Was just thinking that I should be able to write about chickpeas for the rest of the month.
Tonight we had a little sidedish of spicy yam chips. Just slice the yam into chip slices, not too thin.
For the batter mix chickpeaflour and bit of riceflour (for crispness) with water. Pancakebatter thickness.
For spiceness i decided to make my own currypowder, something not tried before. I've been reading recipes for it lately and decided to combine what i remembered. So, dryroasted some fenugreek seeds, coriander seeds, cumin seeds, black pepper until the fenugreeks turned red. Transfer to mortar and pestle, add some tumeric powder, grind away, ready........wow, what a fantastic smell, already i regret not having made enough for the whole month!
Add spices to batter, coat chips and fry in oil till done ( soft in middle and golden brown).
Simple, forgot to take pictures during the process, spicemixing would have looked great. But, all we have picture wise is this leftover chip on the webcam....Ah, well, looks like halloween.
Today I will actually cook something up and show it to you.
When i started writing about chickpeas, the idea was to share the wonderful versatility of chickpea flour as a vegan fast (to cook)food. Beans take a long time to cook, cans are a heavy load when backpacking. Aaaah: chickpea flour ( garbanzo bean flour, besan, gram flour).
So, here's a recipe i have looked at many times: Senega Pachadi, besan chutney, from Sailu's Kitchen. Tonight let's cook it up as a fast sauce for with the brown rice. Ingredient wise there's only one clove of garlic left, but there's a piece of ginger, grate it up and put it in.
Ingredients on the picture here, clockwise from the top: ginger, chickpea flour, mustard seeds, cumin seeds, prehistoric seasalt with lots of trace elements, red pepper paste. These are not the exact measurements, just the ingredients i used for roasting (garlic clove already in).
So while you click back and forth between Sailus recipes and this page, here's what the mixture looks like after toasting:
Another missing ingredient is the tamarind. So instead we got some molasses and vinegar in the fridge. Works for me. I have to add more water to the mixture to make it this watery. But here it is. Hope i haven't overtoasted, it's tricky, really don't leave it alone to run back to the computer!
Honey, dinner's ready. We had this on brown rice, i am a freak for brown rice and just need something to eat with it.
Yes, it was yummie. And so easy and fast. I am finally learning to whip up some quick meals, real handy when you have a baby around. Again, I have no reference as to how "authentic" this came out, I have never had it before, but cheers were heard tonight! Thank you Sailu for the recipe.
Yes, chickpeas again today! I just can't get enough. There is a lot to write about this pea. In case i turned you on by now, links to some favorite recipe will be included.
A couple of years ago we threw some chickpeas in a friends garden. I like testing out my beans like that, whatever kind beans there are in the pantry, put some in the soil. Returning to that garden, she showed me these little chinese lantern like pea pods, who had a chickpea each inside. I was blown away. So were they, for a while they had no idea what they were growing. Until they remembered the pantry planters.
So, now for some great recipes i have come across. Here is the one with the omelet i wrote about the first day, on Aayi's recipes. It is called tomato omelet, vegetarian ; http://www.aayisrecipes.com/2007/06/18/tomato-omelet-vegetarian/ that i tried without tomato, didn't have any, but added some raisins instead and a little chili paste. I have never had the original version in India, so i don't know how mine came out in comparison. They were an instant hit though. And so fast to make too.
Aayi's recipes is one of the pages i regularly visit. Somehow my google reader started sending me these great food recommandations of mostly South Indian food. That kitchen has a wealth of vegan recipes. Lots of coconuts, grated, as milk, toasted, sweet, spicy. And a lot of groovy things to do with lentils and rice, like soak'em overnight to ferment, then grind into a paste and make pancakes. yeah. And spice mixes with toasted beans/lentils.
Hmmm, now that started writing about chickpeas, I find there is a lot to be said. And a lot of memories are coming back to me. This is very nice!
So, here we are in Morocco, eating a bowl of harira in the bazar of Fes, orange and pink remnants in the sky, in the month of ramadan and just in time for soup. Then we are in Amsterdam, backwards in time , making that soup, soaking chickpeas overnight, a big blue pot on the stove, boiling for along time, in go some tomatoes too, onions probably, spices. Cumin, some chili, it''s been a long time. For a recipe, google harira I guess.
Then a couple of years forward to Lisbon, where Katarina baked an amazing sweet pie with a chickpea filling. I should find her and ask to post the recipe. It might just be a portuguese specialty from a certain region.
I see that I have some research to do here! Wouldn't it all look great with clickable links, pics and the facts about the dishes. I would like to make a list with favorite recipes and link straight to them, if that is cool with the bloggers. First, I'll ask.
So now the chickpea takes us back to India. So far I know of two kinds of chickpeas. The fat yellow one ( garbanzo/ kabuli channa) and the smaller one with the brown skin ( channa). I had not seen the latter until I went to India. I remember being very hungry in the morning at a temple and receiving a small leaf bowl with spicy chickpeas ( the small kind) after the morning service. This memory really makes my mouth water right now. I must be hungry. Time to start dinner.
I think I have still more to write about the pea, maybe tomorrow. My husband hopes it will be something else.
My husband (who is actually writing this part) grew up vegan, but started eating the "M" word ( couldn't be like parents I guess ) and since discovering all the tasty ways to prepare this high protein ingredient (the chickpea) he has decided that he prefers this to "M" because he surfs and doesn't want to get sluggish and fat Plus with all the unique spices and flavors it never seems to get stagnant.
OK, so here's to my favorite ingredient: the chickpea....
Yeah, keep your eyes open for chickpea flour, also named garbanzo bean flour, or besan in Indian stores. It is a most amazing thing. You can use it as a flour, but it's this bean, so plenty of protein energy right there for ya'. It's vegan wonder food!
I like it as a flour, like for making pancakes, or here the other day i found a recipe called vegetarian omelets, tomorrow I will let you know exactly where, and the picture looked so omelet like, and yeah they were made with chickpea flour. I did not have tomatoes, but added some raisins and a bit of red pepper paste for redness, YUMMM...... ( I found this recipe on Aayi's recipes: http://www.aayisrecipes.com/ named vegetarian pancakes. So, one day tofu scramble, the next chickpea omelet, yeah....
My favorite chickpea recipe might just be Dokhlas....I remember them in India , where they were there in this street in Mathura. I'have tried making them once, a long time ago, and this is what i remember: soak the chickpeas overnight and grind them (in a handcrank grinder) to a paste, then mix in spices, put in mould. let it rise (in the sun) that paste rises real fast, then in the steamer for about 45 minutes or so ....then after that, fry 'em up with spices (mustard seeds and all) and serve with sprinkled cilantro and grated coconut on top and probably some outrageous chutney dip. Suddenly the chutney flashes back to me, instead of dates i used dried prunes and wow was it good...unfortunately i don't remember the other chutney ingredients right now.
But what amazes me so much about this is all those processes: soaking first, this way the pea starts sprouting, this whole new energy coming out. You can shortcut a lot of this by using chickpea flour instead, but it is so much more fun (and Yum) to do it the long way: soaking and grinding. The grinding can be problematic without the right tools , but there just happened to be a handgrinder. An electric one would work too i guess, but don't add water. Anyways when you're that far you could make falafel instead i guess.... Then rising, naturally, no baking soda, and then steaming, another amazing process for" baked goods" , and then finally frying. Wow, those chickpeas must have a long history to have such an elaborate recipe!