Chickpea Croquettes with Parmesan Cheese and Almonds

Today I would like to present you a very tasty recipe of chickpeas cakes enriched with Parmesan cheese, almonds and spices.

They are very easy to be prepared and only a few ingredients are needed.

With a rich salad and if you maybe a yogurt sauce they can make a great full but still light meal.

You may adapt the recipe to you taste for example with some herbs, with garlic or roasted onions or other spices. Enjoy!

You may also make bigger ones and make of them burgers.

• Servings: 4-6
• Time: 1-2 h
• Difficulty: medium
• Print

Ingredients

• 400 g chickpeas, precooked and drained
• 80 g Parmesan cheese, grated
• 80 g almonds, grinded
• 1 egg
• ½ teaspoon coriander ground, quantity to taste (or other spices or herbs to taste)
• Salt and pepper to taste
• More or less 100 g grinded almonds for coating
• Oil for frying (I used olive oil)

Preparation

1. Drain well your chickpeas and blend them until smooth
2. Add cheese, almonds, egg, spices and salt and pepper. Combine well working this with a fork or a spoon. Adjust spices, salt and pepper to taste. If the mixture results to wet, add some more grinded almonds.
3. Scoop some mixture, form to ball with your hands, make the little flat and coat them in the additional grinded almonds. Place on a plate until you will have all them ready.
4. In a non-sticky skillet heat little oil. Place the croquettes to fry gently. Brush or drizzle the upper side with oil. Turn when they begins to brown and cook on the other side until golden. Do not overcook them as they are delicious especially if moist.
5. Serve them preferably warm.

Autor: https://artandkitchen.wordpress.com/  

Day 22 Stay at Home or In the Garden: Greek Chickpeas Soup

Missing Crete and missing Greece, we made a culinary excursion to Sifnos preparing and enjoying a super simple and delicous chickpeas soup called “revithia soupa” (ρεβύθια σούπα).

The ingredients for this soup are super simple: chickpeas, lemon, oilive oil, onion, water and salt. 

As traditionally these soup is prepared in the night from Saturday to Sunday with the remaining heat of the wooden oven and we really used the wooden oven the day before, this was just the right moment for this soup.

More about the history of this soup and the recipe: https://artandkitchen.wordpress.com/2015/03/24/revithia-soupa-greek-chickpeas-soup/

 

 

 

Chicken Tagine with Chickpeas

A tagine is such a wonderful way to prepare and serve a complete meal at once.

The combination of meat, vegetable and carbs makes this possible and super easy!

The special spice mix, which I call “Moroccan Spice Mix”, is a wonderful very versatile balanced combination of flavours; I use this in many different ways, mostly spontaneously according to the ingredients I have on hand at home.

In the recipe below, I added some honey from our own production; this made the plate really really delicious!

• Servings: 2-3
• Time: 1 hr
• Difficulty: easy
• Print

Moroccan Spice Mix:

• 2 teaspoon ras el hanout spice mix, if available, optional
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1 teaspoon turmeric

Tagine:

• 2 tablespoons olive oil
• 500 g chicken skinned, cut into big pieces (if you prefer deboned)
• 2 medium onions, peeled and cut into quarters (wedges)
• 1/2 lemon with peel, cut vertically in wedges (skin on)
• 2 cloves garlic, chopped
• 1 tablespoon ginger, peeled and chopped
• 6 teaspoons Moroccan Spices Mix (see above)
• 1 teaspoon paprika
• 4 Roma tomatoes
• 1 cup chicken or vegetal broth
• 1 can chickpeas, about 2 cups cooked chickpeas
• ½ lemon juice
• 2 tablespoon honey
• 3 tablespoon raisins (+ some for decoration)
• Salt and pepper to taste
• Parsley for decoration

Prcedure

1. Prepare in advance the ingredients taking care to prepare the tomatoes. To peel the tomatoes dip them in boiling water for two minutes, place in cold water and remove the skin. Cut into half and with your fingers remove the seed, cut into 1-2 cm pieces.
2. Heat the oil in a non-stick skillet (provided of lid) and fry chicken for 2 minutes, add onion and lemon wedges and fry for other 3 minutes.
3. Add garlic, ginger and spices. Stir fry shortly until fragrant.
4. Add tomatoes and sauté for 1-2 more minutes. Set aside a few pieces tomatoes, one lemon and one onion wedge for decoration.
5. Add the broth and stir well-
6. Add chickpeas, lemon juice, honey and raisins.
7. Adjust salt and pepper to taste.
8. Cover and let simmer covered for about 30 minutes or better one until the chicken results tender. Stir and add little water from time to time as it should not result dry.
9. Just before serving top with the reserved lemon and onion wedges, the pieces of tomatoes, a few raisins. Cover for a few seconds.
10. Top with parsley and serve with a smile!

 

Autor: https://artandkitchen.wordpress.com/

Homemade Crackers with Roasted Beet and Chickpeas Hummus

I created these decorative crackers to be served with an impressive red hummus and other dips I’ve posted before.  Both recipes can be prepared in advance and are perfect to be served as appetizer with crackers or pita bread.

I prepared humus with fresh beets, but if you are running out of time I can imagine that it is possible to prepare this with vacuumed boiled beets. You can adapt the spices to your taste!

This impressive red hummus can be prepared in advance and is perfect to be served as appetizer with crackers or pita bread. I prepared this with fresh beets, but if you are running out of time I can imagine that it is possible to prepare this with vacuumed boiled beets.

You can adapt the spices to your taste!

Homemade crackers

• Time: 2 hrs
• Difficulty: easy
• Print

Autor: https://artandkitchen.wordpress.com/

You need

• 200 g white flour
• 60 g whole wheat flour
• 1 pinch instant yeast
• 40 g olive oil
• 1/2 baking powder
• 1/4 salt
• 100 ml water or milk
• Additional salt for topping, optional (see step 3)

Procedure

1. Knead all the ingredients tougher until you get a smooth dough. Cover and let rest for about 1 hour in a warm place. During this time the yeast will begin to form small bubbles.
2. Make two portions and roll out (2 mm thick or thinner) the first portion.
3. Note: You can add more salt spreading some on the sheet and pressing this in with the rolling pin.
4. Cut out pieces with your favorite shape or cut out in rectangles and place them on a parchment foil. Repeat with the second half. Now you can combine the leftovers and add a teaspoon water to make the dough smooth and cut out again. Repeat until the dough is finished.
5. Pinch the pieces with a fork a few times.
6. Preheat the oven and bake for about 10 minutes at 180°C or until the borders begins to turn light brown. Let cool down on a grid to dry completely.

 

Roasted Beet and Chickpeas Hummus

• Servings: 8-12
• Time: 30 mins
• Difficulty: easy
• Print

Autor: https://artandkitchen.wordpress.com/

You need

• 2 small beets, or one big one
• 1 teaspoon olive oil (to coat the beets
• 1 can (400 grams/14 ounces) chickpeas, drained and rinsed
• 1/2 lemon, juice
• 1/4 teaspoon cumin
• 2 large cloves garlic, minced
• 2 tablespoons tahini, substitute: roasted sesame seeds
• 1/4 cups water
• 1/2 teaspoons salt, or to taste
• Pepper to taste
• 2 tablespoons extra virgin olive oil
• Green decoration: chopped pistachios, mint leaves or parsley, optional

Procedure

1. Peel the beets und cut into chunks coat with 1 teaspoon with olive oil. Spread the chunks in a baking tray. Place the beets under the broiler until the borders begins to brown. Remove immediately form the oven.
2. Add remaining ingredients except for salt, pepper and olive oil and blend until smooth.
3. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit more water.
4. Transfer to nice bowl, drizzle with olive oil and decorate with your green selection just before serving!

Revithia Soupa – Greek Chickpeas Soup

For me this soup is the expression of simplicity and the result a delicious soup.

Many years ago, travelling in Greece we arrived on a dream island called Sifnos. On Sunday we ordered this chickpeas (garbanzos) soup and our young daughter was so enthusiastic from this dishes that she asked for this the next day as well.

“No, today not, we serve this only on Sunday!” was the answer. “Why?”

We found out that this soup is prepared on Saturday evening with the remaining heat overnight in the wooden oven in an earthen pot (tsoukali). This means that on Saturday the oven was used for the meals and then, while the oven was already cooling down, the heat was still enough for this soup to cook this soup as chickpeas almost fall apart during cooking and in this way on Sunday the women did not need to prepare the lunch and after returning homes from church they had a meal already ready and only needed to serve to place the pots on the table and serve this fragrant chickpeas soup.

We love this soup flavored with lemon peel. The original recipe ask for water not for broth (vegetal or meat) and we really support this rule! If you wish you can drizzle the soup with more olive oil!

We are lucky we have a wooden oven and we follow the Greek traditions, but this soup can be made on the stove in a pot at low temperature, in a clay pot in the oven or even in the slow cooker overnight!

• Servings: 4-6
• Time: 2 hours or more
• Difficulty: easy
• Print

Autor: https://artandkitchen.wordpress.com/

You need

• 1 cup chickpea (garbanzo beans)
• 8 cups water
• 2 onions, peeled sliced or coarsely chopped
• 4 tablespoons oil
• 2 teaspoons salt, to taste
• Pepper to taste
• 1 lemon, peel in big pieces (peel with the knife), optional
• 1 lemon, juice
• 1 tablespoon flour

Procedure

1. Wash beans and drain well and cover with 8 or more cups of water and soak overnight. If you don’t soak them the cooking time will be longer.
2. Drain and wash again.
3. Add beans, water, onions, oil salt, pepper and lemon peel.
4. Cook at low heat for about 1 1/2 hours to 2 hours or until tender
5. In a small bowl combine 1/2 cup of broth (remove from pot), add little water (about 1/2 cup) and lemon juice. Stir and whisk in the flour until combined.
6. Stir the flour mixture into the soup and bring to boil shortly again.
7. Season with more salt to your taste.

Flavor variations instead of lemon peel: bay leaf or 1 orange, preferably organic, quartered and seeded

Eggplant Rolls with Chickpeas Filling

I love veggies, they are delicious, healthy and light! For this reason I needed a side dish including some of them, went to my pantry room and as I saw the eggplants that my husband bought for me! How beautiful, this will be our dinner, but what should I make with them? Something new? Finally I came across this recipe which I modified to my personal taste and the ingredients available in my pantry. WOW! The rolls are cute, tasty and filling! Will make again for sure!

This recipe sounds complicate, but it’s quite easy and looks pretty.

The rolls could be served as starter as well, especially if sliced; in this case make sure the chickpeas paste is thick enough and fill the eggplants slices until warm. Slice after chilling completely!

• Servings: 4-6
• Time: 30mins
• Difficulty: easy
• Print

Autor: https://artandkitchen.wordpress.com/

You need

• 2 big eggplants
• 2 tablespoons olive oil to taste
• 1/2 teaspoon of coriander seeds or to taste
• 1/4 teaspoon cumin seeds or to taste
• 1 small red onion, finely chopped
• 1 clove of garlic, chopped
• 200 g precooked chickpeas
• 1/4 teaspoon chili flakes or to taste
• 1/4 dried oregano or to taste (variation: add tahini for a baba ganoush filling!)
• 1 lemon juice or to taste
• additional olive oil, to taste
• Salt and pepper to taste
• Scented oil to serve

Procedure

1. Slice the eggplant lengthwise into 3-4 mm thick slices.
2. Brush them with a little oil on both sides and then grill in a hot grilling pan a couple minutes per each side (until you can see the grilling marks).
3. When they are done, salt them just slightly and set aside to cool.
4. Heat olive oil in a non-sticky skillet and roast coriander and cumin until fragrant.
5. Add onion and garlic and fry until they are translucent and soft.
6. Add chickpeas, chili flakes and oregano and cook for a few minutes until hot.
7. Add lemon juice and olive. Transfer to a bowl and blend. If necessary add more lemon juice and olive oil until smooth. You can also add some tablespoons of boiled water until you get a thick not liquid paste.
8. Season with salt and pepper to taste.
9. Spread the chickpea mixture (I used a tablespoon for each, but this depends form the size) over the eggplant slices and roll them up. I suggest to use first the biggest slices, if you have some rest overs you can serve them well seasoned as salad.

Chicken Tagine with Dried Apricots

Too good to forget about it!

This is another light convenient recipe for all seasons and perfect to prepare it in advance.

I don’t have a real Moroccan tagine for the preparation of this kind of recipes, but in my case I found out that a large non sticky skillet provided of lid will make good work and can be used in different ways as well.  Some of you may use a slow-cooker; this is good option as well.

I really love my skillet as the food presents well in it. You now we all eat with our eyes first!

Before you start make sure you have all the ingredients ready! To the recipe we added pieces of summer squash, which I had to use as we have a lot now, along with the onions.

Ras el hanout is a mixture of spices. I prepared mine myself as it is not easy to find it in the shops and I don’t like online shopping. In the net you will find a lot versions; try simply one of them.

In Morocco we enjoyed most of tagines with fresh flat bread, still warm from the oven. For this reason we enjoyed this in this way, but you may serve it with couscous, rice or pita bread.

You need:

• 2 tablespoons  olive oil
• 1 small onion chopped
• 1/2 head garlic, peeled cloves
• 500 g chicken, boneless skinless  cut into large chunks
• 1 big onion, cut into wedges
• 1 tablespoon corn flour
• 1 tablespoon ginger, fresh peeled chopped
• 2 cups salted water (or chicken broth)
• 1 tablespoon honey
• 1 pinch saffron
• 2 teaspoons ras el hanoout spice mix
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon red pepper flakes (or to taste)
•  400 g chickpeas, cooked and drained (or canned)
• 300 g chopped tomatoes (or canned)
• 150 g dried apricots
• Salt and pepper to taste
• 1/2 cup fresh chopped coriander leaves

Preparation:

1. Heat oil in the skillet and add chopped onion and garlic. Cook until onion and garlic begins to brown.
2. Add chicken, onion in wedges, corn flour and ginger. Roast stirring for a few minutes.
3. Add water, honey and spices and mix well.
4. Now add chickpeas, tomatoes and apricots, stir and season with salt and pepper.
5. Stir once again until all well coated and make sure apricots are covered by juice.
6. Cover and let simmer as slow as possible, best for 2-3 hours. From time to time check the juice and add little water if necessary.
7. Top with chopped cilantro leaves just before serving.

Chickpeas with Celery

Some months ago I wanted to prepare a Greek side dish with giant beans called “Gigantes”. As I realized I missed the beans and I saw a can of chickpeas instead, I thought that this would be great as well. My family loved this so much, that I prepared this several times and would like to write it down to give this further to my children.

As mentioned this versatile recipes can be adapted to the ingredients you have on hand and also on the time you may invest.

The fastest and easiest version is using canned chickpeas, canned tomatoes and finish cooking directly in the skillet.

If you may invest more time you may use dried chickpeas or giant beans and finish the recipe in the oven; as the original recipe for “Gigantes” asks for.

You need:

• 1 (15 ounce) can chickpeas (or one cup dried chickpeas)
• 2 tablespoons olive oil (to taste)
• 1 small onion, minced
• 2 cups chopped celery, with leaves
• 1 (15 ounce) can diced tomatoes (or pound fresh tomatoes diced)
• salt and pepper
• chili (optional) or cayenne pepper (optional)

Procedure:

1. Skip this step if you use canned chickpeas. If not place the very well rinsed chickpeas in a large bowl with abundant water to soak for 8 hours or overnight, then drain them. Place the chickpeas in a pot with enough water. Bring to a boil, reduce the heat to medium low, and simmer until the beans are tender. This takes about 11⁄2-2 hours. Check water and if ready during cooking time.
2. Heat olive oil in a large skillet over medium heat and cook the onion and celery, stirring, for a few minutes only just to soften. Add tomatoes and season with salt, pepper and chili. Remove from the heat.
3. Now add drained and cooked chickpeas and simmer slowly for about 15 minutes or until the liquid is adsorbed.
4. Check seasoning again and serve.

For this recipe you can use garlic instead of onion and/or giant beans instead of chickpeas.

If you have time and you wish even a better result cook the chickpeas not until completely trough. Place them in a mold and toss with the tomatoes sauce. Cover with foil and cook in the preheated oven for about 1 hour. Serve with additional olive oil.

Variants: Dried or canned pulses/ chickpeas or giant beans/ canned or fresh tomatoes/ onion or garlic/ finish cooking in skillet or oven. If you like you can serve this with lemon wedges.

Here all my Greek inspired recipes