Thursday, December 9, 2010

Cooking 101 - Warm Chickpea Vinaigrette

Thanks for all of your support and ideas on my new cooking project.  So far this week I've managed to make the world's easiest cookies (1 spice cake mix, 1 15-oz can pumpkin and 1 cup chocolate chips, mix together and bake) and completely mess up a package of jello pudding (who knew pudding wouldn't set up if you used Soy Milk?)


I also tried a new recipe out of a cookbook I won in a giveaway - Simply De-Lite-Ful by Alice Bolen and Janelle Woolley, find it here.  I've had a stash of chickpeas around the house because I want to try making hummus, but I can't seem to find tahini in Utah.  So when I saw a recipe for a chickpea salad in the cookbook I decided to give it a try.  It was super easy and would make a great side dish, although I used it for a main dish.


Warm Chickpeas Vinaigrette
 from Simply De-Lite-Ful
by Alice Bolen and Janelle Woolley

2 (15-oz) cans chickpeas, drained (I halved the recipe)
1 large shallot, diced (I'd cut back on the shallot, I'm not a huge onion/shallot fan)
3 Tablespoons Red Wine Vinegar
1 clove garlic, minced
1/4 teaspoon salt
1 cup large carrot, grated (I had baby carrots, so I chopped them)
1/4 cup fresh flat-leave parsley, chopped
2 teaspoons olive oil
Freshly ground pepper


In serving blow combine shallot, vinegar, garlic and salt.  Allow to sit for 10 minutes.  Meanwhile, blanch chickpeas in boiling water for 2 minutes and rain.  Add warm chickpeas, carrot, parsley and olive oil to shallot mixture and toss together.  Taste and sprinkle with freshly ground pepper and additional salt if needed.

For those of you who asked, here's last week's recipe, along with our best google attempt and converting from the UK recipe, if you are in the UK and want the original drop me a line:

Tomato Soup 
Pret A Manager

1 tablespoon Olive Oil
2 cloves Garlic, chopped
1/2 Onion, chopped
4 cups Tomato, chopped (we've tried fresh, canned, and bottled - I prefer canned, I use 1 15 oz can and one 32 oz can, slightly more than the recipe calls for)
2 teaspoons Tomato Puree (I've only found it in a giant can, so I froze the leftovers)
1/2 cup Water
2 tablespoons Dry White Wine (I use cooking wine)
4 tablespoons Cream 
2 teaspoons Vegetable Bouillon (recipe calls for Marigold brand)
1 teaspoon sugar
2 teaspoons White Wine Vinegar
1 teaspoon Oregano, fresh chopped
1 teaspoon Parsley, fresh chopped
Salt
1 teaspoon Thyme, fresh chopped (fresh herbs make a huge difference)
Black Pepper


Gently fry the onion and garlic in the olive oil until soft, around 5 minutes.  Add the tomato, water, tomato puree, wine, bouillon, sugar and white wine vinegar.  Simmer for 20 minutes.  Finally add the cream, herbs and seasoning and simmer for a couple of minutes before serving (I prefer the soup after it has simmered for hours.)

While I cooked this week I listened to Mumford and Sons - kept me hopping in the kitchen.
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10 comments:

urban muser said...

chickpeas are one of my all time favorite things! try then with some pasta, garlic and greens (spinach, kale, etc.) yum!

Sam said...

That chickpea dish looks yummy! As a veggie I am always on the lookout for recipes, I will have to give this one a go x

justine said...

these photographs are fantastic, so crisp and clear. Love your recipes and I do enjoy listening to the songs whilst I write comments, have you got a Christmas playlist? I am hosting Christmas drinks party next friday night...

Rikki said...

They have Tahini at Harmons. It is by the honey and peanut butter--or you can come use mine. I have only used it once because I decided I liked the hummus from Costco better. (Or maybe I liked how it came already made better!)

Miss Becky said...

Jamie any Whole Foods would have tahini, and that salad looks so tasty and healthful. Chickpeas are a staple around my house, as is hummus. I believe you have great potential as a chef, among your many other talents! Love the video...

liz said...

These look delicious. You can make the hummus without tahini - I do and it tastes pretty good. :)

bethany said...

Ah! I'm so happy I'm not the only one who's failed at pudding making by using soy milk! :)

jennaseverythingblog said...

Those chickpeas look delish, and your photograph is gorgeous. It's too bad you can't find tahini! That's one of the things I love about living in Chicago--I can find pretty much any ingredient of any ethnicity. We even have a little Ethiopian grocery store in our neighborhood!

Amanda said...

Thanks for posting the tomato soup recipe.

Tasty!

Dorian Susan said...

Can't wait to try this soup. Thanks for sharing....I'll let you know how it turns out and if I'm also addicted to it.

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