Chickpea And Coriander Dumplings Garbanzo And Cilantro Food

GARBANZO AND CILANTRO (CHICKPEA AND CORIANDER) BURGERS

Steps:

• In a food processor, whiz the garbanzo beans, lemon zest, lemon juice, cumin, half the cilantro, egg and some salt and pepper. Scrape into a bowl and mix with 3oz of the breadcrumbs and the diced onions.
• Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 minutes
• Heat the oil in a large frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn.
• To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices and the remaining cilantro.

CURRIED CHICKPEAS WITH CILANTRO

Steps:

• If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
• In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
• When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
• Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
• Serve over brown rice.

CHICKPEA AND CORIANDER DUMPLINGS (GARBANZO AND CILANTRO)

Steps:

• Roughly chop the chickpeas (I do this by hand because you want chopped chickpeas, not hummus :-) it takes no time at all with a mezzaluna).
• Mix the flour, vegetable suet, chickpeas, coriander and seasoning together.
• Add water and mix to form a soft dough; divide and shape the dumpling dough into 8 balls (it helps if you have slightly floury hands when shaping the dumplings).
• Place dumplings on the top of a part cooked soup, stew or casserole and return dish to the stove top or oven to finish cooking (see below).
• COOKING NOTES: for stove-top meals, place dumplings onto food 20 minutes before its finished cooking time, cover with a well fitting lid for remaining cooking time; for oven meals the dumplings will be happy sitting on food being cooked at 350F/180C for up to an hour, alternatively place dumplings onto food 30 minutes before finished cooking time, cover for 25 minutes, remove cover for last 5 minutes of cooking.

CHICKPEAS WITH MINT, SCALLIONS AND CILANTRO

Steps:

• Pour soaked chickpeas into a colander to drain and put in a medium-size soup pot. Add water to cover by 1 inch and bring to a boil. Add onion, bay leaves, cinnamon and 2 teaspoons salt. Skim off and discard any rising foam. Lower heat and simmer gently for about 45 minutes, until tender. (May prepare in advance and reheat).
• Drain hot chickpeas (reserve broth for another purpose, such as soup) and discard onion and aromatics. Return chickpeas to pot and add olive oil and turmeric or saffron, stirring to distribute. Taste for salt and adjust.
• Transfer to a warm serving bowl. Mix mint, scallions and cilantro together and sprinkle over top. Serve warm.

CHICKPEAS WITH LIME, CHILLI, TAMARIND AND CORIANDER

Steps:

• Melt half of the butter in a medium heavy based saucepan over gentle heat until foaming, pour in the oil then add the onions, sweat gently for 5 minutes.
• Meanwhile wash the coriander and separate the leaves and set aside, chop the root and stems.
• To the onions, add garlic, chilli, ginger, coriander roots and stems, spice mix and tamari water, stir well then add tomatoes, carrots and cinnamon.
• Put lid on and turn heat to low and simmer gently for 1 hour stirring occasionally till carrots are tender and the flavours have melded together.
• Add the chick peas maple syrup and tamari and cook for 10 minutes.
• Add remaining butter and lime juice and stir well.
• Taste well, you are aiming for deep, smooth, spicey, sour, salty and sweet, May need just a touch more tamari or maple syrup?.
• Finish by stirring through fresh coriander leaves and serve not too hot.

CHICKPEA / GARBANZO SALAD

Steps:

• Drain the soaked chickpeas. Place the chick peas and the whole garlic clove in a large saucepan.
• Cover generously with water and bring to the boil. Cook briskly uncovered for 1 and a half hours to 2 hours until the chick peas are tender. Season with salt towards the end of the cooking period. Drain the cooked chick peas.
• Toss the cooked chick peas with the remaining garlic, onion, cucumber, chili, wine vinegar, parsley, mint and cilantro.
• Season with salt and freshly ground pepper. Serve.

PERSIAN CHICKPEA AND CHICKEN DUMPLINGS

Steps:

• Using a food processor with a steel blade, pulse onions until finely chopped. Transfer to a bowl and set aside. Pulse chicken until it has the consistency of ground meat.
• Combine onions and chickpea flour in a bowl and mix well with hands. Add chicken, oil, salt, pepper, turmeric, cardamom and cumin. Mix well, adding a bit of water if needed, to make a dough about the consistency of meatballs. Refrigerate until well-chilled, about 3 hours.
• Dip hands in cold water and divide mixture into 16 portions. Shape into balls about 2 inches in diameter. Bring soup to boil. Gently add dumplings one at a time and simmer, covered, for 40 minutes. Meanwhile, in a small bowl, toss together basil, parsley, mint and cilantro.
• Ladle soup and dumplings into serving bowls, and sprinkle with mixed herbs.