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Tag Archives: chickpea

Channa Gassi

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This coconut onion sauce with chickpeas comes from coastal Karnataka in southern India.

I had already cooked my chickpeas the previous day, in anticipation of making another dish, so they didn’t develop the same full taste they would have had if I had cooked them with the sauce, as advised in the original recipe. However, I simply perked up the leftovers by adding two peeled tomatoes and cooking it until they were soft, which greatly improved it.

Snake Gourd with Chickpea Flour

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This recipe is quite simple and a tasty way to enjoy snake gourd.

Chickpea Carrot Pancakes

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Here’s the recipe. Although they call it crêpes, I couldn’t get a thin enough batter with that proportion of carrots, so they ended up closer to latkes. I used oat milk as suggested in the recipe, along with carom seeds, and served it with berbere lentils.

Chickpea Tomato Cabbage Soup

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Here’s the recipe. Naturally, I made a few changes. First, I halved the recipe. Second, I used canned chickpeas, as I had a tin which was about to expire. Third, I used the Chinese cabbage I had left over in place of green cabbage. Fourth, I did not add the water that the cabbage was cooked in, but drained the cabbage before adding it. No doubt some vitamins are lost this way, but it also serves to diminish taste of sulpher that would otherwise come from cooking the cabbage a long time. Of the options given, I used carrot, added rosemary, and used water rather than stock.

Chana Dal with Bottle Gourd

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You can find the recipe here.

Chickpeas and Pasta

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I started off with this recipe, but declined to add capers or olives. I replaced the lemon zest with lemon juice, and used ordinary tomatoes instead of cherry tomatoes. As I was unable to find orecchiette, I used a different pasta. I also added some black cumin seeds along with the tomatoes. I used a lot less oil than the recipe called for. It was very tasty.

Pani Puri

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I was really craving pani puri but wasn’t prepared to make it from scratch. I bought the shells ready-made and also bought prepared tamarind sauce and a seasoning mix for the dipping liquid (which I couldn’t show very well in the photos).

Vegan Bánh Mì

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It’s not authentic Vietnamese cuisine, but this sandwich (recipe) is still nice. Since I wasn’t being authentic anyway, I used Turkish bread instead of a baguette, and seasoned tofu in place of tempeh. I used purple carrot, sweet pepper and cucumber for the vegetables, and chilli oil instead of chilli sauce.

Chard and Chickpeas with Lemon and Tomato

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Here’s the recipe I used for this Italian dish. The basic recipe is vegan, although the author recommends adding meat, cheese or eggs to serve, which did not seem necessary to me, given that chickpeas already provide protein. I also used three larger tomatoes which I peeled and chopped, rather than the cherry tomatoes.

Baked Vegetables and Chickpeas in Green Yoghurt Gravy

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Origin

This is a simplified version of the gravy used in the vegetable biryani recipe I use.

Ingredients

  • 500 grams potatoes
  • 5 tomatoes
  • 400 grams (cooked weight) chickpeas
  • 2 cups packed mint leaves (1 large bunch)
  • 2 cups loosely packed coriander leaves
  • 6 cloves garlic
  • 2″ (5 cm) of ginger
  • 2 large onions
  • 2 green chillis
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1 tablespoon oil
  • 2 tablespoons salt
  • 500 grams Greek yoghurt
  • Mixed vegetables, such as:
    • 250 grams mushrooms
    • 400 grams green beans
    • 2 courgettes/zucchini
    • 2 romano peppers
    • … carrots and cauliflower are other vegetables which might go well in this dish

Process

Chop the mixed vegetables, onions and potatoes and put them in a large bowl. Add the chickpeas to the bowl. Dice the tomatoes and add them to the bowl as well.

Preheat the oven to 180° Celsius/350° Fahrenheit.

Grind the mint leaves, coriander leaves, ginger, chillis and garlic. Add water as needed to ensure it is ground into a paste. Mix the paste with the yoghurt, salt, oil and spices. Pour this paste over the chopped vegetables and chickpeas and stir to mix.

Put the mix into a large baking tray and bake, covered, for 45 minutes. Remove the cover and stir, then continue to cook, stirring at 15-minute intervals, until the vegetables are completely cooked and excess liquid has evaporated (about 45 minutes).

Add additional salt to taste. Serve with Greek yoghurt. You could also serve it with pasta or rice.