Roasted Chickpea Salad w/ Tamarind Vinaigrette

"Light & hearty, perfect for fall

Serve as a salad, or simply eat it all

The tang, that replicates flavors of the street

Busy, noisy, with a crowd of Indians at your feet!

An everyday snack, or Chaat as it's popularly known

Oh, for this how many miles I have flown!

Now right at home, I have a healthier clone

Though, I will still jump on a chance to go back home..."

Ingredients

For the Salad

2 cups boiled chickpeas, liquid drained

1/2 red pepper, finely chopped

1/2 green pepper, finely chopped

1 small red onion. diced

1 green chili, finely chopped

2 tablespoons olive oil

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon dry mango powder

1/4 teaspoon red chili powder

1/4 teaspoon fennel seeds

2-3 stalks of fresh coriander, finely chopped

Salt & pepper to taste

For the Dressing

2 tablespoons Tamarind chutney (available in all Indian grocery stores)

Juice of 1/2 a lemon

Bunch of coriander (leaves + stem), finely chopped

1 tablepoon light olive oil

1/4 teaspoon red pepper flakes

1/2 teaspoon cumin powder

Salt to taste

Make the Dressing - Mix all the ingredients and refrigerate for an hour to let the flavors fuse.

Make the Salad - Heat oil in a non-stick pan. Add the fennel seeds and cook till begin to brown. Stir in the remaining dry spices and roast for a minute. Add the chickpeas, mix well, and cook on medium-high flame till the chickpeas begin to turn crisp - approx 10 minutes. Make sure all the moisture has been absorbed. Turn off heat and cool to room temperature.

Once cooled, add all the chopped vegetables and mix well. Add the dressing, a teaspoon at a time, and mix well. Adjust seasoning and serve fresh.

A sweet & tangy [vegan, glutenfree] salad that compliments the colors of summer and the flavors of fall.

Try this and other delicious 29. creations at our social dining events. Don't like strangers? Simply book a private event!

Farro & Chickpea Risotto

"Creamy yet not, with a nutty bite

Wholesome yet flavorful, and a colorful sight.

Healthy too, for gluten there is none

Mix & match your veggies, have some fun!

With hints of spice, it craves the hunger

Ah! a warm welcome, on this day of thunder."

Ingredients

1 cup chickpea curry (recipe : either this or this. Leftovers from your favorite Indian take-out will do as well)

1/2 cup Farro, thoroughly rinsed

1 cup mixed vegetables (I used carrots, asparagus & red radish)

1/2 cup spinach leaves, washed and roughly chopped

2 teaspoons fresh coriander, finely chopped (for garnish)

3/4 cup low sodium vegetable stock (chicken/beef stock can be used as well)

1 teaspoon light olive oil

1/2 teaspoon cumin powder

1/4 teaspoon cayenne pepper

Salt, pepper to taste

Mix the Farro with the stock and bring to boil. Once it's half cooked (about 5-6 minutes), reduce to a simmer and add the chickpea curry. Let it cook on medium heat for 10-15 minutes, stirring occasionally, till most of the liquid has been absorbed by the Farro. Once done, remove from heat, cover and leave for another 5-6 minutes.

In the meantime, heat oil in a non stick skillet. Add the cup of veggies, along with the dry spices and saute for a quick 1-2 minutes, till they just begin to brown. Stir in the chickpea Farro cooked earlier and give it another quick stir. Finally add the spinach leaves and saute till they're just wilted. Garnish with chopped coriander and enjoy hot.

A delicious gluten-free & vegan weekday dinner!

Beetroot & Chickpea Pancakes

“A little red wonder

That shows colour,

Packed with nutrients

Zest & flavour.

A mellow mouthful

To boost the appetite,

If you’re about to binge

Start it right.

Leave it chunky

That's the way,

Go away infection

Beets are here to stay..”

Ingredients

1 small beetroot, grated

1 1/2 cups leftover chickpea curry

5 heaped tablespoons whole-wheat flour (atta)

1/2 cup water

1/2 teaspoon baking soda

Salt to adjust taste (Note: the curry already has salt but approx. 1/2 teaspoon should adjust the seasoning of the batter)

Light olive oil to cook

Mix the flour, baking soda and salt and keep aside. Blend the chickpea curry with 1/2 cup water. Add to the flour mixture and mix to form a smooth batter. Stir in the grated beets and mix well. 

 

Heat a non-stick pan. Put dollops of the batter on the pan and pan fry both sides with a little oil. The batter might be sticky so only flip once one side is cooked to avoid breaking the pancakes.

 

Enjoy warm with some yogurt, cream cheese and a steaming cup of coffee. A healthy, vegan breakfast that is sure to drive those chills away.

Recipe by Request: Chickpea Korma with Roasted Squash

You gave me a shout. And I always answer. 

 

Here is my recipe to a quick Thursday curry lunch, filled with flavor, spice & creamy goodness. I wasn't planning to post it so I don't have too many photographs, but hopefully the recipe will suffice. 

 

Oh, and for those who care, it's gluten free & vegan. Hello health!

 

Ingredients

1 cup garbanzo beans, soaked (2-3 hrs) and pressure boiled (or replace with canned chickpeas)

1 small acorn squash, peeled and diced

1 plum tomato, diced

1 clove of garlic, crushed

1/2 red onion, sliced lengthwise

1/2 green pepper, diced

3 curry leaves

1 dried red chili, broken in half

1/2 teaspoon mustard seeds

2 teaspoons tomato paste

4 tablespoons light olive oil

Dry Spices

1+1/2 teaspoon coriander powder 1/2 teaspoon red chili flakes (more if you like the heat!)

1 tablespoon Indian Chana masala (available at all India stores)

1 teaspoon Indian Mutton masala (available at all India stores)

Salt & Chili to taste

 

Season the squash with a dash of olive oil, salt, pepper and 1/2 teaspoon coriander powder and roast in a 400F oven for 15 minutes, till soft and golden. Keep aside.

Heat the oil in a non-stick pan. Add the curry leaves and mustard seeds and cook till the seeds begin to splutter. Add the garlic, onions and dried chili and cook till the onion turns translucent. Stir in the tomatoes, tomato paste and all the dry spices. Cook on medium flame till the tomatoes have broken down and completely cooked. 

Now add the squash and green pepper and cook for another minute or so. Lastly stir in the chickpeas, liquid and all. Mix well and let it all simmer on low flame for at least 15 minutes, till most of the water has been absorbed. The thicker the curry, the creamier the texture. Check and adjust seasoning and turn off the heat.   Garnish with slivered almonds & fresh coriander and enjoy with Roti, Basmati Rice, Cous Cous or Quinoa.

Try this recipe and more yummylicious bites at my upcoming Dining Experiences!  [Follow my culinary experiments via Twitter, Facebook, Instagram and Pinterest]