Posts Tagged ‘Chickpeas’

12 out of 10 Moroccan Lamb Tagine with chickpeas

February 2, 2011

Meltingly tender lamb with a sweet, sour and spicy sauce. Another freezer friendly meal for my friend which was rated a 12 out of 10 by her a couple of days ago! This is a dish inspired by Gordon Ramsay. I have found a whole new level of respect for him since I made this and his Malaysian Chicken curry. There was some “artistic license” with this recipe mind you, however the general gist is from Mr Ramsay’s recipe on the Channel 4 website. Lamb is a bit of an acquired taste so you could substitute it with beef (or chicken I suppose).

Ingredients (serves 4- 6)

900g boned lamb shoulder (or beef)
2 tbsp plain flour
Sea salt and black pepper
4 tbsp olive oil
1 large onion or 2 medium onions
2 garlic cloves
1 tbsp fresh ginger
1½ tbsp ras el hanout
1½ tbsp tomato purée
Approx 800ml chicken stock
100g dried apricots
1½ “quick” preserved lemon (you will need 3 tbsp of salt and 1 1/2 lemons)
lemon juice
2 tbsp runny honey
2 tins of chickpeas
4 carrots

Method

Quick Preserved Lemons

Preserved lemons are really easy to make but they take a few weeks to mature so when I decided to make this dish I thought I would just buy some. Emmmm….easier said than done! Obviously Scotland doesn’t have a massive preserved lemon demand – I couldn’t find them anywhere. The only thing to do was to “google” it. And voila a quick preserved lemon recipe. Really quick and really easy so if you are ever cut short without a preserved lemon around you can survive! Phew.

I made just enough for this dish but I suppose you could do as many or as few as you wanted.

Ingredients
1 cup water
2 tablespoons salt
1 1/2 lemons, washed and quartered

Combine water and salt in a small saucepan; bring to a boil. Add lemons; cook 30 minutes or until liquid is reduced to 1/2 cup and lemon rind is tender. Remove from heat; cool to room temperature. Yep it’s that easy!!

Now that we have that out the way we can get stuck in with the Tagine.

Cut lamb into bite size pieces and dust in seasoned flour.

Take a large heavy based pan (Le Creuset is a winner for this) and add the olive oil. Brown the lamb in batches and leave to the side.

In the same pan saute the onion (finely sliced) for about 5 mins until soft (do not brown) you may need to add a little more oil. Add in crushed garlic, peeled and grated ginger, ras-el-hanout and tomato puree and fry until fragrant (about a minute or two). Add browned lamb and any juices, the stock (enough to cover) and bring to the boil.

As soon as it is boiling reduce the heat and simmer, partially covered with a lid for 1 1/2 hours skimming fat that rises to the surface.

Add in peeled and sliced carrot (I would cut on an angle and about 3 – 4 ml thick), drained and rinsed chickpeas, halved apricots, runny honey, finely chopped preserved lemons with pulp removed and a good squeeze of lemon juice. Simmer for a further 35 – 40 mins until lamb is tender.

Tagine with apricots and preserved lemons added

Taste and adjust seasoning – you may want to add more honey or lemon too.

Again you really could put any veg in this, would be nice with butternut squash, potatoes, sweet potatoes, peas etc. You could also use dates too instead of apricots but be careful not to use too many as they are really sweet. Serve with couscous or rice and I would probably serve it alongside some super fresh crunchy salad like fatoush – lots of mint and lemon.

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My trusty chickpea and spinach curry with Tahini yoghurt

October 25, 2010

Chickpea and spinach curry

I must have cooked this curry a thousand times. It’s fab – I suppose it is more like a stew than a curry as it is not very curry-y. It’s one of those “I don’t really have much time but I want something healthy and hearty for dinner” meals. This has been cooked for many of my friends as a last-minute meal and they loved it.

Ingredients (serves 4)

Chickpea curry

2 tins of chickpeas
2 table spoons of cumin powder
2 red onions
6 – 8 cloves of garlic
1 kg ripe tomatoes (ideally roma/egg tomatoes not not essential)
200 grams baby spinach
Salt and pepper

Tahini and Yoghurt sauce

2 tbsp Hulled tahini
1 cup Greek yogurt

Method

Onion and garlic

Finely dice onions and finely chop garlic. Add to heavy based pan with a hearty glug of olive oil and a large pinch of sea salt.

Saute onions and garlic

Saute onions and garlic on a low/medium heat until soft and sweet. Add cumin and cook spice until fragrant making sure that the spice does not burn – this should only take a couple of minutes.

Add diced fresh tomatoes

Dice the tomatoes and add to the pot.

Simmer on a medium heat for 20 – 25 mins until tomatoes have fully broken down and has become “saucy” if you know what I mean. You may need to add a little bit of water if you feel that it is getting too thick.

Add chickpeas

Add drained and rinsed chickpeas and simmer for a further 10 – 15 mins until chickpeas are nice and soft. The tinned ones tend to be a little bit firm.

Add baby spinach

Add the baby spinach and stir through – season with salt and pepper to taste. N.B. You will need quite a bit of salt.

Spinach and chickpea curry

Mix the yogurt with the tahini, you can add a little lemon juice and some seasoning if you wish but you don’t really need to.

Serve chickpea curry with brown rice and tahini and yogurt sauce – I sometimes sprinkle the top with oven roasted unsalted cashews and a drizzle of peppery olive oil.

**** Please note the photo of the curry has plain yoghurt on it not the yoghurt and tahini sauce – I ran out of tahini. It’s really worth making though and just to let you know tahini is packed full of calcium and is really really good for you.