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Posts Tagged ‘chick peas’

There is another Indian Restaurant in Toronto that we really like, and you’ve probably heard of it because it’s in all the major cities around the world, it’s called Bombay Palace on Jarvis Street. We usually go there for lunch and there are two particular things I love, the carrot pickle and the Aloo Papri Chaat (described as a sweet Medley of crispy wafers chickpeas, potatoes with yogurt-mint chutney dressing). I tried to find as close a recipe as possible to this tangy, sweet and crunchy side, and this one was pretty darn close. I had to make a few changes due to unavailable ingredients, but to be honest, the flavour didn’t suffer for it. I must warn you, it does take a lot of steps.

Aloo Papri Chaat

A delicious mix of sweet and tangy flavours with the crunchy texture of the wafers

Serves 4-6 as a side dish

Ingredients:

  • 1/2 cup all purpose flour
  • 1/4 cup Semolina flour
  • 1 teaspoon tamarind paste
  • 7-8 teaspoon sugar
  • 1/2 teaspoon red chili powder
  • 1 dried apricot
  • 1 small cooked potato, cubed
  • 100 g chick peas
  • 1/2 cup low fat yogurt (if using Greek yogurt, you will need to add milk to achieve the right consistency)
  • 1 chopped green chili
  • 1/2 teaspoon Chaat Masala (see spice mix below)
  • Salt
  • 1 cup peanut oil for frying

Directions:

  1. Make a soft dough with the flour and semolina by adding a little bit of water at a time.
  2. Roll the dough out into a rectangle and cut into bite-sized squares.
  3. Heat the oil to fry the squares and fry them until they puff a little and are golden. Drain oil off and set aside.

Directions for the Tamarind Chutney:

  1. In a small heavy bottom sauce pan, add the tamarind paste and the apricot. Add about 1 cup of hot water to it and heat to a boil until the tamarind paste dissolves and the apricot is mushy. Blend well with an immersion blender. Strain out any hard bits from the tamarind paste.
  2. Add the sugar, chili powder and mix well. Boil until all of the water evaporates and you are left with a thick rich paste.

Ingredients for the Chaat Masala:

Note: the original recipe for Chaat Masala called for Mango Powder which I did not have, and therefore I substituted the apricot into the tamarind mix to replicate the sweet and tangy flavour of the mango powder.

  • 1 tbsp coriander
  • 1 tsp cumin
  • 1/8 tsp cayenne
  • 1/4 tsp ginger
  • 1/2 tsp paprika
  • 1/4 tsp black salt

Directions for the Chaat Masala:

  1. Put all ingredients into a bowl and mix well. If some of the spices are seeds, you will need to grind them well.

Directions for the Yogurt Sauce and assembly:

  1. Whip the yogurt with a whisk until thin and runny (or if it’s Greek Yogurt, add a little milk),
  2. Add  the cubed potatoes, chopped green chili, the chickpeas and a teaspoon or two of the tamarind and mix well (being careful not to break up the potatoes).
  3. Add the bite sized Papri (wafers) and mix gently to coat.
  4. Garnish with Coriander leaves and finely chopped green onions.

A quick shot of the actual serving dish at the dinner party, the lighting sucks as it was already night

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What goes around comes around right? My friend Charles at Five Euro Food posted this recipe last week and coincidentally I was just thinking about making a chick pea salad for dinner, so I thought, why not his recipe? His recipe incorporated all the flavours I love in Hummus but he made it into a delightful summer salad; and with the heat wave we’ve been having, it’s a perfect summertime dish (well, maybe not declared perfect by guest, but certainly perfect in my mind!). Of course, I didn’t have time to get to the green grocer, so I used vegetables I had on hand, which is exactly what Charles had prescribed.

I actually made it with two rather healthy sized cloves of garlic, and woe, it was strong; in fact, so strong, I had to rinse a portion off for JT so he doesn’t offend his customers! I ate mine full octane, because, well, it’s been rather slow these last couple of weeks so I just thought, what the heck! I’ll be eating the entire parsley plant later!

I took a bit of artistic license by adding roasted red and yellow peppers and tomatoes

Deconstructed Hummus Salad

A recipe from Five Euro Food, slightly altered.

Serves 4

Ingredients:

  • 540 mL (19 oz) chick peas
  • 1-2 mini cucumbers, chopped into bite sized pieces
  • 1/2 each roasted red and yellow peppers, cut into small cubes
  • 1 green onion, finely chopped
  • 1 jalopeño, finely chopped
  • 2 oven roasted tomatoes, diced (please see this post for oven roasting tomatoes; because of the heat, I did it on the BBQ)

Dressing Ingredients:

  • 30 mL (2 tbsp) EVOO
  • 59 mL (1/4 cup) lemon juice
  • 1 small clove garlic, finely minced
  • 1 tbsp tahini
  • 2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp salt

Directions:

  1. Combine the dressing ingredients and set aside.
  2. Combine the vegetables and chick peas and mix well. Drizzle with the dressing and serve immediately. If you wish the vegetables to mix with the dressing in advance, I would suggest leaving out the cucumber until serving as it tends to get a bit on the mushy side.
  3. Serve over greens or spinach, as below.

It was a light, refreshing and garlicy dinner. Lunch will be wonderful tomorrow.

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My friend Barb of Profiteroles and Ponytials made this recipe a few days ago, and I knew I had to have it. Barb and I have been friends a really long time, and I think she blogs to get my taste buds going, in fact, I’m sure that’s what it is. I was doing a vegetarian week last week and when I saw this soup, I thought, perfect. Plus JT made it, so it was super easy for me! We are not big potato eaters in our house so we substituted the potatoes for Chick Peas, and it made it a bit heartier too. Another winner, Mrs. Barbie, thank you!

Fassolada (Barb’s Greek Bean Soup)

Ingredients:

  • 1-½  cups navy beans, dried
  • 6-½ cups water
  • 1/2 cup carrots, diced (we had some in the fridge, otherwise I might have omitted this too)
  • 3 celery stalks, diced
  • 1 medium onion, minced
  • 1 pinch red pepper flakes
  • 1 bay leaf
  • 1 cup chick peas, canned
  • 2 tbsp olive oil
  • 1-½ cups crushed low sodium tomato sauce (we love the Italian brands, they have an incredibly low sodium rate)
  • 1- ½ tsp salt
  • 1 tsp oregano (preferably Greek)

Optional Garnish:

  • Greek Yogurt with smoked paprika sprinkled over it.

Directions:

  1. Place the beans in a bowl, cover completely with water, and let them soak overnight.
  2. Drain and rinse beans. Place in a large stock pot and cover with water. Bring to boil over high heat for 10 minutes.
  3. Drain beans in a strainer and return to pot. Add water, carrots, celery, onion, red pepper flakes and bay leaf. Bring to boil over high heat. Reduce heat and simmer for 45 minutes.
  4. Remove bay leaf and add tomato sauce, salt and olive oil and cook for another 45 minutes to 1 hour (until beans are tender). Add the chick peas and heat through.
  5. Taste and adjust seasoning, if required.
  6. Serve in bowls with a dollop of Greek Yogurt and smoked paprika.

A hearty and filling soup; a great alternative to meat, but bacon would have gone so well with it...

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I’m always intrigued as to what draws a person to a recipe. It’s so personal and subjective, yet the food made from the recipe tantalizes taste buds whether you chose the recipe or not. Friday night JT wanted to make mussels, but we were a tad tired of the same old white wine sauce and we had just had a green curry so that was out. He scoured the net and was drawn to a Moroccan style mussel which included chick peas. Now I am trying to cut carbs down considerably (that’s actually JT’s bread he snuck onto my plate for the photo) and when I read the recipe I was immediately drawn to the chick peas…would they be satisfying enough that I wouldn’t need bread? That was the question.

When I first announced that we had planned a trip to Morocco, Greg at Rufus’ Food and Spirits Guide kindly emailed me a link to an article that discussed the merits of  traditional Moroccan cuisine in comparison to Modern Moroccan cuisine and we were so intrigued that we bought the cookbook. It’s been sitting on my kitchen desk and when I have any moment, I page through the lovely photos. Sadly, the recipes are very complex, often involving mixes of pastes and such that I do not have ready (a traditional Moroccan household would) so I have been unable to find something easy enough to make. Fast forward to Friday night: JT scouring the net for a recipe for mussels. He finds one on Epicurious. We have all the ingredients at home and it sounds like it would be fantastic. The spices were definitely a tip of a hat to Morocco.

HEY! Who snuck that piece of bread in my shot?

Moroccan Style Mussels with Chick Peas

Original recipe is from Epicurious, JT modified his version, of course

Ingredients:

  • 1/2 medium onion, coarsely chopped (1/2 cup)
  • 1 garlic clove, finely minced
  • 3/4 tsp ground cumin
  • 1/2 tsp paprika (preferably hot)
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • pinch cayenne
  • 1 1/2 tbsp olive oil
  • 1/2 tbsp cider vinegar
  • 1/2 (15- to 19-oz) can chickpeas, rinsed and drained
  • 1 tsp sugar
  • 1/2 cup halved grape tomatoes
  • 1 1/2 lb cultivated mussels, scrubbed and beards removed
  • 1/2 cup raisins
  • 1/3 cup low sodium chicken stock

Directions:

  1. Cook onion, garlic, and spices in oil in a 5- to 6-quart heavy pot over moderately low heat, stirring, until onion is softened, about 6 minutes.
  2. Stir in vinegar and simmer 1 minute.
  3. Add chickpeas, sugar, tomatoes, raisins and chicken stock and increase heat to moderate and gently simmer, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.
  4. Add mussels and return to a simmer. Cover tightly with lid and cook until mussels just open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.)
  5. Serve Immediately.

The verdict? A M A Z  I N G! I not only did not NEED the bread, I did not WANT it. The chick peas were satisfying and filling AND the broth? What can I say, pass that spoon over please. This is going to make repeated appearances in our house, for sure!

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Every so often we like a meal without meat. Indian flavours are always so welcome particularly on these bitterly cold winter nights. I saw one of our celebrity chefs, Chef Michael Smith, made this recipe on his show Chef at Home, and I’ll be darned if I can find it. It’s a really easy recipe and comes together quite quickly. It also serves up lunch very well the next day. And if you tire of it, just add bit of vegetable stock and purée into a lovely creamed soup.

There

Curried Cauliflower and Chickpeas

Ingredients:

  • 450 g cauliflower cut into small florets
  • 300 g rehyrdated chick peas (if using canned, drain and rinse)
  • 160 g onion roughly chopped
  • 75 g raisins
  • 1 tsp cumin
  • 1 tsp corriander
  • 2 tsp curry
  • 1 cup water
  • 2 tbsp coconut milk powder*
  • splash of EVOO

Directions:

  1. Heat the oil in a large dutch oven and sauté the onions until translucent.
  2. Add the cauliflower and sauté for a couple of minutes. Add the chick peas.
  3. Sprinkle the spices over the hot cauliflower and stir until you can smell their wonderful aroma. Add the raisins.
  4. Add water and mix in the coconut milk powder. Cover and allow to simmer until the cauliflower is tender.
  5. Serve over a bed of mixed greens.

* In Toronto, they sell coconut milk in cans in our grocery stores, but I usually find I need only about 1/2 of a can. It doesn’t freeze well so I end up keeping in the fridge until it grows something weird and then it gets tossed. I found the coconut milk powder in the ethnic section in our large grocery retailer and thought it’s the perfect solution for me. You can do a search on line, I’m sure you will be able to find it in your local ethnic store.

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