Tuesday, November 23, 2010

Chickpeas, Chickpeas, Chickpeas!

my internet connection was interrupted for some reason, so i missed the chance to post yesterday.

these past few weeks, i've been scramblin' to make the recipes i've been posting for veganMOFO, so i may include pics. i've been adding some to previous posts with a few more on the way. these recipes are pretty much this week's menu. here are some great things to do with chickpeas.

[oops! i've realised that i've already posted (04/30/09) this recipe, but it's good enough to leave it here twice, hope you like it! the previous post includes the recipe for Cloud Biscuits as well.]

this recipe was inspired by a café on pizza corner in Halifax, NS. it is another of my absolute fav soups,

Garlic, Spinach & Chickpea Soup

1 large onion, roughly chopped
5 or more cloves garlic, minced
spices ~ 1 or 2 tsp crushed fennel seed, pinch cayenne, pinch paprika
a couple of handfuls of spinach*, finely sliced
half a red pepper, cut into a small dice
1 fennel (anise) bulb, sliced
3 small potatoes, cubed or half moons
2 cans (13 ½ oz, 398 ml) chickpeas, rinsed well & drained, or 3 cups cooked
1 can coconut milk (13 ½ oz, 398 ml)
4 cups veg stock, simmered to a boil
handful of fresh herbs, basil & parsley, finely chopped
freshly grated nutmeg (7 swipes along a little grater)
s & p

sauté onion with garlic for about 5mins. add spices, stir for 2 minutes. & then the spinach for another 2mins. add the remaining ingredients, & simmer gently until the potatoes are tender. fold in the fresh herbs & nutmeg. season with s & p to taste, then finish the soup with 'butter' for extra richness.

* the spinach could always be added directly to the bowl, & the soup poured atop just before serving. i wonder if kale would be tasty, or detract from the overall yumminess?

Chickpea Stir-fry

1 large onion, roughly chopped
1 stalk celery, diced
3 cloves garlic, minced
1 tsp red chili flakes, to taste
pinch of cayenne, to taste
1/2 red pepper, small dice
2 cans chickpeas, washed
1 Tbsp fresh lemon juice
1 small tomato
handful of fresh basil, torn
s & p

sauté onion, celery & garlic. add spices, & stir for 2 mins. then add red pepper. add chickpeas & lemon juice, & stir until heated through. toss the chickpeas with the tomato & basil. season with s & p, to taste.

Garbanzo Gravy

3/4 cup chickpea flour
1/3 cup nutritional yeast
1/2 small onion, minced (2 Tbsp dried minced onion)
1 large clove garlic, minced with salt (1/4 tsp garlic powder)
s & p
3 cups veg broth
2 Tbsp veg worcestershire sauce
1 Tbsp tamari

combine dry ingrediets in saucepan, & toast over medium heat, stirring for 2 mins. gradually whisk in the broth & the worcestershire sauce. cook, stirring until smooth & thickened. serve immediately. makes 2 cups.

i find this gravy rather mild, so use a rich veg stock or mushroom stock, & perhaps sautéed onions & garlic would boost the flavour.

from the vegan handbook, page 239 with amendments



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