Recipes » chickpea http://recipes.ger-nis.com Just another WordPress weblog Sat, 04 Feb 2012 23:15:28 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 Stewed Squid with Salsa Verde http://recipes.ger-nis.com/s/stewed-squid-with-salsa-verde http://recipes.ger-nis.com/s/stewed-squid-with-salsa-verde#comments Wed, 03 Aug 2011 18:36:16 +0000 Nissa http://recipes.ger-nis.com/?p=4400 Serves 6

Ingredients

2-3 tablespoons olive oil
2 teaspoons fresh red chili, chopped
1 teaspoon lemon zest
2 cloves garlic, chopped
1 medium onion, chopped
2 pounds fresh squid, cleaned and sliced thick
6-8 plum tomatoes, chopped
1 cup chickpeas, cooked
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves
2 teaspoons salt
½ cup white wine
Salsa Verde for serving (recipe follows)

Directions

In a large sauté pan, heat the oil, chili and lemon zest. Add the onion and garlic and sauté until semi translucent or about 3-4 minutes. Add the fresh squid and sauté a few minutes. Add the tomatoes, chickpeas and herbs to the mixture and season with salt. Add the wine and bring to boil. Reduce heat to simmer and simmer covered for about 20-30 minutes or until tender. Serve with the salsa verde drizzled over the warm squid with crusty bread.

Salsa Verde
Makes 1 cup

Ingredients

3 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine
1 tablespoon white balsamic vinegar
2 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

]]> http://recipes.ger-nis.com/s/stewed-squid-with-salsa-verde/feed 0 Moroccan Harrira Herbal Stew http://recipes.ger-nis.com/m/moroccan-harrira-herbal-stew http://recipes.ger-nis.com/m/moroccan-harrira-herbal-stew#comments Sun, 25 Oct 2009 06:55:20 +0000 admin http://recipes.ger-nis.com/?p=330 Serves 6.

]]> INGREDIENTS

1 lb of lamb meat cut into 1 inch cubes
1 large yellow onion, chopped
3 cloves garlic, chopped fine
1 c chickpeas, soaked overnight and drained
5 large tomatoes, chopped
1 c red lentils
½ c chopped fresh cilantro
½ c chopped fresh parsley
½ t turmeric
½ t ground cinnamon
juice and zest of 2 lemons
1 cup water
olive oil
salt and pepper

PREPARATION

Sauté onions and garlic in a heavy stew pan on medium high heat with the olive oil for 2 minutes or until tender. Add lamb meat and brown well for about 4 minutes. Add the tomatoes and stir well. Add turmeric, cinnamon, cilantro, parsley, lemon juice and zest. Continue to sauté for a few more minutes. Add chickpeas, lentils and water. Stir well. Simmer on low heat for about 1 hour stirring occasionally.

Garnish with a sprig of cilantro and a slice of lemon dusted with cinnamon. Serves 6.

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