Hummus is pretty common in everyone’s home and in many a Middle Eastern restaurant. We make it a lot, whizzing it up in the food processor in a matter of minutes. There are many variations on hummus, but we now have our favourite way of making it, so it is a no-fuss, no thinking dish that can be on the table in under 5 minutes (if you have cooked the chickpeas ahead of time – we keep bags of them in the freezer).
Recently I came across Turmeric Chickpeas – chickpeas that have been soaked and cooked with a lot of turmeric. You can read about our experiments with them here or jump straight to the recipe (you will need it for the hummus).
For this recipe we use Turmeric Chickpeas instead of plain, ordinary chickpeas. It is the same recipe as our usual hummus, just that we are adding this twist. BTW, if you are interested in reading about the different thoughts about how to make the best hummus, check our usual recipe. It also has some variations that you can incorporate.
You might like to read our Very Special Turmeric Recipes.
Similar dishes include Tray Baked Spicy Turmeric Chickpeas, Celeriac Hummus with Cauliflower Tabbouleh, Smashed Chickpeas with Dukkah and Brocolli, and Creamy Pearl Hummus Salad.
You might like to browse all of our Dips and all of our Chickpea recipes. Explore our Middle Eastern recipes. Or take some time and browse our Mid Spring recipes.
Continue reading “Turmeric Chickpea Hummus”
Baked chickpeas are a delicious, easy and healthy snack. You can snack on them straight from the pan, or throw them into salads, on top of pasta or scattered over a thick wintery soup. Eat them sitting in the garden in the sunshine. Take them in your backpack on long walks. Bring them to a picnic. Take a small container to the gym. Bring in your bento box to the office for lunch. Nibble when you have the pre-dinner munchies. Or snack on them late at night while watching TV.
I first baked spicy chickpeas way back in 2008, and they have been a firm favourite in our household. But recently we made a variation of the recipe. Rather than using canned or ordinary cooked chickpeas, we have soaked and cooked the chickpeas in turmeric water. It adds a lovely colour to the chickpeas and a turmeric tang to the flavour. Turmeric chickpeas are all across the internet, and we have done a small experiment with them to test the flavours, visual appeal and health impact. If you are interested, you can read more about the wonders of Turmeric.
The recipe for Spicy Baked Chickpeas is one that works well with the Turmeric Chickpeas.
Similar recipes include Deep Fried Potato and Carrot Strings, Baked Okra in Dukkah, and Paprika Oven Chips.
Browse all of our Snacks and all of our Chickpea recipes. Or explore our Mid Summer dishes.
Continue reading “Tray Baked Spicy Turmeric Chickpeas | Turmeric Chickpeas Roasted with Spices”
Are you looking for the recipe? Click here to go straight to it.
Turmeric – A Superfood?
Turmeric has hit the super foods category even though it has been a staple in Indian cooking for centuries, perhaps longer. It is interesting when something is taken out of a context and put under the spotlight in a Western context – all sorts of inappropriate uses of the food, herb or spice are suddenly flooding the internet. Turmeric is no exception.
In India, turmeric is always combined with other spices because
- turmeric will make a dish bitter if too much is used
- if too much is consumed, there are uncomfortable and potentially dangerous side effects
- the other spices combined with the turmeric, especially pepper, help the absorption of turmeric by the body. A recent study found that oil (ghee) also aids the absorption.
Continue reading “Turmeric Chickpeas – Recipe and Experiment”
My notes on the recipe for this dish say beautiful, hot, deep complex layers of flavour. We’ve been making this for many years, so I am not sure how we missed posting the recipe for you.
Chana Masala is a spicy Punjabi dish where chickpeas are simmered in a sauce made with tomatoes and 11 spices that are perfectly balanced to provide an experience of each spice, should you care to be aware of them.
Is it chana or channa? Transliteration of any other script is always contentious around spelling and pronunciation, let alone in India where different languages and scripts abound. For decades I have called it channa but the consensus online now seems to be chana. Here, on my blog, you will see both. Chana from now on, but older recipes will be channa.
BTW, anardana seeds are dried, sour pomegranate seeds, available from your North Indian grocery.
Similar recipes include Turmeric Chickpeas, Tray Baked Spicy Turmeric Chickpeas, Turkish Soup with Chickpeas, Roasted Eggplant with Crushed Chickpeas, and Chickpea Fingers with Tomato Salsa.
Browse all of our Punjabi dishes and all of our Chickpea recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Chana Masala | Channa Masala”
Chickpeas combined with orzo (rice shaped pasta), other pasta or rice is quite common in Italy, Spain and Greece. The dishes are usually simply cooked, perhaps with one herb or spice addition. Garlic, saffron, rosemary and hot peppers are quite common choices.
Today we have a soup with chickpeas and orzo, flavoured with rosemary. It is a simple, rustic and delicate soup, meditative to eat and quiet in its flavour profile. But bang full of nutrition and so very enjoyable. It can be a meal in itself, perhaps with a green salad and crusty bread to follow.
Similar recipes include Chickpea and Carrot Salad, Falafel, and Rice and Orzo.
Browse all of our Orzo dishes, and all of our Pasta recipes. Our Chickpea dishes are here and Greek recipes here. Or browse our Early Spring collection of recipes.
Continue reading “Chickpea and Orzo Pasta Soup”
If you are a reader of our Winter posts you know that we love to use the oven at any time of the day. It warms the kitchen, living areas and us. Plus it fills the space with the most delicious of aromas.
This is a great dish to throw into the oven on those cold days to warm the space and provide great food. Use the roasted vegetables as a side dish, or as a hot or room temperature Winter salad with a yoghurt and cumin seed dressing.
The recipe needs enough small-diced vegetables to pile into your baking dish to a depth of 5 cm, so I use a small baking dish for this one. And we are going to slow bake them for a couple of hours, so leave yourself enough time. We often make it first thing in the morning for lunch time salads.
Similar recipes include Sautéed Butternut and Spinach with Roasted Mushrooms and Roasted Garlic, Turnip and Swede Gratin, Butter Braised Turnips, Vegetables with Indian Flavours, Roasted Sweet Potatoes with Figs, Baked Parsnips with Parmesan.
Or browse all of our Baked dishes, Roasted dishes, and all of our Late Winter recipes.
Continue reading “Winter Roast Vegetables with Chickpeas | And a Salad of Roasted Winter Vegetables”
How gorgeous is broccoli, and how incredibly versatile it is. Those little trees can be boiled, steamed, roasted and char grilled. They pair well with lemon and black pepper (delicious), but in this recipe we use oranges as they are plentiful right now. The oranges from our trees are the juiciest we have ever had – it must have been all of the rain last year. Oranges pair well with white pepper, did you know? So this recipe uses that for seasoning.
Just to make it even more delicious, we’ve added chickpeas to the mix. There is a bit of butter in this dish, but that’s Ok once in a while, right?
Similar recipes include Broccoli with Orange-Verjuice-Butter Sauce, Broccolini and Edamame Salad, Smashed Chickpeas with Broccoli and Dukkah, and Lemak Style Vegetables.
Browse all of our Broccoli recipes, and all of our Orange dishes. Or be inspired by our collection of Late Winter recipes.
Continue reading “Broccoli and Chickpeas with Orange Butter Sauce”
The earthy flavours of spinach, chickpeas and barley come together in this Winter dish which is Turkish in style. A soup, it is full of comfort, nourishment and hope for the future. Are you with me in your love for Winter soups? And with everything that is going on in the world at the moment, we need a little hope for the future. The inspiration for this came from Turquoise, a special book about Turkish cuisine.
Similar dishes include Chickpea and Orzo Soup, Mung Dal with Spinach and Cumin, Chickpeas and Beetroot Greens with Chilli, and Vegetable and Barley Soup.
Browse all of our Spinach dishes, all of our Chickpea dishes, and all of our Soups. Our Turkish recipes are here. Or explore our Late Winter set of recipes.
Continue reading “Turkish Spinach Soup with Chickpeas and Barley”
Simple and easy, nutritious and delicious. What more could we ask? Tinned or cooked chickpeas can be used to make it quick and simple, but I always prefer the taste of soaked and cooked chickpeas.
Chickpeas are so versatile. Used almost all over the world, many cuisines feature chickpeas in some form or other. This means that they can be used with many different flavour combinations to great effect. In this recipe, we use olives, herbs and zucchini. A little bit Italian, perhaps.
Similar recipes include a French Simple Chickpea Salad, a Simple Delicious Bittman Chickpea Salad, Turmeric Chickpeas, and Chickpea “Tabbouleh“.
Browse all of the Chickpea Salad recipes and all of the dishes featuring Chickpeas, explore the Bittman Salads and check out all of the many many Salad recipes. Be inspired by our easy Mid Summer recipes too.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. Feel free to browse other recipes from our Retro Recipes series.
Continue reading “Another Very Simple Chickpea Salad with Olives”
Having just made Dakos (the wonderful Greek salad), using Dakos (the bread that has been dried until very hard), we turned to a recipe for baking Dakos (bread) with chickpeas and tomatoes, spices and feta. It is delicious, and it is just the day for turning the oven on.
The recipe is another one of Ottolenghi’s, but not from his books. It is published on the Ottolenghi website. It is a great way to use up a packet of Dakos crisp bread, and I know you will enjoy it. Cook the chickpeas the day before if you like (or use canned ones).
The dakos becomes quite soft as it is soaked in tomato juices and a marinade of red wine vinegar and oil. The contrast of the vinegar in the dacos with the tomatoes and chickpeas is absolutely divine. Cook the recipe using a table-friendly oven proof dish, so you can take it direct from oven to table. It is harder to plate, but not impossible.
Similar recipes include Dakos, Dakos with Tomatoes, Herbs and Feta, Pasta Baked with Cabbage and Cheese, and Baked Eggplant Steaks.
Browse all of our Dakos recipes and our Greek dishes. Our Baked dishes are here. and all of our Ottolenghi dishes are here.. We have written about our experiences cooking through his book Plenty More. Or explore our Mid Summer recipes.
Continue reading “Baked Dakos with Spiced Chickpeas, Tomato and Feta”