Sweet Potatoes, Chickpeas & Apricots with Couscous

January 2nd, 2012 § 0 comments § permalink

Serves 6

Ingredients

Olive oil
4 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
2 yellow onions, chopped
1 cinnamon stick broken into a few pieces
Salt
3 medium sweet potatoes, peeled and cut into 1 inch cubes
1 tablespoon ross al hanout traditional or modern recipe
2 cups chickpeas, cooked
1 cup tomatoes, chopped
1½ cups vegetable stock
1 cup spinach leaves
Yogurt for garnish
Cilantro for garnish

Directions

In a large sauté pan, heat olive oil on medium high heat and sauté garlic, ginger, cinnamon and onions for about 3-4 minutes or until the onions are semi translucent. Season with some salt and add the sweet potatoes and continue to sauté another 3 minutes. Add the ros al hanout and mix well. Add the chickpeas and the tomatoes and mix. Cook another few minutes and add the vegetable stock reduce heat to a simmer and cook for about 15-20 minutes or until the sweet potatoes are soft. Add the spinach and take off the heat mixing until the spinach is totally wilted. Serve with yogurt and cilantro.

Spicy Roasted Chickpeas

December 16th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 teaspoon cumin powder
18 teaspoon ground red pepper (cayenne)
1 teaspoon garam masala
Kosher salt to taste
Lime wedges

Directions

Preheat the oven to 400°F.
Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel.
Combine the oil, cumin, cayenne, garam masala and salt in a large bowl. Add chickpeas and toss to coat evenly.
Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer.
Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl with lime wedges.

©Recipe by Palak Patel

Stewed Squid with Salsa Verde

August 3rd, 2011 § 0 comments § permalink

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.

Squid Stewed with Chickpeas and Peppers

February 3rd, 2011 § 0 comments § permalink

Serves 4 to 6

Ingredients

Olive oil
1 cup diced white onions
8 cloves garlic, smashed and chopped
1 pound dried chickpeas (soaked overnight)
2 cups canned tomatoes, strained and chopped
1 cup chopped fresh parsley
1 teaspoon pimento or smoked paprika
1 tablespoon red chili flakes
2 cups white wine
Water
1 pound squid, cleaned and cut into rings
½ cup diced piquillo peppers
Sherry vinegar
Extra virgin olive oil
Baguette, for serving

Directions

In a flat-bottom, high-sided saucepan, heat ¼ inch olive oil until shimmering. Add onions and garlic and cook until they are just beginning to brown. Add chickpeas and cook until toasted. Add tomatoes and parsley and cook for another two minutes. Add pimenton and chili flakes. Add wine and reduce by ¾. Add water to cover and bring to a boil. Reduce heat to a low simmer and cover. Cook until chickpeas are ¾ of the way cooked, then add squid and piquillo peppers. Cook until squid is tender and creamy. Finish with a few drops of sherry vinegar and olive oil. Serve with bread.

“Kwalitys” Chickpeas

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

3 tablespoons canola oil
1 teaspoon cumin seeds
¼ teaspoon black peppercorns
4 whole cloves
4 green cardamom pods
3 whole dried red chiles
1½-inch piece of fresh ginger, minced
4 fresh or 6 frozen curry leaves, torn into pieces (optional)
2 red onions, finely chopped
3 fresh hot green chiles, slit the length of the chile
1½ teaspoons salt, or to taste
2 teaspoons dried mango powder (amchur), or the juice of 1 lemon
2 teaspoons pomegranate seed powder (anaardaana), or the juice of 1 lemon
2 teaspoons ground toasted cumin
½ teaspoon turmeric
1 teaspoon garam masala
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1½ cups water
3 (19-ounce) cans chickpeas, drained and rinsed

DIRECTIONS

Combine the oil, cumin seeds, peppercorns, cloves, cardamom, and red chiles in a large saucepan over medium-high heat. Cook, stirring, until the cumin begins to brown, 1 to 2 minutes.

Add the ginger and curry leaves, if using, and cook, stirring, about 30 seconds. (Stand back if using curry leaves; they spit when they hit the oil.) Add the onions, green chiles, and salt while cooking, stirring often, until the onions turn a uniformly dark brown color, about 20 minutes. Keep a cup of water beside the stove as the onions cook. As the onions begin to stick to the bottom of the pan, add water, about 1 teaspoon at a time, and stir and scrape the bottom of the pan, add water, about 1 teaspoon at a time, and stir and scrape the bottom of the pan with the spoon to pull up the browned bits, keeping the onions and spices from burning. Do this as often as necessary (5 or 6 times) until the onions are well browned.

When the onions are cooked, add the mango and pomegranate powders, if using, as well as the ground/toasted cumin, turmeric, and ½ teaspoon of garam masala; cook, stirring, about 30 seconds.

Stir in the cayenne and black peppers. Immediately add the water and all but about ½ cup of chickpeas. Mash the rest of the chickpeas to a puree with the back of a form, and add them to the pan along with the remaining ½ teaspoon garam masala. Bring to a simmer, stirring, and cook gently, partially covered, for 15 minutes. Stir in the lemon juice, if using. Taste for salt, and serve hot.

© Recipe Property of Suvir Saran

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