Mushroom and chick pea curry

Mushroom_chickpeas

This recipe is adapted from one which first appeared in Waitrose’s Kitchen magazine in March 2014. Enough for 2:

  • 1 tbsp oil
  • 200g closed mushrooms (quartered)
  • 1 onion (chopped)
  • 2 tbsp curry powder (exact amount depends on its strength)
  • 400g tin of chick peas (drained)
  • 400g tin of chopped tomatoes
  • 1 tbsp mango chutney
  • A little fresh coriander

Heat 1 tbsp of the oil in a large pan and fry the mushrooms for 1-2 minutes until just cooked. Remove with a slotted spoon and set aside.

Turn down the heat and add the remaining oil.  Add the onion and cook for 5 minutes. Stir in the curry powder and
cook for 1 minute.

Stir in the chick peas and tomatoes, cover and simmer for 15 minutes.

Stir in the mango chutney and reserved mushrooms, and cook for a further 5 minutes.

I served mine sprinkled with torn coriander leaves, together with brown rice and some green beans.

 

Moroccan mushrooms with couscous

This is based on a recipe I found on the BBC GoodFood website. Enough for 2:

Mushroom_chickpeas

  • Oil
  • 150g mushrooms (quartered)
  • 1 small onion (thinly sliced)
  • 1 clove garlic (finely chopped/crushed)
  • 1/3 tsp ground cinnamon
  • 2/3 tsp ground cumin
  • A pinch of chilli flakes
  • ½ 400g tin chopped tomatoes
  • ½ 410g tin chickpeas (drained)
  • 1 tsp clear honey
  • 90g couscous
  • ½ tsp harissa
  • 3 soft dried apricots (diced)
  • 20 raisins
  • 1 tbsp pine nuts
  • 130ml boiling water
  • Flat parsley (roughly chopped)

Heat 2 tbsp of oil in a saucepan. Add the mushrooms and stir constantly over a high heat until they start to soften. Set aside.

Heat a 1 tbsp oil in another saucepan. Gently cook the onion 5 minutes. Stir in the garlic, cinnamon, cumin and chilli flakes, and cook for 1 min. Then stir in the tomatoes, and simmer gently for 15 minutes.

Meanwhile, mix ½ tbsp. of oil and the harissa and stir into the couscous (in a bowl). Stir in the dried apricots, raisins and pin nuts. Pour over the boiling water, stir and then cover. Leave to stand for 7 minutes or until the liquid has been absorbed.

When the tomato mixture has simmered for 15 minutes, stir in the mushrooms, the chickpeas and honey. Bring to the boil and simmer for 5 minutes.

To serve, fluff up the couscous with a fork, and serve with the mushroom mixture, scattered with parsley.

I served this with some green beans.

 

More post Christmas comfort food

Post_Xmas2

Chickpea and chorizo stew with new potatoes and kale – for 2 or 3 people:

  • 1 tbsp oil
  • 1 onion (chopped)
  • 1 clove garlic (finely chopped or crushed)
  • 2 small red chillies (cored, deseeded and finely chopped)
  • 3 small cooking chorizos (sliced)
  • 400g tin of chopped tomatoes
  • 12 small new potatoes (cut in half)
  • Hot water
  • 400g tin of chickpeas (drained)
  • 100 g kale (washed and roughly chopped)
  • Black pepper

Heat the oil in a large saucepan. Gently cook the onion for about 5 minutes. Add the garlic and chilli, stir, and cook for a further 2 minutes. Mix in the chorizo slices and cook for a further 3 minutes.

Add the tomatoes and the potatoes. Mix together and top up with hot water, so that the potatoes are covered. Bring to the boil and simmer gently.

When the potatoes are almost cooked (after about 20 minutes), add the chickpeas and the kale. Bring back to the boil and cook over a medium heat for about 4 minutes. Add black pepper to taste and serve.

 

Vegi Indian meal – chickpeas and lentils

Punjabi

These recipes are based on some that appeared in Waitrose Kitchen magazine (November 2013 issue). I was actually rather disappointed with the results, which seemed rather bland to me. Does anyone have any suggestions?

These recipes are supposed to be for 4 people, but the chole recipe seemed to me to make just enough for 2 very hungry people (or 3 with normal appetites). I also added some of the liquid reserved from cooking to the chickpeas (and some spinach which happened to be in the fridge). For the daal recipe, I cut down the main ingredient (lentils) to 2/3 rds of the suggested amount.

Punjabi chole:

  • 150g chickpeas (soaked overnight and then cooked (in water) for about 45 minutes (boiling rapidly for the first 10 minutes))
  • [reserve a small amount of the liquid from cooking the chickpeas]
  • 2 tbsp oil
  • 1 large onion (finely chopped)
  • 2 red chillies (deseeded and finely chopped)
  • Ginger (equivalent of a 3cm cube, grated)
  • 3 cloves of garlic (crushed)
  • 1/2 tsp ground cinnamon
  • 1 tsp turmeric
  • 1 bayleaf
  • 100g leaf spinach
  • 1/2 tsp garam masala
  • Juice of half a lemon
  • Some torn coriander leaves

Heat the oil in a large saucepan. gently cook the onion for 10 minutes. Add the chillies, ginger and garlic. Stir and cook for a further 2 minutes. Stir in the cinnamon and turmeric and cook for 1 minute.

Add the chickpeas and the bay leaf and about 100ml of the reserved cooking liquid. Stir the mixture and simmer gently for 10 minutes. If you are adding spinach, stir it in after 8 minutes and turn up the heat, stirring until it has wilted.

Remove the bay leaf. Stir in the garam masala, the lemon juice and the coriander. Serve.

Tadka daal:

  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 onion (chopped)
  • Ginger (equivalent of a 3cm cube, grated)
  • 2 red chillies (deseeded and finely chopped)
  • 2 cloves of garlic (crushed)
  • 1 tsp turmeric
  • 200g red split lentils
  • 1 large tomato (peeled and roughly chopped)
  • 1/2 tsp garam masala

Gently heat the oil in a large saucepan. Fry the cumin seeds for 1 minute. Add the onion and cook for 5 minutes. Add the chillies, ginger and garlic. Stir and cook for 1 minute. Stir in the turmeric and cook for 1 minute.

Add the lentils and sufficient water to more than cover the pan contents. Stir, bring to the boil and simmer for 10 minutes. Adding more water as necessary.

Stir in the tomato, and continue cooking until the lentils are cooked (10-15 minutes – you may need to add more water). Stir in the garam masala and serve.

I served these dishes with Lidl plain naans (which came top in this survey); currently 49p for a packet (2 naans).

Lamb tagine

tagine1-horz

This is my version of lamb tagine. Sainsburys had a special offer on butterflyed (boned) lamb legs.  Mine weighed about 750g and I used half of it (diced) for this meal for 2 or 3 people (more with more vegetables and some couscous). I will slow roast the other half of the meat within the next day or so:

  • Oil
  • 375g diced lamb (could use leg, shoulder, fillet – cooking times will vary)
  • 2 smallish onions (cut into narrow wedges)
  • 4 dates (stoned and roughly chopped)
  • 3 semi-dried apricots (roughly chopped – dried apricots will need soaking)
  • a small handful of raisins
  • 1 clove of garlic (finely chopped or crushed)
  • 1 red chilli (deseeded and finely chopped)
  • 1 tsp ground cumin
  • 1 small piece of cinnamon
  • 1 bayleaf
  • 1/3 of a 400g tin of chopped tomatoes (the remaining tomatoes can be stored in the fridge in an airtight container (should last at least a week))
  • 1/2 stock cube (crumbled) – I used a mix of chicken and beef
  • Hot water
  • 1 large sweet potato (peeled, cut in quarters lengthways and cut into 2.5cm lengths)
  • 1 400g tin of chickpeas (drained)

Heat a little oil in a large saucepan (or a casserole dish that can go on the hob). Tip the lamb pieces into the pan and stir until they brown. Remove the meat.

Turn down the heat and add the onions to the pan and gently cook (stirring occasionally) for 5 minutes. Add the dates, apricots, raisins, garlic, chilli, cumin and cinnamon. Stir and continue to cook for another 3 minutes.

Return the meat the the pan. Add the bay leaf, the tomatoes, the stock cube and enough hot water to cover the meat mixture. Bring to the boil and simmer for about an hour (longer if you are using tougher cuts of meat).

Add the sweet potatoes. Bring back to the boil and simmer for another 25 minutes. Add the chickpeas. Bring back to the boil and simmer for another 5 minutes. Serve.

This tasted very good and I did wonder if the absence of meat would have made a lot of difference. So you could try a vegetarian version, using vegi-stock powder, without the lamb and with some more vegetables – I think adding pieces of parsnip along with the sweet potatoes might be the answer. I will try it soon and blog the results.

Chorizo, Chickpea and Vegetable Stew

Chorizo&Chickpea
A quick meal for a week-day evening and it used up the cooking chorizos lurking in the fridge.

This quantity would serve three, or two very hungry people:

• 1 onion, 2 cloves of garlic and small red chilli (you may want to exclude the seeds if very hot) chopped;
• Olive oil;
• 6 small cooking chorizos – sliced roughly;
• 1 can of chopped tomatoes;
• About 12 small new potatoes;
• Mixed herbs (I picked a small handful of parsley, thyme and basil which I chopped – dried oregano would do fine);
• Vegetable stock made with water and vegetable stock powder;
• 1 can of chickpeas;
• Some green vegetables (I used chopped kale – courgettes; cabbage; green beans would be fine).

Gently fry the onion, garlic and chilli until they have softened; add the sliced chorizo and fry for a few minutes (stirring occasionally); add the tomatoes, potatoes, herbs and sufficient vegetable stock to cover the mixture; bring to the boil and simmer for about 15 minutes; add the chick peas (don’t add the water they are in unless needed (if the mixture is becoming dry)) and the green vegetables; bring back to the boil and cook until the green vegetables are sufficiently cooked.

The result is a spicy, colourful, satisfying supper!