chickpeas « Tag

Posted on 22 June 2012 by

Spicy Tomato and Chickpea Soup with Cucumber-Mint Yogurt

By David Harbilas

Pureed vegetable soups are some of my favorite soups to make and eat.

They’re also very easy to make, which makes me wonder why they aren’t seen more at restaurants.

I think a lot of people are afraid of ending up with a very thin, flavorless puree, rather than one that is silky, quite thick and full-flavored.

The secret is really not much of a secret: don’t use too much liquid.

Essentially, it’s better to use too little liquid rather than too much, since you can always add liquid in the pureeing stage of the recipe. And as far as flavor goes, just use a well made stock as a base for the soup. It’s hard to make a bad soup from a good stock.

Makes about ½ gallon

3 cans chickpeas
6 plum tomatoes, halved lengthwise
1 onion, sliced Read the rest of this entry »

Posted on 22 June 2012 by

Roasted Tomato-Chickpea Puree with Feta

By David Harbilas

This is essentially a spruced-up hummus, made with an addition of tomatoes and feta.

But it also resembles a Greek spread called htipiti, which is traditionally made with roasted red peppers and feta.

So it’s sort of a mixture of two different approaches, and its use can be applied to sandwiches, raw vegetables as a dip, spread on pizza dough as a base for pizza, or any other number of dishes.

Makes about 4 cups

1 can chickpeas
2 plum tomatoes, halved lengthwise
Juice of ½ lemon Read the rest of this entry »

Posted on 28 February 2012 by

Tomato-Chickpea Stew with Beef

By David Harbilas

As with the other Turkish tomato paste recipes I’ve been featuring lately this one relies on an austere list of vegetables and long cooking method for its effects.

And as with the other recipes, it benefits from some slight modifications, the greatest of which is the use of stock in place of water.

While most of the world’s great recipes arose out of the need to eat something different while still being limited by poverty, this braise, like many, does not need to be bland, as there are many broth alternatives available, be they bouillon cubes, prepared broths, or frozen homemade stocks.

The use of tomato paste, however, nearly does away with the importance of such stocks, since it not only has a lot of flavor on its own but it seems to enhance the flavors of other ingredients in long-cooked methods like this.

Serves 6-8

2 cans chickpeas
1 can tomato paste
1 pound beef stewing meat Read the rest of this entry »

Posted on 24 February 2012 by

Tomato-Chickpea Tartlet

By David Harbilas

This recipe is based on methods from the last two restaurants where I was chef, Aka Bistro in Lincoln, Massachusetts and Mavi Bistro in Hudson, New Hampshire.

It features a simple chickpea puree (hummus) and tomato confit.

As an alternative, marinated tomatoes can be used instead of roasted tomatoes, as a short-cut.

But it’s worth it to take the time to roast the tomatoes, since they provide a sort of meaty texture and flavor that pairs well with the chickpeas.

Makes 4 tarts


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