Chickpea salad

Chickpea salad


serves 6
ingredients
• Drain the beans and put in a
500g/1lb 2oz dried chickpeas,
saucepan. Cover with water and
soaked in cold water
bring to the boil with the carrots,
overnight onion, garlic and 3 tablespoons of
2 large carrots the olive oil. Simmer for 2 hours.
1 large onion • Add the salt and simmer for a
3 cloves garlic further hour until the chickpeas are
4 tablespoons extra virgin
cooked. Add water if necessary to
olive oil keep them covered.
1 teaspoon salt
• Drain, reserving the liquid, but
2 tablespoons white wine
discarding the carrot, onion and
vinegar garlic. Serve the chickpeas hot with
freshly ground black pepper
a little of the liquid, a teaspoon of vinegar, the remaining olive oil and a sprinkling of pepper.
Rice-stuffed courgettes
serves 4
ingredients
4 courgettes, about 175g/6oz each
1 teaspoon sunflower oil
1 garlic clove, crushed
1 teaspoon ground lemon grass finely grated zest and juice of
1⁄2 lemon
100g/4oz cooked long-grain rice 175g/6oz cherry tomatoes, halved 2 tablespoons cashew nuts, toasted salt and freshly ground black pepper
•Preheat the oven to 200°C/400°F/Gas mark 6.
•Halve the courgettes lengthways, and use a teaspoon to scoop out the centres. Blanch the shells in boiling water for 1 minute, then drain well.
•Chop the courgette flesh finely, and put in a saucepan with the oil and garlic. Stir over a medium heat until softened but not browned.
•Stir in the lemon grass, lemon zest and juice, rice, tomatoes and cashew nuts. Season well with salt and pepper.
•Spoon the mixture into the courgette shells. Put the shells in a baking dish or roasting tin, and cover with foil. Bake for 25–30 minutes until the courgettes are tender.
Lentil & rice salad
  serves 6
ingredients • Cook the lentils and rice in
175g/6oz green lentils separate pans of water until the
200g/7oz basmati rice grains are just tender, then drain.
4 large red onions, thinly sliced • In a heavy pan over a low heat,
4 garlic cloves, crushed very gently sweat the onions and
250ml/9fl oz olive oil garlic in the oil and butter for
50g/2oz butter 30 minutes until very soft and
2 teaspoons ground cinnamon caramelized. Stir in the cinnamon,
2 teaspoons sweet smoked paprika, cumin and coriander, and
paprika (pimenton dulce) cook for a further 2 minutes until
2 teaspoons ground cumin the spices are aromatic.
2 teaspoons ground coriander • Combine the onion and spice
2 spring onions, chopped mixture with the drained rice and
salt and freshly ground lentils. Stir in the spring onions,
black pepper and season with salt and pepper.
  Serve warm.
Spiced noodle salad
  serves 4
ingredients • Mix the noodles with the broccoli
250g/9oz cooked rice noodles and mangetout, and toss with the
175g/6oz broccoli, blanched sesame oil, plum and soy sauces.
175g/6oz mangetout, blanched • Sprinkle with the chilli, and serve.
2 teaspoons sesame oil  
2 tablespoons plum sauce  
4 tablespoons soy sauce  
1 fresh red chilli, seeded and  
finely chopped
Stir-fried broccoli pasta
  serves 8
ingredients  
450g/1lb angel hair pasta 250ml/9fl oz double cream
3 tablespoons olive oil 175g/6oz Parmesan cheese,
3 garlic cloves, finely chopped freshly grated
1 head broccoli, broken into florets pinch of freshly grated nutmeg
2 red peppers, seeded and diced salt and ground black pepper
•Cook the pasta in lightly salted boiling water for 8–10 minutes until just al dente. Drain, retaining just a little of the cooking water, then toss with 1 tablespoon of the oil. Keep warm.
•Heat the remaining oil in a heavy frying pan over a medium heat. Add the garlic and sauté lightly until soft (but do not brown). Add the broccoli and peppers, and sauté until tender.
•Remove the vegetables from the pan and set aside. Add the cream and bring to the boil. Reduce the heat and simmer for about 5 minutes until it starts to thicken. Add the Parmesan and a pinch of nutmeg, and cook for a further 2 minutes to thicken a bit more.
•Return the vegetables to the pan with the pasta, and toss together well. Season with salt and pepper if needed. Serve immediately.
Curried rice salad
  serves 6–8
ingredients • In a small bowl, whisk together the
225ml/8fl oz vinaigrette vinaigrette, curry powder and salt
1 tablespoon curry powder to make the dressing.
1⁄2 teaspoon salt • Put the remaining ingredients in a
250g/9oz cold cooked medium bowl. Add the dressing,
long-grain rice and toss until combined.
6 scallions, chopped • Cover with cling film, and chill for
4 celery sticks, finely chopped at least 2 hours before serving.
2 red peppers, seeded and  
finely chopped
Mushroom risotto
serves 4
ingredients
1 onion, finely chopped
2 tablespoons olive oil 450g/1lb portobello mushrooms,
stalks removed if woody, halved and thickly sliced
350g/12oz risotto rice such as Arborio or Carnaroli
150ml/5fl oz dry white wine
1 litre/13⁄4pt hot vegetable stock 25g/1oz butter
3 tablespoons freshly grated Parmesan cheese
•In a large heavy saucepan over a gentle heat, sweat the onion in the olive oil for about 15 minutes unti soft and caramelized.
•Increase the heat and add the mushrooms, sautéeing for 3–4 minutes until browned. Add the rice and cook, stirring, for a further minute until the grains are coated in oil.
•Pour in the white wine and simmer, stirring constantly, until the liquid has been almost completely absorbed.
•Meanwhile, keep a pan of the vegetable stock simmering on the stove. Add a ladleful of vegetable stock to the rice. Simmer, stirring, until the liquid has been absorbed. Continue adding the stock in this way, stirring continuously, until all the stock has been used and the rice is tender.
•Remove from the heat, stir in the butter and Parmesan, and serve hot.
Fresh herb risotto
serves 4–6
ingredients  
1 tablespoon olive oil 3 tablespoons chopped fresh
1 onion, finely chopped mixed herbs such as basil,
2 garlic cloves, finely chopped parsley, chives and chervil
225g/8oz risotto rice such as finely grated zest of 1 lemon
Arborio or Carnaroli salt and ground black pepper
215ml/4fl oz dry white wine Parmesan cheese shavings,
700ml/11⁄4pt hot vegetable stock to serve
•Heat the oil in a medium heavy pan over a low heat. Gently sweat the onion and garlic until soft and starting to caramelize.
•Add the rice, and cook, stirring, over a low to medium heat for1–2 minutes until all the grains are coated in oil.
•Pour in the white wine and simmer, stirring constantly, until the liquid has been almost completely absorbed.
•Meanwhile, keep a pan of the stock simmering on the stove. Add a ladleful of stock to the rice. Simmer, stirring, until the liquid has been absorbed. Continue adding the stock in this way, stirring, until all the stock has been used and the rice is tender.
•Remove from the heat, stir in 2 tablespoons of the herbs and the lemon zest. Season well with salt and pepper. Serve hot, garnished with the remaining herbs and Parmesan shavings.

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