Chickpea Curry

Recently I started watching the Andy Warhol documentary on Netflix as I am a fan of art even though I know very little about it. During Warhol’s life he was a very private person and no one knew much about him but after his death his diaries were found, edited and published (they’re winging their way to me as we speak). What I really loved in the first episode is that the editor of his diaries said that some of the people he had written about resented what he’d said about them but she said this diary is Warhol’s narrative, if you want to tell your own narrative, write your own diary. Other people can disagree with you, but they can’t invalidate your opinions, your feelings are your own. So, in summary, don’t piss me off because I can totally write about you here, it’s my narrative :P. The documentary uses David Bowie’s ‘Andy Warhol’ song to open which is quite funny because for one, Andy Warhol didn’t like David Bowie. Also, David Bowie did idolise Warhol but despite that, you could hardly call his song flattering with lyrics such as ‘Andy Warhol, looks a scream, hang him on my wall. Andy Warhol, Silver Screen, can’t tell them apart at all’.

Here is another chickpea curry recipe that I found on BBC Good Food. It did have eggs but I didn’t so it’s eggless but feel free to add eggs or whatever kind of protein you like.

Serves 2

Ingredients

  • 1 tbsp ghee
  • 1 onion
  • 1 clove garlic
  • 3 cm ginger
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp garam masala
  • 450g tomatoes
  • 1 tin chickpeas
  • 200g spinach
  • 3 tbsp plain yoghurt
  • 1/2 tsp chilli flakes
  • 10g coriander leaves
  • rice to serve

Method

1.) Peel and finely chop the onion. Melt some ghee in a large pan and add the onion. Cook for 10 minutes until the onion is soft.

2.) Whilst this is cooking, put some rice in another pan with some boiling water and cook on a low heat. Peel and finely dice the garlic. Slice off the ginger skin and grate the ginger. Chop up the tomatoes.

3.) Add the garlic, ginger, spices, chilli flakes and tomatoes to the pan and fry for a couple of minutes.

4.) Drain the tin of chickpeas and add the chickpeas to the pan with 100ml water. Bring to a simmer, cover and cook for 25 minutes.

5.) Chop up the coriander leaves whilst this is cooking.

6.) Once this has finished, remove the lid and add the spinach, Cook for 3 more minutes until the leaves have wilted.

7.) Stir through the yoghurt and sprinkle over the coriander leaves. Serve with the rice.

Chickpea and bulgar soup

I think it was the caraway seeds in this recipe which drew me to this soup in Ottolenghi’s ‘Plenty More’. I’ve only ever really had caraway seeds in goulash and bread as I think they’re more commonly used in Eastern European food but I love their anise flavour. There’s a feta paste to serve with the soup which makes it all so much better. The recipe serves 4 but I think you can get 6 portions out of this.

Serves 4 – 6

Ingredients

  • 2 tbsp oil
  • 2 small onions
  • 4 cloves garlic
  • 2 carrots
  • 4 stalks celery
  • 2 tbsp harissa
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 1/2 tsp caraway seeds
  • 2 tins chickpeas
  • 1.2 litres vegetable stock
  • 100g bulgar wheat
  • 100g feta cheese
  • 60g crème fraiche
  • 15g coriander leaves
  • 15g mint leaves

Method

1.) Peel and dice the onion.

2.) Heat the oil in a casserole dish and add the onion. Fry for 5 minutes.

3.) Peel and finely chop the garlic. Peel and chop up the carrot and chop up the celery.

4.) Add these to the pan and cook for 8 more minutes until soft.

5.) Add the spices and cook for 2 more minutes. Add the stock, bring to the boil then lower the temperature to a simmer for 10 minutes.

6.) Cover the bulgar wheat in cold water and cook this whilst the soup is simmering.

7.) Make up the feta paste by blending the crème fraiche and feta (I used an immersion blender). Finely chop the herbs and mix them into the paste with a pinch of salt.

8.) Drain the tins of chickpeas and the bulgar wheat and add to the soup and cook for a further 5 minutes.

9.) Serve some feta paste with the soup.

Chickpea, Peanut Butter Curry

Unlike the baos, this is definitely a meal you can make on a weeknight. I can personally vouch for it being a satisfying post gym supper. The peanut butter and the chickpeas will fulfil all your protein needs. A much better idea than Brittany’s on the Apprentice – ‘alcoholic protein drinks’ The horror. The recipe was on BBC Good Food.

Serves 2

Ingredients

  • oil
  • 1 onion
  • 3 cloves garlic
  • 2.5cm ginger
  • 1 tsp coriander
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp fenugreek
  • 1 tin chickpeas
  • 300ml vegetable stock
  • 2 tbsp peanut butter (or almond butter)
  • 200g spinach
  • 150g rice

Method

1.) Put the rice on to cook

2.) Peel and dice the onion.

3.) Heat the oil and add the onion. Cook for 7 minutes.

4.) Whilst this is cooking, peel and dice the garlic. Peel and grate the ginger.

5.) In a small bowl, add all the spices with 2 tbsp water and stir to make a paste.

6.) Add the garlic and ginger to the onion and fry for one more minute.

7.) Add the paste to the pan and fry for 5 more minutes. Make up the stock.

8.) Stir in the chickpeas then add the stock. Cook for 5 minutes.

9.) Add the peanut butter and stir then add the spinach. Leave for a few minutes until the spinach is wilted.

10.) Serve with the rice.

Punjabi Chole

I made this tasty chickpea dish which was a lunch dish in Shelina Permaloo’s ‘Sunshine Diet’ as a side to some pan fried seabass and stuck in a bit of kale that I had leftover in the fridge. Ignore the state of the seabass. I used the hottest hob as the other back one was taken. It’s a nice quick midweek meal. A must if you stupidly took up an accountancy qualification that requires 40 hours of continuing professional development a year. I can only hope they will accept my reading of ‘Fintech for Dummies’ as relevant experience to my job. Buy pre-made minced garlic and ginger like me if you want to save some time.

Serves 2

Ingredients

  • 1 tbsp oil
  • 1 onion
  • 3 cloves garlic
  • 5cm piece ginger
  • 2 green chillies
  • 1 cinnamon stick
  • 2 tomatoes
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tin chickpeas
  • 2 tbsp coriander leaves
  • salt

Method

1.) Peel the onion and finely dice.

2.) Heat the oil in a pan and add the onion.

3.) Peel the garlic and ginger and finely chop along with the chillies.

4.) Add them to the pan with the cinnamon stick and cook on a low heat for another 3 minutes.

5.) In the meantime, measure out 100ml water and dice the tomatoes.

6.) Add the tomatoes and spices to the pan and cook for a couple more minutes.

7.) Add the water to the pan. Drain the chickpeas and add to the pan. Cook for 5 more minutes on a simmer until starting to thicken. Whilst this is thickening, chop up the coriander leaves.

8.) Discard the cinnamon stick, season with salt, sprinkle over the coriander and serve.

Middle-eastern Chickpea Salad

A tasty salad recipe from the Vegan duo behind the Bosh cookbooks and series. You may have noticed there’s no chickpeas in this recipe – the supermarket was completely out believe it or not! I assumed a tin of mixed beans would do the job and they did except for a bit of splitting while baked – didn’t change the taste though. This is a nice quick one to make and I even put the beans in the oven before the football started and finished off the salad at half time without missing any of the match.

Serves 2

Ingredients

  • 1 tin chickpeas
  • 1 tsp olive pil
  • 1 1/2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • pinch salt
  • 1/2 cucumber
  • 1 punnet cherry tomatoes
  • 1 avocado
  • 1 tsp oil
  • 120g leaf salad
  • 10g mint
  • 1 lemon
  • 1/2 tbsp tahini
  • 1/2 tbsp maple syrup
  • 1 tsp oil

Method

1.) Preheat the oven to 180 degrees C and line a baking tray

2.) Drain the beans and pat them dry with kitchen roll

3,) Add the beans to a mixing bowl and add the tsp oil, paprika, cumin, coriander and a pinch of salt

4.) Stir to coat the beans in the spice and spread out on the baking tray. Bake for 25 minutes.

5.) Prep the rest of the salad. Chop up the cucumber (I got rid of the middle bit as it’s very watery), slice the tomatoes in half, chop up the avocado flesh and finely chop the mint,. Add these and the salad leaves back to the mixing bowl. Slice the lemon in half and squeeze in the juice. Add the tsp olive oil and stir.

6.) Now make the dressing – beat the tahini with the syrup, 1 tsp oil, salt and 1 tsp water.

7.) When the beans are ready, add to the salad mixture then pour over the dressing and gently toss.