RSS Feed

Tag Archives: chickpea

Baked Vegetables and Chickpeas in Green Yoghurt Gravy

Posted on

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.

Advertisements

Chickpeas and Orzo

Posted on

Here’s the recipe.

Revithia Fournou with Tomato

Posted on

chickpea1

Having tried Greek-style chickpeas baked in the oven and in soup form, I decided to try them baked with a tomato sauce. I served it with winter vegetable bake.

chickpea2

Revithia Soup

Posted on

In the past, I’ve made Greek baked chickpeas, but I wanted to try the soup variation of revithia. I think I prefer the baked variation, but the soup is also nice. Thanks to the olive oil, the chickpeas are very creamy.

chickpea

Creamy Red Pepper Pasta with Chickpeas

Posted on

I used this recipe, but I started with dried chickpeas. I think the chickpeas would also be nice served with roasted vegetables or in a salad.

pasta

Ash-e-reshteh

Posted on

soup1

I followed this recipe for this hearty spinach, lentil and bean soup. The soup can easily be made vegan by leaving off the yoghurt topping; it is still tasty like this.

soup2

Roast Seasoned Chickpeas

Posted on

chickpea

After cooking the chickpeas, I tossed them in a moderate amount of olive oil, and added moderate amounts of salt, cumin powder, sharp Hungarian paprika powder, and small amounts of turmeric, sumac, coriander powder, cayenne pepper and caraway powder. I then roasted them in the oven for about 20 minutes.

veg

Mixed with roasted root vegetables, they make a nice meal.