Pasta, ceci e verza (Pasta, chickpeas and cabbage) - Testing

https://www.latartemaison.it/2026/01/pasta-ceci-e-verza-la-cucina-di-casa/

4 servings

1 - A very interesting dish. I added what to look for from the cabbage (browning). It smelled really good toasting all those initial ingredients. I think 700mL is pretty conservative. It may be that my pots let more steam out than the author's; I've had to add water but haven't really measured how much. I've made some substantial changes.

2 - Better and yet inconclusive. I am truly Canadian. I had the recipe all in metric, and got totally confused because I don't have an ingrained understanding of this measurement, so I made all sorts of little mistakes. And I converted most into my native country's mishmash of measurements to make it easier for myself, next time. There is also the issue of mixing everything together and the chickpeas falling to the bottom. I wonder, if I instead blendered more of the chickpeas, then combined this sauce to the pasta on its own, adding cooking water to get the right consistency, plated the pasta then spooned the unprocessed cooked cabbage and chickpeas on top, what would that do? Oh, and I increased the pasta from 8oz to 12oz.

1L/4cups lightly salted water

2 cloves garlic, whole

1/4 cup olive oil

10 to 12 cabbage leaves (preferably the outer ones) (approx. 1lb/450g)

1 tsp salt

1/2 cup white wine

Parmesan rind

500 g cooked chickpeas

2 sprig of rosemary, minced

12oz/340 g dry spaghetti or linguini

Extra virgin olive oil to drizzle

1. Bring a pot of salted water to a slow boil.
2. Remove the central ribs from the cabbage and then cut them into strips.
3. In a sauté pan heat the oil to sauté the whole garlic cloves for a couple of minutes, just until they start to soften. 
4. Add the cabbage, season with the salt, and cook until the cabbage softens, starts to brown, and develops a fond at the bottom of your pot. You can let the cabbage continue to brown until caramelization just starts to happen to bring out extra sweetness and flavour.
5. When the cabbage has browned to your liking, add the wine and scrape up all that browned goodness from the bottom. Let it cook off until it's almost all gone.
6. With the back of your spoon crush the garlic.
7. Add the chickpeas and the rosemary. Stir and cook for a minute, to let the flavours blend, then pour in about 600mL of the boiling water and add the Parmesan rind. Cook for about 20 to 25 minutes, covered.
8. Remove two ladles full to a blender, favouring the chickpeas, and blend it until smooth. 
9. Keep the rest of the cabbage and chickpeas warm.
10. Pour processed sauce into a large pot and add the dry pasta. Add more of the boiling water to keep the pasta just covered while it cooks. 
11. Stir the pasta frequently to prevent sticking of the bean starches and add more water to keep it all moving in the pan, like a sauce. It's done when the pasta is al dente.
12. When the pasta is done, pour into a large presentation bowl and top with the unprocessed cabbage and chickpeas.
13. Finish with a drizzle of good oil and serve.

Coconut Curry Chickpeas With Pumpkin and Lime - Test 1

https://cooking.nytimes.com/recipes/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime

1 - Well this was a roaring success! And I learned the difference between light and regular coconut milk. It's all about the texture (duh, like milk vs. whipping cream but, I'd say, even more dramatic). I didn't have enough chickpeas, but even with what I had, it was really good. I also missed the bit about the half cup water, and I'm not sure it's really needed, but I've put it back in to try it out next time. Because there will be a next time.

2 - Still successful. I would like to figure out what would be best to serve it with for a Table d'Hote. It makes a lot of sauce, so I'm introducing a range of chickpea amounts.

4 to 6 servings

3 Tbsps. oil

1 large onion (10oz/285g) chopped

2 jalapeños, seeded or not, thinly sliced or a good pinch of red pepper flakes

1 bay leaf

1" piece of fresh ginger, grated

4 garlic cloves, minced

1½ tsps. garam masala

1 tsp ground cumin

½ tsp turmeric

3 cups (16oz/454g) cooked chickpeas, rinsed, can be doubled for more chickpea to sauce ratio

1¾ cups (1 can) coconut milk (do not use light coconut milk)

1¾ cups (1 can) pumpkin purée

½ cup water

1½ tsps fine sea salt, more as needed

¾ cup chopped cilantro, more for serving

2 to 3 Tbsps. fresh lime juice, plus wedges for serving

1. Heat oil in a large skillet over medium heat. 
2. Stir in the onion, jalapeño and bay leaf. Cook, stirring frequently, until onion is just golden, about 8 minutes.
3. Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. 
4. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
5. Stir in chickpeas, coconut milk, pumpkin, ½ cup water and 1½ teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) 
6. Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.

Persian Noodle Soup (Ash Reshteh) - Test 1

https://www.101cookbooks.com/new-year-noodle-soup/#recipe

1 - Hit it out of the park! The changes I made worked well. The original had 1/2 cup cilantro, 2 Tbsps dill and spinach leaves. I used dill, parsley, tarragon and nasturtium leaves.

2 Tbsps. olive oil
1 onion (6oz/170g) thinly sliced
1 long red chili OR green serrano chile, finely chopped
1/2 tsp turmeric
1 tsp ground cumin
1/4 tsp freshly ground black pepper
8 1/2 cups vegetable stock/broth or water
100g/3.5oz French lentils, green lentils, yellow split peas or brown lentils
one 14-ounce can chickpeas, or equivalent from dried, rinse if using canned
2 cups/350g cooked cranberry beans or borlotti beans
2 tsps. salt, to taste
120 g thin egg noodles, linguine, or spaghetti, fresh or dried
3 1/2 oz/100g nasturtium leaves (or spinach, trimmed) finely shredded

⅓ cup (20g) parsley, finely chopped

2 Tbsps. (8g) fresh dill, finely chopped

1 Tbsp (2–3g) fresh tarragon, finely chopped

juice of one lime, plus more to taste
Toppings:
1 Tbsp extra virgin olive oil
1 Tbsp butter
1 large onion, thinly sliced
1/2 cup sour cream, creme fraiche, full fat yogurt or liquid kashk
50 g / scant 2 ounces of toasted, chopped walnuts

1. Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chilli and cook until they soften, 8 minutes or so. 
2. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit and release their aromas, then stir in the broth. 
3. Bring to a boil and add the lentils (or split peas) to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and cranberry (or borlotti) beans and the salt. Bring to a simmer.
4. In the meantime, prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt. 
5. Cook the onion, stirring occasionally, until golden and deeply caramelized, 8 - 10+ minutes. Set aside with the sour cream and chopped walnuts.
6. A few minutes before you're ready to eat, add the noodles to the simmering soup and cook until al dente, usually about 5 minutes. 
7. Stir in the greens and the chopped herbs and the lime juice. Taste and adjust the seasoning to your liking, adding more salt if needed.
8. Serve right away, each bowl topped with a big spoonful of caramelized onions, some sour cream, and a sprinkling of walnuts.

Curried Cabbage Salad - Untested

https://cookingforpeanuts.com/curried-cabbage-salad/#recipe

For the curry chickpeas (optional):

1 (15-ounce) can chickpeas drained and rinsed (or 1 ½ cups cooked)

Drizzle of olive oil

Dash of curry powder

Salt to taste

For the salad:

½ small green cabbage thinly sliced (3 cups)

2 medium carrots grated (2 cups)

½ small onion thinly sliced (optional)

¼ cup raisins (optional)

⅓ cup pumpkin seeds 

3 tablespoons chopped dill or mint, or cilantro

For the creamy curry dressing:

⅔ cup plain yogurt 

3 tablespoons mayonnaise

2 teaspoons curry powder

Freshly ground black pepper to taste

1. Optional for roasted chickpeas: Preheat the oven to 425ºF. Rub the chickpeas between the layers of a kitchen or paper towel. Remove the skins as desired.
2. Transfer the chickpeas to a large rimmed baking sheet. Drizzle with olive oil, a dash of curry powder, and salt to taste. Roast for 15 minutes, and then change the oven setting to broil. Cook for about 2 minutes more, or until crispy.
3. Mix salad ingredients: Transfer the cabbage, carrot, red onion, raisins, cashews, and dill to a large bowl.
4. Make the dressing: In a small bowl, mix the yogurt, mayonnaise, and curry powder.
5. Combine: Transfer the dressing to the salad and mix to incorporate. Top with the crispy chickpeas for serving. Add freshly ground black pepper to taste.

Moroccan Carrot and Chickpea Tagine - Testing

https://www.thespruceeats.com/moroccan-vegetarian-carrot-and-chickpea-tagine-2395043

1 - Ben quite liked it, I thought it was a bit dull. Perhaps using the optional dried raisins and Harrisa paste would help, but Ben doesn't like raisins...

1 hour 

3 to 4 servings

1 large onion, chopped

4 cloves garlic, finely chopped or pressed

3 Tbsps. olive oil

1¼ tsps. salt, or to taste

1 tsp dry ginger

1 tsp turmeric

3/4 tsp ground cinnamon

1/2 tsp freshly ground black pepper

1/4 tsp cayenne pepper

1/8 tsp ras el hanout, or to taste, optional

2 to 3 Tbsps. chopped fresh parsley, or cilantro, plus more for optional garnish

4 to 5 carrots, peeled, cut into 1/4-inch-thick sticks

1 cup water

2 to 3 tsps. honey, or to taste

2 cups cooked or canned chickpeas, drained

1 or 2 small chili peppers, optional

Optional: ¼ cup golden raisins

Condiment, optional: Harrisa paste

1. In the base of a tagine or in a large skillet with a lid, sauté the onions and garlic in the olive oil over medium-low heat until soft.
2. Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.
3. Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this may take up to 25 minutes, in a tagine a bit longer.
4. Stir in the honey and add the chickpeas and optional chilli peppers and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick.
5. Taste, adjust seasoning if desired, and serve garnished with parsley or cilantro.

How To Cook Chickpeas - testing

https://www.inspiredtaste.net/26952/how-to-cook-dried-chickpeas/

1 - First attempt, using the slow cooker on high for 3 hours, maybe for 4 hours. Web site indicates that they may come out mushier than with other methods, which actually sounds fine to me.

Parched Chickpeas - Testing

https://www.epicurious.com/recipes/food/views/crispy-curry-roasted-chickpeas-56389735

In my youth I participated in Canada World Youth in a exchange to Nepal, which remains one of the most formative experiences of my life (even after all these decades). I remember very fondly the parched pulses and grains my host family would make for tiffin (snacktime?). This recipe I think is how to make it with chickpeas.

1 - Very good! I put them in for 37 minutes at 430F (don't ask, I just make weird decisions like this sometimes) and I think they may be too dried out and hard. Some are pretty dark.

2 - I cooked chickpeas in the slow cooker to get them really nice and soft before roasting. The texture is very different, much softer so that I don't worry I'm going to crack a tooth! and I still have to figure out how to prevent some of them from over roasting.

2 cups cooked chickpeas (or one 15oz can), drained, rinsed, patted dry

1 Tbsp peanut or olive oil

½ tsp salt

1 tsp curry powder

1. Preheat oven to 425°F. 
2. Toss chickpeas with oil and salt on a rimmed baking sheet until coated. 
3. Spread in an even layer and bake until crisp and golden brown, 35-40 minutes, mixing every 10 minutes.
4. Once out of the oven, toss in a bowl with the curry powder and let cool.

AIR FRYER INSTRUCTIONS

1. Preheat the air fryer to 400F.
2. Spread in the fryer rack, evenly spread out.
3. Bake for 18 minutes, stirring at halfway point.
4. When the time has completely elapsed, take one out of the fryer, let it cool about 45 seconds before tasting to make sure the centre is crisped and not soft. If middle still soft, put back in for 3 minutes to bake and then test again.
5. Season with the curry powder immediately coming out of the fryer.
6. Let cool and enjoy.

How to Make Chickpea Flour

https://www.alphafoodie.com/how-to-make-chickpea-flour/

https://calbeans.org/homemade-bean-flour/

Baked Feta with Greens - Untested

https://www.epicurious.com/recipes/food/views/baked-feta-and-greens-with-lemony-yogurt

6 Tbsp. extra-virgin olive oil, divided

1 medium onion, sliced

2 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced

1½ tsp. curry powder, divided

2 tsp. kosher salt, divided, plus more

1 tsp. freshly ground black pepper, divided

1 (½-lb.) block Greek or Bulgarian feta, sliced ½" thick

4 garlic cloves, crushed

1 (15-oz.) can chickpeas, drained, rinsed

½ cup plain whole-milk Greek yogurt

1 Tbsp. fresh lemon juice

Toasted rustic bread (for serving)

1. Preheat oven to 350°F. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6–8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add ½ tsp. curry powder; season with 1 tsp. salt and ½ tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10–12 minutes.
2. Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and ½ tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8–10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
3. Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
4. Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.

Beef and chickpea stew - Testing

https://bushbeans.com/en_US/recipe/mediterranean-beef-and-bean-stew

1 - Generally fine, but I used some Desi chickpeas which I'd never cooked before. They still had their skins one - they are peas I grew, and the texture was quite coarse. The main thing that is interesting about the recipe is that it is relatively simple. Chickpeas, other beans, or even other vegetables might be just as good as anything else. I need to think about this one.

1/2 lb dry chickpeas (Garbanzo beans) ? (see note 1, above)
1 Tbsp oil
2 lbs beef chuck (see Kitchen Notes), cut into 2-inch cubes
2 slices bacon, chopped
1/2 tsp dried, crushed rosemary
Salt and pepper
1 small onion, chopped
1 medium carrot, peeled and thickly sliced
(14oz/398mL) diced tomatoes, undrained
1/2 cup beef broth or red wine

1. Soak the beans overnight. Cook until tender, about 1/2 to 1 hour, depending on freshness of the beans.
2. Render the bacon in the oil over medium heat. Increase the heat and brown the beef in hot fat. Add the rosemary and stir for 1 minute or until it becomes fragrant. Season with salt and pepper, to taste.
3. Add the onion; sauté constantly until lightly caramelized.
4. Place beef mixture, carrot and tomatoes in a slow cooker. Top with the beans and beef broth or red wine.
5. Cover and cook 3-4 hours on low.

Kitchen Notes
Tough yet lean beef makes the best beef stew. The connective tissue in the tougher cuts breaks down over the long period of cooking, making the beef melt-in-your-mouth tender. Plus, it's much easier on the budget.
Lean pot roasts, such as chuck, chuck arm, bottom round, shoulder, or rump, or beef labeled "lean stewing beef" are excellent choices. Short ribs are another good beef for stewing.
If you use a fattier beef, plan to skim the excess fat before serving. Stay away from beef eye of round, sirloin, and tenderloin; the longer they are cooked, the tougher they get.

Beef and bean stew - untested

https://bushbeans.com/en_US/recipe/mediterranean-beef-and-bean-stew

8 oz dry chick peas (garbanzo deans)
1 Tbsp olive oil
2 lbs beef shoulder, cut into 2-inch cubes
2 slices bacon, chopped
1/2 tsp dried, crushed rosemary
Salt and pepper
1 small onion, chopped
1 medium carrot, peeled and thickly sliced
(14oz/398mL) diced tomatoes, undrained
1/2 cup beef broth or red wine

1. Soak chick peas overnight. Drain and, in fresh water, simmer until soft (about 1 hour).
2. Heat oil in a 10-inch skillet over medium-high heat. Add beef and brown thoroughly with bacon and rosemary. Season lightly with salt and pepper.
3. Add onion; sauté until lightly caramelized.
4. Place beef mixture, carrot and tomatoes in slow cooker. Top with beans and beef broth or red wine.
5. Cover and cook 3-4 hours on low.

Testing - Harissa Chicken Thighs baked with Chickpeas and Squash

http://www.bonappetit.com/recipe/pan-roasted-chicken-with-harissa-chickpeas
http://www.bbcgoodfood.com/recipes/2121652/harissa-chicken-traybake

1 - I changed the chicken thighs to options. The only thing this will really change is likely to be the cooking time. I also re-ordered and re-wrote the instructions to make it a bit clearer.

1 small winter squash, cut in eighths and seeded
1 tablespoon vegetable oil
3lbs of chicken, bone-in, skin-on (a whole chicken in pieces or just thighs or just breasts etc)
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 1/2 cups of cooked or canned chickpeas
¼ cup harissa paste
½ cup+ chicken broth
¼ cup chopped fresh flat-leaf parsley
Lemon wedges, for serving

1. Preheat the oven to 425°F. 
2. Drizzle the squash with oil, salt and pepper and roast in the oven, occasionally turning the pieces to avoid burning - partway through you'll be adding the chicken and the sauce.
3. Heat the Tbsp of oil in a large skillet until is starts to smoke. Season the chicken with salt and pepper. Cook until browned, working in batches if the pan gets too crowded, about 5 minutes per side; transfer the browned chicken to a plate. 
4. To the hot pan oil and chicken dripping, add the onion and cook until softened, about 3 minutes. 
5. Add the garlic and stir until it starts to get fragrant. 
6. Lower the heat, then add the tomato paste and cook, stirring, until it begins to darken and stick to the pan, about 1 minute. 
7. Add the chickpeas, the harissa, and the broth. Bring it to a simmer, moistening with a little more broth if the sauce gets too thick.
8. Transfer the chickpea sauce to the roasting pan with the squash, evening everything out, and nestling in the chicken pieces, skin side up. Roast until the chicken is cooked through, 20–25 minutes, and the squash is tender. Top with parsley and serve with lemon wedges for squeezing over.

Untested - Moroccan Merguez and Vegetable Tagine Recipe

http://www.foodrepublic.com/recipes/moroccan-merguez-and-vegetable-tagine-recipe/

1 pound merguez sausage
2 onions, sliced
1 fennel bulb, halved and sliced
1 lemon, quartered
1/2 pound carrots, peeled, cut into fourths, then sliced lengthwise
1 small butternut squash, peeled and chopped
3 cloves garlic, chopped
1 cup green olives, pitted
1/2 pound zucchini, cut into fourths, then sliced lengthwise
1 cup cilantro, finely chopped
1 cup cooked chickpeas
1/2 cup golden raisins
1/2 cup dried apricots, roughly chopped
2 teaspoons cinnamon powder
1 teaspoon ground coriander
2 teaspoons paprika
1 teaspoon turmeric
3 teaspoons cumin
3 cups chicken stock
1/4 cup olive oil
1 tablespoon flour
1 10-ounce box couscous

1. Heat the olive oil in a large, heavy pot. Use a tagine if you have one, but if not a big dutch oven will do. Add the cinnamon, coriander, paprika, turmeric and cumin to the pot.
2. Add the lemon, onion, fennel, garlic and green olives to the pot and cook until softened, for about 15 minutes. Taste for salt.
3. Meanwhile, brown the merguez sausage in a skillet over medium heat and reserve the cooking oils. Set aside.
4. Add the tablespoon of flour and mix well. Add 3 cups of chicken broth and allow to bubble for 5 minutes. 
5. Place the merguez, plus the oil rendered from the merguez, and the remaining vegetables into the pot. Add the chickpeas, dried apricots and the raisins. Continue to cook over medium for 15 minutes, or until the vegetables are tender and the merguez is cooked through.
6. For the couscous, follow the directions on the box, and stir in the turmeric before covering the pot to give the couscous a bright yellow hue.
7. Garnish with cilantro and serve with couscous. 

Untested - Moroccan Inspired Pumpkin Soup

From a recipe by Nada Saleh. I don't know where it came from.

2 ¼ lbs peeled sweet squash, seeded and cut into chunks
8 oz sweet potatoes, cut into chunks
5 cups water
1 onion, halved
1 cinnamon stick
2 large garlic cloves
2 tsps salt, or to taste
3 Tblsps olive oil
1 cup chickpeas
1/2 cup fresh or frozen fava/broad beans, skinned
1 tsp turmeric
A pinch of black pepper
4-5 Tblsps plain Greek style yogurt
A large handful or finely chopped parsley or mint

1. In a soup pot, add the water and bring to a boil together with the squash, sweet potato, onion, cinnamon, garlic, salt, and ½ tsp oil. Reduce the heat to a rapid simmer for 10-15 minutes, or until the veg are tender.
2. Remove and discard the cinnamon stick. Transfer the mixture to a blender or a food processor, or use an immersion blender, and blend until smooth (yet again, and more traditional, press through a strainer). Pour the soup back into the pot and add the chickpeas and the fava beans. Simmer over medium-low heat.
3. In a small bowl, combine 1½ Tblsps of remaining oil, the turmeric, pepper and yogurt. Stir until smooth. Stir this into the squash mixture and mix well; simmer an additional 5-7 minutes, stirring occasionally.
4. Meanwhile, add 1/2 Tbsp of olive oil to a small skillet and saute the parsley for a few seconds. (If using mint, do not saute, just add the hot oil to the mint.)
5. Serve hot, topped with the parsley or mint, and eat with crusty bread.

Testing - Moroccan Chicken Stew

http://www.foodnetwork.com/recipes/moroccan-chicken-stew-recipe.html

I think the spicing may be too mellow. I need to taste it and record any changes.
1 - doubled the spices, and it was better. I've now doubled the cayenne (which I hadn't done before) to add more zing.

2 tablespoons all-purpose flour
2 lbs skinless chicken thighs
1 tablespoon olive oil
1/2 butter nut squash, cubed
2 onions, quartered lengthwise, sliced crosswise
2 cloves garlic, finely chopped
2 teaspoon ground cinnamon
2 teaspoon ground ginger
2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (16-ounce) can tomato puree (no salt added)
1/4 cup honey
1 1/2 teaspoons salt
1 sweet red pepper, cut in 1/2-inch squares
1/3 cup golden raisins
1 can 28oz chickpeas, rinsed and drained
3 cups quinoa, cooked
1/3 cup slivered almonds, toasted
3 tablespoons chopped parsley leaves

1. Toss flour and chicken in bag to coat. Cook chicken in oil 3 minutes each side, until browned, turning once. Transfer to plate.
2. Cook onion in skillet 5 minutes. Add zucchini and cook until zucchini is browned. Add garlic, cinnamon, ginger, cumin, cayenne; cook 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered, 10 minutes. Stir in peppers, raisins and chickpeas; simmer, stirring, 15 minutes, until peppers are tender and chicken is no longer pink near the bone.
3. Serve over quinoa. Sprinkle with almonds and parsley.

Testing - Mexican Soup

http://www.eatingwell.com/recipes/mexican_soup.html

1 teaspoon canola oil
8 ounces lean ground beef
1 large onion, chopped
2 cloves garlic, minced
16 medium tomatoes, chopped (8 cups)
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 15-ounce can chickpeas, undrained
3 medium carrots, sliced
1 4-ounce can chopped green chillis
1 cup corn, (1 ear)
Salt & freshly ground pepper, to taste
Hot pepper sauce, to taste (optional)
Chopped fresh cilantro, for garnish (optional)

1. Heat oil in a large soup pot over medium-high heat. Add ground beef, onion and garlic and sauté until ground beef is just brown and the onion is tender, about 3 minutes. Drain fat. Add tomatoes, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes.
2. Add chickpeas, carrots and chiles. Cover and simmer for 45 minutes. Add corn and simmer, covered, until corn is tender, about 15 minutes. Taste and add salt, pepper and hot pepper sauce, if using. Garnish with cilantro, if using.

Chickpea and rocket curry - Testing

http://www.menshealth.co.uk/food-nutrition/healthy-recipes/chickpea-and-rocket-curry-for-younger-skin

1 - I made this for Isabelle and only remembered when I put it in front of her that she doesn't like tomatoes, and the diced tomato was still in chunks. I'll have to try it again on someone else!
2 - Ben loved this version. I made several changes, including cooking times and adding a few things. Although he loved it, he felt something could be added. What I think is in italics.

3 - It has been a loooong time since I've made this. I can tell because there' 2 Tbsps of coconut that's meant to be cooked with the chickpeas. No coconut grows locally to my knowledge! I'm just going to remove it and try it again, but I  may need to think about what the coconut was providing to the dish and think of an alternative.

- Even after removing the coconut, it was good. I did increase the garlic and used grated ginger instead of ginger paste. It could do with more salt.

(serves 4–5 as a main over rice)

1 medium onion (170 g / 6 oz), sliced

3 garlic cloves, pressed

1 Tbsp fresh ginger, grated

1 tsp cumin seeds

1 Tbsp mild curry powder

½ tsp turmeric

1½ cups (398 g / ½ can) diced tomato

1 tsp tomato paste (optional but recommended)

1½ cups (300 g / 10.5 oz) cooked chickpeas

½ cup reserved chickpea cooking water (or stock)

½ bunch arugula (or spinach)

3/4 tsp salt, plus more to taste

1–2 tsp lemon juice or tamarind paste, to finish

Pinch of red chili flakes or smoked paprika 

2–3 Tbsps yogurt

2 Tbsps toasted pumpkin seeds

Fresh cilantro or mint for garnish

Grapeseed or neutral oil for cooking

Cooked rice, to serve

1. Heat the oil in a wide, heavy-bottomed pan over medium heat.
2. Add the cumin seeds and let them sizzle for 30 seconds, until aromatic.
3. Add the sliced onion and a pinch of salt; sauté until just golden.
4. Stir in the diced tomatoes and tomato paste; simmer gently for 10 minutes, letting the flavors meld.
5. Add the garlic, ginger, turmeric, curry powder, and the chilli or smoked paprika.
6. Cook for another 2–3 minutes, stirring so the spices bloom and coat the onions.
7. Add the cooked chickpeas and ½ cup of their cooking water (or stock).
8. Lower the heat and let it simmer 5–7 minutes so the chickpeas absorb the flavors.
9. Toss in the arugula and cook just until wilted.
10. Add salt to taste and finish with 1–2 tsp lemon juice, and swirl in the yogurt.
11. Sprinkle toasted nuts or seeds over the top for a satisfying crunch.
12. Scatter fresh cilantro or mint before serving.
13. Ladle over freshly cooked rice. Eat immediately, savoring the warmth, earthiness, and subtle brightness.

Testing - Chickpea and Zucchini curry

2 tbsp oil for frying
1 onion, thin sliced
1 tsp black mustard seeds
1 tsp ground cumin
1/2 tsp chilli flakes (or a fresh chilli, finely chopped)
1 inch piece fresh ginger, peeled and finely grated
1-2 cloves garlic, peeled + crushed or finely chopped
1 tsp turmeric
1 tsp ground coriander
1 tbsp tomato paste
3/4 cup veg stock
400ml tin coconut milk
1/4 cup red lentils
1 cinnamon stick
400g tin chickpeas, drained (or 2 cups cooked)
3 zucchini, cubed
4 tomatoes, quartered (remove seeds if you prefer)
handful fresh coriander leaves, roughly chopped

1. In a large pan, heat the oil and add the onion. Gently fry for 10 mins, until soft and translucent. Add the mustard seeds, cumin, chilli, ginger, garlic, turmeric and ground coriander. Fry for a couple more mins. Add the tomato paste, the veg stock, coconut milk, cinnamon stick and red lentils. Simmer until lentils are starting to soften.
2. Bring to the boil, reduce the heat and simmer for 15 mins. Add the chickpeas, courgettes, tomatoes and continue to cook for 12-15 mins, until the courgettes are tender. Remove the cinnamon stick and stir in the fresh coriander to serve.

Untested - Spicy Chickpea Stew with Roasted Cauliflower

Servings?

4 cups cooked chickpeas - drained and rinsed, or soak 2 cups dry overnight and boil until tender 

2 heads cauliflower 

1/2 cup olive oil 

2 medium white onions, diced 

8 cloves garlic, minced or pressed 

1 tablespoon ground cumin 

2 tablespoons turmeric 

2 teaspoons cinnamon 

2 tablespoons fennel seeds 

Anywhere from 1 teaspoon to 2 tablespoons cayenne depending on your heat preference 

1 preserved lemon, minced (or juice from 2 fresh lemons and zest from 1) 

Kosher salt 

2 teaspoons fresh ground black pepper 

Flat leaf parsley or cilantro to garnish 

Optional: dry harissa, zatar or other spice power to garnish

1. Cut the cauliflower into moderate sized florets, and cube the stalks. Toss with 1/4 c. olive oil and a little salt, and roast at 400ºF (using convection if available) until quite tender and starting to caramelize.
2. In a large pot, heat the remaining olive oil over a medium high flame. Add the onion and fry until translucent. Add the garlic, cumin, turmeric, cinammon, fennel seeds, and cayenne and stir rapidly. When the spices are fragrant (maybe 30 seconds), add the chickpeas and some water and turn down to a simmer.
3. When the cauliflower is done, add it to the pot, along with the lemon.
4. Start with 1 T. kosher salt, and keep adding until it tastes right. Add more water if needed to achieve a stew-like consistency. Simmer awhile longer so that some of the chickpeas dissolve a little. Be sure not to let them scorch!
5. At the end, add the black pepper and do a final check on the salt, spices, and acid. Serve over couscous, garnished with the parsley or cilantro. Dust the plate with the dry harissa or zatar if using. Pass a yogurt based sauce (with cucumber or mint or dill) and a hot sauce (preferably wet harissa).

Lemony Chickpea casserole - Testing

I can't remember where this came from, only that I made it only once, several years ago. Like maybe 15 years ago.

1 - I'm not sure about the amount of salt. I tried 3 tsps and found it too salty although Ben liked it well enough. Also, when I made it last it was lovely and moist but I used 1/2 cup Greek yogurt, 1/2 cup of its whey and 1/2 cup creme fraiche. I hope what I've recommended below is a more convenient solution.

2 - The salt is just right I think. So is the dairy. I've standardized with mass and volume measurements. Now, if I make yogurt cheese or mascarpone, would that be a good substitute for the cottage cheese?

5 cups (1lb 14oz/860g) cooked chickpeas
1 cup (5.5oz/156g) cooked brown rice
3 oz shallots, minced or grated
2 cloves garlic, minced
Juice and zest of 1 lemon
2 tsp salt
1/2 tsp ground black pepper
4 large eggs, beaten
2 cup cottage cheese
1 1/4 cup plain yogurt (not Greek yogurt; it has too little moisture)
1/4 cup milk or cream
1/2 cup grated Parmesan cheese
1/2 cup fresh flat-leaf parsley
2 stalks fresh rosemary (leaves only)

Topping
1/2 cup grated Parmesan cheese
2/3 cup dried bread crumbs (ie: Panko)
Olive oil

1. Preheat the oven to 375°F and lightly grease a 9x13-inch or other 3-quart baking dish with olive oil.
2. In a large bowl, mix the chickpeas with the rice, shallots, garlic, and lemon zest and juice. Season with salt and pepper.
3. Mix the beaten eggs in a medium bowl with the cottage cheese, yogurt, milk (or cream) and 1/2 cup of the Parmesan cheese. Finely mince the parsley and fresh rosemary leaves. Stir the cottage cheese mixture and herbs into the chickpea mixture.
4. Spread the mixture in the prepared baking dish and top with the remaining 1/2 cup Parmesan and the bread crumbs. (At this point the casserole can be covered and refrigerated for up to 24 hours.) Drizzle with olive oil. Bake for 45 minutes, 60 to 75 minutes or until bubbling and golden. Let stand for 10 minutes before serving.