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Tag: chickpeas

  • Maghmour

    I consider myself a global citizen, especially from a food standpoint. Having lived in and traveled to many countries, food has always been an integral part.

    I grew up in the Middle East, in Kuwait, where I had friends from many different nationalities. And I grew up eating Kuwaiti, Egyptian, Lebanese and many other types of food. To my surprise always, the vegetarian dishes in these cuisines are incredibly delicious.

    One such Lebanese curry is the Maghmour. With my initial research, I found this dish to be quite familiar. I racked my brains to remember where I had tried this and realized that I had tried this at a cute little Middle Eastern restaurant on the campus of Purdue University, where I did my undergrad. For an undergrad away from home for the first time, eating such familiar food (other than Indian food) was comforting. So, I am attempting to replicate the recipe with my own take on it.

    This is a stew like curry that has Eggplants and Chickpeas that is simmered in an incredibly simple and flavorful sauce. Although it is a one-pot meal, it requires a little pre-work to prepare the eggplant. But the end result it absolutely worth it. Barring the pre-work with the Eggplant (which takes about 25 minutes), the dish comes together in 30-35 minutes. The stew like curry can be served with pita bread, couscous or rice.

    For Eggplant lovers like me and my hubby, who want to try something outside of the many Indian style Eggplant recipes, this curry is a great change. It makes for a warm meal like a hug.

    Prep time40 minutes
    Cook time30 minutes
    Serves2-3

    Ingredients

    Vegetables

    • Eggplant – 1 large, cut into 1″ cubes
    • Onion – 1 large, diced
    • Tomato – 2 large, diced

    Spices, Flavors and Herbs

    • Garlic – 3 cloves, finely chopped
    • Mint – 2 tbsp, finely chopped
    • Red Chili Powder – 2 tsp
    • Cinnamon Powder – 1/2 tsp
    • Nutmeg – 1/4 tsp
    • Salt to taste
    • Tomato Paste – 1/4 cup

    Beans

    • Chickpeas – 1 can, drained and washed

    Oils

    • Olive Oil – 3-4 tbsp
    • Cooking Oil – 2-3 tbsp

    Method

    1. Pre-heat oven to 375F
    2. Wash 1 large eggplant and cut it into 1″ cubes. Place on a baking tray, drizzle with olive oil and bake for 30 minutes. Broil for the last 10 minutes. Keep an eye on the eggplant as you want a slight char, not burnt eggplant
    3. In the meanwhile, add oil to a pot and heat it
    4. Once the oil is hot, add the onions and cook for 5-10 minutes until they are slightly browned and beginning to caramelize
    5. Add garlic and saute for 1 minute, followed by chopped mint and saute for 1 minute
    6. Add tomatoes and cook them until they are mushy. Then, add tomato paste and mix with the onion-tomato mixture. Add a splash of water to de-glaze the pot
    7. Add all the spices and mix. Add a splash of water to de-glaze the pot. Cook for 1-2 minutes
    8. Add the chickpeas and eggplant. Add water, stir and simmer for 15-20 minutes on medium-high heat, stirring occasionally
    9. Top the eggplant with mint or parsley with onion slices and serve (Optional – You can top it with a dollop of yoghurt)

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Kale and Chickpea Pulao

    This is one of those recipes that is quick, easy and has easily substitute-able ingredients. It has greens, protein and carbs, all in the right balance, along with familiar flavors that will leave you satiated.

    Beans and rice are not just a staple in Latin America, but in many other parts of the world, especially India. Only difference is that in India, the beans (or legumes) are cooked separately in a curry form and is eaten with rice. But time is of the essence for most of us today. So one-pot meals like this one can give us the required nutrition and bring us the comfort at the end of a long day.

    Although I am trying to get my husband to eat less rice and switch over to other grains, he is a true rice lover. So when we are in long distance, this is the kind of recipe for him or anyone in his place. Quick, filling and no-brainer type recipe.

    Prep time5 minutes
    Cook time20 minutes
    Serves2 (for 2 meals)

    Ingredients

    Grains

    • Rice – 2 cups, washed and soaked for 10 minutes

    Legumes

    • Chickpeas – 1 15oz can, drained and rinsed (This is equivalent to 1 1/2 cups)

    Vegetables

    • Shallots – 1 large, diced
    • Kale – 1/2 a bag (chopped) or 1 fresh bunch, roughly chopped
    • Carrots – 1 cup, matchstick or shredded
    • Serrano Pepper – 1, finely chopped

    Spices and Herbs

    • Cumin Seeds – 1 tsp
    • Ground Cinnamon – 1/4 tsp
    • Ginger-Garlic Paste – 1 tsp
    • Ground Turmeric – 1 tsp
    • Ground Coriander Powder – 1 tsp
    • Garam Masala – 1 1/2 tsps
    • Salt – As per taste

    Oils

    • Cooking Oil – 2 tbsps

    Ingredient notes

    • There are different types of Kale available at stores. The one used in this Pulao is Curly Kale. This is the most commonly found Kale and has versatile uses. It is available in bagged format (that is triple washed and chopped) or as a fresh bunch, which you need to thoroughly wash
    • For Chickpeas, if you prefer not to use the canned ones, soak 3/4 cup dried Chickpeas overnight for use in this recipe
    • If you want to skip the Serrano Pepper, add 1 tsp of Paprika or Red Chilli Powder for the sipce

    Method

    1. Turn the Instant Pot to saute mode and set it for 8 minutes
    2. Add oil
    3. Once the pot displays hot, oil is hot. Add the cumin seeds and cinnamon. Let is fry for 30 seconds for the cinnamon to release its essential oils
    4. After this, add the onions, serrano peppers and ginger garlic paste. Saute for 2-3 minutes until the onions are softened and turn slightly translucent
    5. Add the carrots and mix well. Add salt and mix again
    6. Add the chickpeas and mix well
    7. Add the spices and mix well for 2-3 minutes to cook the spices and coat all ingredients with them
    8. Add a splash of water to de-glaze the pot
    9. Add the soaked rice and mix well
    10. To add the Kale, simply place it on the top of the rice mixture. There is no need to mix it as the leaves will wilt into the mixture during the cooking process
    11. Close the lid of the Instant Pot and turn the pressure valve to the sealed position
    12. Cancel the saute mode. Select the pressure cook mode, select 12 minutes and high pressure
    13. Once the cooking is complete, allow the vent to naturally release pressure before moving it to the open position and doing a quick release
    14. Mix, serve and enjoy with a bowl of chilled boondi raita 🙂

    Stove-top Method

    • Follow the same instructions as above, but use a pressure cooker
    • The rice can be cooked for the length of 3-4 whistles
    • Then, switch off the gas and wait for the natural pressure release before lifting the weight and opening the cooker

    Recipe variations

    • Substitute Kale with any other choice of greens such as Spinach or Chard
    • Substitute with choice of legume, such as black beans or Kidney Beans
    • Substitute Rice with any grain of choice. Just remember to adjust the cooking time as per the instructions on the pack of grains

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Palak Chole

    For vegetarians, such as myself, protein is one of those nutrients that there just isn’t enough of. So, in an effort to add as much protein to our diets as possible, we rely on lentils and beans, like Chole (Chickpeas or Garbanzo Beans). In this process, we often get bogged down and forget the other essential nutrients that come from leafy greens. And if you have not already figured this out, I am a huge fan of adding leafy greens to any recipe. And that is exactly what I have done here.

    It is not just about eating your greens, but it is also about how you are cooking them in an optimal manner for nutrient absorption. So in this recipe, I have prepared the Chole and I have added the Palak (Spinach) after turning off the heat. The Palak cooks just enough with the residual heat, thus maintaining its nutrients.

    My husband loves Chole, but getting him to eat leafy greens is just as hard as getting children to eat their greens. So I usually buy a huge bag of triple washed greens, Palak in this case, and leave it in the refrigerator so he can throw a handful of it in whatever he is cooking. When we are away on long-distance, Chole is one of his quick, go-to recipes, so convincing him to throw in some Palak was not hard. He thoroughly enjoyed it. So yayy! 🙂

    Prep time5 minutes
    Cook time15 minutes
    Serves3-4

    Ingredients

    Beans

    • Chole (Chickpeas or Garbanzo Beans) – 2 cans

    Vegetables

    • Onions – 1 large, thinly sliced
    • Tomato – 1 large, diced
    • Green Chillies – 2, finely chopped (Optional)
    • Baby Spinach – 2 cups

    Spices & Herbs

    • Jeera (Cumin Seeds) – 1 tsp
    • Ginger – 2 tsp, grated
    • Garlic – 2 tsp, crushed
    • Haldi (Turmeric Powder) – 1 tsp
    • Red Chilli Powder – 2 tsp (Halve it if using Green Chillies)
    • Chole Masala – 1 tbsp
    • Salt – As per taste

    Oils

    • Cooking Oil – 1-2 tbsp

    Ingredient notes

    • I always keep a couple of canned Chole at home for a quick meal. If you have additional time, feel free to soak 1 cup of Chole overnight. Then, cook them in the pressure cooker for 3-4 whistles
    • I use Everest Chole Masala. There are several other brands. Alternatively, a simple Garam Masala will also work

    Method

    1. In a pan, add cooking oil
    2. Once the oil has heated up, add the jeera
    3. Once the jeera splutters, add the sliced onions, ginger and garlic. Fry them until the onions turn translucent and rawness of the ginger and garlic has cooked away
    4. Add haldi, red chilli powder, salt and continue to fry for 1-2 minutes
    5. Add diced tomatoes. Cook for 3-5 minutes until the mixture has completly cooked. The way to know this is that the mixture cooks to a point where it looks like a paste with a layer of oil around it released
    6. At this point, add the Chole, Chole Masala and 1-2 cups. Close the lid and cook for 5 minutes
    7. Open the lid, mash some of the Chole pieces to thicken the sauce, close the lid and cook for an additional 5 minutes
    8. Turn off the heat. Add the spinach and close the lid for 1-2 minutes
    9. Mix well and serve piping hot with rice or rotis. To make it even more decadent, add a dollop of Greek yoghurt on on the Chole 🙂

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Mediterranean Chickpea Fajitas

    This recipe is fusion in all its glory. Perfectly seasoned, colorful and delicious, oh and did I mention, healthy?

    Fajitas are a great “meatless” Monday (for those who eat meat) option. It is one of the best ways to get your dose of vegetables, all at once. Any choice of colorful, seasonal vegetables work great. But, just vegetables are never enough, not for me at least. It is not quite as filling. So, adding a plant-based protein such as Mushrooms, Tofu, or Chickpeas (in this case) adds a healthy twist to these fajitas.

    Any flavor goes well with vegetables on a Fajita. But these are Mediterranean flavored, because that seems to be my obsession this week. Alter the spice as you desire , roast up the vegetables for that charred flavor and load them on a Corn tortilla. The best part of all is a cooling, refreshing, 5 minute, on the spot, Tzatziki sauce for a topping.

    Although this takes more than 30 minutes to prepare, I could call this a quick weeknight meal, only if the veggies are pre-prepared. This is absolutely do-able to roast a whole batch of the veggies over the weekend when you have a little more time (which is what I get my husband to do when we are in long-distance so he can eat a ton of veggies, hassle-free 🙂 ). When you are ready to eat, just warm up your tortillas, load it up with veggies and top it off with the cooling Tzatziki sauce and you are good to go. It is strange that I am posting this recipe in the winter, but I am thinking of the upcoming spring and summer picnics that will see these Fajitas 🙂

    Prep time20 minutes
    Cook time45-50 minutes
    Serves2-3

    Ingredients

    Vegetables

    • Zucchini – 2, sliced into semi-circles (This recipe uses 1 green and 1 yellow squash)
    • Orange Carrot – 1 medium, sliced into semi-circles
    • Purple Carrot – 1 medium, sliced into semi-circles
    • Bell Peppers – 1 large, sliced
    • Cucumber – 1/2, finely chopped

    Legumes

    • Chickpeas – 1 can or 1 1/2 cups, cooked

    Spices and Herbs

    • Garlic Powder – 1 tbsp
    • Cinnamon Powder – 1 tsp
    • Cumin Powder – 1 tsp
    • Coriander Powder – 1 tsp
    • Red Chilli Powder – 1 1/2 tsps
    • Salt – As per taste
    • Lemon Juice – 1 tbsp
    • Lemon Zest – 1 tsp
    • Dill – 2 tbsp

    Dairy

    • Plain Greek Yoghurt – 1/2 cup

    Oils

    • Olive Oil – 3-4 tbsps

    Breads

    • Corn Tortillas – As many as you would like to eat 🙂

    Ingredient notes

    • Any combination of vegetables can be used
    • Any other legume such as kidney beans or black beans work well
    • Any plant-based protein source such as Tofu or Mushroom will also work well
    • I have used a Persian Cucumber in this recipe

    Method

    1. Pre-heat oven to 400F (Apprx. 200C)
    2. In a large mixing bowl, add all the vegetables, chickpeas, and olive oil. Then add, 1/2 tbsp garlic powder, chilli, cumin, coriander and cinnamon powders and mix well until every piece is coated well. Add salt and mix again
    3. Line a baking tray with aluminium foil or parchment paper. Add the coated mixture to the tray, spreading it out into a single layer for even roasting. Place the tray in the oven and roast for 40-45 minutes (time depends on the oven model and capacity)
    4. In the meanwhile, prepare the Tzatziki sauce. In a bowl, add the yoghurt, /12 tbsp garlic powder, salt, lemon juice and lemon zest. Whisk it together. Add the chopped cucumbers and dill and mix again. Chill the sauce in the refrigerator until ready to use
    5. As the roasting is about to end, warm up corn tortillas and place on a plate
    6. Once the vegetables are roasted and out of oven, load them up on the tortillas. Top with some Tzatziki sauce and enjoy the fajitas

    Cooking Suggestion

    • If you don’t have an oven at home, the coated vegetables can be sauteed on a pan, just for a little longer than an oven so that they char well
    • The chickpeas can also be roasted on a pan by stirring until they becomes slightly crisp on the outside

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.