Best 2 Chickpeas With Chilli Garlic And Thyme Nigella Lawson Recipes
In the realm of culinary delights, Nigella Lawson, the culinary goddess, offers a captivating recipe that transforms humble chickpeas into a symphony of flavors with her "Chickpeas with Chilli, Garlic and Thyme". With a nod to Moroccan influences, this dish promises an exotic journey for your taste buds. Awaken your senses as we delve into the secrets of this delectable recipe, ensuring that every bite transports you to a land of culinary enchantment. Prepare to embark on a culinary expedition where spices ignite your palate and fresh herbs add a touch of vibrancy, leaving you craving more with every spoonful.
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LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
- Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
- Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
CHICKPEAS WITH CHILLI, GARLIC AND THYME ( NIGELLA LAWSON )
I got this from a Nigella cookbook. The general method for preparing the chickpeas is fantastic. They come out so creamy and delicious. The seasoning for this is wonderful. Feel free to change it up with different seasonings. I use one standard Goya bag of dried chickpeas for this. ETA - the original recipe says to cook the chickpeas for 1 1/2 hours. For me, with the fresh chickpeas I get in a store with very high turnover I aonly cook them for 25 minutes to 1/2 hour. Please take this into consideration when making this.
Provided by Cookie16
Categories Beans
Time P1DT2h20m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Put chickpeas in enough cold water to cover generously along with the flour, salt and baking soda.
- Leave for 24 hours.
- After 24 hours drain and rinse thoroughly.
- Put the chickpeas in a big pot, cover with cold water, add the halved onion, sprigs of thyme and olive oil. Cover, bring to boil then reduce to rolling simmer. Do not uncover for at least 1 and 1/2 hours (or less, see description note above).
- After 1 and 1/2 hours check for doneness. If done, reserve 2 cups of cooking liquid and drain the chickpeas. Remove the thyme and onion as best you can. Set chickpeas aside for a moment.
- Chop the onion and garlic roughly and remove the thyme leaves from the stem. Throw onion, garlic and thyme in food processor (or chop as finely as you possibly can). Whirl it to a pulp.
- Heat 1/4 cup olive oil in large deep fry pan then add pulp mixture, Sprinkle with salt and cook gently for 5 minutes.
- Add the chickpeas and half the cooking liquid, cover and heat gently til everything is hot and the chick peas are soft.
- If there is too much liquid, remove the lid and let some boil off. If you run out of liquid, add a bit more.
- Sprinkle with more salt, additional thyme or more olive oil and serve.
Nutrition Facts : Calories 368.3, Fat 16.1, SaturatedFat 2.1, Sodium 1847.6, Carbohydrate 44.9, Fiber 12.1, Sugar 8.5, Protein 13.4
Tips:
- Soak the chickpeas overnight: This will help them cook more evenly and quickly. If you're short on time, you can also quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Use a variety of spices: The spices in this recipe (chili, garlic, and thyme) are a great starting point, but you can also add others to your liking. Some good options include cumin, coriander, paprika, and cayenne pepper.
- Don't be afraid to adjust the heat: If you like your food spicy, add more chili flakes or cayenne pepper. If you prefer milder flavors, reduce the amount of spices you use.
- Serve with your favorite sides: This dish goes well with rice, quinoa, or roasted vegetables. You can also add a dollop of yogurt or sour cream for a creamy touch.
Conclusion:
This chickpea dish is a flavorful and versatile meal that can be easily customized to your liking. It's perfect for a quick and easy weeknight dinner or a hearty lunch. So next time you're looking for a healthy and delicious plant-based meal, give this recipe a try!
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