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Archive for November 25th, 2010

I wonder what you consider to be storecupboard essentials?  Which items do you always have available and make sure you re-stock almost before you run out?  Although my storecupboard is stuffed full of interesting ingredients there are those I make sure I never run out of and several of the ingredients below, including tins of tomatoes and beans which are a wonderful standby, appear in my Top Ten ‘must haves’!  I try never, ever to be without coriander leaves: fresh if possible, but when I have a part bunch left I transfer it to a box and store it in the freezer so I never run out.  It is better this way than not at all: the taste is the same it’s just  no good to use as a garnish! 

This recipe is my own and uses some of our favourite flavours.  It, or its variations, make regular appearances as a quick and versatile vegetable recipe and can easily be made in one pot to serve as a single side dish with a main course. We enjoyed it served with Roast Lamb with Chilli Sauce and North African dishes such as spicy Moroccan Style Fried Fish (a variation of a Nigel Slater recipe). Alternatively, for an ‘all  in one pot’ meal, stir in some more vegetables, topped if you want, with grated or crumbled cheese instead add or add chunks of meat (ham or bacon are delicious).  We love coriander leaves and it is particularly good if you have added some spices to the mixture, but it could be omitted or another herb substituted.  That’s the beauty of versatile recipes: they can evolve into something completely different!  It can be transformed into a soup too by adding some more liquid (you may have drained juices from the tin of tomatoes): for a chunky version liquidise about a third and return the mixture to the pan and liquidise more, say two thirds, for a less chunky version. See also Spiced Chick Pea & Tomato Soup.  This dish is delicious served hot or cold: filling and warming in the winter, but lovely as a chilled dish with a salad or on a buffet, in fact the flavours seem to develop in the fridge overnight.  Remember to save some coriander back as a garnish if using fresh.

Rather than spoil a whole meal as I once did, be warned that occasionally courgettes are bitter and it is best to try a small piece of each one before adding to a recipe. 

100_7626 Spiced vegetables with chick peas

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Spiced Vegetables with Chick Peas
(Serves 4)

1 large onion: chopped fairly small
2 large cloves garlic: crushed or diced
½tsp/2.5ml ground cumin
¼tsp/1.25ml chilli flakes (I use Piment d’Espelette): adjust to taste
½inch/1cm piece of fresh ginger: finely chopped/grated (optional)
1tbsp olive oil
1 tin plum tomatoes: drained
   or
6-8ozs/150-225g chopped fresh tomato
1 large courgette: washed, split lengthways & cut in short pieces (or other vegetables)
14oz/400g tin chick peas
Salt & black pepper
1 bunch fresh coriander (or frozen if fresh unavailable)

1.  Heat the oil in a pan and add the onion and garlic along with the ground spices.  If using ginger put this in as well.  Cover and cook gently over a low heat until the onion is transparent but not browned.

2.  If using fresh tomatoes peel them if you wish beforehand by making a cross shape and plunging into boiling water for about 30 seconds, which makes the skins easier to remove.  Chop them well before adding to the onion mixture and if the mixture is a little dry add some of the reserved tomato juice or a little water.  Add the courgette pieces (or substitute a similar amount of an alternative vegetable: pumpkin, squash or sweet potato are good, though you may like to reconsider your choice of spices)  Cook for about 5 minutes.

3.  Add the drained chick peas and a generous handful of chopped fresh or frozen coriander (if you only have frozen then add a little more if you wish as you cannot use it as a garnish).  Sseason with salt and pepper and continue to cook.  For crisp vegetables do not need very long but this can take a longer cooking time as well so the texture is similar to Ratatouille.

4.  Serve sprinkled with more freshly chopped coriander if available.  If serving is delayed, it will be served cold, or turning it into soup, then reserve the coriander to add just before serving so it does not wilt.

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