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Beef Mince (Ground Beef), Chickpeas, Turmeric Rice and Parsley

 A simple dish of beef mince, chickpeas, rice and parsley. The mince was cooked for an hour and a half (along with the chickpeas) until it was tender. The turmericed rice was cooked for twenty minutes or so before being drained. The parsley was added last as a garnish. 

Beef and Chickpea Curry

 Excellent beef curry, made with ground Scotch beef. The chickpeas were softened in a slow cooker over several hours, and the beef was browned in a flat pan in a little olive oil for an hour and a half at a low to medium heat. I added diced mushrooms, a red chilli, and a julienned red onion. 

Water was added to the beef along with the chickpeas, and was simmered for a couple of hours, after which the herbs and spices were added. The Madras curry powder was the most important of these. 

Served with some fresh coriander, Basmati rice, and Pataks Lime pickle. 

Lamb and Cinnamon Stew, with flat Noodles

 Ground lamb, with chickpeas, red pepper, spring onion, courgette and carrot (both spiralised before being added to the stew). With some added ground cinnamon. Plus lamb stock and vegetable stock. 

The lamb was cooked the day before for about two hours at a medium heat under glass until tender. Cooked again for another forty-five minutes with the spiralised vegetables. 

Served with flat chinese noodles (Blue Dragon brand in this case). The noodles were salted and infused with some sesame oil. 

Stuffed Red Pepper, with Minced Beef and Chickpeas

 I diced Polish red peppers and cooked them with the leek and the carrots and the chickpeas for about 25 minutes. Then I added the minced beef, and oven roasted the whole assemblage of red pepper and the minced beef for another forty-five minutes under glass at a low to medium heat (stir frequently!). I added half a dozen bay leaves.

Remove the bay leaves as you find them. Serve with a baby leaf salad or Spinach leaves.  

Minced beef, with Spaghetti

 A jar of Polish preserved red peppers had been sitting at the back of a cupboard for a while, and I decided to open it. I diced the peppers and cooked them with the leek and the carrots and the chickpeas for about 25 minutes. Then I added the minced beef, and cooked the whole assemblage for another forty-five minutes under glass at a low to medium heat (stir frequently!). I added water a couple of times, plus half a dozen bay leaves. 

Served with Italian made wheat free spaghetti (Sainsbury's) and black pepper (remove the bay leaves). 

Chicken and Chickpea Stew

 The chickpeas were cooked in a slow cooker until soft, along with the chopped tomatoes and a diced clove of garlic. The green beans were cooked later in a separate pan. Served together with some sea salt and black pepper. 

Beef Chili and Potato Pie

Effectively a spicy cottage pie, with chilli, red kidney beans and chickpeas. Made to use up some leftover beef chilli. 

The beans and chickpeas were soaked in unsalted water over night, and were added to the beef chilli (which already contained onions and carrots). 

The beef chilli was decanted into a standard pie tin, and mashed potato was laid on top, and textured with a fork. Placed on the middle shelf of an oven preheated to at least 180 deg C, for between forty minutes to an hour. Check progress by eye, and remove from the oven when the pie is sufficiently browned. Serve dressed with a little coriander. 

 

Baby leaf Lettuce Salad, with Chickpeas

A simple salad made with chickpeas cooked in water and a little balsamic vinegar,  served in dijon mustard and coriander leaf, plus a baby leaf salad, diced spring onion,  and grated carrot. Also chopped baby plum tomatoes.

The dish was served with some black pepper.

Chicken, Rice and Bean Soup

Black and white rice cooked originally for a risotto. The black rice was cooked separately for fifteen minutes, and then drained.

Made with red kidney beans, chickpeas, diced leek, carrot, plus vegetable and chicken stock, and tomato puree. With the addition of black pepper, oregano, and coriander leaf.

The chicken came from roasted chicken thighs, and the meat was diced before being added to the soup.

The soup was simmered under glass for an hour and fifteen minutes. Served with home made bread, made with Khorasan wheat (Kamut).

Beef and Chickpea Stew

Made with half a standard tin of corned beef, plus onion and chickpeas and sweetcorn direct from the cob, along with two dessert spoonfuls of tomato puree, plus beef stock.

The chickpeas were softened in water overnight, and then added to a pan of boiling water, along with the sweetcorn and finely diced onion. Cooked for ten minutes, and then I added the corned beef, which had been cut into small chunks. Cooked for another ten to fifteen minutes, stirring occasionally.

After that I added the tomato puree and the beef stock.

Served with spicy chips, roasted under the grill for fifteen minutes, and turned once. The salsa they were dipped in was made with a little tomato ketchup, olive oil,  coriander and oregano, and black pepper. With a pinch of chilli powder and a dash of Worcester sauce. Plus two finely diced spring onions.

Kala Chana Curry

A chickpea curry, made with diced leek, lentils, and standard chickpeas and black chickpeas. I used madras curry powder, cumin seeds (one pinch), dried coriander, turmeric and tomato puree.

The standard chickpeas were dried, so were soaked overnight. Cooked with the leek and the lentils for an hour. Then the contents of the pot were mashed.

After that I added the black chickpeas (200g from a tin), and all of the other ingredients. Simmer for around half an hour, and serve the curry with basmati rice, or with a toasted garlic and coriander naan bread. Delicious!

Beef Chilli, with Red Kidney Beans

Made with ground beef, chickpeas, red kidney beans, sweetcorn, red pepper, red chilli, tomato puree, chestnut mushrooms, diced leek, potato, garlic, and spring onion.

The ground beef was prepared first, browned in a little sunflower oil at a medium heat for about 25 minutes, stirring frequently. Then boiling water was added.

Thickened with half a teaspoonful of arrowroot, and flavoured with beef stock. The sweetcorn came straight from the cob, though tinned sweetcorn will do just as well.

The dried chickpeas and the kidney beans were soaked overnight, drained, and then cooked in fresh water with powdered red chilli and crushed garlic. Then simmered with the beef, sweetcorn, diced red pepper, mushrooms, tomato puree, potato, and chopped spring onion. The beef stock and another half a dessert spoonful of red chilli powder were added last.

Serve with plain boiled basmati rice, or with a chilled Greek yoghurt.

Black Olive and Chickpea Salad

About 100g of dried chickpeas were soaked overnight in cold unsalted water, along with a diced clove of garlic.

The chickpeas were boiled the following morning for fifteen minutes, and then drained and allowed to cool.

Added to a bowl with diced white onion, plus finely chopped coriander leaf and some oregano. Plus a dash of olive oil, malt vinegar, and white pepper. Stir together thoroughly.

Put the bowl into the fridge for an hour.

Quarter half a dozen cherry tomatoes and place in a bowl. Add a squirt of tomato ketchup, some diced garlic, some basil and coriander leaf.

Take the chickpea and onion mixture from the fridge, and add a chopped babyleaf salad (a handful), plus some stoned black olives. Mix together. Serve as illustrated above!

Chickpea, Kidney Bean, and Black Bean Curry

A vegetarian recipe, with chickpeas, red kidney beans, leek, potato, and red chilli. Built on an existing garlic and black bean sauce.

I used dried chickpeas and red kidney beans, so they were soaked overnight. Then they were boiled for forty-five minutes, along with the potato pieces, the garlic and black bean sauce, and the diced leek. After that I added the ginger, the Madras curry powder, and the red chilli.

Diced coriander leaf was then added, and stirred through. Served with two lightly toasted Peshwari naans, and a serving of lime pickle. Fabulous!

Roast Pork Soup with Chickpeas

Fabulous soup made to use up some roast pork in the fridge.

The chickpeas were soaked overnight in unsalted water until soft. A white onion was caramelised in a small pan with some sunflower oil (diced leek will do instead).

The chickpeas were added to the pan with the onion, and water, plus chicken stock, was added. After that I added the tomato puree, the diced carrot, the roast pork, the diced spinach and courgette. Add a generous dash of soy sauce. Stir together and simmer for 45 minutes under glass.

Ten minutes before serving, add the herbs - oregano, and Herbes de Provence.

Serve with a garlic and coriander flatbread and freshly ground black pepper!