Chickpea, Sausage and Kale Stew

I cooked this stew in about 20 minutes flat, with a spoonful of yoghurt this was a perfect Saturday lunch, eaten hungrily from the bowl after a morning of gardening. If you’ve some crusty bread, then by all means use it to soak up the smoky juices, otherwise a spoon is all you need.

I often slice open sausages, remove the skin and tear off little chunks, they’re the perfect size for sauces and stews and go crisp and golden in the heat. A decent sprinkling of paprika evokes the spicy smoky flavour of chorizo in it’s absence. Add the usual onion and garlic, a tin of chickpeas and a tin of chopped tomatoes. Wait until this is bubbling ferociously before adding some shredded kale to preserve the vibrant green colour. Then, cook the whole thing for 10 or 15 minutes until the kale is tender and the tomato sauce thickened (you may need to add a little extra water). Simple as that and you’re left with a healthy, hearty pot perfect for a biting October day. For a proper soup, add some vegetable stock to thin it out.
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Courgette, Chickpea and Spinach Soup

Yet another courgette recipe (we're seriously overrun here) and this one I'm really proud of. I'd forgetten how easy a good bowl of soup is to make and how satisfying. Taking inspiration from this 101Cookbooks recipe, this is a simple and fresh soup of courgette and spinach, I add chickpeas for extra thickness and just before blending threw in a load of mint and coriander and a squeeze of lemon juice to make it fresh and zingy. Finish off with a drizzle of good olive oil or a dollop of yoghurt.




Makes enough for 2 with leftovers.

Ingredients
1 onion
3 cloves garlic
1/2 red chilli
2 medium courgettes
about 100g spinach (or spring greens)
all roughly chopped
25g butter
750ml vegetable stock (from bouillon powder is fine)
1 can chickpeas, drained
juice 1/2 lemon
small bunch each of coriander and mint

• Heat the butter in a large saucepan, sweat the onion, garlic and chilli for 5 or so mins until softened.


• Add the courgette and continue to cook for a few minutes until they take on some colour.


• Pour in the hot stock and bring to the boil. Add the chickpeas, and if using spring greens, you want to add them here. cover and simmer for 10-15mins.
  


• If using spinach, add now and cook until the spinach is wilted (it will only take about 30s).


• Add the mint, coriander and lemon juice and blend immediately.

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Friday Night Mezze

My friends came over on Friday night for the usual dinner, drinks, shisha and terrible dancing. What with the weather and our dancing plans, I decided to go for a mezze affair taking inspiration from a tapas special in a really old copy of Observer Food Monthly written by Moro. A few colourful dishes that weren't too heavy eaten along with a simple salad and toasted pittas, the kind of food that can be eaten warm, lazily, over easy conversation with a glass of elderflower and fizz.
Top of the list was hummus with crispy lamb - an old favourite, this is so tasty and so easy. You can definitely get away with a decent shop bought hummus. Spread messily over a large plate, top with lamb mince fried with onions and little cinnamon, pine nuts and parsely. Then this delicious beetroot and pistachio salad - raw beetroot sliced paper thin topped with a jade green pistachio sauce flecked with parsley, mint and lemon zest. The nuts and lemon zest go perfectly with the sweet beetroot.

Finally I made chicken legs marinated in garlic, tahini and cumin, roasted until golden and crispy served with a tahini sauce.

All recipes here.
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Chickpea Fritters

This is part of my resolution to actually cook something from the various food magazines I buy every month. These little chickpea fritters are from Olive. I made them as a starter when some friends came over, but they are pretty filling so would make a good lunch. I layered them with chargrilled aubergine and mozzarella and a tomato and coriander salsa. A deviation from the actual recipe which suggests using beetroot instead of aubergine, I've earmarked this for next time.


Whilst they were definitely delicious, flavoured with tahini, coriander and garlic, they are a little time consuming to make - separating eggs, whisking egg whites and the like. Don't let it put you off, just be prepared to spend a decent 30mins on it. The good news is leftovers keep pretty well, I actually made mine in the morning and warmed them through in the oven.

Ingredients

makes 8-10 small fritters

1 can chickpeas, drained
150ml milk
2 eggs, separated
1tsp baking powder
100g plain flour
1 small bunch coriander, chopped (reserves some for garnish)
1 clove garlic, chopped
1 chilli, finely chopped
2tsp tahini
lemon, a good squeeze
1 aubergine, sliced
1 mozzarella ball, sliced
Tomato Salsa
250g cherry tomatoes, quartered
1/2 red onion, finely chopped
small bunch coriander, chopped
2tbsp olive oil
1tbsp lemon juice

• To make the tomato salsa, mix all the ingredients and season well.
• Drizzle the aubergine slices in a little sunflower oil and rub in.
• Heat a large griddle pan and fry the aubergines for a few minutes on each side until soft.
• Remove from the pan, season well and squeeze over a little lemon juice.
  
• Meanwhile, in a large mixing bowl,whisk the egg yolks and milk into a smooth paste.
• Sift in the flour and baking powder and whisk in well.
• Add the coriander, garlic, tahini, chilli and lemon juice and stir well.
• Now stir in the chickpeas.
• Whisk the egg whites into stiff peaks, fold gently into the chickpea mixture.
• Heat a large frying pan and add a little oil. Spoon in about 1tbsp of mixture at a time into the pan and cook for 2-3mins on each side. you should get 8-10 fritters
  
• Drain on kitchen paper once cooked.
• To assemble, layer a fritter, a slice of aubergine and a slice of mozzarella and spoon over a little tomato salsa.

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Vegetable Laksa

In my university days of cooking for 5 people in a 'kitchen' that consisted of a Baby Belling, a sink and fridge to do all my prep on; this was always a special treat. We got it from our culinary bible of the time - Cranks, a revelation of vegetarian cooking and not a bean chilli in sight.

I've since tweaked it a little and cut down the long of ingredients to make it something I might be able to rustle up from ingredients at home. Of course, the authenticity leaves a lot to be desired. But, what you do get is noodles cooked in an aromatic coconut milk broth, spicy with chilli and sour from lime, topped with chickpeas, stir fried vegetables and lots of coriander. A comforting and soothing bowl.

Ingredients

Serves 4

1 tin coconut milk
3 cloves, garlic
1 red chilli
3cm piece of ginger
1 small bunch coriander
2 tbsp fish sauce
1 litre vegetable stock
400g egg noodles
1 can chickpeas, drained
1 tbsp sunflower oil
spalsh soy sauce
200g carrots, peeled, halved and sliced
250g mushrooms (shitake work best)
2 heads pak choi, sliced
1-2 limes

• Either blitz in a blender or finely chop the garlic, chilli, ginger and stalks of the coriander. Add to a large saucepan with the coconut milk, stock and fish sauce. Bring to the boil and take off the heat.
• Add the noodles, stir to untangle and leave to soften in the heat with the chickpeas. Add some lime juice to taste, until you have a nice sour contrast.
• In the meantime, heat a large wok and the sunflower oil, stir fry the mushrooms, carrots and pak choi for 5 or so mins until cooked through, finish with a splash of soy sauce.
• To serve, heat the noodles and broth until piping hot. Spoon a nest of noodles into a shallow soup bowl and top with some of the vegetables, ladle over a generous amount of the aromatic, coconut broth and top with a lime wedge and lots of coriander.

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Hummus with crispy lamb and pine nuts

This recipe from The Moro Cookbook jumped out at me straight away, hummus with crispy lamb and pine nuts. Its simple enough, make some hummus and spread onto a plate. Then fry some lamb mince with a touch of cinnamon until golden and crispy, throw in some pine nuts and tumble it onto the hummus.

Delicious. This was gobbled up in record time.

Ingredients

Serves 4 as a starter with plenty of bread for dipping

1 portion of hummus
1 onion, finely chopped
2tbsp olive oil
½tsp cinnamon
150g lamb mince
To serve:
Paprika
1 small handful parsley, chopped

• Spread the hummus onto a large plate.
• Meanwhile cook the onion in the olive oil over a low heat for 10mins until golden and crispy, add the cinnamon and transfer to a bowl.
• Turn the heat up high and add the lamb, break the mince up into small pieces as you go and fry until golden and crispy, add the onions, pine nuts and fry for a few mintues more until the pine nuts begin to toast.
• Tumble onto your plate and sprinkle with the parsley and a little paprika.

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Roast Parsnip and Chickpea Salad

A really simple salad I learnt at pieceofplenty that does something a bit different with parsnip and carrots. Yoghurt and parsley goes perfectly with the spicy oily chickpea and roast parsnip salad. Eat with hummus, pitta and some green leaves.

Serves 4 as a side dish

4 parsnips, peeled and cut into chunks (works equally well with carrots)
2 cloves garlic, finely chopped
2tsp smoked paprika
1tsp dried chilli (depending on how hot you like it!)
3tbsp olive oil
1 can chickpeas, drained
squeeze lemon juice

To serve:
1 bunch chopped parsley, finely chopped
greek yoghurt

• Lay the parsnip out on a roasting try.
• Sprinkle over the garlic, chilli and parpika and season well.
• drizzle over the oil, stir the parsnips and make sure thay are well coated in the oily spice mixture.
• Roast at 200C for 20-30mins until soft and brown around the edges.
• Tip into a bowl with the chickpeas, add the lemon juice ans stir well, you might want to add a little more oil.
• Stir in half the parsley and serve the rest sprinkled on top.
• That's it! eat with a dollop of greek yoghurt

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Sweet Root Vegetable Stew

This recipe is adapted from Nigella's Feast, my favourite book after How to be a Domestic Goddess and is a perfect way to cook all the wonderfully sweet winter root vegetables that are about now, the spicy stew goes perfectly with the starchy sweetness of the veggies. I added chickpeas because I love them and they add a bit more oomph, but you could easily subsitute 250g red lentils instead for a thicker stew. Either way this is warming winter food at its best, as usual make lots and eat leftovers the next day or freeze for a treat at a later date.

Toasted almonds and chopped coriander go perfectly, but pine nuts are delicious too as is parsley and I'm guessing pomegranate seeds would be great as well as pretty. Serve in a large bowl, pile the stew onto a big mound of couscous and sprinkle the flaked almonds and coriander on top. A dollop of yoghurt is a must.

Ingredients

serves 4

2 onions
2 carrots
3 cloves garlic
1 small red chilli
600g assorted root vegetables (carrot, swede, parsnip, pumpkin, squash, celeriac)
1 tsp turmeric
1 tsp ground ginger
1 tsp bouillon 9vegetable stock powder.
150g dried apricots, chopped
2 cans chopped tomatoes
2 cans chickpeas, drained
To serve:
200g couscous
½ lemon
3tbsp olive oil
1tsp salt
plenty of yoghurt
50g flaked almonds or pine nuts, toasted
1 small bunch (about 30g) chopped coriander or parsley

Heat a generous glug of oil in a large frying pan.
Peel the onions, garlic and carrots, chop roughly and blend in food processor with the chilli to a fine mush. Tip into the pan and fry gently.
Chop your remaining root vegetable selection roughly and add to the pan as you go along, giving it a quick stir now and then. Sprinkle over the spices and stir to coat the softened vegetables.
Now add the chickpeas and chopped tomatoes along with an extra canful of water.
Bring to the boil and leave to simmer for about 45mins.
Whilst the stew is cooking, boil the kettle and pour the couscous into a large bowl, sprinkle over the salt and give it a quick stir. Pour over 200ml boiling water, cover with a plate and leave to stand for 5mins. Once the couscous has absorbed all the water, fluff it up with a fork, squeeze over the lemon juice, pour in the oil and stir well.

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Throw it in Spicy Soup

This is one for using up any vegetables languishing in the bottom of the fridge. Save them from the compost and make soup! Now that the weather is turning, its the perfect time for a warm bowl of comforting soup. Soup is possibly the easiest thing to make with the least output for maximum pleasure. What's better that a steaming bowl of homemade soup?

Now, most soups require time, not that they're difficult, you just need to leave a pan to putter away on a stove top for a while, ideally eating it the next day once the flavours have developed. Don't get me wrong, this is fabulous for cooking in advance so that you can come home to dinner already made, or freeze portions ahead, for that, try these recipes.

This soup is all about knocking up a batch in 20mins flat and having endless variations, when you can't think what to make to make for dinner, but you want to feel like you're eating something 'homemade'.

This is barely a recipe, simply fry a tablespoon or two, depending on how hot you like it of thai curry paste in a large pan until the heady fragrance are released. now throw in your vegetables, whatever you've got, think stir fry, you want everything sliced or finely chopped. Give them a stir until they start to catch. Now add a can of coconut milk, fill the empty can with water and add this too, maybe a little bouillon powder too to boost flavours. Let this simmer happily for 5mins or so. To bulk it out, add a couple of nests of noodles, perhaps adding some extra water, make you stir well and untangle them as they soften.

Try chickpeas, noodles, tofu, shredded roast chicken, sweetcorn, carrot, mushrooms, greens, chunks of salmon, bean sprouts... the list goes on. then you get to garnish, a squeeze of lime, a flutter of coriander leaves, sliced spring onions.... Read more...

Party Time

A birthday is always a good excuse for a party, couple that with just having moved into a flat and you're onto a winner. I resisted the temptation to spend days creating elaborate canapes as although I knew people would expect food (it is my party) they'd be more interested in the wine...

We're into baking bread at the moment, so I thought several loaves of homemade bread, some dips - hummus, tapenade, roasted red pepper pesto, maybe a baked camembert or two, and some posh crisps ought to do it. the idea was to have lots of finger food that didn't require plates (less washing up or wasteful paper plates).

My one concession to canapes were fabulous little caramelised onion and feta pastries. Deliciously sweet onions are well known partners to sharp, salty feta and these were little mouthfuls of joy. Seen as though everyone liked them so much, here's the recipe below.

Caramelised Red Onion and Feta Pastries

Ingredients

Makes about 50

250g shortcurst pastry
8 medium red onions, sliced into half moons
50g butter
4tbsp balsamic vinegar
4tbsp sugar
200g feta, crumbled
1 small bunch parsley, chopped or a small bunch thyme (just the leaves)

• Heat the butter in a large frying pan and tip in the onions, stir to coat in the butter and leave to cook on a low heat for about 15mins, stirring occasionally until completely soft.
• Season well, add the sugar and blasamic vinegar, and leave to simmer until the onions are sticky, brown and caramelised.
• Transfer to a bowl and leave to cool.
• Preheat the oven to 180C
• Roll the pastry out until a few mms thick and cut into rounds (I used a small glass to do this, bear in mind that you want the pastry in mouth sized circles).
• Place onto a baking tray lined with greasproof paper and bake in the oven for about 10mins until golden and cooked through. (the pastry will rise a little and bubble in places, after a few mins baking, whilst the pastry is still soft, you can push the bubles down gently).
• Once all the pastry is cooked, leave to cool.
• To assemble, you probably need someone to help, to get an assembly line going. One person to spoon the onions onto the pastry and someone else to sprinkle on the cumbled feta and a little parsley or thyme. Just try not to eat too many whilst you're making them!

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Simple Chickpea Stew

This is simplicity itself. I wanted something vaguely healthy (chickpeas count as a portion of your 5-a-day) that was comforting, ideally eaten from a bowl with enough sauce to soak into some carbohydrate, my choice being couscous. A dollop of yoghurt on top (I love yoghurt) and you're away.

This is basically, onions, garlic chilli, paprika, ground coriander and chickpeas simmered with chopped tomatoes for about 20mins and that's it! I like to always have chopped parsley around and its a nice contrast of green, but definitely not necessary, it also occurred to me that some toasted flaked almonds might add some texture, maybe next time.

Ingredients

Serves 4

2 onions, diced (or sliced if you prefer)
4 cloves garlic finely chopped
1 chilli, finely chopped
1tsp smoked paprika
2tsp ground coriander
½tsp vegetable stock powder (bouillon), optional
2 cans chickpeas, drained
1 can chopped tomatoes

• Fry the onions, garlic and chilli over a low heat for 5-10mins until the onions are completely soft.
  
• Stir in the spices and fry until they release their pungent aroma.
• Pour in the chickpeas and stir well so that each chickpea is coated in the spice mixture
• Add the tomatoes. fill the empty can about half way with water, swill and pour into the pan.
• Add the bouillon powder and stir. Allow the mixture to simmer happily for about 15mins, after which taste and check for seasoning. You may need to add a little bit more water and/or paprika and ground coriander.
• Serve with couscous, yoghurt, and chopped parsley.
  

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Bread and Dips

The parents came over for dinner this weekend to see my new flat, so in between frantic cleaning, I had to plan what to make, the perfect excuse to spend some time cooking new things!

I recently went for dinner at the Portobello Organic Kitchen, which was fabulous, thankfully, we knew the chef so got a bit of a discount, but this just meant that we ended up eating twice as much as we would have. Anyway, for starters/canapes, we had homemade bread and dips.

The above was our attempt to recreate this and it was AMAZING, even if I say so myself.

We used Delia's pizza dough recipe, except we mixed in a handful of black olives too. Make up the dough, leave it to prove once, knock it back and then split in two, roll each ball out to about 1cm thickness, place on a baking tray, drizzle with oil and bake at 180C for 20mins

The dips were homemade hummus and tapenade. Both are really easy to make, especially if you have a little blender, and so much better than the ready made version. For the hummus, I get my chickpeas from one of the shops on the way home in brixton, they're much bigger and softer than the little bullets the supermarkets seem to be selling these days, I also use a bit of yoghurt to loosen my hummus, it means you have to use less oil and adds a little creaminess. For the tapenade, I used good quality kalamata olives, those cheap you can buy in a tin, are really just green olives dyed black and not worth bothering with, especially as the quality of the olives really affects how the tapenade will taste.

Hummus

1 can chickpeas, drained
1 clove garlic
1tbsp tahini
juice ½ lemon
1 tbsp yoghurt
salt and pepper

Put all the ingredients in a blender and whizz, add more yoghurt if it seems a bit stiff. Drizzle olive oil over to serve. If you don't have a blender, you can mash the chickpeas first with a fork and then mix in the finely chopped garlic and the rest of the ingredients.

Black Olive Tapenade

200g black olives
1 garlic clove
4 anchovy fillets
juice ½-1 lemon
2tbsp olive oil

Add all the ingredients to a blender and whizz, adding more lemon juice if needed. Don't whizz too much as you want to keep a bit of texture. If you don't have a blender, just chop the olives, anchovies and garlic finely and mix with the oil and lemon juice. Read more...

Chickpea and Haloumi Salad

Aaah another recipe from good old Cranks, combining all the old favourites, chickpeas, olives, sun blush tomatoes and haloumi. This is possibly my favourite way to eat haloumi, although now there is a contender in the fennel and pomegranate salad.

You could make up the chickpea part in advance and just add rocket and tomatoes to serve with the haloumi, the chickpea marinade will dress the salad.

Ingredients

Serves 4

½ small red onion, diced
juice ½ lemon
1 small clove garlic, finely chopped
olive oil
250g cherry tomatoes, roasted
1 block haloumi, sliced
1 tin chickpeas, drained
small bunch flat leaf parsley, chopped
100g rocket

Combine the chickpeas, lemon juice, garlic, parsley and red onion with a 1 tbsp olive oil and some seasoning, stir well and set aside to marinade. Spread the rocket over a large plate, top with the chickpeas and sprinkle over the tomatoes. Heat a frying pan or griddle pan and fry the haloumi on both sides for a few minutes. lay over the top of the salad and eat immediately Read more...

Thai Curry

I've been thinking of making a thai curry for ages, and obviously, I know I should make my own as all it is is a bit of chopping and blending, plus it tastes so much better. But, I gave in and bought a ready made version which was recommended to me and I have to say its pretty good, a reassuringly short list of ingredients.

The beauty of a thai curry is that you can pretty much use whichever vegetables you like - mushrooms, carrots, courgettes, greens, peppers, sweet potatoes, corn, butternut squash. Chickpeas are always a welcome addition too, but then again, I think chickpeas are a welcome addition to most things.

To make this curry, fry a tablespoon of the paste for a few minutes until you can smell all the aromatic ingredients, I added some chopped onions, carrots cut into thin strips and sliced runner beans and coated them in the paste. Add a can of drained chickpeas, stir and add ½ can coconut and 250ml stock. bring to the boil and simmer for a few minutes. I also like to add some courgette, slice of the skin on all four sides, and cut into cubes, add these at the end. Then all you need is a good squeeze of lime juice, serve over rice with lots of coriander.

Obviously these are all vague ingredients, to make enough for 4, I would use 2 tablespoons of paste, and enough vegetables for 4, then add a can of cocount milk and a canful of stock. It all depends how rich you like it, I always like to use equal quantities of coconut milk and stock, otherwise it can be quite heavy, add more liquid if you want it soupier, which is good with noodles.

Now I have big pot of the paste, I'm trying to think of different uses, next on my list is this recipe for Asian Potato Cakes. I'll keep you posted... Read more...

Pasta with Spiced Chickpeas

A somewhat unorthodox flavour combination of chickpeas spiced with cumin, cinnamon and turmeric, combined with tomato, flaked almonds, parsley and er... pasta, but it works all the same. Don't skip any of the ingredients in this, they're all pretty essential. This is based on a recipe from Accidental Vegetarian, a fabulous book by Simon Rimmer, incidentally, if you're ever in Manchester, you must go to his amazing restaurant Greens (ignore the terrible website, but remember to book), possibly my favourite restaurant of all time.

Ingredients
Serves 2
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
½ red chilli, finely chopped
4 tomatoes chopped
1tsp ground cinnamon
1tsp ground cumin
½tsp ground coriander
pinch turmeric
3tbsp flaked almonds
½ can chickpeas
bunch fresh parsley chopped
200g spaghetti

Cook the pasta in plenty of salted boiling water. Meanwhile toast the almonds in a large frying pan until golden (be careful they don't burn!). Remove the almonds and add the oil, fry the onions, garlic and chilli until softened, add the chickpeas and spices, stir thorughly and fry for a minute or so more, add the tomatoes, turn the heat down and cook for 15-20mins until the tomatoes have broken down, you may need to add a little water as they cook. This is all down to personal preference, cook the sauce for less time if you'd like a fresher tomato taste.
Add the pasta, flaked almonds and parsley (possibly reserving some almonds and parsley for garnish), stir throuoghly and eat! Read more...

Chickpea burgers

These little cakes are a delicious alternative to falafel, serve with pitta, yoghurt, salad and the tomato salsa below. These are also really easy to make, literally mashing chickpeas and frying them. Some obligatory fried onions obviously work a treat here too. This makes enough for 4 people, but I bet these also freeze really well , so worth making a big batch.

I always buy my chickpeas either from an indian grocery shop or in the 'ethnic' section of the supermarket, they are so much nicer than the supermarket.

1 onion, chopped
1tsp cumin seeds
small piece ginger, grated
2 cloves garlic, chopped
1 chilli, finely chopped
2tsp ground coriander
1tsp garam masala
½tsp ground cumin
3 cans chickpeas, drained
1 small bunch chopped coriander
50g flour

Tomato Salsa
5 ripe tomatoes, chopped
½ red onion, finely chopped
½ lime, juiced

To make the salsa, mix the ingredients together, season well and set aside for the flavours to mingle.

Fry the onions in a little oil for a few mins, then add the cumin seeds, garlic and ginger and fry for a few mins more. Add the chickpeas, chilli and the rest of the spices. Stir well and season. Blend half the mixture until smooth, add the rest of the chickpeas and coriander. Take 1 tbsp of mixture and shape into a ball, flatten and dust with flour, repeat with the rest of the mixture and chill for 30mins. Read more...

Olive Hummus

Another recipe I tried at the fabulous Piece of Plenty. I do like homemade hummus, but somehow my own never tastes quite right, anyway this recipe worked perfectly. Its best to use good quality olives in this as you can really taste them. Although we blended everything, I think this could be really good if you blend everything bar the olives, chop them and stir through at the end.

We also talked about doing a beetroot hummus as well, if only for the amazing colour, I'll keep you posted...

I tend to always have hummus in the fridge, its the perfect snack food, and healthy too, pulses count as 1 portion of fruit and veg, use carrot, cucumber or celery to dip into it and you're sorted!

I also always buy chickpeas (in a can) from ethnic food shops (Indian or Afro-Caribbean) as they are generally much bigger and softer than the supermarket versions. I'm yet to master the art of cooking soaked chickpeas...

Olive Hummus

• 125g olives
• 2 cans chickpeas, drained
• 8 cloves garlic
• 80ml balsamic vinegar
• 1-2 lemons
• 3 tbsp tahini
• 2 tbsp olive oil
• 1tsp ground cumin
• ½ tsp salt

Add all the ingredients to a food processor, with the juice of 1 of the lemons and 3tbsp water. Blend and that's it! Add more lemon juice to taste. Read more...