Thursday, 17 September 2015

Persian Chickpeas

Persian Chickpeas

Nokhod in Farsi, Chickpeas are healthy to eat. They are found either cooked in cans, dry in bags (like lentils) or in the deli section of many supermarkets already seasoned and ready to eat. Many salads and dips use these rather inexpensive protein in abundance. Hummus is the most popular of dips that is made up of chickpeas and available worldwide. They are also referred to as Garbanzo beans and grams. 


This particular recipe has been created by Niloufer's Kitchen for the occasion of Yalda. Yalda is a festivity of the winter solstice, when family and friends gather around the hearth of the home to join in prayers of gratitude and to share a table laden with food; enjoying the longest night  of the year together as a family.


I hope you enjoy it. 


Serves 12 to 16 persons as a dip.

with Zereshk

Without Zereshk





1 tbsp oil
12oz/ 350ml chickpeas, drained and washed from a can
1/2 cup crushed onion
1 cup crushed fresh tomatoes
1 tbsp brown sugar
1 1/2 tsp advieh
4 crushed garlic cloves
1 tsp salt
2 cups roasted chopped eggplant, can be from a bottle or deli
2 tbsp fresh mixed herbs, finely chopped
1 tsp dried mint

In a pan heat the oil and saute the crushed garlic and onion until it gets a slight pinkish hue. Add the chickpeas. Now toss in the advieh, salt, tomatoes and eggplant. Mix well. Cover and lower the heat. Cook for 30 minutes or until all the liquid has almost evaporated. It should be moist. Add the fresh herbs. Mix and serve. Sprinkle with crushed dried mint and serve.

Tips
Add  1 tbsp some zereshk for colour.
Use your favourite herbs, corriander, oregano, thyme, basil mint.

To roast the eggplant, wash and halve into two. Apply a little oil and a sprinkle of salt. Leave the cut side downward a and roast in a 350F/180C hot oven for 45  minutes or until soft. Scoop it out and roughly chop. 

Serve nice crisp puris with it if you  like.

It is best served warm but can be enjoyed cold. 


The consistency of the dip depends on how long you cook it for. 


It keeps well for up to 3 days. 


For more recipes download


Niloufer's Kitchen: Persian Fusion




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