Post by Silly Yak on Jan 26, 2011 17:38:42 GMT
Nigel Slater
Sunday March 23, 2008
The Observer
Chickpeas with pumpkin, lemongrass and coriander
200g dried chickpeas soaked for several hours in mineral water
2 medium-sized onions
2 tbsp groundnut oil (plus a little later)
4 cloves of garlic, peeled and thinly sliced
a thumb-sized piece of ginger
3 large stalks of lemongrass
2 tsp ground coriander
2 tsp ground turmeric
the ground seeds of 6 cardamoms
2 hot, red chillies
500g peeled and seeded pumpkin (about 1kg unprepared weight)
250ml vegetable stock
400ml coconut milk
1 tbsp yellow mustard seed
a large handful of coriander leaves
To serve
basmati rice for 4
2 limes, halved
Drain the chickpeas and bring them to the boil in deep, unsalted water. Let them simmer for 40 to 50 minutes till tender.
Peel the onions and chop them quite finely. Pour the oil into a deep casserole and add the onions, letting them cook over a moderate heat till soft and translucent. Meanwhile, peel the garlic and the ginger, remove any tough leaves from the lemongrass, then make all three into a rough paste in a food processor. Stir into the softened onion and continue to cook. Add the ground coriander and turmeric, then peel and lightly crush the cardamoms.
Add them, together with the fresh chillies, seeded and finely chopped. Keep the heat fairly low and on no account allow ingredients to brown.
Chop the pumpkin into large chunks, though no larger than you would like to put in your mouth, then add to the pan, along with cooked chickpeas and the stock. Bring to the boil, then turn down to a simmer and continue to cook at a gentle bubble till the pumpkin is tender. Stop as soon as the flesh is yielding to the point of a knife - you don't want it to collapse.
Stir in the coconut milk and continue to simmer. Put a splash of oil into a nonstick pan and tip in the yellow mustard seeds. As soon as they start to pop add them to the pumpkin, together with the leaves of coriander. Serve with the rice and the limes, halved, ready to squeeze over at the last minute.
lifeandhealth.guardian.co.uk/exp ... e_continue
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Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=87#ixzz1CAEddGks
Sunday March 23, 2008
The Observer
Chickpeas with pumpkin, lemongrass and coriander
200g dried chickpeas soaked for several hours in mineral water
2 medium-sized onions
2 tbsp groundnut oil (plus a little later)
4 cloves of garlic, peeled and thinly sliced
a thumb-sized piece of ginger
3 large stalks of lemongrass
2 tsp ground coriander
2 tsp ground turmeric
the ground seeds of 6 cardamoms
2 hot, red chillies
500g peeled and seeded pumpkin (about 1kg unprepared weight)
250ml vegetable stock
400ml coconut milk
1 tbsp yellow mustard seed
a large handful of coriander leaves
To serve
basmati rice for 4
2 limes, halved
Drain the chickpeas and bring them to the boil in deep, unsalted water. Let them simmer for 40 to 50 minutes till tender.
Peel the onions and chop them quite finely. Pour the oil into a deep casserole and add the onions, letting them cook over a moderate heat till soft and translucent. Meanwhile, peel the garlic and the ginger, remove any tough leaves from the lemongrass, then make all three into a rough paste in a food processor. Stir into the softened onion and continue to cook. Add the ground coriander and turmeric, then peel and lightly crush the cardamoms.
Add them, together with the fresh chillies, seeded and finely chopped. Keep the heat fairly low and on no account allow ingredients to brown.
Chop the pumpkin into large chunks, though no larger than you would like to put in your mouth, then add to the pan, along with cooked chickpeas and the stock. Bring to the boil, then turn down to a simmer and continue to cook at a gentle bubble till the pumpkin is tender. Stop as soon as the flesh is yielding to the point of a knife - you don't want it to collapse.
Stir in the coconut milk and continue to simmer. Put a splash of oil into a nonstick pan and tip in the yellow mustard seeds. As soon as they start to pop add them to the pumpkin, together with the leaves of coriander. Serve with the rice and the limes, halved, ready to squeeze over at the last minute.
lifeandhealth.guardian.co.uk/exp ... e_continue
**********
Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=87#ixzz1CAEddGks