Keep cooked chickpeas in the freezer for an instant Sundal.
Another popular and delicious Sundal eaten at this time of the year is a Chickpea Sundal, also called Channa Sundal. Sundals are sometimes called salads, but more accurately they are a stirfried lentil with coconut and a tadka (spice mix fried in ghee) of black mustard seeds, urad dal, asafoetida, dried red chillies and curry leaves. It is as simple as that.
If you want an instant sundal, keep soaked and cooked chickpeas in the freezer. Defrost them in the microwave or in the fridge or on the kitchen bench before making the Sundal. It will take you 5 mins only to make the dish.
You might also like to try Sweet Corn Sundal, Adzuki Bean Sundal, Sprouted Green Gram Sundal, and White Pea Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous. Continue reading “Channa Sundal | Chickpea Sundal | Kondai Kadalai Sundal”
There is nothing better in Spring than sharing a salad – or two.
It is so exciting to have Spring appear, creeping around the corner as she does, not really making her presence felt, just a little warmer, a little sunnier day by day. Capricious too, bringing thunderstorms and hail one moment and radiant sunshine the next.
Today, in all her glory, Spring served up a magnificent day. The afternoon was spent with friends eating and communing, enjoying her magnificence under sprouting grapevines, tiny tomato plants in just a tad too early, herbs flourishing.
Continue reading “Seasonal Cooking | Spring into Salads”
With a little pre-cooking, it does not get much easier.
The cookbook that is featuring at the moment is Community, Salad Recipes from Arthur’s Kitchen. Great food is on every page. The salads do take a bit of pre-planning and time to prepare, but are worth it, and I always make enough to last for lunches and quick dinners.
This salad can be made a lot more simply than appears on the pages of the book IF, like me, you always have some bibs and bobs around that you have precooked, perhaps in the freezer, definitely in the fridge.
Are you looking for broccoli recipes? Try cooking it on the BBQ. There are other Broccoli recipes here and here. And other Chickpea recipes here and here. Explore our Salads here and here. You will love our Autumn recipes here and here.
Continue reading “Smashed Chickpeas with Broccoli and Dukkah”
Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils!
One thing always guaranteed to melt the heart of everyone at your table is Dal Makhani. Boy is it good! This is one of several versions of Dal Makhani in our recipe collection. Another favourite is Nilgiri Dal Makhani – I hope that you try it too.
Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils! I had this in India at the Oberoi hotel in Bangalore (Hi Harry! I wonder if you are still there) and it was so very very good. Along with their dosa, it was one of my first great discoveries when I began travelling to India.
Asking the Chef for the recipe, he kindly typed it out for me. It caused much hilarity in the kitchens – I am not sure whether that was because I asked for the recipe or their difficulty in translating it into English and/or into servings for 6 people when they are used to cooking for 600.
Continue reading “Dal Makhani | Oberoi Style | The Original Recipe | Sourced from the Chefs”
Spicy chickpeas to satisfy the munchies.
Baked chickpeas are a delicious, easy and healthy snack You can eat these chickpeas just as they are, or throw them into salads on top of pasta with vegetable sauces. Eat them sitting out on your lovely table in the sunshine. Take them in your backpack on long walks. In your bento box for an office lunch. They are a great pre-dinner munchie. Or a late night TV snack.
Continue reading “Baked Chickpeas”
Make a salad from hummus ingredients – sort of like a deconstructed hummus.
Hummus is ubiquitous now. In much of the Western world good hummus is usually available in stores and Middle Eastern restaurants. The base flavours of hummus have a natural affinity for each other, and are a classic combination.
More unusual is using the very same ingredients, but stopping short of blending them into a paste. The same flavours are there, it is as beautiful as hummus, and it makes a salad that will have you coming back for more.
You might also like to try Chickpea, Almond and Sesame Spread, Chickpeas with Ginger Root Salad, Chana Chat with Chat Masala, or Cheat’s Hummus. Try other Chickpea Salads. All the Chickpea recipes are here and here. You might like to browse our Salad recipes here and here, or find inspiration with our Autumn collection here and here.
Continue reading “Creamy Pearl Hummus Salad | Deconstructed Hummus Salad | Chickpea and Tahini Salad”
One of Elizabeth David’s no-fuss salads.
Sometimes we need simple food, and who better to consult than Elizabeth David? Her Chickpea Salad fits the bill.
In this recipe it is best to use chickpeas straight from the pan or slow cooker, to get the most out of the added flavourings. But it can be made with tinned or frozen chickpeas – just heat them for a few minutes on the stove until hot.
You might also like to try Chickpeas with Ginger Root Salad. Browse other recipes by Elizabeth David, or have a look at our Chickpea recipes here and here. Be inspired by our Autumn collection here and here.
Continue reading “Simple Chickpea Salad | Salad de Pois Chiches”
Chickpeas really are little balls of sunshine. This recipe is extremely versatile – make it thicker or thinner to suit your use from a thick spread to a thin dressing.
Using chickpeas (garbanzo beans) and sesame seeds, it is an Indian take on Hummus. It takes about 5 minutes to make. Easy. Perfect for a such a lazy Sunday afternoon at home.
You might like to try Chickpea and Ginger Salad, or Channa Sundal. Browse all of the Chickpea Recipes here and here, and all of our Dips here and here. Find inspiration in our Summer recipes here and here.
Continue reading “Kabli Chana Til Sas | Chickpea, Almond and Sesame Spread / Sauce / Dip”
A seasonal salad to make when young ginger is available.
Oh new ginger! So soft and sweet, without the strong ginger bite of its older sister. In this salad use only young ginger, without any fibres – it is gentle enough for this dish whereas the older ginger, brown in colour and more fibrous, will overwhelm the dish and be tough to eat.
You might also like to try a Simple Chickpea Salad, Creamy Pearl Hummus Salad, or Chickpea, Almond and Sesame Spread. You can always browse our complete chickpea collection here and also here. Explore the Salad recipes here and here or find inspiration in the Spring recipes here and here.
Continue reading “Chickpeas and Young Ginger Salad | Kabli Chana Adrak Kachamber”
The quickest version of hummus ever
I prefer hummus made the old fashioned way, with chickpeas soaked and cooked before whizzing into that heaven called hummus. But sometimes there isn’t the time, so a quicker method is needed.
You might like to browse our Dips here and here, or our Chickpea recipes here and here. You might find inspiration in our Spring recipes here and here.
Continue reading “Quicky Hummus”
The masala (spice mix) that adds tang to Indian snacks.
Chaat Masaa is a very special spice mix from India, full of wonderful, contradictory flavours. There are many ways to use it, and it is an essential ingredient to the wonderful street food dish – Chickpea Chat with Chat Masala.
Chaat or Chat are appertisers, teasers or small bites eaten as a snack. They are flavoured with this very special spicy and tart spice mix that pairs well with vegetables, lentils and fruit. It is particularly used to flavour fried pastries, potato dishes, chickpeas and tomato based salads.
You might also like to make Sambar Powder, Rasam Powder, and Garam Masala. Browse our Indian Essentials here, and all of our Indian recipes here and here.
Chickpeas are a roundish, beige to light green members of the legume family, grown primarily in Asia, India, and in the Mediterranean.
This is the story of chickpeas.
If you would like to browse chickpea recipes, you can see our collection here. Continue reading “All You Wanted to Know About Chickpeas”
The spicy, tangy taste of a true Indian chaat.
A craving for some spice brought me today to Lahore and a spicy chick pea dish. While Lahore is in Pakistan, this is a dish that is exactly like what I have eaten in Northern, middle and Southern India. Continue reading “Channa (Chickpea) Chaat with Chaat Masala”
Imagine a piece of bread dipped in lovely golden olive oil, then into a bowl of ground nuts, spices, lentils and seeds.
Imagine a piece of bread dipped in lovely golden olive oil. Then, dripping still, is dipped in a bowl of ground nuts, spices, lentils and seeds. The wonderful aromas. The extraordinary flavours. Popped right into your mouth. Over a cup of coffee. For breakfast.
This mix is Middle Eastern in origin, where it is served at breakfast with bread. One takes a piece of bread, dips it first into a bowl of very good olive oil and then into the mix and then eaten.
Dukkah is a real textural treat, blended from nuts such as pistachio, hazelnut or almond with spices such as cumin, toasted sesame and coriander seeds.
In Australia it is quite popular to serve with drinks before a meal. But it is perfect at any time. Breakfast, lunch, dinner. As a salad topping. Sprinkled over roast or steamed vegetables. Sprinkled over soups. Covering bread dipped in olive oil. Divine. For vegetarians it adds a little protein via the sesame seeds and chick peas.
By contrast, Za’atar is a herbaceous mix of thyme and oregano, sometimes marjoram, that is grounded by toasted sesame seeds and lifted by sumac. It’s brilliant sprinkled over homemade hummus, mixed with olive oil for a paste that you can slather over Lebanese bread and used in baked vegetables and salads.
Continue reading “Dukkah and Zahtar (Za’atar)”
Maybe it is the soccer world cup being held in Europe that is turning my tastes that way. Maybe I am on a tomato and rice kick. Maybe RED is my colour of the moment. Whatever the cause, I found myself looking for a paella the other night.
There is a history to paella in my life. I first came across it at Carclew Arts Centre in North Adelaide years ago when my daughter was involved in some summer classes there. Carclew had an open day of food, performances and exhibitions. One food stall was cooking an amazing open pan rice dish – the wait was 15 minutes until it was ready to serve – and the taste of it was so fantastic it took me by surprise. Continue reading “Tomato Paella | Vegetarian Paella”