CHANNELLING JAMIE: Jojo’s Chickpea Tastebud Charmer

Chickpeas always make me chuckle.

Whenever I open a can of them I’m reminded of the time when my son Tom was about 10 or 11 and we were making hummus together.

I asked him to tip the open can of chickpeas into the colander and give them a quick rinse under the cold tap, while I got on with juicing the lemon and crushing the garlic.

All was silent. Except for the running water.

Then Tom started to giggle.

I asked him what was so funny.

He just giggled a whole lot more.

I asked him again.

He turned around and looked at me. His face was beet red. He had tears streaming down his cheeks. He couldn’t get his words out for all the giggling. Clearly something had really tickled him.

I couldn’t help myself. I started to giggle at him giggling.

Finally he managed to catch his breath, and shove the colander of dripping chickpeas into my face.

“Look Mum, LOOK. They look like LITTLE BUMS!”

He was right. They DO look like little bums. Next time you open a tin of chickpeas, check them out. And I dare you not to laugh. Even just a little bit.

See?!! Little Bums!!!
(Image credit)

Tom and I milked that chickpea chucklefest for all it was worth for months and months. As ya do when you’re a boy of about 10 or 11, and your Mum is easily as juvenile as you are when it comes to toilet humour.

::

Today’s Channelling Jamie recipe isn’t hummus, although its hero is very definitely little bums chickpeas. If it’s hummus you want, click here for a really yummy one.

Today’s recipe is one I discovered on Saturday, and I’ve already made it twice for two different sets of guests. Everyone loved it. It is absolutely delicious. A real tastebud charmer. And so very easy to make. The recipe is one I tweaked and simplified a tad from this amazing book.

Best. Tapas. Book. EVER.

Tony and I love tapas. And by tapas, I mean the rustic, authentic type of tapas found in Spanish bars. Not the fancy schmancy tiny gourmet titbits served on big plates that some posh eateries call tapas. That is certainly lovely, and it has its place. But, in my opinion, it’s not proper tapas.

Having said all that though, both times I’ve served this particular dish in the last few days, we’ve had it as a side to accompany our main meal. So I am now really keen to eat it as it is intended to be eaten. As a tapas dish. With some lovely crusty bread and a glass of wine or two three.

Jojo’s Chickpea Tastebud Charmer

What you need:

1 large tin of chickpeas drained and rinsed
A good glug or two of olive oil
100g lean bacon diced
1 large onion diced
2 tomatoes diced
3 generous handfuls baby spinach leaves
1 cup water
Salt and pepper to taste

What to do:

Heat the oil in a large saucepan and add the bacon and onion.

Cook on a low heat, stirring occasionally, until the onion begins to brown.

Add the tomato, the spinach and the water, and season with salt and pepper.

Cover the saucepan and leave to cook for approximately 30 minutes.

Stir in the chickpeas and continue to cook uncovered for another 30 minutes until most of the liquid has reduced.

Serving ideas:
–              as a tapas dish with crusty bread
–              as a side dish to accompany a main meal
–              as a meal in itself with a salad

Note:    The first time I made this dish I cooked it for the full hour. The second time, I didn’t have that long, so I reduced the water to ½ a cup and I reduced the total cooking time to just over ½ an hour. It was still delicious, but if you’ve got the full hour available to you, I recommend taking it. I promise you won’t be disappointed.

Are you a tapas lover too?
What’s your favourite dish?

CHANNELLING JAMIE: Curry in a Hurry

When I was a kid, I spent a lot of time on the weekends at my older sister’s house. Some of my happiest memories are of waking up on Sunday mornings and having tea and biccies in bed. It was such a treat.

Her (then) husband loved to get in the kitchen and cook up a storm. It would be an all day affair. And I mean, ALL day.

Plus most of the evening too.

His speciality was Indian curry feasts. They were amazing. But seriously, we would just about starve waiting for the food to get to the table. Average time of arrival was usually in the vicinity of 10pm. If we were lucky.

(Image credit)

When I lived in the UK, I was spoilt forever by the incredible Indian food there. It’s everywhere.

I have had some good Indian meals here in Australia, but honestly, none were a patch on English Indian food. When I first moved back here I used to dream of having my favourite Karahi Chicken dish airlifted over to me from the tiny little restaurant in Windsor that made it like nowhere else.

These days we mainly eat Thai and Malaysian curries at home, but occasionally I’ll get a hankering for those unmistakable Indian flavours. Unlike my former brother-in-law, I just don’t have all day to spend in the kitchen making them. Unfortunately. Especially during the week.

Which is why I came up with this super quick and easy ‘Curry in a Hurry’ recipe. It takes no time at all to make, and it can be made using any type of meat and / or vegetables you like. Fast and versatile. Nice.

In this version I’ve used a firm white fish – some sweet lip snapper – but I’ve also made it with chicken. Prawns, beef or lamb would work equally as well too. And adding a handful of sliced red capsicum and a chopped tomato is delish.

CURRY IN A HURRY

Here’s what you need …

500g firm white fish cut into bite sized chunks (or chicken or prawns or lamb etc etc)
2 – 3 generous tablespoons tandoori paste (or other indian curry paste, depending on how intense you want the flavour)
270ml can of coconut milk
1 small – medium sized onion, chopped (I used 3 shallots that I had left over from another recipe)
2 – 3 garlic gloves, crushed
Red chilli – optional (use as much or as little as you like to add some spicy heat)
Oil of choice
Fresh herbs to garnish (coriander or parsley)

Here’s what you do …

In a bowl mix together the tandoori paste with the coconut milk

Add the fish. Mix well to coat, and set aside

Add a decent glug of oil to a large frypan and lightly fry the onion and garlic (and chilli, if using) on a medium heat until golden

Reduce heat slightly and add the fish mixture to the pan

Cook, stirring occasionally, for approximately 5 – 8 minutes (or until the meat is cooked to your liking)

Serve with (brown) rice and salad

NOTE: These quantities made enough curry to feed two for dinner, plus leftovers for a decent lunch for one the next day.

Are you a curry lover too?
Do you know a great Indian restaurant you can recommend?