6. A good handful l chopped Apricots
  7. 3 ripe tomatoes chopped
  8. ½ tinned tomatoes (blended)
  9. A good handful l sliced black olives
  10. Juice of ½ lemon
  11. 2 tsp clear honey
  12. Salt to taste

For the couscous

  1. 9oz couscous (prepare per packet instructions)
  2. 1 can chickpeas, washed and drained
  3. 1 tbsp olive oil
  4. A good handful chopped fresh flat leaf parsley
  5. A good handful chopped fresh mint
  6. Salt to taste

Method

Take a wide bottomed pan; add olive oil and onions and sauté until golden brown. Add the garlic and Harissa paste and stir for a minute, then add the apricots and give it a stir. Add the fresh tomatoes and the canned tomatoes and mix well. Let this cook for 3-4 minutes. Mix in the olives, lemon juice and salt.

Let this mixture cook on slow heat until the oil separates from the tomatoes, leaving the lid on the saucepan.

Once the tomatoes are thoroughly cooked, add the honey and place the fish on top. Do not keep stirring as the fish will break . Allow to cook for a further 10-15 mins until the fish is cooked.

For the Couscous:

Follow the instructions of packet for 9 oz of couscous.

In a separate bowl, mix in the chickpeas with olive oil, parsley and mint. Season to taste.

With a fork, separate the couscous grains and add the chickpeas. Mix delicately.

Serve the fish on a bed of Couscous.

Delicious!

Read Full Post »