Merchant Gourment Indian Flavoured grains in a stuffed pepper

Review: Merchant Gourmet Flavoured Grains

 

merchant gourment indian grainsmerchant gourmet thai grains

I don’t like to take short cuts.   If I don’t know how to make something myself, it’s just a challenge to be mastered.

No, I’m sorry, that’s not the truth.   You see, I do like to make things from scratch and I get a lot of enjoyment from it.   Unfortunately, when there are three meals a day to fit in and a whole host of other things do, mainly involving children, it’s just not possible.

Recently I was asked if I’d like to try Merchant Gourmet‘s Indian and Thai Ready to Eat Flavoured Grains.   As I love Indian and Thai flavours, I was happy to try them out.   The grains come in individual pouches containing one serving each.  You can eat the grains cold or heat them for a short time in the microwave.   They can be served just as they are as a side dish or can be used as an ingredient in another dish.

Chicken Broccoli and Aubergine Salad with Thai grains

I chose to eat the Thai grains, which are a mixture of wheatberries and black rice flavoured with coconut milk, ginger and kaffir lime strands, as part of a salad.   I served them on top of some roasted aubergine with broccoli and leftover chicken.   I just squeezed a little fresh lime over it to bring it all together.   Except for the grains, the ingredients were all leftovers  and it took less than 5 minutes to plate it up for a quick and easy lunch.

The Indian grains are a mixture of basmati rice, pearl barley and chickpeas, flavoured with chilli, ginger and cumin.   I stuffed the grains inside a roasted yellow pepper and served it with a big dollop of houmous on the side.   Delicious and also very easy.

So, how would you have eaten these grains?

Merchant Gourment Indian Flavoured grains in a stuffed pepper

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Chinese chicken curry

Chinese Chicken Curry

Chinese chicken curry

I love curries.   I really could happily eat curry a few times a week and probably not get tired of it. This time I decided to make a Chinese Chicken Curry which is slightly different from the Indian or Thai curries I usually make but equally delicious.

What I love about homemade curries is that they are so healthy as well as tasty.  I used green beans and peppers in this one but you could use any vegetables you wanted.  Cauliflower or broccoli would be lovely and so would all the seasonal squash that are around right now.

I used cornflour to coat the chicken in before stir frying it.   It’s a great way of making sure the chicken stays really moist and tender and also thickens the sauce as it reduces too.

If, like me, you struggle to find time to cook every night then one of the best things is that it reheats really well so it can easily last for 2 meals, which is why I am linking it up to my monthly #CookOnceEatTwice challenge.

I was a little bit lazy and served the Chinese chicken curry alongside some Limited Edition Tilda Firecracker Hot and Spicy Rice.  The rice really is hot and spicy and if you like chilli and smoked paprika, which I felt were the dominant flavours, then it’s a good choice for a lazy day.

Chinese chicken curry

Chinese Chicken Curry

Yield: Serves 4

Ingredients

  • 4 chicken breasts, sliced into strips
  • 2 tbsp cornflour
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 piece of ginger, finely diced
  • 1-2 chilli peppers, sliced, depending on how hot you would like it to be
  • 1 tsp turmeric
  • 2 tsp curry powder
  • 1.5 tsp Chinese five spice powder
  • 1 carrot, cut into strips
  • 2 handfuls green beans
  • 2 tsp sugar
  • 600 ml chicken stock
  • Rice (to serve) I used Tilda Firecracker Hot and Spicy Rice

Instructions

  1. Coat the chicken in the cornflour
  2. Heat a little oil in a wok or frying pan. Fry the chicken for a couple of minutes until it is sealed on all sides. Take it out of the pan and set aside.
  3. Add a litle more oil and gently fry the onions, garlic, ginger and chilli pepper for about 5 minutes. Then stir in the spices.
  4. Cook for about a minute then add the vegetables, sugar and stock. Return the chicken to the pan too. Give it a stir every so often. Simmer for about 20 minutes until the sauce has reduced and thickened.
  5. Serve with rice.
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I am linking this to Cook Once Eat Twice and Tasty Tuesdays at Honest Mum.  It is also my Recipe of the Week at A Mummy Too.  I am also linking to Cook Blog Share, hosted by Hijacked by Twins.

Cook Once Eat TwiceRecipe of the weekTasty TuesdaysCook Blog Share

Disclosure: I was sent a free sample of Tilda Firecracker rice but the views are my own.

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huevos rotos

Huevos Rotos

Huevos Rotos

I just need to look at this picture of chorizo, potatoes and eggs and it makes me hungry again.   This was the first time I’d made huevos rotos, a Spanish dish that literally means, ‘broken eggs’.   It’s a simple concoction of fried chorizo, onions, peppers, potatoes and of course eggs.  What it lacks in looks it certainly makes up for in flavour!

I was recently sent some Three Little Pigs Rare Breed Chorizo and this seemed the perfect dish to try it in.   I wanted to use it in a recipe where the chorizo could shine, something where the chorizo could flavour the whole dish, which is exactly what it does in this huevos rotos recipe.

Three Little Pigs Rare Breed Chorizo  is produced on a family-run farm in East Yorkshire from free-range pigs.  The pork is finely minced and mixed with herbs and spices including La Vera Smoked Pimenton.  I especially liked the taste of the fennel coming through and it was no surprise to me that is is used by local Michelin starred chef, James Mackenzie.  I felt rather spoilt as it’s definitely way better than the supermarket chorizo I often use.

I adapted the huevos rotos recipe slightly from the one in Morito by Sam & Sam Clark.  The chorizo is fried first and the rest of the dish is cooked in the same pan with all the delicious smokey pimenton infused oil that has run out of the chorizo.   It is definitely that oil which flavours everything that makes this dish so morish.

Chorizo is certainly my favourite cured meat and luckily I still have half of that delicious chorizo left to make something else with.   So shall it be potato rosti with chorizo and pepper ragout, tagliatelle with chorizo, garlic and sundried tomatoes or even baked cod with a chorizo crust?  Or maybe, as suggested on the packet,  I’ll just enjoy it plain with some bread and a glass of red wine.

Huevos rotos

Huevos Rotos

Yield: Serves 2

Ingredients

  • 100g chorizo
  • 1 onion, chopped
  • 1 green pepper, diced
  • 1 clove garlic, crushed
  • 2 medium-sized potatoes, diced
  • 3 eggs
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Peel the skin off the chorizo and chop it into slices about 1/2 cm thick.
  2. Heat a little oil in a large frying pan. Fry the chorizo slices on each side then remove from the pan.
  3. Add the onion, pepper and garlic and fry for about 5 minutes until softened.
  4. Add the potatoes and cook for about 20-25 minutes on a low heat until they are cooked through. Keep stirring every so often.
  5. Break the eggs into the pan. Let them set a little then stir so the egg scrambles.
  6. Serve with a little fresh parsley sprinkled on top.
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I am linking this to Simply Eggcellent at Belleau Kitchen and Tasty Tuesdays at Honest Mum.

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Disclosure: I was sent some complimentary chorizo but the opinions here are my own.

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Peanut mango and coconut granola

Peanut, Mango and Coconut Granola

Peanut mango and coconut granola

I love breakfast.   I am definitely a breakfast person.   I can’t even remember the last time I didn’t eat breakfast, if indeed it has ever happened.   So the funny thing is I don’t really ever blog about breakfast.   You see, although I love breakfast, I’m happy to just eat a bowl of muesli or a couple of pieces of toast with cream cheese.   I love toast with cream cheese!

Anyway, the challenge for this month’s Recipe Redux was to go nutty as National Nut day in the US falls on 22 October.  As I munched my way through my fruity nutty muesli one breakfast time in early October, I decided that maybe the time had come to finally have a change, however small, and to have a go at making my own granola.    And that is how my muesli breakfasts have turned into tropical peanut mango and coconut granola breakfasts instead.

Although if I’d thought about it, I’d have known it all along, I’ve now properly realised that granola is just so easy to make.   Mix up a few dry ingredients and then add a little oil and something sweet such as honey, maple syrup or agave nectar.  Put it in the oven and the smell as it bakes is amazing!

I’m one of these people who has lots of open packets of nuts and dried fruit in the cupboard. This time I thought about the flavours I wanted but I wouldn’t be surprised if next time I just go for a big clearout and use everything that needs to be used up.   That will be one tasty granola I’m sure, although it will be unlikely to be blogged about.   A special one.   One for my family!

For now, though I can’t recommend highly enough that you have a go at granola making.   I have been enjoying this peanut, mango and coconut granola mixed into natural Greek yoghurt but you could add a little to any breakfast cereal.   There won’t be quite so much cream cheese on toast around here from now on!

Peanut mango and coconut granola

Peanut Mango and Coconut Granola

Ingredients

  • 300g rolled oats
  • 200g peanuts
  • 50g dessicated coconut
  • 120g honey
  • 40g coconut oil
  • Pinch of salt

Instructions

  1. Line 2 baking trays with non-stick baking paper.
  2. Mix together the oats, peanuts and dessicated coconut in a large bowl
  3. Heat the honey and coconut oil in the microwave until the oil has melted. Add the salt and then pour over the dry ingredients. Mix in well.
  4. Divide the mixture between the two baking trays and spread it out.
  5. Bake in the oven at 150C for 30 minutes. Stir after 15 minutes.
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Chicken New Yorker

Chicken New Yorker

Chicken New Yorker

Sometimes the best recipes are those that you haven’t planned to make in advance and just come about because of the random selection of ingredients and leftovers you can find in the fridge.   That is exactly how I came to make this delicious chicken New Yorker and also thanks to a little inspiration from my lovely husband who suggested I make it.

I was thinking of making something with chicken and bacon as I had an open pack of bacon that needed to be used up as well as some chicken breasts.   Now there are many ways to use bacon and it can add so much flavour to a simple chicken dish.

I could have made a saucy chicken and bacon casserole but luckily at the last minute we remembered the jug of bbq sauce in the fridge.   I’d made bbq pork in the slow cooker the day before and I always end up with too much sauce.    Usually it sits in the fridge for a day or two before being thrown away.   Not this time.   Probably not next time now either.

The recipe for Chicken New Yorker is very easy to make.  Just 4 ingredients and of course you can use a bottle of sauce, although if you want to try the bbq pork the day before I’m sure you won’t be disappointed either!

Basically the recipe is just a matter of assembling, putting the chicken in and out of the oven with an extra ingredient each time.   You can’t get easier than that.   And that makes it a great dish to make on nights when you really don’t want to spend too long preparing dinner, as do these easy midweek meals.

I served the Chicken New Yorker with some chips and a little salad.

Chicken New Yorker

Yield: Serves 2

Chicken New Yorker

A tasty midweek chicken dish that's perfect for using up leftover bbq sauce.

Ingredients

  • 2 chicken breasts
  • 2 tbsp bbq sauce. See my recipe here
  • 4 rashers streaky smoked bacon
  • Cheese, grated (I used cheddar)

Instructions

  1. Grease an ovenproof dish and heat the oven to 200C
  2. Put the chicken breasts in the dish and brush with the bbq sauce
  3. Bake in the oven for 15 minutes
  4. Take the chicken out and cover with the bacon.
  5. Return to the oven for another 15 minutes.
  6. Sprinkle the cheese over the top of the bacon.
  7. Return to the oven for just 5 minutes.
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I am linking this to Tasty Tuesdays at Honest Mum.

Tasty Tuesdays

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Roast cauliflower and butternut squash salad with bacon and candied pecans

Roast Cauliflower and Butternut Squash Salad with Bacon and Spiced Caramelised Pecans

Roast cauliflower and butternut squash salad with bacon and candied pecans

Summer may have come to an end but that is no need for salad eating to come to an end too.   Especially not when autumn salads can be as tasty as this warm roasted cauliflower and butternut squash salad with streaky bacon and caramelised pecans served with a sweet but sharp honey and balsamic dressing.  Trust me, this is not a boring salad.  This is a salad that once made, you’ll be craving again and again.

I’ve created this salad specially for Printworks Kitchen as my entry into their Warm Winter Salad competition.   Printworks Kitchen, owned by Supercity Aparthotels is a family-run cafe in Clerkenwell, London with a delicious-looking menu serving high-quality, seasonal and locally sourced produce wherever possible.

As I picked the butternut squash and cauliflower myself at my local pick-your-own farm, it would be hard to get more local than that.  Unfortunately I can’t say the same about the pecans.

As I was thinking up ideas for this salad I couldn’t help but think about Halloween and pumpkin pie.   Yes, I know I haven’t gone with pumpkin in the end but you could certainly substitute it for the squash if you wanted.   I liked the idea of a savoury salad using some of the warming spices of a pumpkin pie but with a bit of a chilli kick as well.

Roasting the butternut squash and cauliflower with the spices gives the vegetables a lovely flavour.  I have to say I am not a fan of cauliflower but cooked in this way I could eat a whole plateful just of it.

I added a few spiced candied nuts because a little sweetness contrasts well with the saltiness of the bacon and although they may look like they are simply a garnish, this salad would not be the same without them.

And finally the dressing.  The honey and balsamic vinegar dressing is a perfect match for this salad and is so quick to mix together too.

Roast cauliflower and butternut squash salad with bacon and candied pecans

Roast cauliflower and butternut squash salad with bacon and caramelised pecans

Serving Size: Serves 4

Roast cauliflower and butternut squash salad with bacon and caramelised pecans

Ingredients

    For the Spice Blend
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/3 tsp ground nutmeg
  • 1 tsp cayenne pepper
  • For the Candied Pecans
  • 1 tbsp honey
  • 1.5 tbsp soft brown sugar
  • 1 tsp spice blend
  • 50g pecans
  • For the Salad
  • 1 butternut squash, cut into wedges
  • 1 cauliflower, cut into wedges
  • 2 tbsp olive oil
  • 2 tsp spice blend
  • Pinch of salt
  • 8 slices streaky bacon
  • For the dressing
  • 2 tbsp honey
  • 2 tbsp extra virgin olive oil
  • 4 tbsp balsamic vinegar

Instructions

  1. Preheat the oven to 180C.
  2. Mix together all the spices for the spice blend.
  3. Mix together the honey, brown sugar and spice mix for the candied pecans. It will be quite thick and sticky.
  4. Put the pecans on a baking tray lined with non-stick baking paper. Put spoonfuls of the honey, sugar and spice mix on top of the pecans.
  5. Bake in the oven for 5 minutes. The mixture will now have melted and you can stir the pecans around in it so they are all coated in it. Return them to the oven for another 5 minutes.
  6. Take the pecans out and put them on another piece of non-stick baking paper to cool. Make sure they are not touching each other. This prevents them from being over-coated in the caramel.
  7. Put the cauliflower and butternut squash in a large bowl and pour over the olive oil, spice blend and a little salt. Stir the vegetables well with your hands so they are coated all over in the oil and spices.
  8. Roast the vegetables in the oven at 180C for about 30 minutes until they are cooked through and lightly browned.
  9. At the same time fry the bacon until well cooked and crispy but not overdone.
  10. Mix together all the ingredients for the dressing.
  11. Arrange the cauliflower and butternut squash on a plate with the bacon. Put a few candied nuts around the sides and drizzle on a little of the honey and balsamic dressing.
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Chicken tostadas with pico de gallo

Chicken Tostadas

Chicken Tostadas with Pico de Gallo

Every month I look forward to receiving my Secret Recipe Club assignment.   This month was no exception.  I was assigned Morsels of Life and even if I hadn’t been stalking that blog in order to write a Secret Recipe Club post, I would still most definitely have wanted to make these healthy chicken tostadas with homemade pico de gallo.

Of course, there were quite a few other recipes I was tempted by too. The roasted butternut squash and spinach gnocchi would have been perfect at this time of year and so would the roasted butternut squash and caramelised onion pizza. But as much as I was tempted by other dishes, I just could not resist the chicken tostadas, especially as they were a great way of using up some leftover roast chicken.

I have eaten tostadas once before, quite a few years ago, but I had never made any myself.   It’s always good to try something a little bit new and these homemade chicken tostadas offered a great alternative to the fajitas I so often make.

I loved the freshness of the sliced avocado and the juciness of the tomatoes, onions and coriander in the pico de gallo but what I especially loved was the crispiness of the 2 baked tortillas.   You see, these tostadas have not just one but two crunchy tortillas making them almost like a tostada sandwich.

There was just one ingredient I forgot to add.   I was planning to add a sliced chilli pepper to the pico de gallo but it was only after we had finished eating everything that I remembered about it. I just didn’t miss it, but of course, a bit of heat would be lovely if chillies are your thing.

If I was being critical there is just one thing I should warn you about.   These are messy to eat. The price of those lovely crisp tostadas is juicy tomato and lime juice running down your fingers. Don’t wear your best top to eat these.   And if you do, I will accept no responsibility because I’ve warned you and they’re worth it!

Chicken Tostadas with Pico de Gallo

Chicken Tostadas with Pico de Gallo

Yield: Serves 4

Ingredients

  • 8 smallish soft tortillas
  • Olive oil
  • 300g Cooked chicken, cut into bitesized pieces
  • 100g Cheese, grated (I used Red Leicester)
  • 1 avocado, sliced
  • For the Pico de Gallo
  • 3 tomatoes, diced
  • 1 small onion, finely diced
  • 1 clove garlic, crushed
  • Handful of fresh coriander (Cilantro), roughly chopped
  • 1-2 tbsp freshly squeezed lime juice
  • 1 fresh chilli pepper, finely sliced (optional)

Instructions

  1. Heat the oven to 180C, rub a little olive oil onto the tortillas and bake them in the oven for about 5 minutes until they have gone crispy but be careful to take them out before they burn.
  2. Prepare the pico gallo while the tortillas are cooking or earlier in the day and then leave in the fridge until ready to serve. Just mix all the ingredients together.
  3. When the tortillas are ready take 4 of them, put some chicken, pico de gallo and a little cheese on each one.
  4. Put the 4 tortillas under the grill until the cheese melts. Top each tostada with another tostada and top that with a little cheese. Grill them again just until the cheese melts then serve with the sliced avocado and a little more pico de gallo.
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Lamb Saag - lamb and spinach curry

Lamb Saag – Lamb and Spinach Curry using Welsh Lamb

Lamb Saag - Lamb and Spinach curry

National Curry week starts on Monday 12 October and what better way to take part than to enjoy a healthy homemade curry using high-quality Welsh lamb.   I have been a curry lover for a long long time and although you can get  great takeaway curries and even fantastic ready meal curries these days, nothing beats the taste of your own homemade curry. If you’ve never made your own curry then just have a go at this easy lamb and spinach curry and I’m sure you’ll be a convert.

Curry is not difficult to make at home.   Yes, you do need a few spices, but this Welsh lamb and spinach curry is a great one to start with as it doesn’t have a really long list of ingredients and the spices it does contain are ones that are very widely used in other recipes too.  I’ve adapted it from one of my favourite chicken curries by Anjum Anand.

Lamb curries are best if they are cooked slowly so the lamb is really tender, which means this is a great meal to make when you are going to be at home for a few hours before you plan to eat. Alternatively, you can make it one evening, keep it in the fridge overnight and then eat it the next day.  Curries are great reheated as the flavours have even more time to develop.

So, how will you be celebrating National Curry Week?

Lamb Saag – Lamb and Spinach Curry

Yield: Serves 3-4

Lamb Saag – Lamb and Spinach Curry

Ingredients

  • 3 tomatoes, roughly chopped
  • Knob of ginger, roughly chopped
  • 8 cloves of garlic
  • 2 bay leaves
  • 3 cardamom pods
  • 1 cinnamon stick
  • 1 large onion, finely diced
  • 3 green chillies, whole but pierced a couple of times with a knife
  • 400g Welsh lamb, diced
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 300g frozen spinach (or fresh)
  • A few sprigs of fresh coriander, chopped

Instructions

  1. Put the tomatoes, ginger and garlic in a food processor and blitz until smooth.
  2. Heat a little oil in a saucepan. When it is hot, add the bay leaves, cardamom pods and cinnamon stick. Cook for about half a minute then add the onion and green chillies.
  3. Cook until the onion is soft then stir in the ground coriander and garam masala as well as the ginger, garlic and tomatoes.
  4. Add the lamb and a dash of water. Bring to the boil then simmer very gently for 2.5 hours.
  5. Add the spinach. Cook for another half hour.
  6. Serve with rice or Indian bread with a little chopped fresh coriander on the top.
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As this Welsh lamb and spinach curry is slow cooked I am linking it to the Slow Cooked Challenge hosted by Baking Queen74 and Farmersgirl Kitchen.  I am also linking it to the #FoodYearLinkup  at Charlotte’s Lively Kitchen and Tasty Tuesdays at Honest Mum.

Charlotte's Lively Kitchen - Food Year LinkupSlow Cooked ChallengeTasty Tuesdays

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Disclosure: I was sent some Welsh lamb to make this curry with but the opinions are my own.

chicken pesto quinoa salad 1

Quinoa Pesto and Chicken Salad with Green Vegetables

Quinoa pesto and hicken salad with green vegetables

Roast chicken and vegetables makes such an easy tasty meal that everyone in our household loves.   I like to vary it a bit but my husband doesn’t.   He likes his roast meals to be traditional flavours with traditional accompaniments.  Adding a few spices to our meals is almost always appreciated, except where roast dinner is concerned.

But even if I can’t vary the roast dinner, that still leaves me with the leftovers to play with, which is how this quinoa pesto and chicken salad came about.   The best thing about it is that it is a meal made of leftovers which also makes enough for leftovers.   I managed to eat this for 2 days in a row and even then I was not tired of it.   I would actually cook some chicken just to make this.

Usually pesto is used on pasta or to drizzle into soup but after using it to make this quinoa pesto and chicken salad I definitely believe that it is not used with enough variety.   Why save it for pasta?   What about on other grains? Beans? lentils?

As far as I’m aware, I don’t think enough people have tried the combination of quinoa and pesto. I’m not saying it hasn’t been done before, just not by enough people.   Wouldn’t it be nice to change that?

I promise you that if next time you have a roast chicken, you use the leftovers to make this quinoa pesto and chicken salad, you will not be disappointed.

quinoa pesto and chicken salad with crunchy green vegetables

 

Chicken and Pesto Quinoa Salad

Yield: Serves 4

Chicken and Pesto Quinoa Salad

Ingredients

  • 200g dried quinoa
  • Juice of 1/2 a lemon
  • Black pepper
  • 2 tbsp extra virgin olive oil
  • 4 Spring onions, sliced
  • 100g sugar snap peas, sliced into about 3 pieces
  • 1/2 cucumber, cut into sticks
  • 16 tender spears of asparagus, sliced into pieces about 3cm long
  • 100-150g basil pesto. Use this recipe or shop bought.
  • Cooked chicken

Instructions

  1. Cook the quinoa according to the pack instructions. Leave to cool.
  2. Mix the lemon juice, olive oil and black pepper into the quinoa. Then stir in the vegetables.
  3. Stir in a couple of table spoons of pesto into the salad. Taste and add a bit more if necessary.
  4. Serve the salad with some chicken on top and drizzled with some more pesto.
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I am linking this to my own event, Cook Once Eat TwiceRecipe of the Week at A Mummy Too and Tasty Tuesdays at Honest Mum. I am also linking to Cook Blog Share hosted by Hijacked by Twins.

Cook Once Eat TwiceRecipe of the weekTasty Tuesdays

Cook Blog Share

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Pumpkin and Chickpea Stew

Pumpkin and Chickpea Stew

pumpkin and chickpea stew

A few weeks ago I picked a pumpkin.   It wasn’t a small pumpkin and it wasn’t a huge pumpkin, but it felt like it was by the end!  It was too big to fit in the fridge but I didn’t want to waste any of it.   I made pumpkin muffins, I roasted it in slices then ate it with a roast dinner, in soup and even as a snack cold from the fridge.  I needed to do something else with it.   Luckily it coincided with the new September Recipe Redux challenge – Fantastic Freezer Meals and so I really had no choice but to make freezer meals!

Unfortunately my husband and Little Miss Spice are not big fans of pumpkin but Master Spice and I love it so this meal is one that we can both eat together.   I decided to make a mildly spiced pumpkin and chickpea stew as pumpkin really benefits from a few spices.    By itself it can be a little bland but with a few warming spices and some fresh coriander, it really comes alive.

I used pumpkin that I’d already roasted but because the stew simmers for a while you could just use raw pumpkin and simmer it for a little longer if the pumpkin hasn’t cooked enough.   One thing I forgot to do when I was making this was to weigh the pumpkin and obviously pumpkins can be quite different sizes.   I used about a quarter of the one I had and it was probably about the size of 2 butternut squash.

This pumpkin and chickpea stew is essentially a dish made of leftovers so don’t feel the recipe is set in stone, feel free to adapt it and use whatever squash or root vegetables you have a glut of.   You can of course increase the spices to taste too.

We ate some of the stew when it was fresh, some went in the fridge for the next day and the rest was frozen in individual containers.   When you want to eat it you can either defrost it first or cook it from frozen in either the oven or the microwave.   It’s a great way of having your own healthy ready meals any time you want.

Pumpkin and Chickpea Stew

 

Pumpkin and Chickpea Stew

Yield: Serves 4

Ingredients

  • 2 onions, finely diced
  • 4 cloves garlic, crushed
  • 2 tsp cayenne pepper
  • 2 tsp cumin
  • 1 tbsp ground coriander
  • 2 red peppers, sliced
  • 1/4 pumpkin, cut into large cubes
  • 2 400g tins of chickpeas
  • 2 400g tins of chopped tomatoes
  • Black pepper
  • Large handful of chopped coriander (cilantro)
  • 1 lemon (optional)

Instructions

  1. Gently cook the onions in a large saucepan until they are soft, then stir in the garlic.
  2. Cook for another minute then add the cumin, coriander and cayenne pepper.
  3. Stir well then add the red pepper, pumpkin, chickpeas, chopped tomatoes and a little black pepper. Add a little water so the pan isn't too dry.
  4. Bring to the boil then simmer gently for half an hour.
  5. Stir in most of the fresh coriander at the end but reserve a little to put on top of each plate. Serve the stew with a wedge of lemon to squeeze over the top.
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As well as the Recipe Redux I am also linking these to Extra Veg, hosted by Feeding Boys this month and run by Fuss Free Flavours and Utterly Scrummy.  I am also linking to Elizabeth’s Kitchen Diary’s No Waste Food Challenge, hosted this month by Foodie Quine.

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