One tin, so many ways to use it to produce tasty quick meals.
Chick pea burgers 1
Serve with a small bowl of thick yogurt mixed with some fresh or jar mint and an optional chopped chilli
Chick Pea burgers 2
This can also be adapted: if you haven't got courgettes, replace them with a large red pepper chopped quite small and fry this with the onion at the curry paste stage.
If you haven't got peanut butter, use a spicy tomato chutney and taste the seasoning carefully for sweet/sourness (you should always taste anyway).
and lastly for now:
Chick Pea and Spinach Stew
Chick pea burgers 1
- 1 tin drained and rinsed, then mashed or processed
- 1onion chopped and softened in oil with garlic, at least 1 fat clove
- Season with 1 tsp ground coriander, 1 tsp cumin, 1/2 or less chilli powder and cook together
- Mix with a little flour and season to taste with S& P
- Make into 6 rounds with lightly floured hands and chill in fridge for a few minutes at least before frying to golden on each side
Serve with a small bowl of thick yogurt mixed with some fresh or jar mint and an optional chopped chilli
Chick Pea burgers 2
- 1 tin drained, rinsed and mashed or processed
- 1 onion chopped and softened in butter first with at least 1 clove garlic
- Add 2 tsp Korma paste and cook gently with the onion and garlic
- Then mix in a large bowl with the chickpeas, plus 2 medium courgettes grated and1 large carrot grated
- Add 2 tablespoons crunchy peanut butter, 3 tablespoons parsley ( if you have it), about 3 tablespoons fresh breadcrumbs and 1 egg yolk. If it seems very sloppy - it is a soft mixture - add a sprinkle more breadcrumbs
- When it is all nicely mixed, make into 6 large rounds and chill. When you are ready to cook, put some flour,brown is best, into a wide dish, season with salt and pepper and coat each burger on both sides.
- Fry in shallow oil till golden
This can also be adapted: if you haven't got courgettes, replace them with a large red pepper chopped quite small and fry this with the onion at the curry paste stage.
If you haven't got peanut butter, use a spicy tomato chutney and taste the seasoning carefully for sweet/sourness (you should always taste anyway).
and lastly for now:
Chick Pea and Spinach Stew
- Fry 1 chopped onion with garlic in a large shallow pan
- Add 1 -3 potatoes, chopped into small cubes. How many depends on their size and the number of eaters - you can stretch this recipe very easily
- Add a slice of fresh ginger chopped and 1/2 tsp cumin seeds - cook until the potato is softened
- Add 1 tin chick peas and 1 tin chopped tomatoes
- Cook gently 20 minutes or so, checking the consistency of the potatoes and the seasoning
- Add a bag or a large bunch of spinach into the mixture and cook gently 10 minutes
- Add 1 tablespoon soy sauce and 1/2 tsp chilli sauce
- Taste
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