In and Out of Blogging

Vine leaves

Sapanca walnuts

In an Istanbul traffic jam, half a fig passes hands. Plump and purple, glistening in the afternoon sun. A smile radiates a man’s face. His pleasure warms my heart.

The fig was a gift from a generous vendor at a wonderful weekly market in Sapanca in Turkey where we’d just finished a week’s workshop on food and photography. The man was a fellow participant at the workshop. I’ve taken a lot from the trip, and not just in the kilos of pepper flakes and helva in my suitcase! More about the helva as well as about what I’ve learnt will come in another post. For I am back to blogging.

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My Morrocan-inspired chickpeas

Addicted to chickpeas? Who me? No…. OK maybe a little bit…. OK maybe a bit more…. 🙂

Here’s a confession: I played with chickpeas and my spice rack once more! And let me tell you, it was delicious! positively yummilicious! Which is why I’m sharing the recipe with you! But let’s not waste time! Here’s the recipe!

 

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My Morrocan-inspired Chickpeas

 

SOURCE: momentary inspiration, own recipe

PREPARATION TIME: 5 min

COOKING TIME:  30 – 45 min (not sure)

SERVES: 2 – 3

CUISINE: Morrocan-inspired

 

INGREDIENTS

 

1 tbsp cumin seeds 

1 onion

2 cloves of garlic

1.5 cm ginger

3 small carrots

2 tsp crushed red chilies

1 tbsp ghee (or vegetable oil)

 

1 tsp turmeric

1 tsp cinnamon

2 tsp ras el hanout

1/2 tsp allspice

1 tsp cayenne pepper

40 g harissa

a little water

salt and pepper

 

1 tin of chopped tomatoes

 

2 cans of chickpeas (East End is my favourite brand at the moment)

 

a small handful of raisins

 

METHOD

 

1. First, toast the cumin seeds until they start to release their aroma. When done, take them out of the pan and leave to cool. Crush them with pestle and mortar and set aside.

2. Now melt the ghee and fry the onions until golden.

3. Add ginger, garlic and carrots. Continue frying until the onions are brown.

4. Add the spices, including half the cumin, and fry for a minute. Then, add the harissa and fry for a few minutes again. Add a little water if necessary.

5. Add the tomatoes and cook until the fat starts to separate, and little specks of ghee appear on the surface of the sauce. The onions will have almost melted, and you will get a thick spicy paste. At this stage, adjust the spices according to your taste. Add a bit more of what you think necessary.

6. Add the chickpeas to the mixture and stir, adding a little water if necessary.

At this stage, I put the rice to boil, so I must have cooked them for another 10 minutes at least.

7. 5 minutes before the end stir in the raisins. At the end, stir in the rest of crushed cumin seeds.

Serve with couscouos or rice.

 

 

Verdict

Loved it! And would make it again! It was spicy though (with all the cayenne, crushed chilies, harissa…), so adjust the level of heat according to how hot you like it/can take it! 🙂 The lemon in the harissa gave it a lovely sour tang, which went well with the earthiness of the cumin stirred in at the end. Also, I loved the contrast between the structures of chickpeas, carrot and raisin. Speaking of carrots, I could have done with more carrot in the stew, so add some more if you wish. Add a bit more garlic, too.

I was going to serve it with a garnish of friend onions and garlic on top, but had no time. Try it, if you want!

You can have it as a vegetarian main course, and even as a side dish. Make loads and take leftover to work for lunch!

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Other chickpeas recipes at Maninas: Food Matters:

Chana Masala V

Catalan Chickpeas with Tomatoes and Almonds  V – my addaptation of Melissa’s recipe

Another twist on Catalan Chickpeas V

 

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