Category Archives: Chickpea

Recipe: Moroccan Lamb Stew

It’s National Gut week in the UK this week (23rd – 29th August). It’s an annual campaign that aims to help people understand the importance of good digestive health by providing free information and advice on how to achieve a healthy gut. Which seems like a good idea that we don’t have an equivalent to here in Ireland :(

Still at least we can read the UK website and documentation to get ourselves up to speed :)

Antony Worrall Thompson is one of the Ambassadors for the Campaign and has devised a number of recipes for those suffering from IBS, looking to watch their weight or who simply want to look after their inner health. The recipe that follows is one that he has kindly provided to help promote the cause. You can find out more about Gut Week here and I recommend having a read over this document for some quick tips to a healthier gut.


Moroccan Lamb Stew
Moroccan Lamb Stew

Ingredients;

450g lean leg of lamb, cut into 2.5cm cubes
11/2 teaspoons ground black pepper
1 teaspoon olive oil
1 large onion, roughly diced
4 garlic cloves, crushed
4 tomatoes, skinned and diced
1 tablespoon harissa or hot pepper paste
400g tin of chickpeas in water, drained and rinsed
350g trimmed and peeled pumpkin, cut into 2.5cm cubes
1 pickled lemon, finely diced
2 tablespoons chopped mint
1 tablespoon chopped coriander

Serves 4


Coat the lamb in the black pepper.

Heat the oil in a large non-stick saucepan, add the lamb and cook until it has browned all over. Add the onion and garlic and cook until the onion is soft and is slightly brown, adding a splash of water if necessary to prevent sticking.

Add the tomatoes, harissa and 425ml water. Bring to a simmer,cover and cook over a medium heat for 1 1/4 – 1 1/2 hours, topping up with water as necessary, until the lamb is almost tender.

Add the chickpeas and pumpkin and cook for a further 15 minutes or until the pumpkin is tender. Add the lemon, mint and coriander. Serve immediately.

Recipe: Grilled Falafel

a plate full of grilled Falafel
a plate full of grilled Falafel

Ingredients;

250g of dried chickpeas (Soaked overnight in water)
1 red onion cut into chunks
3 cloves of garlic (crushed)
1 slice of bread
1 teaspoon of baking soda
Large handful of fresh coriander
Large handful of fresh flat leaf parsley
1 teaspoon of ground cumin
1 teaspoon of ground coriander seeds
1 chilli, diced
Zest of a lemon
Salt and pepper

Line

I’d never tasted Falafel before I made this recipe but lots of people had told me I should and thanks to a recipe being e-mailed to me by (Friend of Not Junk Food) Will Knott I decided to give them a try.

One of the things I noticed about that recipe was that these are deep fried, so I did some more research and and found that almost all recipes were for deep frying, so straight away I’m thinking with these ingredients it seems a shame to turn them into junk food by deep frying. I experimented with the recipe and tried Shallow frying, yummy but very messy on the pan, so some more experimenting was done and I settled on grilling as the best way to cook these.

They are really simple to make, just rinse the chickpeas and add them and all the ingredients (except the salt and pepper) to your food processor and blend them to a very smooth paste. Taste the mixture and season with salt and pepper to taste.

Next take a baking tray and grease it using some butter or olive oil, you don’t need much just enough to stop the falafel from sticking and turn your grill on to heat up.

Now take some of the paste and form it into small burger like shapes and lay them out on the baking tray.

Once your grill is up to temperature pop the lot underneath for about 8-10 minutes on each side, or until they start to brown and the outside starts to get crispy.

At this point they can be eaten or alternatively stored (in an airtight container in the fridge or frozen) for use later, just pop them into the oven at 180C for 10 – 15 minutes to reheat them.

These are best served in a warmed Pitta bread with some salad leaves, onion relish and Tahini. If you can’t find Tahini try using garlic mayonnaise or Hummus instead /as well.

Great hand held food and I’m looking forward to trying these on the Barbecue as an alternative to burgers once BBQ season starts :)