I am trying to eat more vegetables this week and decide to make a chickpea based dish. You could easily make this into a soup by adding more liquid, or if you wanted it to be more of a dip, just use less liquid. As I wanted to have a little texture, I did not puree the mixture to finely. I used with dried chickpeas, but you could easily use canned chickpeas. I think that any vegetables would go well in this dish. Feel free to substitute.
Ing:
1150 ml chicken broth, reduced sodium
3 ½ cups dried chickpeas, soaked overnight
½ inch ginger, sliced
1 tbsp cumin seeds
1 onion, sliced
4 cloves garlic, sliced
1 red pepper, sliced
5 carrots
1 cup chopped mushrooms
2 tsp chilli powder
2 tsp tumeric powder
Cilantro for garnish
1 tbsp grapeseed oil
Salt and pepper to taste
Method:
- Rinse chickpeas. In a pot, add soaked chickpeas, ginger and chicken broth. Boil until the chickpeas are soft. This might take close to an hour.
- Add grapeseed oil to a hot pan. Add cumin seeds and toast for a minute.
- Add onions, carrots and sauté until the onions are golden brown.
- Add garlic, pepper, mushrooms to the pan. Add chilli powder, tumeric powder and salt and pepper to taste. Sauté until nicely roasted.
- When the chickpeas are soft, add the vegetables to the pot. Simmer for a few minutes.
- When slightly cooled, puree using an immersion blender or food processor.
- Garnish with cilantro and enjoy all the goodness of the dish.
skf2011
lifemadehappy 