**Indulge in a Culinary Journey with Chickpeas: From Classic to Contemporary**
Embark on a culinary adventure with chickpeas, a versatile legume that takes center stage in a symphony of flavors. Discover a diverse collection of recipes that elevate chickpeas from humble beginnings to culinary masterpieces.
Immerse yourself in the aromatic embrace of **Chickpeas with Chilli, Garlic, and Thyme**, a Nigella Lawson creation that blends warmth and comfort. Explore the depths of **Moroccan Chickpea and Sweet Potato Tagine**, a tantalizing North African delight. Savor the vibrant **Indian Chana Masala**, a symphony of spices and textures.
For a taste of the Mediterranean, delve into the vibrant **Greek Chickpea and Feta Salad**, a refreshing and flavorful symphony of textures. Satisfy your cravings with **Za'atar Roasted Chickpeas**, a crunchy and aromatic snack that awakens the senses.
Explore the unexpected with **Chocolate Hummus with Chickpeas**, a sweet and savory dip that challenges culinary norms. Delve into the comforting embrace of **Chickpea and Spinach Curry**, a harmonious blend of Indian flavors. Experience the vibrant **Spanish Chickpea and Chorizo Stew**, a hearty and soulful dish that captures the essence of Spanish cuisine.
From classic preparations to innovative twists, this collection of recipes showcases the boundless versatility of chickpeas. Prepare to be captivated by the diverse culinary landscapes that chickpeas inhabit, and embark on a journey of taste and discovery.
CHICKPEAS WITH CHILLI, GARLIC AND THYME ( NIGELLA LAWSON )
I got this from a Nigella cookbook. The general method for preparing the chickpeas is fantastic. They come out so creamy and delicious. The seasoning for this is wonderful. Feel free to change it up with different seasonings. I use one standard Goya bag of dried chickpeas for this. ETA - the original recipe says to cook the chickpeas for 1 1/2 hours. For me, with the fresh chickpeas I get in a store with very high turnover I aonly cook them for 25 minutes to 1/2 hour. Please take this into consideration when making this.
Provided by Cookie16
Categories Beans
Time P1DT2h20m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Put chickpeas in enough cold water to cover generously along with the flour, salt and baking soda.
- Leave for 24 hours.
- After 24 hours drain and rinse thoroughly.
- Put the chickpeas in a big pot, cover with cold water, add the halved onion, sprigs of thyme and olive oil. Cover, bring to boil then reduce to rolling simmer. Do not uncover for at least 1 and 1/2 hours (or less, see description note above).
- After 1 and 1/2 hours check for doneness. If done, reserve 2 cups of cooking liquid and drain the chickpeas. Remove the thyme and onion as best you can. Set chickpeas aside for a moment.
- Chop the onion and garlic roughly and remove the thyme leaves from the stem. Throw onion, garlic and thyme in food processor (or chop as finely as you possibly can). Whirl it to a pulp.
- Heat 1/4 cup olive oil in large deep fry pan then add pulp mixture, Sprinkle with salt and cook gently for 5 minutes.
- Add the chickpeas and half the cooking liquid, cover and heat gently til everything is hot and the chick peas are soft.
- If there is too much liquid, remove the lid and let some boil off. If you run out of liquid, add a bit more.
- Sprinkle with more salt, additional thyme or more olive oil and serve.
Nutrition Facts : Calories 368.3, Fat 16.1, SaturatedFat 2.1, Sodium 1847.6, Carbohydrate 44.9, Fiber 12.1, Sugar 8.5, Protein 13.4
LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
- Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
- Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
BIG PASTA WITH MUSHROOM, PARSLEY, GARLIC AND THYME
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h
Yield 16 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- In a saucepan, melt the butter for the bechamel, and add the flour, stirring gently to make a smooth paste. Remove the pan from the heat and whisk in the milk. Turn the heat back on to medium, and stir the bechamel until it begins to thicken and come to the boil. Let it bubble for about 5 minutes to get rid of the floury taste. Take off the heat and season with salt, pepper, and nutmeg.
- Melt 2 tablespoons butter and the oil in a large wide pan. Drain the porcini, reserving the liquid, and chop before adding to the pan with 3/4 cup chopped parsley, the dried or fresh thyme, and garlic. Stir for a couple of minutes then melt the remaining 1 stick of butter in the same pan and add the chopped mushrooms, stirring for about 5 minutes. The mushrooms will appear dry at first but will eventually start to give off some liquid.
- Add the porcini soaking liquid, which the mushrooms will largely absorb, but keep stirring and add the sherry and let it bubble away. Turn off the heat when you have a bronzed, syrupy stew.
- Stir the mushroom mixture into the bechamel and add 1 cup of the Parmesan and the other 3/4 cup of the chopped parsley. Put a big pan of water on for the pasta, and when it boils, salt it well. Cook the pasta until al dente, then drain and add to the mushroomy white sauce, stirring it as best you can to get the pasta covered.
- Turn into the large roasting pan and sprinkle over the remaining 1 cup of Parmesan. Bake for 30 minutes or until the top begins to turn golden in places.
- When the tin comes out of the oven, decorate with the remaining 1/4 cup chopped parsley and some sprigs of fresh thyme.
Tips:
- Rinse and sort chickpeas: Before cooking, rinse chickpeas thoroughly under cold water to remove any debris or impurities. Additionally, sort through the chickpeas to remove any damaged or discolored ones.
- Use a pressure cooker for faster cooking: If you have a pressure cooker, it can significantly reduce the cooking time for chickpeas. Follow the instructions in your pressure cooker's manual for cooking chickpeas.
- Add aromatics for extra flavor: When cooking chickpeas, add aromatics such as garlic, onion, bay leaves, or thyme to enhance the flavor. These ingredients will infuse the chickpeas with a savory and aromatic flavor.
- Cook chickpeas in a flavorful broth: Instead of plain water, consider cooking chickpeas in a flavorful broth. This will add extra depth and richness to the chickpeas. You can use vegetable broth, chicken broth, or even a combination of both.
- Season chickpeas well: Once cooked, season the chickpeas generously with salt, pepper, and other spices of your choice. This will help bring out the natural flavors of the chickpeas and make them more enjoyable.
Conclusion:
With its simple yet versatile nature, chickpeas offer endless possibilities in the culinary world. From hearty main courses to refreshing salads, chickpeas can seamlessly blend into various cuisines and dietary preferences. Whether you prefer the creamy texture of hummus or the crispy crunch of roasted chickpeas, this humble legume has something to offer everyone. Remember to rinse and sort chickpeas before cooking, experiment with different cooking methods, and season them well to elevate their flavor. With a little creativity and these helpful tips, you can create delicious and nutritious dishes that showcase the versatility and goodness of chickpeas. So, embrace the culinary adventures that chickpeas bring and enjoy them in all their forms!
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