Tag Archives: one pot wonder

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

 

 

 

 

 


Lunch at the Jade Hotel

We’re about two thirds of the way up Vietnam now, in Hue. The clouds are are deeper than Saigon. I really should do better research before we travel! It’s a much smaller city than Saigon, still lots of traffic but we are getting the hang of crossing the road.Basically no one really wants to run you over and they are masters of avoidance so you just take a deep breath and launch yourself into the traffic and hope no ones driving the wrong way as you can’t look in two directions at once. The traffic is 90% scooters and bikes.

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We are staying in a little guest-house run by the sweetest people who offered to show us how to make a ‘family dinner’ so we headed off this morning on scooters to the market.

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Off we zoomed and it began to rain. The market was busy.  Lots of wet people and mountains of food. All sorts of fruit and vegetables, live fish hopping in the baskets, fresh prawns and squid and dodgy looking meat.

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We gathered up lots of vegetables, fresh noodles and prawns and headed back to cook. We unpacked and cleaned up all the veg and set cooking in the mini kitchen. The kitchen was very small in every dimension and Con and I were like giants, nearly decapitating ourselves on the cooker hood on several occasions.

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The girls were great, masters of the large sharp knife and in no time at all we had made a feast of nem – Vietnamese spring rolls,

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noodle soup,

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prawns with tamarind sauce

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and morning glory with chilli and garlic.

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We sat down together and ate the lot!

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