Monday 2 April 2012

Chick Pea medley

Rather than lose it, thought I would record this one I came up with. Quantities are as I used so you will have to adjust to suit. About 200gm of chick pea soaked over night, washed in fresh water and drained. Cover with water in pan bring to boil, boil for ten minutes they say, drain, rinse and replace in clean pan with water to well cover. Bring back to simmer with garlic, onion, carrot, celery, bay leaf and cook for about 1.5hr depending on age of pea. Should be really soft, no hardness. Set aside, keep back some liquor.


Cut into 6mm dice, onion and stick of celery, sweat off in a little olive oil. Add half red pepper in same dice. Raise temperature, stir around and just as they begin to soften add two tablespoons of reserved liquor, juice of a lemon. Reduce. Add a very little toasted sesame oil, around 1/16th teaspoon, It should only be a background flavour, not standing out distinctly. Fine chop a red chillie, without seeds and add. Add chick peas and stir in. Dry off without colouring.


Take three tomatoes, skin de-seed and coarsely chop, add to pan, turn over. Add a handful of chopped coriander leaf, adjust seasoning and serve. Vegetables should be soft but with just a suggestion of al-dente and dish should have very little liquid.

Damn, forgot to take a photo again, but it looks good and tastes great.