Posts Tagged ‘chickpeas’
Shakshouka with Naan
A shakshouka is known for eggs in a spicy, herby tomato sauce. Our version adds more vegetables and Indian flavors. So naan is the right bread to dip in the sauce and the eggs. Be sure to use a nonstick pan so the sauce doesn’t stick to the bottom when you’re steaming the eggs.
Read MoreMushroom Coconut Rice (workshop)
A simple and rich rice that you can add your favourite vegetables to. The soy sauce and mushrooms create awesome umami flavours while the coconut milk creates silky smooth rice.
Read MoreOven-baked Curry
Rice baked in the oven is quick, easy and nearly as foolproof as a rice cooker. This version has a nice curry flavor, but feel free to add some extra spice to it if you like. Adding lemon when serving gives the dish a refreshing finish.
Read MoreChickpea and Lemon Wraps
These wraps are inspired by Middle Eastern flavors. The juicy tomatoes together with the chickpeas and crunchy walnuts give this dish a delicious texture.
Read MoreLow impact BBQ
A BBQ without meat doesn’t have to be boring, but at first I didn’t know how to do it. I often prepared veggie skewers but that was always a lot of work. The trick is putting the entire vegetable on the grill.
Read MoreMushroom Coconut Rice
A simple and rich rice that you can add your favourite vegetables to. The soy sauce and mushrooms create awesome umami flavours while the coconut milk creates silky smooth rice.
Read MoreChickpea Wat
This Ethiopian recipe is very simple, it just needs a bit of time for the
flavour to fully develop. It’s important to use plenty of spices and better
add a bit of stock later than making it too watery at the beginning. If you
don’t like chickpeas you can replace them with peas.
Aubergine Tomato Curry
A curry inspired by a Pakistani recipe. The aubergine is extra delicious if you first brown
it on high heat. The original recipe is a dry curry without coconut milk, which also
works, just add some water. You could replace the rice with quinoa.
Moroccan Soup
This is a simpler version of a classic Moroccan dish and a great option for finishing some old bread. Simmering the sauce for some time creates a deep flavour.
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