CHICKPEAS (Turkish, Vegan)


 


 


Ingredients  ( 4 servings )


1 cup dried chickpeas     1 medium onion     2 heaped tbsp tomato paste


1 tbsp red pepper flakes (or to taste)     3 tbsp olive oil     2 cups hot water     Salt


Optional: 4 dried red hot chili peppers     


Serving suggestion:  Serve with rice or over rice.

 




Instructions


1.  Soak the dried chickpeas overnight in plenty of water. Rinse and drain. If you use canned chickpeas, skip this step.


2.  Boil the dried chickpeas over medium heat until they soften but still not totally cooked. Cooking time varies, but it should take about 20 minutes. If you use canned chickpeas, skip this step and just rinse and drain.


3.  Chop the onion finely.


4.  Heat the olive oil over medium heat in a large pot. Add the dried whole chili peppers (if using) and fry for a couple of minutes.


5.  Add the red pepper flakes and sauté for a minute.


6.  Add the tomato paste and keep stirring for another minute.


7.  Add the chickpeas and mix well.


8.  Add the hot water and salt.


9.  Cover and bring to a boil.


10.  Lower the heat to medium-low and cook until the cickpeas soften. Cooking time varies but it should take 20 minutes (shorter for canned chickpeas).


11.  Check the water levels during cooking and add more boiling water if necessary. Some prefer the chickpeas in quite a lot of liquid, I prefer a thick sauce. Adjust to taste.


12.  Serve hot with or over rice pilaf.

 

RICE PILAF (Turkish, Vegan)


Comments

Post a Comment

Popular posts from this blog

EZO BRIDE’S SOUP (EZO GELİN ÇORBASI) (Turkish, Vegan)

Image
    Ingredients  ( 4 servings ) Soup:     1 cup red lentils     2 tbsp large-grain bulgur     1 tbsp rice     1 medium onion 2 cloves garlic     2 heaped tbsp tomato paste     2 tbsp vegetable oil     7 cups hot water     Salt, pepper Sauce:     2 tbsp vegetable oil     2 tbsp flour     1 tbsp red pepper flakes or red hot chili powder 2 tbsp dried mint   Instructions 1.   Wash the red lentils under running water for a few minutes to eliminate the starch. 2.   Chop the onion and garlic finely. 3.   Heat 2 tbsp vegetable oil in a pot and add the onions. 4.   Sauté the onions over medium heat for about 3-4 minutes until they are transparent. 5.   Add the chopped garlic. Sauté for another minute.   6.   Add the red lentils, bulgur and rice. Stir for 2 minutes. 7.   Add the hot water.   Cover the pot but leave a wide opening to avoid overflow.   Bring to a boil. 8.   Turn the heat down to medium-low and cook for about 15-20 minutes. 9.   In a larger pot,
Read more

MIXED VEGETABLES (Turkish, Vegan)

Image
    Ingredients  ( 4 servings ) 5 oz (150 gr) green French beans     1 cup fresh peas 1 eggplant     1 zucchini     1 medium to large potato     4 long green Italian peppers     1 medium onion 3 cloves garlic     1 medium ripe tomato (or 8 cocktail tomatoes)     2 tbsp olive oil, divided 1 tbsp tomato paste     ½ cup hot water     Salt, black pepper Optional: Chopped sweet or red hot chili peppers Optional: Okra Serving suggestion: Serve with freshly ground pepper and bulgur pilaf.   Instructions 1.   Peel the eggplants leaving stripes of skin on. Quarter the eggplant lengthwise and chop into 1 inch (2.5 cm) pieces. Soak them in a bowl of salt water for half an hour. Wash and drain just before cooking to avoid oxidation. 2.   Wash the green beans. Cut the strings at the top and bottom.   Shave the stringy fiber at both sides of the pod. Chop into 1 inch (2.5 cm) pieces. 3.   Wash the zucchini. Leave the skin on if not too thorny. Quarter the zucchini lengthw
Read more

WARM POTATO SALAD (Turkish, Vegan)

Image
    Ingredients   (4 servings ) 14 oz (400 gr) new potatoes     ¼ cup extra virgin olive oil     1 tbsp fresh lemon juice 1 tbsp red wine vinegar     4 tbsp chopped parsley (or to taste)      4 tbsp finely chopped scallions (or to taste)     Salt, black pepper Optional: 2 tbsp white wine     Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Wash and steam or boil the new potatoes in their skin until tender but firm to the touch (about 15-18 minutes ). 2.   Let the potatoes cool a little. Peel or leave the skin on. Slice into ½ inch (1 cm) circles. 3.   Whisk the olive oil, lemon juice, red wine vinegar and white wine (if using) in a small bowl. 4.   Pour the sauce over the potatoes. 5.   Add salt and black pepper to taste. Mix once or twice very gently. 6.   Let sit for about 20 minutes until the sauce is absorbed. 7.   Add the chopped scallions and chopped parsley. Mix. 8.   Serve warm or at room temperature with freshly grou
Read more