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By: Emily Smith Pearce,
on 5/24/2011
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Emily Smith Pearce
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You’re going to think all we eat are beans around here. Contrary to squeaks from the peanut gallery, it isn’t true. But beans are what I’m into exploring these days.
This was another recipe from Mark Bittman’s How to Cook Everything Vegetarian. Really loving that book. The actual title of the recipe is “Baked Chickpeas with Fresh Cheese,” but I didn’t think that did it justice.
Here’s before baking:
You make it with a spicy Indian-style tomato sauce and coconut milk (or cream) and crumbled cheese. I subbed feta for the Indian cheese since I knew it would be a wild goose chase to find it. Sounds a little strange but it was so so good.
Here it is after baking:
We ate it with rice. There were no leftovers. However, while I was cooking it, I got scared I wasn’t going to like it. The smells and flavors just didn’t seem to work together until the last minute, when everything clicked into place, and boy I’m getting hungry just thinking about it right now.
Anyone know the etiquette for posting recipes from cookbooks? I did ask permission for the last one I posted, but I don’t feel right posting a bunch. Here’s a version of this recipe here. And oddly you can find the page on google books here, but isn’t that kind of weird? Shouldn’t you have to buy it as an e-book? It would make a great e-book since it’s sooooo huge, but the last time I checked it wasn’t available that way.
If you enjoyed this post, you may want to see the one about Jamaican-Style Baked Rice and Kidney Beans from the same cookbook.
1 Comments on Spicy Baked Chickpeas with Cheese, last added: 5/25/2011
This recipe comes from my friend Awanti. Our favorite Indian restaurant here (Mogul) closed awhile back, and we’ve been suffering from withdrawal. Dal, a thick lentil soupy-type dish, is a staple of Indian cooking. As I understand it, there must be a million different versions of it because every family has their own recipe. Thank you, Awanti, for sharing yours!
This recipe is great for cutting your teeth on Indian cooking. Easy and not too many ingredients. Also, although it’s flavorful, it’s not spicy-hot, so anyone can enjoy it. My kids lapped it up. I think if I were making it just for the hubs and me, I would add some more ginger and chili pepper.
1.5 cups yellow lentils
2 TB cooking oil (I used olive)
1 tsp mustard seeds
1 tsp garlic-ginger paste (available in Asian stores) or the equivalent half and half mash of fresh ginger and garlic
1 medium-sized onion, finely chopped
½ tsp turmeric
salt to taste
½ to ¼ tsp red chili powder (leave it out if you don’t want it)
fresh coriander leaves (i.e. cilantro—this is optional for those of you who can’t stand cilantro. You know who you are.)
Soak and cook lentils till tender (my package had directions, albeit in German). In a pan put in 2 tablespoons of oil, heat.
Add mustard seeds and let them start spluttering in the oil.
Then add ginger-garlic paste and onions. Cook onions till they are slightly browned. Add the lentils, and cook them into the onions. Add turmeric, chili powder if you like, and salt as per your taste.
Then add water – you have to decide what consistency your dal needs to be. All the water needs to be added now so that it cooks in and doesn’t remain watery. Bring to a rolling boil and keep stirring so it doesn’t boil over for about 3 to 4 minutes. Then let it simmer for at least 10 to 15 minutes with regular stirring.
Serve with finely chopped fresh coriander leaves and rice. Enjoy!
Since I’m growing some cilantro and may have 1/2 cup worth I may try this recipe. Thanks.
BAS