Unfortunately, Summer is gone and we are getting ready for the long cold winter. As it was said in “Game of Thrones” ..Winter is coming! So what better to get ready with 5 soups you can have at home when outside is raining, snowing…or in general is not summer…
(more…)Tag: chickpeas
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Roasted Sweet potatoes with Feta cheese
Obviously sweet potatoes were something that i learned during my years in UK but the combination with feta cheese and chickpeas make it a great lunch for every day.
Chickpeas is something that we used to eat mainly as a chickpea soup but obviously that is not the only way to taste them. I guess if you mix feta, with sweet potato and chickpeas you will get a healthy and nutritious dinner but that wasn’t what attracted me to this. What i do like is how easy it is to make and ideal for everyday of the week when you are rushing after work.
The mix just allows the main ingredients to stand out, and they all complement each other perfectly. To make the recipe faster i use already boiled chickpeas.
INGREDIENTS
- 1kg of sweet potatoes. The biggest you can find
- 2 teaspoons of olive oil
- Salt, Pepper
- 350gr Chickpeas already boiled.
- Juice from 1 lemon
- 1 tea spoon of cumin
- Coriander
- 150gr feta cheese
Sweet Potatoes with feta cheese Method
- Preheat the oven in 200c . Put some olive oil on the top side of the sweet potato. Afterwards place them with the flesh looking down in a baking pan.
- Cook them for 45 minutes or until the flesh is soft enough
- Remove them from the oven and with a spoon make space in there flesh, removing if needed some of the flesh and keeping it in a bowl.
- Mix the chickpeas with the feta cheese, cumin and the lemon juice adding as much salt as we like. -Also add any flesh from the sweet potato was left
- Add them in the sweet potatoes and make sure to sprinkle a bit of feta on top also. Bake them for 10 more minutes until the feta cheese starts to melt.
- When you are done, sprinkle with some olive oil and add a bit more of coriander. Enjoy!
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Chickpeas with Greek Yogurt
I don’t know the history behind chickpeas as an ingredient in food but i have seen a number of different recipes that include them as basic. When i was young, my mother ussually was cooking the classic chickpea soup, but there are some additional ways to enjoy it.
The flavor of chickpeas make them an ideal ingredient for a winter dish while the additional ingredients in this dish give it a taste of summer also.
The funny thing with that food is that you don’t need to do anything much more from what you had to do in the chickpea soup in terms of cooking, but change the way you present it.
INGREDIENTS
- 450gr of chickpeas
- 1-2 teaspoons of greek yogurt for each plate
- 1/2 onion chopped
- 1 vegetable stocking cube
- 1 small bunch of mint chopped
- 2 slices of bread
- Salt, pepper
- Olive oil
- Nutmeg
METHOD
Have the chickpeas from the previous day in a big bowl of water and leave there over the night.
At the day start boiling them in a big pot together with olive oil and some chopped onions. Add also the stocking cube, salt and pepper. Before they are ready have the slices of bread warmed up in the grill .
In a plate place the slices of bread broken down in medium size pieces. With a skimmer remove the chickpeas and add them on top. On top add a got spoon of yogurt.
Sprinkle Olive oil and mint and they are ready!
Enjoy!
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Hot chickpea soup recipe with lemon
Writing for this blog now for almost a year I have tried to focus always in recipes that were always different. After a while I liked the challenge of cooking something that I haven’t eaten for a while or that someone never believed that I could cook.
Other times it was curiosity and the fact that I wanted to taste different things. Couple of weeks ago it was the first time that I remembered to make the following chickpea soup. My mother was cooking it a lot when I was young and it was one of the favourite dishes of my father. Obviously for me, at that time I hated it. It is however a recipe that a Greek mother does often I think so I had to include it.
So I decided to try and cook the same soup, just to see why I hated it when my mother was cooking it to me. The problem was that I haven’t eaten chickpeas for so long that I couldn’t even remember how they tasted. When the soup was made, I didn’t know if the chickpeas were really ready…or that’s how they should taste …
Nevertheless, the recipe is pretty simple so its pretty difficult to go wrong. Also, I enjoyed it and so did my brother who was once again my “guinea pig” as in most of my experimental dishes. So.. here we go!
Ingredients for Chickpea Soup with Lemon
- 500gr Chickpeas
- 1 onion sliced
- 1 garlic clove sliced
- Chili flakes
- 1 tea spoon of cumin
- Salt/Pepper
- 1 lemon
METHOD
Let the Chickpeas in a bowl of water from the previous day to soak. iIn a big pot add some olive oil and then add the onions and garic. Stir them around and add a spoon of butter.
Pour hot water until the middle of the pot and add vegetable stock cubes. Add the chick peas and bring it to boil for 10-20 mins. Then let it simmer until chickpeas get soften.
Add salt pepper and olive oil while continuing to boil in low heat for half an hour. Serve while adding some lemon.
Enjoy!
