Yummy lentil, split pea and chickpea dishes?

[4TheLoveOfBob]

I am after ideas for the above.

I can make a basic dahl, lentil curry and chickpea tagine, but need some new recipes.

Tia veggie ones :-)

Falafel!

This is bloody amazing. The recipe looks a bit odd (especially as you don't fry the onion, you boil it with the lentils) but it is just brilliant. I made it on Tuesday and we're having it again tonight!

It says to use a 'dutch oven' but I just used a big saucepan with a lid and it was fine.

I am just making this it smells lovely so far

www.crumbblog.com/2012/11/secret-recipe-club-chickpea-and-sweet-potato-curry.html

Khosheri is great - it's an Egyptian rice, lentil and spicy tomato sauce dish spelled a variety of ways, I use the Ottolenghi version

toss your drained chickpeas in a bit of oil, salt and paprika and roast til warmed through....yummy as an alternative to crisps

Made lentil soup for lunch - onion, garlic and carrot sautéed, added spices, then 1 part red lentils to 4 parts stock, simmered 45 mins. Served with a dollop of yoghurt and chopped fresh coriander and hot buttered toast for dunking.

Oh, forgot to mention the 2 large chopped tomatoes I added just before the lentils.

I just saw you know how to make dhal so this is probably teaching you to suck eggs.

I make a lentil curry that I love and is really low fat. Sweat onions, garlic, ginger. Add whatever spices you like- mostly I have made it with cumin, coriander and chilli. Add a couple of sliced peppers and cook until softening. Then tin of tomatoes, also rinse out the tin and add about half a tin of tomatoey water. Add red lentils and cook until ready. Serve with yoghurt and regular or cauli rice.

Sorry for lack of quantities, I make it up as I go along.

Pilau.

Sweat onions, fry carrots and aubergine if you like it, in small chunks.. drain and put in one side. Fry cummin and whole black cardamons and some coriander, add rice until rice shiny and transparent, add water and cook rice until done. Add veg and tin of chickpeas.

Or lentil (green/ puy nicest) cherry tomato and cheese (feta, halloumi, something crumbly) salad. Just mix together.

www.guardian.co.uk/lifeandstyle/2010/oct/09/mejadra-recipe-yotam-ottolenghi

This ottolenghi one - much simpler than some of his and tastes fab

Thanks for all recipes so far...mouth watering!

Sorry to butt in but does anyone have a good chana saag recipe?

I have a lovely Greek lentil recipe called moujentra. Fry onions, add lentils give good mix & add rice. Cook & serve with olive oil, vinegar & plain yoghurt lots of seasoning - much nicer than it sounds!

Thanks for the mejadra recipe. I MUST make it.

Lentil chilli is nice and if you do a search with my name you'll find my recipe. Also my recipe for puy lentil lasagne is on a fairly recent food thread too.

Chickpeas are good in wraps, with spiced butternut squash, onions and spinach. My recipe for that is on a thread somewhere too.

Don't forget lentil soup.

Fava?

I have a Trinidadian split pea recipe from Madhur J too - can post if anybody wants it. In fact, Madhur J generally does lots of good pulse dishes.

We eat a lot of lentils and chickpeas in our household. Actually, I realise that I am a bit of a chickpea fanatic as they always pop up in our dinners. I tend to cook a big batch from dry in my pressure cooker and then like to eat them with a bit of salt when freshly cooked. Anyway, our favourite chickpea recipes include Moroccan carrot and chickpea stew and Turnip and Chickpea Cobbler.

My favourite lentil recipe has to be Lentil Lasagne

Remus I'd be interested in the split pea recipe as I don't really cook with these and would like to try them out...

Monkey, I'm going to try that sweet potato and lentil stew as it sounds delicious!

Aftereights - sweat onion, garlic, chilli, ginger in some oil and butter til soft. Add garam masala and turmeric and fry til spices are fragrant (add a little oil if you need). Add a cup of veggie stock, tin of tomatoes, and a bag of frozen spinach. Coconut milk or natural yoghurt if you fancy (you could serve with yoghurt on the side). Add chickpeas - either dried (soaked and cooked) or tinned. Or instead of chickpeas, paneer. If no cheese, it will need plenty of salt.

Sorry for lack of quantities, I do it by eye. I think a big pot is roughly 2 onions, 5 cloves garlic, a thumb of fresh ginger, a chilli or two, depending on heat, dessert spoon garam masala, same of turmeric, one bag of frozen spinach (1kg), chickpeas/cheeze/seasoning to taste.

frozen spinach is such good value and soooo nice in curries.

4thelove I love a Nigel Slater sweet potato and chickpea curry - the spice mix is ginger, chilli, lemongrass, fresh coriander - can't find the original recipe (damn) - was in the Guardian, but here it is in a blog

Chickpea, feta and spinach leaf salad
Spicy chickpea burgers
Chickpeas and roasted veg with couscous
Chickpeas also nice in salads.

rootypig thanks its sounds divine will go & get necessary ingredients & enjoy. Yum

Fry an onion, add some garlic, pop in some chopped chorizo, then some diced red/yellow/orange peppers, blob of tomato puree. Tin of chickpeas with the liquid, a bay leaf, and two (no more no less) cloves. Wee bit of water or chicken stock to make the level a bit over half way up, simmer til reduced but not all gone. Serve with good crusty bread.

This is about it, with added silliness about spiders

Thanks Remus

Chickpeas (or butter beans) are delicious in a garlicky tomato stew with chorizo and smoked paprika.

rootypig had your lovely chana sag last night. It was scrumptious :o

Some great ideas I will be stealing from here!
My kids always enjoy this and its dead easy...
www.bbcgoodfood.com/recipes/1426/finbars-veggie-spag-bol

This is a made up recipe but very quick and easy. I use tinned chickpeas as I often take it to work but you could easily substitute soaked chickpeas: I'm rubbish with measurements as well but I'll do my best!

Roughly chop up half a bag of baby spinach
Cut 3 chunky slices of Halloumi into cubes
Drain a tin of chickpeas and tip into a medium saucepan / microwaveable bowl. Add the spinach, Halloumi and a teaspoon (or more / less according to taste) of Patak's curry paste. I like spicy food so I use the vindaloo but I've also used milder versions) Mix well.
Cover the saucepan / bowl and heat on the stove or in the microwave until the spinach has wilted.
It's so yummy and very quick to make. Pretty healthy too!

Here's my Aubergine Chickpea and Spinach curry which i posted on the 5:2 recipe thread.. Its had some good reviews from those who have tried it ... its similar to one Nigel Slater has done before, but uses hardly any oil..

Aubergine Chickpea and Spinach curry
serves 4 huge portions at about 200 cals each

1 x 400g tin chickpeas
2 medium aubergines, cut into cubes
2 onions chopped
A couple of sprays of olive oil
2.5cm knob of fresh root ginger, grated
4 cloves of garlic,
1 hot chilli pepper, seeded and chopped (more or less depending on how hot you like it)
2 tsp ground coriander
2 tsp ground cumin
½ tsp Turmeric
3 cardamom split
1 x 400g tin chopped tomatoes
225g spinach, chopped roughly
Bunch of fresh coriander chopped
Vegetable stock cube made up to about 400ml

Stir fry the onion in a couple of sprays of oil to brown, adding a little stock if it seems to burn
Add the aubergine cubes and just enough stock to keep them moist,. Add the ginger, garlic chilli, coriander and cumin and stir fry a little taking care not to burn the spices. Add the tomatoes and their juice, the turmeric the cardamom the rinsed chickpeas and the rest of the stock or water Bring to a fast simmer the turn down heat and cook for 25 minutes, or until the aubergine feels soft but is still in cubes. Add the spinach and cook for a further minute or two till the spinach is wilted . Add the chopped coriander ,

Season with salt and pepper, and serve. This is even better made the day before you want to eat it . and good with a dollop of 0% fat yoghurt and some more fresh chopped coriander