Moroccan Chick Pea Soup

Moroccan Chick Pea Soup

Moroccan Chick Pea Soup

Moroccan Chick Pea Soup

The blend of flavors in this soup are so delicious. There is a very bold taste without being overly spicy.  Great on a day like today when it is overcast and somewhat dreary outside.   Actually just good anytime…  I don’t do it in this particular recipe but you can also make my Moroccan inspired meatballs and add them to this dish to make it a little more hearty for you meat lovers out there. 

Ingredients list:

4 Tbs olive oil

1 1lb bag of dried chick peas, cooked and drained

About 12 cups of unseasoned tomato juice 

4 onions, rough chopped

4 jalapeño peppers chopped

4 stalks celery, chopped

1 whole pod garlic, finely chopped

1- 2″ node fresh ginger, finely chopped

1/2 cup white wine

1 tsp salt

1 tsp pepper

1 Tbs garlic powder

1 Tbs onion powder

1 Tbs cumin

1/4 cup fresh cilantro, chopped

Zest and juice of a lime

3 – 4 chicken bullion cubes

1 lg can coconut milk

1/4 cup chopped fresh basil

Heat the olive oil in a medium stock pot over high heat.  Add the onions, peppers and celery.  Reduce heat to medium/high and Sauté until somewhat golden, 8-10 minutes, stirring often.  Add the garlic and ginger and continue to sauté another minute, stirring constantly so garlic doesn’t burn.  Pour in the wine.  Stir for about 30 seconds the pour in the tomato liquid and the chick peas.   Add the salt,pepper, garlic powder, onion powder, bullion cubes & cumin.  Stir in the coconut milk, cilantro, and Basil.  Bring all of this back to a slow boil and make sure all of the ingredients are blended well.  Reduce heat to medium low, cover and let cook for 30 minutes.  Stir occasionally to make sure nothing is sticking to the bottom of the pot.  If it is, reduce the heat to low, cover and continue cooking.  After 30 minutes, uncover and let it continue to cook on low for another 30 minutes, stirring often. 

Serve and enjoy!!!

Indian Chana Masala

Indian Chana Masala and Indian Spiced Grilled Lamb Chops

Indian Chana Masala and Indian Spiced Grilled Lamb Chops

 

Indian Chana Masala and Indian Spiced Grilled Lamb Chops... so good

Indian Chana Masala and Indian Spiced Grilled Lamb Chops… so good

Indian Chana Masala

 What do I know about Indian cuisine?  I know that it is delicious, I know that it is a flavor I crave, I know i wish a little Indian lady would come cook in my kitchen, and that my house smells incredibly fabulous right now!!!  I am definitely not an expert, but I know there are certain spice combinations that we LOVE!!!  This recipe contains just about all of them.  I have combed through many Indian recipes to come up with what that I think suits the flavors we love! This past week while making hummus, I cooked an extra bag of chick peas just so that I would have some extra for this particular dish.  Hope you enjoy it as much as we did!

Ingredients List:

1/4 cup canola oil

1 large onion, chopped

6 large cloves garlic, chopped

1/2 cup white wine

2 – 28 ounce cans whole tomatoes,  hand crushed, liquid reserved

4 cups of the reserved liquid from tomatoes

3 1/2 TBS fresh grated ginger

4 cups cooked chick peas

4 cups of the reserved liquid from tomatoes

2 tsp kosher salt

2 chicken bullion cubes

1 tsp cumin

1 tsp tumeric

1 pinch red pepper flakes

2 – 5.5 ounce cans coconut milk

juice of a lemon

1/4 cup chopped fresh cilantro leaves

extra salt and pepper to taste

 

Cooking Instructions:

Heat the canola oil in a medium stock pot over high heat.  Add the onions and saute for  5 – 7 minutes until slightly golden.  Add the garlic and saute for about another minute.  Add in the white wine.  Let it go for about a minute. Reduce the heat to low while adding in the remainder of the ingredients. Add in the tomatoes and ginger.  Stir in the chick peas and the reserved liquid from the tomatoes.  Add in everything else down to the cilantro leaves.  Bring it back up to a slow boil.  Reduce to a low simmer and let it cook for about 45 minutes.  You may have to add a little liquid during this time, chicken stock if you have it but water in a pinch!  Taste to see if you need any extra salt and pepper.  We had ours with some Indian spiced lamb chops and some fresh greens!  Some fresh baked pita bread would be a nice addition here!!!

 ENJOY!!!

Cooking the Chana Masala

Cooking the Chana Masala

Hummus

Hummus

Hummus

Chick Peas, Garbanzos, Hummus

Delicious Mid East Dip

Prep. Time: 25 minutes
Ingredients
3 1/4 cups chick peas
1 cup  of the chick pea liquid
Juice of 2 lemons (should = 1/4 cup or a little more)
2 TBS minced garlic (jar kind is fine)
1 tsp kosher salt
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
a few cranks of cracked pepper
3 Tbs Tahini
1/4 cup olive oil
garnish: about 1/2 tsp hot chili paste mixed with a little
Sirachi
Fresh finely chopped parsley
Drizzle of extra virgin olive oil
Sprinkle of sumac (avail. at Mid East grocery stores) or a sprinkle of cayenne

Preparation
You can do this two ways… Using dried chick peas or canned. I prefer the dried but have been in a pinch and used canned and it was still good! If you use one 16 oz bag of dried, it makes two “batches”. I will tell you both ways.
If using dried, soak the chick peas in water overnight. HINT*  Adding 1/2 tsp baking soda to the dried chick peas while soaking will reduce the cooking time.  Drain and rinse before boiling. Place the chick peas in a pot deep enough to cover generously with water. Bring to a boil… watch it because they will boil over in a split second and make a mess all over your stove top!!! I skim the “foamy” stuff off that surfaces. When boiling, turn to medium heat and and simmer for 2 hrs. You will have to watch it and add water to the pot as it boils out. When finished, drain but don’t rinse and keep the liquid from the pot (my secret ingredient) ;0)… This makes approximately 6 1/2 cups of peas. I use about 3 1/4 cups per recipe. If using canned, 2 cans = about the same as 3 1/4 cups. Drain the canned peas but reserve the liquid. Now… here is the recipe!!
In a food processor, blend the chick peas, liquid, lemon juice, garlic, & salt. blend, blend, blend… that is the key. I start out with only 3 of the 1/4 cups of the liquid and if it needs the other 1/4 you can always add to it. Add all of the spices down to the cracked pepper and blend, blend, blend some more. Add the tahini and blend some more. measure out the olive oil and gradually pour it down the tube of the food processor. Let it continue to blend. You want the consistency to be pretty smooth. Also, it thickens once you refrigerate it so when it has finished blending, you want it to be a little thinner. Spread it into a shallow serving dish. Sprinkle it with the fresh chopped parsley. Put a dab or two of the hot stuff in the center of the dish. Drizzle it with olive oil and lightly sprinkle it with cayenne. Serve with pita, melbas (we like the garlic ones), or fresh cut up veggies!!!!! Hope you enjoy it!!! Let me know what you think or if you have any questions!!!

;0), Melissia