brazen's (mostly) gluten free adventures!: chick peas

Showing posts with label chick peas. Show all posts

29.3.13

Kerala Curry (JO 15mm) (GF)

just made this quick vegie curry from Jamie Oliver's 15 minute meals. I didn't put the pineapple in because i'm not supposed to eat it at the moment, and geoff wouldn't eat it. bit of a shame because it needed a touch of sweetness. other than that the only change i made was to add some brussels sprouts.

it was ok and i think it would definitely be delicious with the pineapple added.

http://www.jamieoliver.com/recipes/vegetables-recipes/keralan-veggie-curry-with-poppadoms-rice-minty-yoghurt

25.10.11

Flourless apple & lemon cake (GF, TMX)

well, this is not a recipe (yet) as i didn't measure anything when i made it! next time i will write it up i promise!

however i just wanted to report in that I made this after a facebook friend gave me the link, and it was delish!!!!!

i reduced the amount of sugar to 2/3 cup (could possibly reduce to 1/2 cup) and used 2 apples.

basically i ground the chickpeas and added all the ingredients except the apples and mixed on speed 8 until smooth. then added the apples and chopped them on speed 5-6 until i couldn't hear any more big chunks in there.

YUM!

25.1.10

19.1.10

Quick Pumpkin & Spinach Curry (GF)

based loosely on this recipe, i had a craving for fenugreek seeds and not much but some pumpkin in the fridge.

i heated some oil and gently fried some fenugreek seeds and coriander seeds, and a few chilli flakes.

I then added one diced onion and the diced pumpkin. cooked til the pumpkin was just starting to soften and added in a tin of drained chickpeas and a packet of frozen spinach (totally forgetting about my garden full of silverbeet lol). also added a few tspns of turmeric, some stock concentrate and some water.

i also added approximately a tablespoon of tamarind puree and the same of agave syrup.

i had to keep adding a bit more water to end up with any sort of sauce - and then of course i added too much at the last minute!

we ate ours with homemade butter chicken, basmati rice and pappadums

22.12.09

Two Chicken Recipes

Power Chicken Salad
GLUTEN FREE

300g butternut pumpkin, peeled and cut into 1cm pieces
1 large brown onion, thinly sliced
1 large red capsicum, cut into 1cm pieces
500g chicken breast fillets, thinly sliced
400g can chickpeas, drained
60g baby rocket leaves
dressing:
1/3 cup low fat natural yoghurt
1/4 cup lime or lemon juice
2 tabs sweet chilli sauce (check GF)

gently fry pumpkin for 3-4 minutes. add onion & capsicum & cook 3-4 more mins. transfer to bowl
fry chicken until golden brown, transfer to bowl
add chickpeas and rocket to bowl and mix
mix dressing ingredients and drizzle over individual serves of salad

Healthy Chicken Patties
(can be GF)

2 cloves garlic, finely chopped
5 green onions, finely chopped
500g chicken mince
1 carrot, grated
100g green beans, finely chopped
1 egg
1 tspn brown sugar
1 tspn curry paste, or more if desired (check for GF)
1/2 tspn fish sauce
3 tspns cornflour (use pure maize corn flour for GF)
lemon wedges to serve
cucumber, tomato, olive & parsley salad, to serve

lightly fry garlic, then add green onions for 1 min. remove to bowl.
to bowl add all other patty ingredients, mix well
shape into patties (put hand in cold water frequenty to stop sticking)
lightly fry 4 mins per side, serve with lemon wedges and salad

Originally from Australian Healthy Food Guide, Nov 09
posted by Karen on http://brazen20au.blogspot.com/

20.12.09

Rough guide to daal and spicy vegies (indian style) (GF, TMX)

we had such yummy vegies and daal, here's a very rough guide to what i did:

Daal
heat oil, gently fry 2 tspns cumin seeds and 2tspns black mustard seeds. add in a small amount chopped ginger and 1-2 garlic cloves
when just starting to stick add water - maybe around 3-4 cups - and 1 large tspn chicken (or vegie) stock concentrate
add around 1/2 - 2/3 cup red lentil
simmer until lentils are tender (around 20-25 mins). add around 1/4 cup coconut milk and cook another 5 mins before serving

Vegies
heat oil, gently fry 1 chopped onion, approx 2 tspn aldi curry blend, 1 tspn turmeric (hmmm sure there was a third but can't remember it! i think maybe ground coriander? NOPE it was a tspn of caraway seeds! thanks clear marie :))
when it starts to stick add in a tin of tomatoes (or 3-4 fresh chopped tomatoes)
put in 1 chopped carrot, 1 green and 1 yellow capsicum (1" dice) and 1 tin drained chickpeas.
add a large tspnful chicken or vegie stock concentrate and a little water if needed
put a lid on an angle (to allow steam to escape) and cook on medium low heat until the vegies are just soft but still with some body and the sauce slightly thickened.
i think some tamarind would be nice in this too

serve with rice :)

PS: yes, you could easily do both of these in the thermomix too but i had started too late and needed to cook all 3 dishes at the same time

13.8.09

Moroccan Meatballs with Chickpeas

one of the recipes from the SMH's good living (a jill dupleix recipe). i would like to convert to thermomix...

2 thick slices white bread, crusts removed (obviously i would need to convert to GF too ;))
100ml milk
500g lean minced lamb
1 small onion, grated
2 tspn chopped parsley leaves
2 tspns chopped coriander leaves
2 tspn ground cumin
2 tspn ground cinnamon
1 tsp salt

chickpeas:
2 tspn olive oil
1 onion, halved & finely sliced
2 garlic cloves, crushed
2 x 400g tinned tomatoes, chopped
2 tbsp tomato paste
1 cup water
400g tinned chickpeas, drained
2 tspn finely chopped parsley
2 tspn finely chopped coriander
1 tspn ground cumin
1 tspn paprika
1 tspn ground ginger
1/2 tspn salt

heat oven to 200'c. soak bread in milk for 5 mins then squeeze out excess milk. mix bread with meat in a bowl. add onion, parsley, coriander, cumin, cinnamon and salt and knead with hands until well mixed.
roll meat into golf ball sized balls, placed on oiled baking tray and bake for 15 mins until lightly browned
to make the sauce, heat oil in frypan and cook onion for 5 mins. add farlic, tomoatoes and their juices, tomato paste, water and bring to the boil. add chickpeas, parsley, coriander, cumin, coriander, cumin, paprika, ginger, and salt, stirring and simmer for 15 mins. add meatballs and simmer for 10 mins until sauce thickens.

makes 16-18 meatballs, serves 4

7.12.08

Spiced roasted chick peas

after finally managing to buy AND soak 2kg of chickpeas without mishap (!!) i decided to make roast chick peas - these are soooo yum!!

so this is the recipe i had found previously. i'd found it when bloglines was down and so had saved it to my bookmarks rather than here on this blog, so it took me a while to find it (i never use my bookmarks lol). in the meantime i found this recipe which sounds yum, i love spices! (in case you didn't guess ;p)

so i've made them, i used some:
paprika
cumin
coriander
turmeric
salt
olive oil that had been on my minced garlic in the fridge

after a comment from kristen i turned the temperature on my oven down so they would cook slower and not burn! in the end i turned the oven off and left them in there. i've just tried them and they taste ok (needed more salt) but the texture is not great - they are chewy rather than crunchy. will this change when they cool or do they need longer cooking? (i've put them back in the still-warm-but-cooling oven even though there were a few just burnt peas in there)

i'm really hoping these are yummy and end up crunchy as they will be a great ww core snack for me (and ryan and rora love chick peas too)

just updating this post to report back on how they were - i had a few crispy ones in the batch but on the whole they were kind of soggy. after being put in an air tight storage container they all went soggier and soggier. tasted good still but really chewy to eat :( very disappointing.

11.11.08

Felafel (Thermomix), recipe report and a freebie :D

recipe report:
these were surprisingly yummy! (i didn't trust the book for some reason lol) the only change i made was to use a 7 grain mix in place of breadcrumbs as mine smelled rancid - i hate bought breadcrumbs! (yes i know i could make my own but i either don't have stale bread or i forget about them in my freezer lol)

the mix was very sloppy and i think they might be better baked in a hot oven than fried.

we had ours with homemade tabouli and hommus (i didnt follow those recipes exactly but mostly. i used quinoa in the tabouli and it was pretty awful to be honest. though it might have been the old lemon that tastes bleh...)

the freebie:
as i had never used this book prior to this it is one that is going! who wants it?

the thermomix "recipe":
"recipe" because i wasn't very good at noting down what i did - especially after having to wait half an hour in the middle as i only had half the chickpeas i needed! lol oh and the reason the hommus looks like cement is because i used black tahini paste!

3 peeled garlic cloves
1 medium onion, quartered
2-3 sprigs parsley
2 x 310 can chickpeas, drained ****
5g dry breadcrumbs
1 1/2 tspns gluten flour
1 tspn cumin
1 tspn ground coriander
1/2 tspn salt
2 tabs breadcrumbs, extra **
1 tab oil

chop garlic on speed 6 for 5 seconds
scrape down, add onions and parsley and chop on speed 6 for 2 seconds
scrape down and chickpeas and chop on speed 6 for around 5-10 seconds
add remaining ingredients, except extra breadcrumbs and oil and mix on speed 6 for 5-10 seconds or until smooth
shape into 24 balls *** and coat in extra breadcrumbs
heat oil in non-stick frying pan and cook over medium heat until golden brown - OR in hot oven until golden brown
serve in pitta bread with tabouli, hummus and salad. allow 4 per person

**** i'm not really sure what to say here - i used 1.5 420g tins of chickpeas but discovered that the liquid is actually included in the weight of the tin!!! so not sure how many g of chickpeas i actually had...
** i needed heaps more
*** i only made about 12-15 lol oops

grrrrrrrrrrrrrrrrr i am so over blogger posting my pics at their original sizes - am i the only one with this problem???? THANKS MOUSEY!

Felafel (Recipe book challenge #1)

2 x 310 can chickpeas, drained
1 medium onion, chopped
1 tspn bottled crushed garlic
2 tabs chopped parsley
3 tspns dry breadcrumbs
1 1/2 tspns gluten flour
1 tspn cumin
1 tspn ground coriander
1/2 tspn salt
2 tabs breadcrumbs, etc
1 tab oil

lightly process chickpeas and onion in food processor or blender
transfer to bowl and add remaining ingredients, except extra breadcrumbs and oil. mix well
shape into 24 balls and coat in extra breadcrumbs
heat oil in non-stick frying pan and cook over medium heat until golden brown
serve in pitta bread with tabouli, hummus and salad. allow 4 per person

thermomix version to come.... :)

i forgot to say that of course this recipe comes from this book

2.11.08

Links - Vegetarian / Vegetables #2

first list of links to try here http://brazen20au.blogspot.com/2008/07/links-vegetarian-vegetables.html

baked vegetable jalfrezi

Dhansak (eggplant, pumpkin & lentils, indian)

5 minute indian style cabbage

malai kofta

paneer tikka

Punjabi Aloo Gobi – Spiced Cauliflower and Potatoes

creamy black lentils

dani's greek style baked beans

red kidney bean curry

roasted garlic cauliflower

mediterranean carrot rolls & salad

sweet potato falafel with yoghurt tahini sauce

cauliflower & date curry

paneer pasanda

masoor dal with lemon

malai kofta

28.9.08

Chick Pea Patties with a Chilli and Tomato Salsa

i made these a few years ago and we LOVED them! however i don't think i've done them since :( a good one to try again soon as chickpeas are high in iron. i'm going to C&P all my fave recipes here now because too many of my links are broken now and i don't want to lose any more good ones!!!

this recipe is originally from the Women's Weekly

Chickpea Patties With A Chilli And Tomato Salsa

Serving size: Serves 6
Cooking time: Less than 30 minutes
Special options: Kid friendly, Lactose free, Low cholesterol, Low fat, Vegan, Vegetarian
Course: Lunch, Main

INGREDIENTS

2 cups tinned chickpeas, drained
¼ cup coriander leaves
¼ cup mint leaves
1 tablespoon grated ginger
2 green chillies, seeded and chopped
1 teaspoon ground cumin
sea salt and pepper
½ cup fresh corn kernels
1 cup fresh breadcrumbs
1 red capsicum, roasted, peeled and finely chopped
2 tablespoons olive oil

Salsa
4 ripe tomatoes, blanched, peeled, seeded and chopped
1 tablespoon olive oil
splash balsamic
1 teaspoon brown sugar
¼ cup coriander, chopped or basil leaves

METHOD

Combine chickpeas, coriander, mint, ginger, chillies, cumin and seasoning in a food processor. Pulse until coarsely chopped and add the corn. Pulse briefly and transfer to a medium mixing bowl.

Stir in the breadcrumbs and capsicum until well combined. Form into 12 patties. (It may help to have wet hands when forming patties).

Combine all the salsa ingredients in a small bowl. Season.

Heat oil in a non stick pan and fry patties for 3 minutes on each side or until well browned and cooked through. Drain on absorbent paper. Serve patties with the salsa.

hmmmmm i think this will be a good one to convert to the thermomix ;)

27.9.08

24.8.08

An Indian Themed Sunday Dinner

mmmmm

the butter chicken was better. however i burnt the spices :( plus it still seemed to be not quite right. i'm happy enough to keep playing with the same recipe though :)

to go with it i made a potato, spinach & chickpea curry, based on this one (though i make similar ones all the time, i was just looking for some inspiration for something different, which i didn't get lol)

Ryan loved the vegies, in particular the chickpeas. i think he is most likely to be a vegetarian as he gets older ;)

here's the recipe (all quantities approximate as usual!) :

potato, spinach & chickpea curry

2 tspns ghee
melt in a large pan

1 red or brown onion, finely chopped
2-3 cloves garlic, finely chopped
2 tspns garam masala
2 tspns black mustard seeds
2 tspns cumin seeds
2 tspns coriander ground
1-1.5 tspns turmeric
lightly fry until the onion is soft and the mustard seeds pop a little

2 medium large pink or red skinned potatoes, scrubbed and cut into 1cm dice
add in, stir well to coat

chicken stock powder (2 tspns) or cubes (2)
water - start with 1/2 cup and add more as needed
chickpeas - 1 tin drained
add to potatoes, stir to mix, cover loosely and leave to cook for around 10-15 minutes, stirring occasionally

1-2 bunches english or baby spinach, washed and ends trimmed off
place on top of potatoes, cover and leave to wilt for 5 minutes.
when wilted stir well.
add some yoghurt if desired.

serve :)

12.8.08

and some more "New Ideas" - dips

and from another New Idea magazine

creamy tomato & bacon dip
fry 2 rashers bacon, finely chopped, until crisp. drain and add mccormick lemon, basil & thyme seasoning
put in bowl and add sour cream, finely chopped semi dried tomatoes, finely chopped gherkins and finely chopped basil.
refridgerate
serve with crudites

beetroot & hummus dip
mix hummus (damn, i didn't realise this used bought hommus), can of baby beets (drained), garlic, cumin and lemon juice in food processor
season and refridgerate
serve with asparagus spears, toasted naan bread wedges & slice sausages

corn & chilli dip
in food processor mix cream cheese and half a can corn (drained) til smooth
in bowl mix in remaining corn, sweet chilli sauce, lime zest, lime juice and a long red chilli, finely sliced. season and refridgerate
serve with lime wedges, rice crackers and grissini sticks

brazen's (mostly) gluten free adventures!