Recipe Tag: chickpeas
Tart dried apricots from Central Otago are ideal to use here, where the fruit melts into the sauce and helps cut the richness of the lamb. It’s a wonderful dish to make ahead, too, just add the herbs and toasted nuts once you have reheated the lamb and chickpeas.
Sweet kūmara, spiced crunchy chickpeas, punchy kale salad, nutritious quinoa and creamy, smoky chipotle cashew sauce come together to make one of my all-time favourite bowls, filled to the brim with flavour and interesting textures. You’ll find chipotle in adobo sauce in the international section of most supermarkets or at specialty food stores. Each can contains about 4-6 chillies surrounded by a thick, smoky, hot sauce. To use them just remove one (or more) chillies from the can, along with as little or as much adobo sauce as you like. Transfer any leftovers to a glass jar and store in the fridge, where they will keep for 1-2 months.
This tasty salad bowl has lots of steps, but they are all very simple and can be done one to two days in advance.
This dish is packed with flavour and is light but also very comforting. The braised fennel is based on a recipe in Deborah Madison’s cookbook Vegetable Literacy, however I’ve used ghee in place of olive oil and butter, and simplified the dish a little. If you’d like to keep this plant-based, use olive oil instead of ghee – though not quite as flavourful, it’s still delicious. If you’re soaking and cooking dried chickpeas, allow at least one day before cooking to soak.
Soup is one of my Mum’s favourite foods and in winter there was always a pot bubbling away on our range. Inspired by Mum’s soup, I’ve added a touch of spice to this velvety cauliflower and leek soup. If using homemade vegetable stock, use raw vegetables, not roasted, to keep the stock light.