Since using chickpea brine to make egg free lemon butter and meringues, I find myself with lots of chickpeas to cook. I make lots of hummus but I also enjoy chickpeas in salads and one pot dishes. Here’s one I used to make back in Australia when I was teaching cooking to Chinese migrants and their kids. We’d add whatever veggies were in season to bulk it up, and everyone enjoyed it, even the kids who claimed they didn’t like vegetables!
- 2 tablespoons extra virgin olive oil
- 1 large red onion, finely chopped
- 2 carrots, finely chopped
- 1 potato, peeled and chopped
- 1/4 cauliflower, chopped
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon cardamom
- 1 tablespoon tomato paste
- 1 cup chickpeas, drained and rinsed
- 1 and ½ cups water
- 1 cup frozen peas
- Heat large saucepan or fry pan on a medium heat and dry roast cayenne, paprika, ginger, salt, pepper, cumin and cardamom until the scents are released, about 2 mins, stirring well.
- Add olive oil and onion and cook until softened, about 5 minutes. Add the carrots, potato and cauliflower, cover and cook 10 minutes longer.
- Stir in tomato paste.
- Add chickpeas and water and bring to a boil.
- Reduce heat to low and simmer, covered, until vegetables are tender and the flavour developed, about 15 minutes, adding a bit more water if needed.
- About 10 minutes before the stew is ready, stir in peas and taste to adjust seasonings.Serve with rice.
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