chickpeas

Sherratthead

How about a Mutton and Chickpea Curry????

I saw this the other day and tried it over the weekend.... It was SCRUMMY!!!

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Chris's Mutton & chick pea South Indian Curry! (can use bonelss lamb cubes, boneless chicken/on/off bone-no skin!).

Mutton is a fairly strong meat but goes very well with the spices in curry!

1 1/2 kg cubed lean mutton (boneless) or 2 1/2kg with bones (bones add a good flavour)
3/4 large english onions-finely chopped
2 inches root ginger grated OR 1 big tablespoon of 'bottled' ginger puree
2 tins drained tinned chickpeas
6 cloves garlic-crushed or 4 teaspoons garlic puree
7 tablespoons oil (any except olive-vegetable/butter ghee has best flavour)-sounds a lot but remember this will serve up to 8 people
4 tablespoons double concentrated tomato puree
1 1/2 teaspoons salt (very important-brings out flavour of spices)
2ox approx grated creamed coconut
juice of 1/2 lemon.
4 green chillis/red chillis-finely chopped inc. seeds
pinch white sugar
2 tablespoons ground coriander (freshly ground if poss)
2 teaspoons ground cumin (freshly ground if poss)
1 1/2 teaspoons black pepper (freshly ground if poss)
1 1/2 teaspoons paprika
2 teaspoons garam masala (spice mix from any supermarket)
3 tablespoons (or to taste-love the stuff!) chopped fresh coriander (or if not avail. use the bottled puree)

Most important bit-fry onions (in 6 tablespoons oil)/garlic/ginger in oil over low heat until golden brown (v important-takes about 40 mins).

Meanwhile-in a separate pan heat the last tbs of oil on a VERY high heat & quickly brown mutton in batches. Secret is heat-seal very quickly! You don't HAVE to do this but I find flavour is better!

Increase heat slightly & add all spices except garam masala & ground fresh coriander & KEEP STIRRING for about 3 mins until spices smell fragrent. TAKE OFF HEAT & stir in tomato puree. Now-if you can be bothered liquidize this (pain in the a**e as you have to keep stopping/scraping, etc_)-should be the consistency of a paste-add a teaspoon or so (no more-needs to be thick!) if problems liquidising. I like this type of thick 'gravy' but there is NO NEED to liquidize-you can just mix all together. At this stage add grated coconut/lemon juice. If you taste it now it should be quite strong & almost 'too spicy/salty', etc but remember all the meat juices blend in!

Combine meat with onion/spice paste mixture-stirring well-sprinkle in chopped green chillis & the drained chick-peas (will make it medium hot) & put on LOW for about 10 hours-can be left an hour/2 longer-won't spoil!

Do not lift lid until been cooking at least 6 hours-be strong (!!). It will initially look too thick but the meat juices will thin the gravy.

After 10 hours add the 2 teaspoons Garam Masala & chopped fresh green coriander-STIR WELL & serve with plain Basmati rice & a yoghurt 'raita' (yoghurt with grated cucummber-hint of garlic/salt/pich of ground cumin-very cooling!).

Voila! The meat will be 'melt-in-the-mouth' & the fresh green coriander/garam masala finishes the dish!

If you cook it let me know your thoughts...NEVER skip the browning of the onions/frying of the spices though!

ti1980

Why does the first bit take so long? It sounds fab though. What happens if you did skip it?

pawpurrs

ti1980 wrote:

Why does the first bit take so long? It sounds fab though. What happens if you did skip it?

Because the onions need to caramalise giving the whole thing a sweet nutty flavour, i should imagine

katia

http://forums.moneysavingexpert.com/showthread.html?t=147585&page=26&pp=10

Cheekymole has just given us a recipe to make lemon cake out of chickpeas which she adores. Haven't tried it myself yet, but it sounds like a tasty way to use them up!!!

Swan_2

couteaux wrote:

they need soaking overnight then rapid boiling for 10mins, then simmered until tender

in case anyone reading this thread is thinking of trying chickpea recipes in their slow cooker & is put off by the necessity doing a 10 minute fast boil first, it's only dried Red Kidney Beans & dried Soya Beans that need this treatment to eliminate toxins

you can just chuck the soaked chickpeas straight into your SC & let them simmer away without fear of making anyone ill

I'm all for economy of effort as well as cash

fabwitch_2

I often make lasagne using chickpeas, lentils , mushrooms, , leeks, tomartoes and onions with layers of cheese and herbs. Its delicous and cheap to make.

Annando

Simple receipes with chickpeas...

Get some salami or chorizo, cut into small chunks (remove outer layer first, they tend to have a bit of plastic around them). Fry onions cut into small bits (about 10 minutes), chuck the salami/chorizo in. Fry for another 15 minutes, if there is too much fat just drain it. Mix with the chickpeas (1minute in microwave), and a bunch of coriander. If needed add some olive oil, salt and pepper.

This is also very good if you replace the chickpeas with rice, absolutely delicious!!! You can also add some sultanas if you like the sweet and sour kind of taste!

You can use any kind of salami / chorizo / french saucisson type of sausage. Even Herta or the Mathessons garlic one come up very well!


Other recipe:

Mix cooked chickpeas with two cans of tuna (drained). Add a chopped onion, a bunch of coriander, olive oil, salt and pepper...

dorry_2

i had the most delish curried chickpea soup at work last week, i dunno how u make it, does anyone know??? i would love to make some, any ideas, suggestions??

thanks love dorry

seraphina

Delia has a spicy chickpea soup on her website:

http://www.deliaonline.com/recipes/chickpea-chilli-and-coriander-soup,1241,RC.html

I make a chickpea and pasta soup from a Jamie Oliver recipe from Good Food magazine:

Put a glug of olive oil in a pan, add a finely chopped onion, crushed clove of garlic and a stick of finely chopped celery. Cook very gently with the lid on until pale. Add 2 tins chickpeas (I think this works out at 250g of unsoaked dried chickpeas) and 500ml stock, simmer for 10-20mins until chickpeas are extra tender. Remove half the chickpeas with a slotted spoon and blend with some stock until smooth, return to the pan. Add 100g small soup pasta and simmer for 10 mins or until pasta is done. Serve with a drizzle of oil and basil leaves. Can be made thicker/thinner by adding more or less stock.

Curry_Queen

I'm surprised no one has mentioned making hummus yet!

I don't have a set recipe as I tend to make it up as I go along, depending what ingredients I have to hand and how much I want to make, so it's a bit of this and bit of that until I'm happy with the result

Basic ingredients are chickpeas, garlic, lemon juice, tahini (but I sometimes substitute with sesame oil and peanut butter), ground cumin, olive oil (don't use that if using sesame oil) S&P and some freshly chopped coriander if I have any around. Bung it all in the FP and whizz it up till you get a lumpy paste