Posts Tagged ‘Chickpea’

Moroccan Stew

March 6, 2009 Leave a comment

This recipe combines the exotic appeal of North African cuisine, as imagined by this vegetarian, with the comfort and homeliness of a simple stew to make an aromatic and invigorating dish.


  • 4 onions
  • 6 cloves of garlic
  • 2 carrots
  • 8 small anya potatoes
  • 2 peppers
  • 4 finger chillies
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp pimento powder
  • ½ tsp cinnamon powder
  • 2 tbsp lemon juice
  • 1 can of chickpeas
  • 1 can of chopped tomatoes
  • 25g fresh coriander
  • 125g brown rice
  • ½ tsp honey
  • 2 large pinches salt
  • 1 large pinch of black pepper
  • 500ml vegetable stock
  • 2 tbsp toasted almonds


Soak the rice in the vegetable stock along with the honey and salt and pepper for at least an hour before preparing the rest of the dish. Roughly chop the onions and peppers, crush the garlic cloves whole with the flat of a suitably broad knife and slice the potatoes in half lengthwise. Cut the carrots in quarters lengthwise and halve leaving you with 8 sticks per carrot.

Preheat a large stirfry pan with 5-6 tablespoons of olive oil and add the cumin seeds. Once they start to fry, add the chopped vegetables (including the chillies, whole) and stir until all are coated with oil. Add the spices and stir well. Next, add the chickpeas followed by the lemon juice. Chop the coriander roughly and stir into the mixture.

After 5 minutes add the chopped tomatoes and stir. When they start to simmer, add the rice and stock to the pan. Stir and let simmer for 5-10 minutes while preheating the oven to 150°C.

Pour the mixture from the pan into a preheated oven dish and place in the oven for 45-50 minutes or until most of the stock has been absorbed by the rice.

Categories: Stew Tags: , , , , , ,

Chickpea Patties

February 22, 2009 Leave a comment

Nirvana, for many vegetarians, is the humble burger. Over the past few months many experiments have been conducted to find the right blend of texture and taste.


  • 2 onions (finely chopped)
  • 4 cloves of garlic (crushed)
  • 1 green finger chilli (deseeded and finely chopped)
  • ½ red pepper (deseeded and finely chopped)
  • 2 tsp cumin powder
  • ½ tsp pimento powder
  • ½ tsp salt
  • A large pinch of black pepper
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 can of chickpeas (or 300g of presoaked)
  • 150g of stale breadcrumbs
  • 50g of fresh parsely (chopped)
  • 1 egg


Combine all the ingredients except the egg in the order listed into a large mixing bowl and stir well. Transfer to a food processor and crack the egg over the mixture. Process for no more than 10 seconds on lowest speed to retain texture. Leave to stand for at least half an hour.

Preheat the oven to 180°C and divide the mixture to make 4 patties. Coat with flour or polenta, if desired, and lightly coat with olive oil before placing on a preheated baking tray in the oven for 20 minutes.

Half way through cooking, remove the tray from the oven and spoon the excess oil over the patties to help the crust develop.

Categories: Burgers Tags: ,