‘Chorizo!. We can’t eat that can we?’ said the community dinner diner with a worried look thinking it must be off the list for the detox.he quickly broke into an eager grin when he realised that it was wheat, dairy and sugar free..
Last nights dinner was in two pots, chickpeas with vegetables for the vegetarians and chickpeas with chorizo, the tasty Spanish sausage that perks up any pot of beans for the chorizo eaters. Chorizo is like a flavour enhancer when cooked with beans. A little goes a long way and it takes the beans up a notch on the taste sensation front. The vegetarian version has smoked paprika which gives a tasty Spanish kick to the pot.
It was accompanied with roasted potato wedges and butternut squash.
and a bowl bursting with vitality of green leaves from the garden.
Six happy diners once again.
Here’s the chickpea and chorizo recipe. If you want to make vegetarian version, leave out the chorizo, put in a teaspoon of smoked paprika and stir in some sautéed courgettes at the end (so that they don’t go soggy)
Chickpeas and Chorizo
400g cooked chickpeas
1 large onion
2-3 sticks celery
3-4 cloves garlic
1 red pepper
1 green pepper
500g tomatoes or 1 can chopped tomatoes
2-3 chorizo sausages
Salt and pepper
Chopped parsley to serve
Peel and chop the onion and gently sauté in a couple of tablespoons of olive oil. Wash the celery, slice lengthwise then chop and add to the pan with the onion. Chop the peppers and add to pan, all the time cooking gently so the vegetables soften Add the garlic, peeled and chopped then slice the chorizo and add to pan. Cook gently until the chorizo begins to release its oil. Add the cooked chickpeas and tomatoes and bring everything to the boil, You may need to add a little water/ reserved cooking liquor from the chickpeas, if you cooked them yourself. Season with salt and pepper and then simmer for about 15-20 minutes
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Contrary to my firm belief that courgettes love sunshine I now realise they equally love the rain. We watered our courgettes every day during the heat-wave and although the plants looked super healthy there weren’t very many courgettes. Since the weather has returned to a more ‘normal’ warm rain/sun showers they are thriving. I swear they are growing before our eyes. Each day we pick a bucketful, which means the courgettes are at least doubling in size each twenty four hours.
Here’s a recipe that we enjoyed the other night. It is called Firinda Kabak and it is an old Turkish recipe. In English this translates to a courgette and herb bake. We have tweaked the recipe over the years and this version uses polenta instead of flour, It gives it an interesting texture and makes it suitable for coeliacs and people with wheat intolerance. If you prefer to use flour just substitute flour for polenta. Use small courgettes if you can as they will have the best flavour.
COURGETTE AND HERB BAKE aka Firinda Kabak
6 small courgettes
6 spring onions- cleaned and chopped
a generous handful of chopped mint
a generous handful of chopped dill or fennel
a generous handful chopped parsley
75g grated Gruyere, Comte or Emmental cheese
12 black olives
Pre heat the oven to 180c
Line a 9”/23cm tin or baking dish with parchment paper.
Grate the courgettes coarsely, gather them into your hands and squeeze gently to extract excess water then put them into a bowl.
Add the eggs, spring onions and chopped herbs and both cheeses. Mix well. Then add the polenta and season with salt and pepper.
Pour the mix into the prepared tin.
Scatter the olives on top and dot with little pieces of butter.
Bake for about 45 minutes or until the bake is golden on top.
Cut into wedges or squares and serve hot or cold.
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