Spiced Chickpea Stew With Coconut and Turmeric

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Yield:4 to 6 servings

INGREDIENTS

• ¼cup olive oil, plus more for serving

• 4garlic cloves, chopped

• 1large yellow onion, chopped

• 1(2-inch) piece ginger, finely chopped

• Kosher salt and black pepper

• 1½teaspoons ground turmeric, plus more for serving

• 1teaspoon red-pepper flakes, plus more for serving

• 2(15-ounce) cans chickpeas, drained and rinsed

• 2(15-ounce) cans full-fat coconut milk

• 2cups vegetable or chicken stock

• 1bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces

• 1cup mint leaves, for serving

• Yogurt, for serving (optional)

• Toasted pita, lavash or other flatbread, for serving (optional)

PREPARATION

• Step 1

• Heat ¼ cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

• Step 2

• Add 1½ teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.

• Step 3

• Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.

• Step 4

• Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!

• Step 5

• Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.

• Step 6

• Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Tray - Baked Aubergines, Chickpeas and Tomatoes

 

Adapted from a vegan Meera Sodha recipe.  

Think of this recipe as a starting point: you could drop the spices or add a spoonful of harissa, Thai curry paste, some lemongrass, perhaps – you choose! – to change up the flavours, and swap the chickpeas for whatever tinned beans you have in the cupboard. Obviously,  you could omit the haloumi.

Maybe serve with a crisp green salad and bread to wipe the plate

Prep 5 min                                               Cook 1 hr 10 min                                        Serves 4-6

INGREDIENTS

100ml extra-virgin olive oil, plus extra for brushing

2-3 medium aubergines (about 775g)

6 garlic cloves, peeled and crushed

2-3 x 400g tins chopped tomatoes (preferably cherry tomatoes)

1½ tsp salt

½ tsp ground black pepper

¾ tsp ground cinnamon

3 tsp (or more) ras-el-hanout

1-2 x 400g tins chickpeas, drained

1 packet of halloumi cheese sliced 1 cm thick (optional) 

To serve

200g thick yoghurt

2 tbsp tahini mixed with 2 tbsp water

Scant ½ tsp fine sea salt

Mint leaves, chopped

METHOD

Heat the oven to 200C (180C fan)/390F/gas 6. Line a large baking sheet (or two medium ones) with reusable baking paper and brush with oil.

Chop the aubergines into 1½cm-thick rounds, put these side by side on the baking tray(s) and brush the tops with oil.

Put the oil and crushed garlic in a 30cm x 40cm baking dish, then add the tomatoes, salt, pepper, cinnamon and ras-el-hanout, and stir gently to combine.

Pop the aubergine tray(s) and tomato dish in the oven and cook for 30 minutes, until the aubergine slices are collapsing when squished together; if they’re not, bake them for another five to 10 minutes. Scrape the aubergines into the tomato dish, add the chickpeas and mix. Then place 1cm thick slices of haloumi in the sauce and bake for another 30 minutes, by which time the sauce should be oily, dark and rich.

Meanwhile, mix the yoghurt, loosened tahini and salt in a pretty serving bowl. Spoon the aubergines, tomatoes and chickpeas into another large bowl, add a generous dollop of the tahini yoghurt, scatter over the mint leaves and serve with the remaining yoghurt mix on the side.

Cannellini Beans with Thyme

A Claudia Roden recipe.  She pairs it with hake but it's a quick and versatile store-cupboard accompaniment

• 400g Tin of Cannellini beans
• 1 Onion, finely chopped
• Fresh thyme
• 100ml water
• Olive oil

Fry the chopped onion in olive oil over low heat until soft. Drain and rinse (?) the beans,  add to the onion and season with salt and pepper and some fresh thyme leaves to taste

Add 100ml water and simmer, covered, for 5 minutes.

Serve with 1-2 tbsp olive oil drizzled over

Alternatives: e.g. add crushed whole seeds (coriander, cumin, fennel, mustard, etc.), woodsy herbs (thyme, oregano, rosemary, sage), red pepper flakes, crushed garlic cloves, parmesan cheese

Egyptian Red Lentil Soup

 

Serves: 6-8

This soup originated from a woman who lived in a little village on the Nile; it is in Claudia Roden’s latest book Med and it is wonderful. The cooked down lentils bring a creaminess to the soup, the spices bring a warmth and it’s finished off with the (optional) sharp sweetness of the caramelised onions 

Ingredients

1 large onion, finely chopped
1 carrot, finely chopped
5 garlic cloves, finely chopped
3 tbsp olive oil
300gms cup of dried red lentils
2 litres vegetable stock
2 tsp ground cumin
1 1/2 tsp ground coriander
Pinch of chilli
Juice of 1 lemon
Salt and Pepper to taste

Ingredients- caramelised onions

3 large onions, sliced
Splash of balsamic vinegar
1 tbsp brown sugar

Method

1. Soften the onions, carrots and garlic in olive oil in a large pan on low heat for about 10 mins.
2. Add the lentils and stock and bring to the boil and then simmer for 40mins, until the lentils have disintegrated. As foam appears on the top skim it off.
3. Meanwhile cooked the caramelised onions in a pan on low heat with a bit of olive oil, balsamic vinegar and brown sugar until dark and soft, about 30-40mins.
4. Stir in the cumin, coriander, chilli and lemon juice. Season with salt and pepper to taste.
5. If the soup needs thinning add a bit of water, it shouldn’t be too thick.
6. Ladle the soup into bowls and top with caramelised onions.

Moroccan Aubergine Chickpea Tagine

 

Moroccan Aubergine Chickpea Tagine

• PREP TIME: 30
 
• COOK TIME: 40
 
• TOTAL TIME: 1 HOUR 10 MINUTES
 
• YIELD: 6 1X

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DESCRIPTION

Delicious, healthy Tagine Recipe with Aubergine and Chickpeas- seasoned with Moroccan spices and served over couscous. 

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INGREDIENTS

• 1 extra-large aubergine (or two small)
• 2 teaspoons salt
• 2–4 tablespoons olive oil
• 1 medium onion, diced
• 6–8 garlic cloves, rough chopped
• 100g celery
• 1 red pepper (or large carrot)
• 1 tablespoon, ras el hanout, more taste
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/4 teaspoon cinnamon
• 14-ounce can tomatoes
• 60g raisins (or chopped dried apricots)
• 1 teaspoon salt, more to taste
• 1/2 teaspoon pepper
• 14-ounce can chickpeas, drained, rinsed.
• 240 ml vegetable stock 

Garnishes: Cinnamon scented couscous, flat-leaf parsley, olive oil, optional yogurt, optional Aleppo chili flakes

Cinnamon-Scented Couscous (serves 4) 

• 400 ml vegetable stock 
• 1–2 tablespoons olive oil
• 1 small cinnamon stick  ( or 1/2 teaspoon)
• 1/2 teaspoon cumin
• 1/2 teaspoon granulated garlic ( or onion)
• 1/2 teaspoon salt, more to taste
• 265 gms dry couscous

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Preheat the oven to 190C

Instructions:

Prepare the  Aubergine: Quarter the aubergine, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover,  and stir in the salt. Place a plate over top to keep the aubergine submerged 20 minutes. Drain and pat dry. (Don’t rinse.)

Pan Sear: In a large ovenable pot over medium-high heat, heat 2 tablespoons oil. Working in 2 batches, brown two sides of the aubergine, until golden, then set these aside. No need to cook through.

Make the stew: Add more oil to the same pan, and the onion and saute 2-3 minutes, stirring. Add the garlic, celery and red pepper and lower heat, cook until tender about 5 minutes. Lower heat to low. Add the spices, canned tomatoes (and juices),  raisins, salt, pepper, chickpeas and vegetable stock . Bring to simmer, stirring.

Nestle in the aubergine and give the pan a good shake so the stew levels. It should be like a stew-like. If it seems dry, add a little water. Drizzle with a little olive oil, cover tightly and place in the warm oven.

Bake 20-25 minutes or until aubergine is tender and cooked through. While it’s baking make the couscous.

Remove the lid, taste adding more salt to taste, keeping in mind the couscous will soak up some of the salt. If you feel the stew needs more flavour overall, add a little more ras el hanout, a 1/2 teaspoon at a time, tasting as you go. If it seems watery, bake uncovered for a few minutes. If dry, add a little water. To serve, Sprinkle with optional  Aleppo chili flakes and fresh Parsley. I like adding an additional drizzle of olive oil, or a dollop of yogurt, up to you.

Serve with the cinnamon-scented couscous.

To make couscous: Place broth, oil, spices and salt in a medium pot, and bring to boil. Stir in couscous. Cover and remove from heat. Let stand 7 minutes. Uncover and fluff with fork. Adjust salt.

Turkish Carrot and Lentils

Based on a Diana Henry recipe.  Diana uses 50% more carrot and gives 25 min cooking time but I find it takes a bit longer to get the lentils cooked - about 40 minutes (probably depends on the lentil type)

Serves 4

• 4 tbsp olive oil
• 1 onion, cut into slim crescent moon-shaped slices
• 4 cloves garlic, finely chopped
• 1 ½ tsp coriander seeds, crushed
• 1 tsp cummin seeds
• ½ tsp chilli flakes
• 125g Puy or green lentils
• 4 carrots, cut into rounds (not too thickly)
• 2 tbsp tomato puree
• Pinch sugar (optional)
• 275ml water or vegetable or chicken stock
• Salt and pepper (if you’re using chicken stock you won’t need much salt)
• 2 tbsp chopped herbs (parsley or dill or a mixture)
• Good squeeze of lemon and a bit of extra virgin olive oil to finish

• Heat the olive oil in a heavy-bottomed pan and saute the onion until it’s soft and pale gold. Add the garlic and spices and cook for another two minutes. Add everything else – except the herbs, lemon and extra virgin olive oil – and bring to the boil. Immediately turn the heat right down and cook gently for about 40 minutes. 
• The liquid should have been absorbed by that stage (add a little water if you need to. You don’t want the lentils to burn but you do want all the liquid to have disappeared by the time the lentils and carrots are tender). Keep a close eye on the lentils – they can go from just right to mushy in a matter of minutes. The lentils should retain their shape. If they get soft they're still fine - edible - but you lose structure and that makes the dish a bit flat.
• Add the herbs, some lemon and extra virgin olive oil and taste – you might want to adjust the seasoning. This is when you really 'make' this dish, when you add the lemon and extra virgin olive oil and check the seasoning. These final adjustments can take this from bland to exceptional.
• Serve warm or at room temperature with a bowl of Greek yoghurt (stir some crushed garlic into it if you want to).

Spiced Lentil & Carrot Soup

 

An RTE Recipe

Ingredients

·         1 tbsp Coconut Oil

·         2 celery stalks, diced

·         2 cloves garlic, minced

·         1 medium onion, diced

·         400g carrots, diced

·         140g red lentils

·         2 tsp cumin

·         3 tsp smoked (or plain) paprika

·         1200ml hot vegetable stock

·         1 tbsp Glenisk Natural Yogurt

·         Salt & Pepper

Method

1.    Heat a teaspoon of coconut oil in a large saucepan over a medium heat.

2.    Add the garlic, celery and onion to the pan, reduce the heat and allow the vegetables to sauté.

3.    Once the onions and celery become translucent, add the carrots and allow to sauté for about 5 minutes.

4.    Mix the spices and lentils through and heat gently for about 3 minutes.

5.    Add the vegetable stock and bring the pan to a boil. Reduce the heat to a simmer and cover with a lid for about 20 minutes until the lentils have absorbed the stock and plumped up

6.    Remove from the heat and blend the soup with a handheld blender or food processor to your preferred texture.

7.    Serving suggestion: topped with a dollop of yogurt & sprinkle of smoked paprika served with slice of Oat & Seed Yogurt Loaf.

Balsamic Glazed Red Onion

 

Ingredients

• For the onions
• 4 medium red onions (c. 1kg total)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar 
• 1 tablespoon plus 1 teaspoon chopped fresh oregano
•  Salt and black pepper
• For the glaze
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• Salt and black pepper
• 
  
• Method

1. Prepare the onions:

   Preheat the oven to 200C. Slice off any straggly roots from the onions, leaving the firm root centers intact. Cut the onions in half from tip to root. Peel off the skins until all the papery layers are removed. Cut each half into 4 wedges, slicing through the root so that the wedges stay intact.
2. Pack onions into baking dish:

   Pack the onions as tightly as you can into a 1 to 1 1/2 litre baking dish (225mm round or oval, 200mm square).

   Sprinkle the olive oil, balsamic, 1 tablespoon of the oregano, salt, pepper evenly over the top. 

   
3. Roast the onions:

   Cover the baking dish with foil and roast the onions for 30 minutes. Remove the foil and continue roasting the onions uncovered for 30 minutes more.
4. Make the glaze:

   In a bowl, whisk the balsamic, mustard, salt, and pepper. Gradually whisk in the olive oil.
5. Pour the glaze over the roasted onions and return the dish to the oven:

   Continue cooking another 10 minutes, or until the onions are very tender when pierced with the tip of a knife.

6. Serve

7. Sprinkle the onions with the remaining 1 teaspoon oregano before serving