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chickpeas

 Chole Masala / Curried Spicy Chickpeas ‘Hard & dry, a chickpea is inedible. Hard & dry, a heart is unlovable.
Presoak it in dance, music & art.’
Khang Kijarro Nguyen

Chole Masala / Curried Spicy Chickpeas  the way my Mum makes them. Try as I might, my chole masala flavours are always different, the taste not quite not same. Must be a thing of the hand, the way she cooks them, but it’s a simple dish which makes me hungry for more. So now I let her make them for me which she gladly does.  Chole Masala / Curried Spicy Chickpeas Chole Masala / Curried Spicy Chickpeas  is a quintessential recipe from the Indian sub continent, one of the most popular perhaps. Every house has it’s own recipe, and you can keep them as spicy or light as you like. The Chole Masala / Curried Spicy Chickpeas are a meal in themselves, a treat for someone like me who would rather just enjoy them like a one bowl meal. Sliced onions to top them, finely sliced green chilies, a squeeze of lime juice, sometimes some crispies sneaked in! You get the drift!! 

Chole Masala / Curried Spicy Chickpeas My mother often calls me in a hurry to pick them up as she makes them, wanting us to enjoy them warm. Often as things go, I am out or in the middle of something. The good thing about her cholas are that she makes them in large quantities, and they taste even better after an overnight rest. All you need to do is reheat them and dig in! That’s just where this the latest addition to my kitchen is quite handy.Chole Masala / Curried Spicy ChickpeasThe Milton MicroWoW Casserole is microwaveable {dishwasher proof too} with stainless steel inside which makes it absolutely unique. It allows you to microwave your food and also retain heat of the food in the same casserole for 4 hours. Such an innovative concept; one we loved the minute we heard of it.

 Chole Masala / Curried Spicy ChickpeasLike me, if you set curd/yogurt at home everyday, this casserole doubles up as a curd maker. With winter around the corner, when I am constantly looking for warm spots for the curd to set, I think my search ends here! Until then, this is a great way to store ice cream for a short while. Seems to pack quite a punch, quite like the Chole Masala / Curried Spicy Chickpeas !My mum’s recipe is simple, and a little different from how I cook them.  Chole Masala / Curried Spicy ChickpeasMost of her recipes, like this one, are based on andaaz, or eyeballing of ingredients. A little of this, a pinch of that, toss something in. Oh did I forget that? Never mind, maybe next time. I’m sure it’ll taste fine, a little different perhaps. As all mothers cook, recipes are generally ‘taste as you go‘, and that’s the best way to cook really!

 Chole Masala / Curried Spicy Chickpeas

 Chole Masala / Curried Spicy ChickpeasI love the idea of new kitchen gadgets, cookware & bakeware, also the fact that there is so much creativity out there. I think the casserole is going to very handy & welcome in my kitchen as I’m out of home a fair bit too. The feeling that I’ve left the option of warm food for someone is comforting! How do you folk manage?

Choley Masala / Curried Spicy Chickpeas
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Chole Masala / Curried Spicy Chickpeas is a quintessential recipe from the Indian sub continent, one of the most popular perhaps. Every house has it's own recipe, and you can keep them as spicy or light as you like. This is my mums. Most of her recipes, like this one, are based on andaaz, or eyeballing of ingredients. A little of this, a pinch of that, toss something in.
Servings Prep Time
6-8 people 10 minutes
Cook Time
1.5 hours
Servings Prep Time
6-8 people 10 minutes
Cook Time
1.5 hours
Choley Masala / Curried Spicy Chickpeas
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Chole Masala / Curried Spicy Chickpeas is a quintessential recipe from the Indian sub continent, one of the most popular perhaps. Every house has it's own recipe, and you can keep them as spicy or light as you like. This is my mums. Most of her recipes, like this one, are based on andaaz, or eyeballing of ingredients. A little of this, a pinch of that, toss something in.
Servings Prep Time
6-8 people 10 minutes
Cook Time
1.5 hours
Servings Prep Time
6-8 people 10 minutes
Cook Time
1.5 hours
Ingredients
Chana Masala
Servings: people
Instructions
  1. Drain the overnight soaked chickpeas, wash well, and place in pressure cooker with enough water to cover them, about an inch over.
  2. Cook under pressure on simmer for a 45 minutes to an hour until soft and almost double in size.
  3. Meanwhile, add 1 tbsp mustard oil to a heavy bottom wok/kadhai.
  4. Add the sliced onions and fry until golden brown. Make sure they don't get dark brown or the flavour gets bitter.
  5. Add the ginger, green chilies or red chili powder if using, or both, chana masala and tomatoes.
  6. Saute over low heat until the tomatoes are mushy soft and leave oil.
  7. Add the cooked soft chickpeas and toss well to mix in masala, reserving the liquid for later. Add as much of the liquid as you like, stir well, adjust seasoning, turn the whole prep back into the cooker and give the chickpeas one more pressure. This will allow the spices/masalas to be absorbed by the chickpeas.
  8. Serve with naaan or rice. Or like me, serve in a bowl with a squeeze of lime juice, sliced onions, ginger, fresh coriander and some sneaked in crispies!
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“Comfort food….food that reassures. Is different things to different people.”
David Tanis

Oat & Wheat Cheese Crackers & HummusOat & Wheat Cheese Crackers, and a quick Hummus…for one of those days when you are tired, feeling under the weather and craving comforting food. For days like this only quick, simple and flavourful seriously works. For days like these, a food processor is your best friend. Nothing to beat a workhorse that does everything, takes the work out of the cooking or baking, pampers you unknowingly, and delivers like nothing else!

Oat & Wheat Cheese Crackers & Hummus I had a bunch of chickpeas left over as I boiled extra the other day while stirring up a quick chickpea curry. I always boil extra chickpeas as having some on hand offers plenty of quick rustle up food ideas. Salads for one. I made this layered savoury chickpea parfait often. Doubles up as a healthy, filling and quite delicious tiffin too!

Oat & Wheat Cheese Crackers & Hummus But I was in a mood for crackers. Just one of those strange days where I craved baking something savoury, and had an idea in my head. Working as a fit foodie makes me constantly strive for fun wholegrain alternatives to things. They got to be yum too. I used butter in these crackers, but I think you could easily use olive oil. I might throw in some ground nut meal too the next time to substitute some of the flour. Just a thought…and more ideas to work on!Oat & Wheat Cheese Crackers & Hummus The hummus happened as I was inspired by a quick hummus recipe that popped into my inbox not so long ago. I recall it having sesame paste as optional and it stayed in my head. There is nothing much to a hummus or chickpea dip. Just throw a bunch of ingredients into the faithful food processor, give them a whir. Balance flavours as you so desire.

Oat & Wheat Cheese Crackers & Hummus More garlic if you are like us, more lime juice too. Plenty of extra virgin olive oil, maybe fresh herbs. Skip the smoked  paprika if you don’t have some on hand, degi mirch {kashmiri mirch} or red chili flakes. I have to say though that smoked paprika adds some fine earthy, moorish flavours to the dip…

Wholemeal Crackers with Baba Ghanoush & Muhammara There are other dips you could try. A Quark, Garlic and Chives Dip, Baba Ghanoush or Muhamarra would be wonderful here too. Else if nothing else, some nice cheese, fruit and wine will complete your cheese board.

[print_this]Recipe: Oat & Wheat Cheese Crackers
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Summary: Whole grain healthy crackers, bursting with flavours. Crisp, healthy and delicious, they’re a great cheese board option.

Prep Time: 5 minutes
Total Time: 40 minutes
Ingredients:

  • 1/2 cup oats
  • 150g wholewheat flour
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 30g unsalted butter, chilled, cubed
  • 30g cheddar, grated
  • 15g finely chopped garlic greens {about 1/4 cup}
  • 1tsp red chili flakes
  • 1/8 to 1/4 cup cultured buttermilk
  • Wholewheat flour for dusting

Method:

  1. Preheat the oven to 150C. Line 2 baking sheets with parchment, or lightly grease them.
  2. Place the oats, wholewheat flour, salt and baking soda in bowl of food processor and mix on low for 30 seconds.
  3. Add remaining ingredients except buttermilk and pulse to mix until you get a breadcrumb like mix.
  4. With the processor running on low speed, gradually add the buttermilk 1 tbsp at a time until the dough seems to come together. You will need about a 1/4 cup maybe less.
  5. Turn dough in a bowl and knead together very briefly till it comes together, 20-30 seconds. Divide into 2, then roll out and cut as desired.
  6. Bake for about 30 minutes in a low oven until light golden brown and crisp.
  7. Cool completely and check if crisp. If not leave in a low oven or another 10-15 minutes.
  8. Cool and store in an airtight box.

Recipe: Chickpea Hummus

Summary: A simple chickpea dip, Hummus is ideal to serve with crackers. Hummus is great as a sandwich filling too.

Prep Time: 5 minutes
Total Time: 10 minutes
Ingredients:

  • 30g white sesame seeds , toasted
  • 200g {1cup} chickpeas, boiled
  • 4-5 cloves garlic
  • 4-5 stalks chives, chopped
  • 30ml extra virgin olive oil
  • Juice of 1 lime
  • 1/2 tsp sea salt
  • 1/4 tsp smoked paprika
  • 1tsp roasted ground cumin
  • Water as required {2-3tbsp}
  • Extra virgin olive oil to drizzle over, paprika and chives for garnish

Method:

  1. Place the sesame seeds in bowl of food processor and grind.
  2. Add remaining ingredients except water and process until ground into a smooth paste. Gradually add a little water at a time, and continue to process until you get desired consistency
  3. Taste and adjust salt, lime juice etc.
  4. Transfer to a bowl, drizzle over with extra virgin olive oil, sprinkle over smoked paprika and chopped chives.
  5. Serve with the crackers, crudites etc.

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“Eating is really one of your indoor sports. You play three times a day, and it’s well worth while to make the game as pleasant as possible.”
Dorothy Draper
Minty Chickpea Yogurt Parfaits
Minty Chickpea Yogurt Parfaits … could there be a better way to welcome spring and summer in our part of the world? I think not! The day I saw these on Betacyanin via Foodgawker I was smitten. Sofias blog is a new discovery and matches very closely to what I like doing with food. I HAD to do the parfaits ASAP!

Minty Chickpea Yogurt Parfaits Did I tell you I was absolutely smitten? I certainly was. I love the idea of a parfait going savoury. Make ahead, healthy, balanced, infinite options and a load of fun!

Minty Chickpea Yogurt Parfaits
I soaked the chickpeas that very night and had them cooked the next morning. Warm freshly cooked chickpeas tossed in EVOO, some minced garlic, a squeeze of lime, some fresh herbs is like diving into a bowl of heaven! I have a love love relationship with chickpeas! What about you?Minty Chickpea Yogurt Parfaits
 I also have a love love relationship with savoury food, bring on the garlic and life gets even better. It might surprise you as PAB is rather full of sweet stuff. That is what I like to make, but savoury is what I like to eat. I don’t have a sweet tooth at all! My family does!!
Minty Chickpea Yogurt Parfaits
Minty Chickpea Yogurt Parfaits The parfaits were fun. Layering and individual servings are something I adore doing. You can pretty much paint your own palette here. I made a few changes. Olives in brine for one because I like the saltiness they add. homegrown tomatoesCherry tomatoes because my few plants are now hanging with fruit which is slowly ripening. Those above were the very first three! Spring ♥!!Spring herbs veggies fruits
It’s a constant battle though as little Coco has taken a shine to tomatoes. Animal instinct kicks in here. She sniffs out the nice, ripe, juicy ones and devours them with great aplomb. Much to my horror, the first time she ‘discovered‘ them, the garden was strewn with half eaten green tomatoes; the ones she had obviously rejected!
Coco
This was not why I grew tomatoes. I waited impatiently for them to ripen. So had the lad. For the two of us, it’s an early morning ritual to ‘check them out‘!How would she know any better, the little thief. She isn’t as innocent as she looks; but she is so darned charming!

Playing with light 2The battle of tomatoes has begun! I quickly harvest the ripe fruit and she looks on, hoping old butterfingers will drop one!! I have a few yellow cherry tomatoes that I salvaged 3 days ago, and some deep red beefy ones. Tomato ♥!

Home grown tomatoes
I have plenty of photographs of these beauties but I like this one quite  abit. I love the play of light and all thanks goes to NeelLearn Food Photography for organising a 30 day challenge on his fabulous blog. Have you been to LFP yet? Playing with light You must stop by if you are struggling to improve your food photographs, or want to explore the technicalities at a comfortable level. We’re into week 3 of our challenge and it’s a great community of folk from across the globe. So far we’ve covered angles, DOF, light, playing with light, white balance, diffusers, bouncers, backgrounds and are currently on props.

Learning food photography... lightThese Minty Chickpea Yogurt Parfaits were made the day I was experimenting with light.  It’s amazing how much you can learn if you join a challenge. Such fun! All the herbs, flowers and leaves I had gathered became an inspiration for my parfaits.

Minty Chickpea Yogurt Parfaits The little jars are actually like an announcement of spring. Full of fresh herbs, fresh produce, light flavours and beautiful pairing. My herbs are flourishing too so I couldn’t have made this discovery at a better time.

Minty Chickpea Yogurt Parfaits 6
Infinite possibilities are dancing merrily in my head. I am thinking fruit parfaits, watermelon feta and mint parfaits, mango pistachio parfaits! I think you can layer any salad you like in little mason jars, recycled jam/sauce jars, or serving glasses.
Minty Chickpea Yogurt Parfaits
I now do these as a make ahead salad for Mr PABs lunchbox to take to work. The dieting diva enjoyed it as well. It’s nice coz the raisins at the bottom take all the released juices and plump up nicely. You could always use dried cranberries instead! And of course you could always toss everything together in one big bowl,  but it might not be that much fun!

Strawberry, Kiwi, Basil Parfaits

My post is a little delayed because all this parfait talk inspired me to make some fruit parfaits for the kids after school snack!  I made Strawberry, Kiwi, Basil Parfaits! Parfaits are always fun. They are a nice make ahead snack, salad or even a simple dessert. Refreshing, colourful, delicious & FUN!
 Strawberry, Kiwi, Basil Parfaits
Tell me dear reader what you would include in a parfait? What would your ultimate savoury parfait have? And a sweet version?  Try and cover as many food groups as you can … nuts, fruits, veggies, herbs, spices, beans, chickpeas, quark, ricotta, mascarpone, granola. Play with colours and seasonal produce. Just make sure you enjoy what you do because that is what matters most!

Recipe: Minty Chickpea Yogurt Parfaits 
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Summary: I love the idea of a parfait going savoury. Make ahead, healthy, balanced, infinite options and a load of fun!  This one covers all the food groups, and deliciously so – fruits, nuts, dairy, pulses, herbs … you get ’em all in a jar!

Prep Time: 10 minutes
Total Time: 20 minutes
Ingredients:

  • 1- 1.5 cup cooked chickpeas tossed in evoo, garlic, fresh coriander
  • 2-3 small cucumbers, grated, squeezed
  • 2 cup homemade yogurt, hung for about 3-4 hours
  • 1 tbsp extra virgin olive oil
  • 1 tsp ranch buttermilk dressing {or a dash of lime juice, garlic and finely chopped green chili}
  • handful chopped mint
  • 1/2 cup raisins
  • olives, cherry tomatoes, pistachios
  • lightly toasted walnuts and more mint, for garnish

Method:

  1. Whisk the hung curd with buttermilk seasoning until smooth. Alternatively, add minced garlic, a dash of lime juice, green chilies and salt and mix until smooth.
  2. Begin layering…
  3. Starting with the raisins, followed by chickpeas, grated cucumbers, and yogurt, layer each of the ingredients, divided between jars. Top with olives and cherry tomatoes, chopped walnuts, slivered pistachios and a few mint leaves. Chill well until ready to serve.
  4. Alternatively, if you’re not into the layering thing, you can just mix it all together and store accordingly.
  5. Sofias note: It’s really important to draw most of the juice out of the cucumbers, otherwise the end result will be swimming in cucumber juice. Once the cukes are grated, use your hands to squeeze out as much juice as you can. Drink it, it’s really refreshing! Set aside in a strainer to let any remaining liquid drain.

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Also find me on The Rabid Baker, The Times of India

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