Category Archives: beans

Fatty Chickpeas

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I have had a packet of dried chickpeas in my pantry for months. A packet that i carried all the way home from Spain but never got around to cooking. Mostly because I forgot to soak them. They are big chickpeas – bigger than the ones we can buy in Ireland by far –  I’d say double in size and delicious when cooked. It may sound mad to get excited about chickpeas but soaked overnight and cooked for 30 minutes they are ready to go, unctuous and creamy, which is quite something. The one’s we buy locally  take three or four times as long  to cook and are like little bullets.

It’s still the holiday season here and we have been valiantly making our way through our veg box which together with the pre-cooked chickpeas offered numerous possibilities for dinner. The winning dish was also a lazy dish. It didn’t take very much effort, more the availability to give the odd stir.

Take time sautéing the veg, they will become sweet and more flavoursome.

 

Chickpea Supper Pot with Almond and Basil Picada

1 onion – peeled and chopped

100mls olive oil

1 carrot – peeled and diced

1 small bulb fennel- sliced into skinny wedges

2 stems celery – diced

3 cloves garlic- peeled and chopped

2 ripe fat tomatoes or 1 can tomatoes – chopped

1 glass white wine (optional)

200mls chickpea liquor or water

2 bay leaves

a handful of parsley

salt and pepper

 

Heat a frying pan or skillet. Add the olive oil and the chopped onions, give them a stir and when they are sizzling  season with a little salt. Stir in the fennel, celery, bay leaf and carrots, give a stir and when the veg are all sizzling season with a little salt then turn the heat to medium/low. Cook, stirring now and then, gently sizzling for ten minutes. Add the chopped garlic then continue cooking for five minutes.

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Add the chopped tomatoes and white wine, bring to the boil then turn to a simmer for ten minutes

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Stir in the chickpeas and cook for a further ten minutes. Add a little chickpea cooking liquor or water if needed. Season with salt and pepper. Stir in the chopped parsley

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We ate this with a little picada/pesto to drizzle over and crusty bread

Picada

1 small slice bread, crusts removed and cubed

olive oil

15-20 blanched almonds

1 clove garlic

small handful soft green herbs – I used basil but parsley or coriander would work too

salt

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Heat a small pan, add enough olive oil to cover the bottom and the bread cubes, fry until they begin to go golden then add the almonds. Cook for another couple of minutes.

Putvthe bread/almond mix in a processor together with a clove of garlic then buzz to a crumb.

Add the herbs then drizzle in enough olive oil to make the cicada move. Season with a pinch of salt

 

 

 

 

 


Bring on the Beans

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The shorter, cooler days of November give me the opportunity to indulge my bean and lentil obsession. Beans and lentils grow where the climate is warm and sunny yet I’m inclined to eat them more often when it’s cold. A bowl of thick, creamy lentils or beans is an inexpensive source of protein which will slowly release energy to fuel your body and comfort your soul.

 

Dal Markhani is a recipe from the north of India, which uses both lentils and beans served in a sauce of fragrant spices. Markhani is a sauce of butter, tomato and cream but in order to slot this recipe into my ‘live to be one hundred’ recipes file I have used coconut milk and vegetable ghee/oil instead of the dairy but feel free to swop it back.

 

The original recipe also uses black urad dal, a type of black mung bean, which takes an overnight soaking and then three or for hours to cook. Healthy as urad dal might be it’s not really in synch with our fast paced lives so they have been dumped in my recipe in favour of black beluga lentils, which are one of the gems of the lentil family. Black, round and robust they cook in 20-25 minutes and keep their shape whilst doing so. No mealy mass even if you forget them and decide to walk the dog whilst cooking.

 

There’s a fast version and a slow version for this dish, both have their merits but I’m going for the fast version and opening a can of beans. The lentils I cook from scratch.

 

Dal Makhani

 

1 large onion

50g vegetable ghee or oil

25g fresh ginger

3 cloves garlic

2 cardamom pods

3 cloves

2tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 can tomatoes

½ tsp salt

1 can kidney beans

200g beluga lentils

150mls coconut milk

chopped fresh coriander to serve

 

Put the lentils into a saucepan with three times the volume of water. Bring to the boil then simmer for 20-25 minutes, until the lentils are tender. Put aside.

Peel the onion then chop finely.

Heat a medium saucepan then add the vegetable ghee or oil and the onions. Cook on a medium heat without browning until they soften.

Peel and chop the ginger and garlic then stir into the onions. Bash the cardamom pods with the back of a wooden spoon so they crack open then add to the pot together with the cloves. Cook gently for a couple of minutes then add the ground coriander, ground cumin and turmeric. Stir and gently cook for a few minutes more then stir in the tomatoes and salt. Allow the sauce to come to the boil then simmer gently for 30 minutes.

Drain and rinse the kidney beans.

Add the beans, the beluga lentils and residual cooking liquid to the tomato sauce. Cook gently for 15-20 minutes. Stir in the garam masala and most of the coconut milk then taste . It’ll probably need a little more salt. If it’s too thick thin with a little water

Serve with chopped coriander and a swirl of coconut milk to garnish.

Eat with rice or mop up with naan bread.