Chickpea Galette

Notes – this was surprisingly good when cooked for a home-ed medieval day. I’ll take photos next time.

From a Medieval Recipe, veganised.

Ingredients
Serves 6, as part of tapas or similar, 4 with sides.
150 g dried chickpeas (370 g cooked)
1 onion, finely chopped
2 tablespoons nutritional yeast
4 tablespoons Veganic Pizza Cheese (optional, or use the one you like)
3 tablespoons gram flour
2 tablespoons olive oil
Salt and pepper to season

Method

Soak chickpeas at least 5 hours, boil 40 minutes in water and drain.

Preheat the oven to 180c.

Reserve a little cooking water.

Blend the chickpeas with the gram flour and nutritional yeast.

Sweat the onions in olive oil and add to the blender, blend again to obtain a paste that is neither thin nor too thick (if necessary, thin with a little water used to cook the chickpeas).

Put the puree on a well-oiled oven dish, it should be about 2 cm thick.

Bake for 40-45 minutes, keeping a close eye on it. There should be no telltale smell of uncooked gram flour. Serve lukewarm with salad, griddles courgettes or tapas.

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Smokey Stew – Chickpeas, Sausage, Spinach, Potatoes, Smoke… And a vaguely Moroccan Sourdough

A hearty, smokey stew with delicious bread. Cold smoking the ingredients makes this really special.
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Start the bread first:

Vaguely Moroccan Sourdough Bread
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I took advice and pointers from this recipe, but my version is fairly different – using only sourdough and cumin rather than fennel.

Ingredients
100g refreshed starter
600g white flour
225g water
1 tbsp cumin seed
1 tbsp sugar
1 tsp salt
2 tbsp cornmeal to dust

Method
I make it in the machine- 2:30h dough cycle (or knead well), then shape, sprinkle over the cornmeal, slash and rest 1 hour.
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Bake for 30 minutes at 200c and allow to cool for a minimum of 30 minutes, this will allow it to finish cooking.
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Stew
I made this with tomato, chickpeas, sausage and garlic that had been smoked in my cold-smoker. It would still be delicious with the plain variety, or you could add some liquid smoke.

Ingredients – to serve two with bread
4 cold-smoked tomatoes, chopped
4 cloves of cold-smoked garlic, finely sliced
1 tin of smoked chickpeas (drained), or a roughly equivalent quantity of home cooked ones
2-3 sausages made according to the Italian Feast Recipe in Vegan Brunch and then cold smoked (the recipe makes 4, I freeze them)
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4 medium potatoes, cubed
3 handfuls frozen spinach (that’s what I had, but I am positive that about 4 big handfuls of fresh, roughly chopped, would work well
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Splash of balsamic vinegar
4 tablespoons olive oil
Approximately 250ml white wine and 250ml water
Pinch of salt
Generous quantities of freshly ground pepper

Method
Slice the sausage diagonally, about 1cm thick. Fry the slices on both sides in 2 tablespoons of olive oil until browned and crisp. Remove from the oil and set aside.

Add 2 more tablespoons of oil to the pan and fry the garlic and spice until the garlic is nutty brown. Then remove the garlic, and set aside as well.

Fry the potato until browned on all side, then add the chopped tomatoes and cook slowly until they have collapsed into a thick sauce.

Add the chickpeas, vinegar, pre fried garlic and spinach add water and wine in equal proportions until the potatoes are just covered. Cover and simmer until the potatoes are cooked and the sauce is quite dry – about 45 minutes.
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Stir in the fried sausage and season before serving. Use generous bowls with bread on the side.

For the children
If this doesn’t suit the kids, serve the bread with some fresh fruit and vegetables, some beans or chickpeas in tomato sauce…

Pitta Bread with Falafels and Tahini-Yoghurt Sauce

Vaguely Middle-Eastern. This can be prepared in advance and taken separately for a picnic, or served hot at home.

The components:
For two adults and three small children
Falafels (Tinned chickpeas) / Traditional Falafels (dried- more planning)
Tahini yoghurt sauce – 1 tablespoon tahini to 4 of home made vegan yoghurt
Salad- leaves, shredded onion, carrot and cucumber
Pitta Bread
Sirracha

Sourdough Pitta Bread Recipe

150g refreshed starter
200g strong white flour
75g water
Pinch of salt
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