because gluten-free food doesn't have to be rubbish

Moroccan chickpeas

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Or how to make dinner when the fridge is bare. Not that the fridge is ever bare, but say it were, you could dive into the cupboards and use up one or more of those cans of pulses you’ve been stockpiling for a rainy day/riot in dinner. As my working/cooking/eating routine is going to be turned upside down over the next few months, I’ve been trying out quick and filling recipes that don’t require fresh ingredients, for those days when I crawl home late and tired, too busy to draw up a carefully planned out shopping list, which takes into account the shelf life of all fresh ingredients, and uses them all up without leftovers. Sometimes life gets in the way of such neat and organised plans.

So pulses. If you buy them tinned you don’t have to pre-soak or pre-cook these, which is great. I’m sure they don’t taste quite as good as the “real” thing, but at the end of the day they are chickpeas, not highly processed meat. When I first looked at the recipe I was expecting the dish to taste very highly spiced, aggressively sweet and spicy and a little overpowering, but the balance of all the different spices in the dish works very well; the result is surprisingly subtle, gently warming and interesting but not aggressive.

Moroccan chickpeas
From Dinner with Julie

I was intending to serve this with some brown rice on the side, but it actually made more than enough for two people as a meal on its own, and the chickpeas make it pleasingly filling.

1 small red onion, minced
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon cayenne powder
1/4 teaspoon turmeric powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 clove garlic, minced
1 400g can tomatoes
1 large handful of raisins
1 400g can of chickpeas
1 red pepper, diced
1 tablespoons chopped mint leaves
2 tablespoons fresh parsley, plus more for garnish
Juice of half a lime

1. In a large saucepan heat a drizzle of oil and fry the onion until it softens, about 2 minutes. Add the cumin, coriander, cayenne, turmeric, cinnamon, nutmeg and ginger and fry for about 30 seconds, until fragrant. Add the minced garlic clove and cook for a further couple of minutes.

2. Once the garlic starts to brown add the chopped tomatoes and raisins and bring to a simmer. Add the chickpeas, red pepper, mint leaves and chopped parsley and stir well. Season with lime juice and a good three-fingered pinch of salt and simmer for 10-15 minutes so the flavours have time to develop.

Serve with more parsley sprinkled over the top. Serves 2.


Written by guffblog

25th August 2011 at 20:40

Posted in Main courses

Tagged with , ,

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