This is a recipe for two dishes as well as a hummus sauce (again part of an educational video for Kids On The Green), all using just 500g of dried chickpeas, serving 6-8 persons. You can adjust the quantities and just do one of the dishes.
Ingredients
- 500g dried chickpeas
- 1 tsp soda
Start by soaking the chickpeas from the night before in plenty of water in which you have stirred 1 tsp of soda. The next day, rinse well the chickpeas under running water, put in a large bowl, cover with plenty of water (to cover them by 3-4 cm) and cook in a large bowl suitable for a microwave for 15 minutes. Hold some of the cooking water back to thin the hummus with.
Dish 1 – Chickpeas with spinach and feta
Ingredients
- Half of the cooked chickpeas
- 1 large white onion, finely chopped
- 3 celery sticks, finely chopped
- 3 tbsp extra virgin olive oil and a little extra for drizzling
- 1 tbsp tomato paste
- 250ml vegetable stock
- 500g fresh spinach leaves
- 100g feta cheese
- 1 tbsp chilli flakes
- 1 lemon, zest only
Dish 2 – chickpeas with roasted vegetables and hummus sauce
- 1 aubergine cut in 1.5cm cubes
- 1 onion cut in small wedges
- 2 courgettes cut in 1.5cm slices
- 1 sweet potato cut in 1.5 cubes
- 2 whole peeled garlic cloves or 1 tbsp of garlic powder
- 2 springs of thyme
- 3 tbsp extra virgin olive oil, and
- 2 tbsp of mixed herbs, finely chopped
- The other half of the cooked chickpeas – holding back a cup full for the hummus sauce.
For the hummus
- 1 cup cooked chickpeas
- 1 garlic clove, finely chopped
- 2 tbsp tahini
- A pinch of cumin
- Juice of ½ lemon
- 50ml extra virgin olive oil
Method
Dish 1
Bring a pan onto a medium heat and add the oil. Add the chopped onion and celery and sweat for 3-4 minutes till translucent. Add the tomato paste and cook stirring a further minute. Add the stock and stir everything together. Next add the spinach and stir to wilt it. Add the chickpeas and a cup of water, bring to the boil, reduce the heat and cook covered for a further 10 minutes. Add the lemon zest and stir well.
To serve, transfer to a serving dish, crumble over the feta and sprinkle with some chilli flakes and drizzle with some oil.
Dish 2
Preheat the oven to 180 0C.
Put all the vegetables in a lined baking tin, season with sea salt and some freshly ground black pepper and mix with the remaining ingredients to coat well. Bake for 45 minutes. Take the vegetables out of the oven and add the cooked chickpeas to them. Stir with a spoon to mix well. Discard the thyme stalks.
For the hummus, place all the ingredients in a small blender. Season with sea salt and freshly ground black pepper. Add some of the water we cooked our chickpeas in to thin the hummus to a sauce consistency.
To serve, transfer the roasted vegetables and chickpeas to a platter. Drizzle with the hummus sauce and top with the chopped herbs.
