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Posts tagged ‘chickpeas’

Moroccan Couscous, Pumpkin & Chickpea Salad

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This week we are introducing a salad bar to the shop, complimenting the juices and smoothies and balancing out the decadent pastry treats. The weather had been glorious, it felt like spring was on it’s way but as usual for this time of year, mother nature was just teasing us. We had even planned a girls surf day, the sea had been calm and the skies blue but that is on the back burner as the sea raged in all it’s West Coast glory this morning. Back on with the woolies as the rain and blustery wind rattled the house. The intended spring salads turned into hearty winter salads, something to satisfy and comfort with a spicy kick. I will also have a Smokey Mexican Slaw and Italian inspired Roasted Cauliflower & Rocket  Salad. I’ll try and blog those to for you if I get a chance! Have a great week everyone and I hope the weather is being good to you where ever you are. xx

Ingredients

1 large butternut pumpkin or 1 small crown pumpkin

400g tinned chickpeas

Cous Cous

1tsp cinnamon powder

1 tsp turmeric powder

2 tsp cumin seeds

3Tbsp olive oil

1-2 tsp Harrisa Paste (depending on how hot yours is). I have a recipe here if you want to make some

2 Tbsp Water

Juice & zest of 1 lemon

large handful of parsley & coriander

salt & pepper to season

Method

Cook the couscous as per packet instructions then rinse and cool.

Pre-heat oven to 180C

Skin & de-seed the pumpkin and dice into one inch squares. Place pumpkin in a roasting pan/tray.

Mix together the cinnamon, cumin, turmeric & olive oil and pour over the pumpkin. Rub the oil and spice mix through the pumpkin so it is coated.

Roast the pumpkin for 15 minutes or until tender but still has a bite to it. Allow pumpkin to cool before mixing it with other ingredients.

Drain the chickpeas.

Mix the harissa with the 2 Tbsp water

In a large bowl combine the chickpeas, roasted pumpkin and cooked couscous. Add the harissa , lemon juice & zest, coriander, parsley. Season to taste with salt & pepper.

Goes well with roasted chicken, lamb chops or grilled fish or just served on it’s own.

Chickpea, Pepper and Goats Cheese Salad

pict0029Ok, I know this might be a bit of a shock but sometimes I do cook savoury dishes too! A girl can’t live on desserts alone can she…….well I’ve given it a dam good try but I do have other people to cook for too so I can’t be too selfish! 

 

Ingredients

  • 1 tin of cooked chickpeas
  • 4 red peppers/capsicum 
  • soft goats cheese
  • small bunch of Italian parsley (large leaf)
  • 1 clove garlic, crushed
  • 1 lemon zest & juice
  • 4 tblsp virgin olive oil
  • salt & pepper

Method

  1. Grill, BBQ or bake peppers until the skins are blackened on the outside (this can be done a few days in advance).
  2. Put cooked hot peppers in a plastic bag or in a pot with a tight lid until cooled, this will help soften the peppers further and loosens the skin.
  3. Once peppers are cold remove skins, seeds and slice peppers into thin strips.
  4. Finely chop/slice parsley.
  5. Whisk oil, parsley, lemon juice & zest in a large bowl to make dressing.
  6. Add chickpeas & sliced peppers to salad dressing and combine. If you can leave the salad in the fridge for an hour or two before serving it will help to infuse the flavours more.
  7. Depending of what goats cheese you are using, crumble, spoon or dice cheese into salad before serving. I used soft cheese and therefore used to spoons to make ‘olive’ shapes of cheese. Goats feta also works well in this salad.

This salad goes well with Moroccan spice lamb or beef whether done on the BBQ, in a Tagine or in the oven. I might even post my recipe for Moroccan spiced lamb done on the BBQ, if anyone is interested let me know otherwise there are plenty recipes out there to compliment this dish?

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