courgette, chickpea and roast tomato salad

Continuing my thread of recipes using up what I've got in my cupboards before I move house is this delicious salad. It's straightforward to prepare and very 'Ottolenghi' in style. I had a jar of wonderful Spanish chickpeas to use that I had bought from Brindisa that are seriously good. Much creamier and quite a lot larger than what you usually get in cans. This recipe brings together several of my favourite ingredients into a tasty and satisfying salad. If you don't like one of the ingredients don't use it - make it vegan by omitting the tuna and egg, maybe add some grilled red peppers for a different flavour, boost the chilli levels, switch the herbs - basically, go with what you fancy, this is your salad. It makes a great summer supper especially if you serve it with some toasted fresh bread.



Ingredients
425g drained, cooked chickpeas
2 courgettes
3-5 tomatoes
3 eggs
olive oil
sherry vinegar or lemon juice
small bunch flat leaf parsley, chopped
1 tsp sumac
salt
pepper
1 tin tuna steak in spring water
bunch of spring onions, finely chopped
2 tsp dried or fresh dill
1 tsp dried chilli flakes (optional)

Toasted bread to serve

1. Preheat the oven to 200C, quarter the tomatoes and lightly drizzle with olive oil, sprinkle with salt and a generous amount of cracked black pepper. Roast in the oven for around 30 minutes or until they are soft and slightly golden on the edges. Meanwhile prepare the rest of the salad.
2. Preheat a griddle pan then slice the courgettes lengthways about 3-5mm thick, brush with a little olive oil mixed with black pepper then place the slices on the griddle pan for about 5 minutes on each side or until they are cooked through and have grill marks on each side. Place to the side until you're ready to assemble the dish.
3. Boil the eggs to your preferred hardness. I like them when the yolk is still a bit soft for salads. Peel and halve ready for assembly.
4. In a large bowl place the chickpeas, tuna, chopped spring onions, chilli flakes, sumac, parsley, dill, a little salt and pepper to taste and a glug each of olive oil and sherry vinegar. Mix together until evenly combined. Taste, then adjust the olive oil, vinegar, salt and pepper balance to your preference. 
5. You can put this salad together any way you like I opted for a ring of courgettes round the edge of the plate topped with the roasted tomatoes. The chickpea mixture in the middle and the boiled egg halves on top. A final sprinkle of sumac over the top and it's ready to go. 

chickpea mixture

the finished salad

I'm entering this recipe in the July Four Seasons Food Challenge hosted by the lovely people at Chez Foti and Delicieux. 

hummus

There are so many variations for this delicious side dish. I am an absolute fan of hummus in all its incarnations. The amounts of each ingredient are approximate and you can adjust them according to your own tastes. You can make this by hand by mashing all the ingredients together with a potato masher or fork but if you have a food processor it does make the job so much easier.

Ingredients
400g cooked or tinned chickpeas
2 tbsp tahini
1 clove garlic
juice of 1 lemon
water
salt to taste
extra virgin olive oil and smoked paprika to garnish

1. Place the chickpeas, garlic and tahini in the food processor and blitz until you have a rough puree.
2. Add the lemon juice and pulse a few times until mixed in. 
3. Next gradually add water, mixing the whole time, until you have your desired consistency. 
4. Taste the hummus and add salt to taste. Transfer to a bowl, drizzle with the olive oil and sprinkle with the paprika. Yum.

chorizo, potato and pumpkin stew with butter beans and spinach

I rarely have a particular plan when I visit the local farmers market, I just go looking for whatever looks tastiest and is the best deal. Today I came home with chorizo, potatoes and pumpkin and couldn't resist putting together a tasty stew. The nights are getting colder and there's nothing I like more than something warming and a little spicy on nights like this.

Ingredients
700g pumpkin/sweet potato/butternut squash, peeled, deseeded and cut into bite size chunks
1 medium sized onion, finely diced
1kg potatoes (any will work, I used 'exquisite' potatoes)
1 ring of chorizo picante (use the dulce type if you prefer, picante is my favourite though)
1 x 400g can of butter beans or chick peas drained
1 x 400g can of tomatoes in juice
2 chicken stock cubes
2 tbsp hot smoked paprika
1 tsp fennel seeds
1 tsp dried oregano
2-3 bay leaves (I used fresh ones from my garden)
1/2 tsp ground all spice
1 cup decent red wine
water
120g spinach, washed and chopped
Sliced spring onions and feta cheese to garnish

1. Peel the thin skin off the chorizo and cut into bite sized chunks.
2. Heat a large saucepan/casserole dish over a high heat then add the chorizo and cook for around 5 minutes or until the oils and spices are released and the meat is crispy on the edges.
3. Add the onion and cook for a few minutes until translucent and soft.
4. Throw in the fennel seeds, oregano and all spice followed by the red wine and bubble away for 5 minutes or so until you can no longer smell the harshness of the alcohol.
5. Now you will need to add the bay leaves, paprika, chicken stock cubes and tinned tomatoes, stir throroughly.
6. Add the the potatoes and pumpkin, stir so that it is coated in the tomatoey spicey goodness then fill the tomato can with water and then pour into the pan.
7. Cover and allow to bubble away until the potatoes and pumpkin are cooked, around 20-30 minutes. The pumpkin may well disappear into the sauce and break down more than the potatoes. This is a good think as it will help to thicken the sauce. If you don't want this to happen cook the potatoes for 5 minutes or so on their own then add the pumpkin later, or cut it into bigger chunks.
8. Add the butter beans and cook for a further 5 minutes until everything is cooked through. 
9. Throw in the spinach, stir through until it has wilted completely.
10. Serve garnished with some finely sliced up spring onions, crumbled feta and some chopped parsley if you have it. Some good crusty bread and glass of dry sherry or a red wine would be pretty awesome too.

garbanzos con carne molina / chickpeas and mince - my style

This recipe is not a classy dish but it is a hearty dinner with an excellent balance of spicy and savoury and a comforting texture. I have a feeling that this dish will be a feature of my autumn and winter dining for some time to come. It is part inspired by the garbanzos con carne molida from this intriguing Colombian recipe blog and also the Spanish dish of arroz con garbanzos.

I used Laverstoke Park, lean buffalo mince in this dish as I enjoy the flavour and the fact that it is only 3% fat but you could use any minced beef, veal or pork. Feel free to experiment.

The amounts below are enough for 2-4 people depending on how greedy you are.

Ingredients
300g lean buffalo mince
1 medium onion, finely chopped
2 cloves of garlic grated/minced/crushed
1 tsp chilli flakes, add more if you like it spicy
1 tsp dried tarragon
1 tsp ground cumin
2 tsp hot smoked paprika
1 tbsp olive oil
1 tbsp tomato puree
400g can chickpeas, drained
generous handful of chopped, fresh coriander
salt and pepper
wedge of lime to squeeze over at the end
100g basmati or other long grain rice cooked with 1 good quality beef stock cube (e.g. Kallo) - see below for my method.

1. Heat a wide frying or saute pan over a medium heat then add the oil and cook the onion until translucent, you don't want it to colour too much.
2. Add the chili flakes and cumin and stir together, cook for a further minute or two.
3. Now add the mince and stir until it has all browned evenly. 
4. Next add the crushed garlic and stir, followed by the tomato puree. TIP: Before you stir the tomato puree through the whole mixture cook it for about a minute to one side of the pan until you start to see the colour change. This will help to intensify the flavour. 
5. At this stage I had a left over grilled aubergine so chopped it up and added it in for an additional texture and flavour but this recipe will work equally well without or you could experiment by adding other roasted veg such as red peppers or courgettes.
6. Next add the smoked paprika followed by the drained chickpeas. Lower the heat then cook the mixture for a further 5-10 minutes.
7. Taste for seasoning then adjust to your preferences.
8. Mix the rice into the meat and chickpea mixture and continue to cook over a low heat until it is all heated through.
9. Sprinkle over the fresh coriander then serve with lime wedges on the side.

How to cook perfect rice...

1. Put the rice in a saucepan, cover with boiling water/stock so that the water is about 1.5cm above the rice.
2. Cover, then boil on a medium heat for 5mins then turn the heat off and leave for approx 10 mins until all the water is absorbed. Do not lift the lid at this stage. Trust that this will all work out. 
3. While the rice is cooking you can get on with the rest of the meal.
4. When the rice is ready to use you should have perfectly separate, fluffy grains of rice.