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Cover: Some like it hot

Recipes with tomato

11Jun 12

Chickpea Samosas

Chickpea samosasI just love bringing samosas to my friends’ parties. Everyone’s faces light up when they see me walk in the door with this tasty finger food. Like my Vegetable Samosas, Chickpea Samosas are completely vegetarian, so everyone can enjoy them.

They also make the perfect accompaniment for any dish, such as this Mussel Rassam Curry.

Ingredients:

  • 400g chickpeas
  • 100g peas
  • 1 large onion, finely chopped
  • 1 large tomato, chopped
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander
  • 140g of wholemeal flour
  • 175ml water
  • Vegetable oil
  • Pinch of salt

Preparation Method:

To make the pastry:

  1. Put the wholemeal flour in a bowl. Add 2 tablespoons of vegetable oil and the water.
  2. Knead the dough. This can be quite tiring, but remember, the more you knead it, the better the results will be. Think of it as good exercise!
  3. When the dough is elastic, mould it into a ball shape and set it aside for 15 minutes.

To make the samosa filling:

  1. Clean the chickpeas and soak them overnight or for a minimum of 8 hours.
  2. Boil the chickpeas in a pressure cooker for 10 minutes.
  3. Remove them and set them aside.
  4. In a frying pan, fry the onions for 4 minutes until they turn a golden brown.
  5. Add the peas and stir.
  6. Add the chickpeas and the chopped tomatoes to the pan and stir. The tomatoes should become very soft.
  7. Now it is ready for the spices. Add the garam masala, cumin powder and coriander. Add a pinch of salt to taste. Stir slowly for 2 more minutes before taking them off the hot stove.
  8. Take the dough and divide it into 4 portions.
  9. Roll these 4 portions into flat circles.
  10. Gently add the chickpea samosa stuffing to each circle using a small teaspoon. Be careful not to overstuff.
  11. Fold the top flap over and gently press the sides together.
  12. Fill a heavy-based pan halfway with vegetable oil and heat on high. Slowly lower the samosa into the hot oil. Be careful not to do this too fast or the oil will splatter and you’ll get burned. Deep fry for 5 minutes
  13. Remove the samosa and leave them on a kitchen roll to drain some of the excess oil off.

Note: Hot oil can be dangerous and should never be left unattended.

Takes: 10 hours
Makes: 8 large chickpea samosas

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26Mar 12

Spicy Chickpeas with Masala

Spicy chickpeas with masalaPulses are a regular part of my diet. I am especially fond of chickpeas; they are used for many different types of foods such as stews, curries or salads (try this Carrot and Chickpea Salad). They can also be mashed up to make hummus or falafel. In this Spicy Chickpeas with Masala recipe, I take this otherwise bland pulse, mix it with red pepper and spinach, and create a feisty plate for all Indian-food lovers to enjoy! Although it might be a tad spicy, serving it with rice provides a nice balance.

Chickpeas are very high in protein and fibre. However, they are much easier to digest than other pulses. I appreciate that fact, and I keep it in mind to avoid any embarrassing situations regarding my digestive system.

These tiny seeds are an important part of Indian industry as India is the top producer of chickpeas in the world. Did you know there are actually two types of chickpeas? The common English variety is actually called kabuli. It is lighter and larger than the Indian chickpea, desi. The native desi is smaller, darker, and a bit healthier than the Kabuli. Regardless, either one will work perfectly in my spicy chickpea recipe.

Ingredients:

  • 1 can of cooked chickpeas, about 800 grams.
  • 200g fresh spinach leaves
  • 1 small red bell pepper
  • 1 small red onion
  • 1 small tomato, diced into cubes
  • 5 cloves garlic
  • 5g fresh ginger, peeled and minced
  • 1 teaspoon Garam Masala
  • 1 teaspoon curry
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • olive oil
  • salt and pepper

Preparation Method:

  1. In a large frying pan, heat up a few teaspoons of olive oil.
  2. When hot, sauté the onion, pepper, garlic and ginger for 5 minutes or until the onions are translucent and soft.
  3. Clean the chickpeas by rinsing them in a colander and draining. Pick out any empty shells.
  4. Add the chickpeas to the frying pan, then the vegetables, and mix well.
  5. Add all the spices and the tomato to the mix, stirring well.
  6. Next place just enough hot water in the pan so as to cover the vegetables. This is to create a sauce-like texture when finished.
  7. Cover and let simmer for 15-20 minutes.
  8. Reduce heat and add spinach. Cover again and allow the spinach to simmer for 2 more minutes with the rest of the vegetables.
  9. Take off the stove and serve on top of rice.

Makes: 4 servings
Takes: 45 minutes

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