Mussels In Chickpea And Cumin Batter Food

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VEGETABLE FRITTERS WITH CHICK PEA BATTER



Vegetable Fritters with Chick Pea Batter image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 17

1 cup fine chickpea flour
1 tablespoon ground cumin
1 tablespoon black mustard seeds
1 teaspoon salt
1 teaspoon dried red pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon cornstarch
1/4 teaspoon ground coriander
1/4 teaspoon baking powder
3/4 to 1 cup water
1 teaspoon peanut or vegetable oil
6 cups vegetable oil for frying
1 bell pepper, cored, seeded, and sliced in 1/2 inch strips
6 medium mushrooms, whole or sliced in half
1 cup broccoli florets
2 cups cauliflower florets

Steps:

  • Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance.
  • To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees F). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping.

CHICKPEA TAGINE WITH CINNAMON, CUMIN AND CARROTS



Chickpea Tagine With Cinnamon, Cumin and Carrots image

Make and share this Chickpea Tagine With Cinnamon, Cumin and Carrots recipe from Food.com.

Provided by chez Jim

Categories     Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion, thinly sliced
3 garlic cloves, minced
1 (14 1/2 ounce) can chickpeas, rinsed & drained
3 medium carrots, peeled and sliced into thin rounds
1/4 cup currants
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons honey
1/2 cup plain Greek yogurt
3 tablespoons finely chopped parsley

Steps:

  • Heat oil in large skillet over mediun heat. Add onion and garlic, and saute 2 to 3 minutes or until onion slices are sofe. Stir in chickpeas, carrots, currents, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirinf occasionally. season with sale & pepper to tast.
  • Divide tangine among 4 bowls. Garnish eack with parsley and dollop of yogurt.

Nutrition Facts : Calories 254.2, Fat 8.3, SaturatedFat 1.1, Sodium 343.6, Carbohydrate 41, Fiber 7.3, Sugar 11.8, Protein 6.5

CUMIN CURRIED CHICKPEA SPINACH BURGERS



Cumin Curried Chickpea Spinach Burgers image

Chickpeas make a great veggie burger base and they taste fantastic when spiced up with a little cumin seed and curry paste. If you're feeding kids, opt for a milder curry paste than the hot one I go for.

Provided by Lene8655

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, finely chopped
2 teaspoons cumin seeds
225 g spinach leaves
1 tablespoon hot curry paste
2 (400 g) cans chickpeas, drained
2 tablespoons crunchy peanut butter
25 g fresh white breadcrumbs
salt & freshly ground black pepper
vegetable oil, for shallow oil
hamburger buns or salad greens, to serve

Steps:

  • Heat the olive oil in a large fry pan and cook the onion for 2-3 minutes until beginning to soften. Add the cumin seeds, cook for 1 minute and then add the spinach and cook over a high heat for 5 minutes until the spinach has wilted and any water released has evaporated. Stir in the curry paste and remove from heat.
  • Place the chickpeas in a food processor with the peanut butter and whizz until a thick paste. Add the spinach mixture and some seasoning and pulse until well blended. Using damp hands, shape the mixture into 6 even sized cakes.
  • Wipe out the frying pan with kitchen paper and heat 2 Tbs of the vegetable oil. Cook the burgers in batches for 4-5 minutes on each side until golden brown. Serve warm, sandwhiched in a bread or bun with a stack of fresh salad.

Nutrition Facts : Calories 238, Fat 6.9, SaturatedFat 1, Sodium 495.3, Carbohydrate 36.4, Fiber 7.5, Sugar 1.3, Protein 9.5

MUSSELS WITH FARRO, CANNELLINI, AND CHICKPEAS



Mussels with Farro, Cannellini, and Chickpeas image

Categories     Side     Stew     Mussel     Chickpea     Simmer     Boil

Yield serves 6

Number Of Ingredients 16

1 cup dried chickpeas
1 cup dried cannellini beans
1/2 cup chopped carrot
1/2 cup chopped celery
1 cup chopped onion
1 1/2 cups cherry tomatoes, cut in half
1/2 cup extra-virgin olive oil, plus more for finishing
1 cup farro (see Sources, page 340) or pearled barley
1 1/2 teaspoons coarse sea salt or kosher salt, plus more if needed
1/2 teaspoon peperoncino flakes
4 garlic cloves, crushed, peeled, and sliced
2 pounds mussels
4 tablespoons chopped freshItalian parsley
Recommended Equipment
A heavy-bottomed saucepan with a cover, 5-quart capacity
A heavy sauté pan or shallow saucepan (3- or 4-inch sides), 12-inch diameter, with a tight-fitting cover, for cooking the mussels

Steps:

  • Rinse the chickpeas, and place in a bowl with cold water covering them by 4 inches. Do the same with the cannellini, in a separate bowl. Soak both for 12 to 24 hours.
  • Drain and rinse the chickpeas, and put them in the big saucepan with about 7 cups of fresh cold water. Set the pot over medium-high heat, and drop in the chopped carrot, celery, and onion, the halved cherry tomatoes, and 4 tablespoons of the olive oil. Bring the water to a boil, partially cover the pan, and adjust the heat to maintain a steady, bubbling simmer. Stir occasionally.
  • After the chickpeas have cooked for an hour, drain and rinse the cannellini and stir them into the pot. There should be at least an inch of liquid covering the beans; add more water if necessary. Return to the boil, partially cover, and simmer for 45 minutes, stirring now and then.
  • Rinse the farro grains in a sieve, and stir in with the beans, along with the 1 1/2 teaspoons salt and 1/4 teaspoon of the peperoncino. There should be about 1/4 inch of liquid covering the beans and grain; add more water if necessary. Return to the boil, partially cover, and simmer for about 30 minutes or longer, until the beans and the farro are tender-add water if needed to keep the beans and grains barely covered with liquid as they finish cooking. When they are done, most of the surface water should have been absorbed or evaporated, but the stew should be slightly soupy.
  • While the farro cooks, prepare the mussels. Pour the remaining 4 tablespoons olive oil in the sauté pan, and scatter in the garlic cloves and remaining 1/4 teaspoon peperoncino. Cook for 3 minutes or so over medium-high heat, until the garlic is lightly colored, then add all the rinsed mussels at once. Tumble them around the pan quickly, to coat with oil, and put on the cover. Cook over high heat for about 2 minutes, shaking the covered pan a couple of times, just until the mussels are open, and take the pan off the stove.
  • Shuck the mussels right over the pan, letting the juices and meat drop in. Discard the shells (and any mussels that did not open). If you like, leave a dozen or so mussels in the shell for a garnish.
  • When the farro and beans are cooked, pour the shucked mussels and their juices into the pot and stir well-the consistency should be rather brothy. Heat to the boil, and cook for just a minute, to make sure everything is nice and hot. Taste, and adjust salt. Stir in the chopped parsley, and spoon portions into warm pasta bowls; garnish with unshucked mussels if you saved them. Drizzle good olive oil over each, and serve immediately.
  • To prepare in advance: Cook the beans and farro until tender, following recipe, and remove from the heat. Let them sit in the saucepan up to 3 hours (they will absorb liquid and thicken). Shortly before serving, cook and shuck the mussels. Stir the mussel juices into the beans and farro, and heat slowly to a simmer. Stir in the mussels, and finish as above.

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