Quick Chickpea Raita Food

CHICKPEA RATATOUILLE

Steps:

• Saute: In a heavy bottom pot or dutch oven, heat olive oil over medium heat, add onions, garlic and bell peppers, saute for 3 - 4 minutes. Add tomatoes, mix well and cook 5 minutes.
• Simmer (1): Add in eggplant, zucchini, herbs, spices, and season with salt and pepper. Reduce heat to a low and simmer uncovered for 15 minutes.
• Simmer (2): Add in chickpeas, cover askew, and simmer anywhere from 45 minutes to 1 hour, depending on your personal preference (less time for firmer vegetables, more time for softer vegetables and more juices). Stir occasionally until ready.
• Serve topped with chopped fresh herbs. Pair it with a gluten-free or favorite artisan loaf of bread. I have it here with a wonderful olive loaf. Try serving it on a bed of quinoa, farro, rice or pasta to make it go further.
• Serve warm, cold or at room temperature. Enjoy!
• Serves 4 - 6

RAITA RECIPE

Steps:

• Place all ingredients in a bowl and stir.
• Refrigerate until ready to serve.

SPICY CHICKPEA SAMOSAS WITH RAITA

Steps:

• To make samosas, heat oil in a skillet over medium heat. Add carrot; cook 3 minutes, stirring frequently.
• Add 1/2 cup onions, ginger, and garlic; cook 1 minute, stirring constantly.
• Add tomato paste and next 5 ingredients (through black pepper); cook 1 minute, stirring constantly.
• Add peas, water, and chickpeas; cook 1 minute. Remove from heat; stir in cilantro and juice. Cool.
• Preheat oven to 400°.
• Place 1 phyllo sheet on a large work surface (cover remaining dough to keep from drying); coat with cooking spray. Place another phyllo sheet on coated phyllo; coat with cooking spray. Fold layered sheets in half lengthwise.
• Spoon 2 tablespoons filling onto bottom end of rectangle, leaving a 1-inch border. Fold bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of phyllo strip. Tuck edges under; place seam side down on a baking sheet coated with cooking spray. Brush with melted butter.
• Repeat procedure with remaining 22 phyllo sheets, cooking spray, filling, and butter. Bake at 400° for 10 minutes or until crisp and golden.
• To make raita, combine yogurt and remaining ingredients. Serve with samosas.

QUICK CHICKPEA RAITA

Steps:

• In a serving bowl put the yogurt.
• Add the water and stir to blend. If you like an extra thick raita, either reduce the water or leave it out all together.
• Stir in the garlic powder, mint and salt.
• Add the chickpeas and mix until everything is well blended.
• Cover and chill in the fridge to allow time for the flavors to marry before serving.
• Optional: If you have the time, lightly fry the rinsed and drained chickpeas for about 5 minutes in 1 Table. of oil, before letting them cool and adding them to the recipe.

CHICKPEA RAITA

Steps:

• Stir together ingredients with 1/4 teaspoon each of salt and pepper and chill, covered, at least 30 minutes and up to 1 day. Season with salt.

THE BEST DRY-ROASTED CHICKPEA RECIPE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread garbanzo beans in a baking dish and pat dry with a paper towel.
• Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
• Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.

CHOLE WITH CUMIN RICE & RAITA

Steps:

• Heat the oil in a large pan and fry the onions over a low heat for 10 mins until starting to brown. Add 3 tsp of the cumin, the ginger, garlic and curry powder. Stir for a minute to keep the spices from burning.
• Tip in the chickpeas and the liquid from the can, along with the tomato purée, 20g of the coriander and some seasoning. Simmer over a low heat for about 10 mins. Add a splash of water if it looks too dry.
• Meanwhile, rinse and drain the rice, add the remaining 1 tsp cumin seeds, 2 litres of boiling water and seasoning. Cook for about 10 mins, or until the rice is tender. Drain.
• For the raita, grate the cucumber and stir it into the yogurt with the cumin, mint and the remaining coriander. Season, scatter over the pomegranate seeds, then serve alongside the chole and rice.