Tag: chickpea

Recipes

Moroccan Chickpea Stew

Lauren Carter2 Comments

Here’s how to make it…

Ingredients:

  • 500g passata
  • 400g chickpeas
  • 100g green olives
  • 2 bell peppers
  • 1 courgette
  • 1 red onion
  • A handful of coriander
  • A thumb of ginger
  • 1 small preserved lemon
  • 2 cloves of smoked garlic
  • 2 tbsp tomato puree
  • 2 tbsp ras el hanout
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the onion. Peel and finely chop the onion
  • Add the onion to a large pan along with a generous drizzle of olive oil
  • Saute on a low heat for around 5 minutes
  • Finely chop or grate the ginger and smoked garlic. Add the ginger and smoked garlic to the pan along with the tomato puree and ras el hanout
  • Stir to combine then saute for 5 minutes
  • Chop the courgette and bell peppers in to bite size pieces. Add the courgette and bell peppers to the pan along with the chickpeas and olives
  • Stir to combine then saute for a further 5 minutes
  • Add the passata. Stir to combine then simmer on a medium heat until the courgette is soft
  • Finely chop the coriander and preserved lemon. Add the coriander and preserved lemon to the stew
  • Stir to combine, season to taste then serve

This recipe serves 4.

Recipes

Lentil & Chickpea Dal

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 400ml coconut milk
  • 200ml vegetable stock
  • 400g chickpeas
  • 200g dried red lentils
  • 1 brown onion
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 tbsp coconut oil
  • 2 tbsp garam masala
  • 1 tbsp black mustard seeds
  • 1 tbsp turmeric
  • 1 tsp dried fenugreek
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the onion. Peel and finely chop the onion
  • Add the onion to a large pan along with the coconut oil and mustard seeds
  • Saute on a low heat for around 5 minutes
  • Finely chop or grate the ginger and garlic. Add the ginger and garlic to the pan along with the spices and fenugreek
  • Stir to combine then saute for a further 5 minutes
  • Add the chickpeas, lentils, coconut milk and vegetable stock to the pan. Stir to combine then simmer on a medium heat until the lentils are soft and most of the liquid has been absorbed
  • Season to taste then serve

This recipe serves 4.