Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad

Sep 02, 2007 - Ingredients 8 oz (225 g) chickpeas, soaked overnight 2 small red chillies, deseeded and finely chopped ½ oz or a 15 g pack fresh coriander 1 heaped teaspoon coriander seeds 1 heaped teaspoon cumin seeds 2 oz (50 g) butter 1 small onion, peeled and finely chopped 1 small green pepper, deseeded and finely chopped 3 large garlic cloves, peeled and finely chopped 1 level teaspoon turmeric 1 x 500 g tub Greek yoghurt grated zest ½ lemon 1 dessertspoon lemon juice salt and freshly milled black pepper For the frying: 1 large egg, beaten 3 level tablespoons wholemeal flour or chickpea flour (gram flour) 2 tablespoons groundnut oil For the red onion salad: 1 medium red onion, peeled and thinly sliced into half-moon shapes 1 level teaspoon grated lemon zest juice 1 lemon 3 level tablespoons picked coriander leaves ------------------------------------------------------------ First pour the soaked and drained chickpeas, together with enough fresh water to cover them, into a saucepan, then bring them to the boil, cover with a lid and simmer for about 30 minutes or until they're absolutely tender. Then drain them thoroughly in a sieve. Whilst the chickpeas are cooking prepare the red onion salad – mix the onion with the lemon zest, juice and coriander in a small bowl and set aside to marinate for at least 30 minutes. - 5 Comments

Dinner For Two: Creamy Sweet Potato, Carrot and Chickpea Soup

Feb 04, 2008 - This soup is very soothing for dinner during winter. Its full of delicious combinations, sweet and creamy from the sweet potato and carrots and chickpeas to finish off the pleasurable taste and texture. The spices just add in that touch of magic the soup needs for those innocent punchy flavors. - 8 Comments

An Introduction to Greek Food and Greek Cooking...

Sep 06, 2009 - Greek cooking offers an incredibly rich and diverse array of foods and beverages that are the culmination of literally thousands of years of living, cooking, and eating. While each Greek meal is fresh and inviting, it is also a trip back through Greece's history. Ingredients The names of foods, cooking methods, and basic ingredients have changed little over time. - 1 Comment

Falafel with all the trimmins

Feb 15, 2007 - Yayita just posted about gyros/kebaps here, and it reminded me of the time I tried to make a Middle Eastern feast. A few years ago, my sister was coming home for a visit from Paris on an afternoon when my mother had to work late. My mother asked me to pick my sister up from the airport and to make sure she was fed. - 15 Comments

Hummus & Pita chips

Jul 30, 2008 - This is the basic recipe, you can change it by adding roasted peppers or sun dried tomatoes. INGREDIENTS: 4 garlic cloves, mashed 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed 2/3 cup of tahini (roasted, not raw) 1/3 cup lemon juice 1/2 cup water 1/4 cup olive oil salt to taste - If you want to cook your chickpeas, soak them overnight and then cook in water with a dash of oil to soften them, for about 2 hours, don't add salt until they are cooked because that will make them tough. Put all ingredients minus salt in food processor. - 51 Comments