Andalusian Style Chickpeas

Andalusian Style Chickpeas

Mar 8, 2017 | Main Course, Vegan, Gluten-Free

The smoked paprika gives a Mediterranean taste to this dish.

Serves: 2 people                        Time : ½ hour

Ingredients

1 big carrot
400 g of white cabbage
4 tablespoons olive oil
salt to taste
200 g of boiled chickpeas
smoked paprika to taste*


Directions

Wash the vegetables.
Slice the carrot and cut the cabbage in 4 pieces (or smaller if desired).
Boil the vegetables.
Heat the oil in a pot and sauté the boiled veggies with salt till golden.
Add the chickpeas and paprika, mix with a spoon and cook a few minutes.

*Smoked paprika is a Spanish spice speciality made from pimiento peppers that have been dried and smoked over an oak fire.

 

Indian Laddu

Indian Laddu

Jan 13, 2017 | Dessert & Sweet, Gluten-Free

Chickpeas at their best!

Serves: 6 people                        Time : 30 min plus 1-2 hours in fridge

Ingredients

150 g butter
150 g ghee
400 g chickpea flour
2 tablespoons coconut flakes
4 tablespoons chopped almonds
1 tablespoon ground cardamom
300 g icing sugar or finely ground brown sugar


Directions

Melt the butter and ghee on low heat in a pan with thick bottom. Add the chickpea flour when the butter and ghee have melted. Stir constantly for 15 min, the flour should now be roasted and have a nutty smell. Add the coconut flakes, the almonds and the ground cardamom. Roast for another 2 min until all the ingredients are well mixed. Take the pan of the heat and mix in the powder sugar well. Use a fork to make sure the dough is homogeneous and no pieces are left. Let cool for a few min. Press it out  to 1½ – 2 cm thick layer on a baking tray lined with baking paper. Cool for 1-2 hours in the fridge. Cut out pieces in desired size and shape. Decorate with grated coconut or icing sugar. Store in the fridge for up to one week.

Vegetable Pakoras

Vegetable Pakoras

Jan 23, 2016 | Main Course, Vegan

Serves: 10 people

Ingredients

180 g chickpea flour
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon Garam masala
1/2 teaspoon baking powder
4 cloves garlic, crushed
300 ml water
1,6 L oil for deep frying
1 heads cauliflower florets
4 onions or paprika, sliced into rings

 

Directions

Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic. Add the baking powder.
Make a well in the center of the flour. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 190 degrees C° (375 degrees F).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels and sprinkle with Chat Masala before serving.
Enjoy with Ketchup and Podina (Mint) Chutney and a cup of tea.
It is also possible to use other vegetables such as potatoes thin sliced or whole chilis for those who like it hot.

Hummus

Hummus

Feb 14, 2015 | Side Dish, Vegan, Gluten-Free

Recipe for 640g of hummus:

Ingredients

200g dry chickpeas
2 lemons
50g tahini
1 garlic clove
2 tablespoons olive oil
3 tablespoons water
½ teaspoon grounded cumin
salt (to taste)
kombu seaweed (optional)
spicy paprika (to taste)

Directions

By following the base recipe, prepare the chickpeas or, as an alternative, replace them with a 500gr of canned chickpeas. If you decide to use the canned chickpeas, don’t forget to drain and rinse well before using them; if instead you plan to have the dried ones, let them soak overnight, cook them with the kombu seaweed (it helps the digestibility of the chickpeas and introduces additional taste and minerals) and remove the kombu seaweed after cooking. In a blender, combine chickpeas and water and process them for few minutes until you will obtain a velvety cream. Add filtered lemon juice and process for another minute. Add tahini, garlic, olive oil, cumin and salt. Process everything again. Hummus is ready!

After sprinkling spicy paprika on it, serve on a bowl or plate and enjoy it with some toasted or unleavened bread. You can as well have it with some boiled potatoes or as a dip for raw veggies.