Just one more chickpea...

In Australia, we are able to buy locally grown and produced dried chickpeas; some of which are certified organic. Be wise when you shop - read the small print on the packaging, and think about 'food miles'. The canned variety can be substituted in most recipes, although taste and texture are different. Also, as with all canned vegetables, you will be buying (and carting, and storing) a large percentage of water, often with added salt and sugar.

COUNTRY FROG TIP: Chickpeas provide protein, dietary fibre and complex carbohydrate; and contain almost no saturated fats.


CREAMY CHICKPEA, CHICKEN AND CRUSHED GREEN OLIVE SALAD

Easy to toss together, this is great to add to the smorgasbord, or eat on its own with rye bread or wholemeal flatbread. It combines the simple flavour of pan-fried or steamed chicken breast and the oomph of green olives with the contrasting textures of chickpeas and a smooth dressing. For the salad, use equal amounts of chicken, chickpeas and light sour cream; and ½ that amount of olives. For the photos I used a 1 cup recipe, and added ½ diced red onion. To allow the flavours to combine, it is best made several hours ahead, or the day before.

Very easy. Time: 5 minutes, with pre-cooked ingredients.
You will need: Cutting board and knife; large bowl for mixing.

Ingredients:
1 large cup home-cooked cold chicken breast or thigh fillet
1 cup cold cooked chickpeas
½ cup marinated crushed green olives, oily but drained (100gm)
1 cup light sour cream or Greek-style yoghurt (» 200gm or small tub) or combination

Optional - ½ diced red salad onion
Keep a few chickpeas and olives for garnishing.

1. Cut the chicken to olive-size pieces. Roughly chop the olives. Combine the ingredients. If you wish, add fresh cracked black pepper.

Tip for serving: Line a serving bowl with lettuce leaves and tip the salad in. Because it is pale - even a touch insipid, you really need to garnish.

Alternatives instead of chicken: cold cooked potato, salt-herring, fresh cooked prawns.


LET’S TALK ABOUT THE CHICKEN…

To pan fry chicken:
(quick and easy, no fuss)

Over a fast heat, pan fry fillets whole with a little oil (use the marinating oil from the olives). Turn after 5 minutes; sprinkle with a little salt, put the lid on and continue to cook (partly steaming now to keep chicken moist) for 5 minutes more or until juices run clear when chicken is cut. Particularly, don’t overcook chicken breast. Remember, it will continue to cook in residual heat once the pan is removed from the stove. Rest the chicken (don’t cut or fiddle with it) for at least 10 minutes to retain maximum juices and tenderness.

More about chickpeas, chickpeas, chickpeas!

Down on the farm, we love chickpeas in dips, stews, casseroles, curries, soups and salads; or served crushed with garlic, olive oil and herbs as a side vegetable or sandwich spread. Chickpeas are a staple in Middle Eastern, Mediterranean, Indian and vegetarian cookery, with as many ways of using them as there are cooks.

Chickpea and roasted beetroot dip

One cup of dry chickpeas will give 2½ - 3 cups when soaked then cooked (for about ¼ the cost of the same amount of canned chickpeas). Cooking without soaking works, but takes an hour on the stove and the chickpeas won’t be as plump. For a paler chickpea, add 1 tablespoon white vinegar or lemon juice to the soaking water. (For recipe, see previous post). 

PREPARING CHICKPEAS for salad, soups, stews and dips
Very, very easy.
You will need: Medium bowl for soaking; medium saucepan.

Ingredients:
1 cup dried chickpeas
1 litre water
½ teaspoon salt
clove garlic, unpeeled and bashed (optional)
½ teaspoon ground pepper (optional)
1 tablespoon white vinegar (optional)

1. Place chickpeas and water in bowl. Soak 6-8 hours (or overnight).
2. To cook, drain chickpeas and place in saucepan; just cover with fresh water. 
3. Add other ingredients if desired. 
4. Bring to boil uncovered, then drop back to simmer with the lid on for 30 minutes or until peas are soft to bite, but still firm to the touch.

* * *

BASIC CHICKPEA DIP
This easy recipe forms the base of as many dips as your imagination can come up with. It can be made with ½ cup tahini (sesame seed paste) as with traditional hummus, but I prefer to use olive oil for the more neutral flavour or light sour cream especially when adding other flavours such as eggplant, beetroot or herbs. As with hummus, chickpea dips are wonderful when made with freshly cooked hot chickpeas and served warm.

Very easy 
Makes 1½ cups

Ingredients: 
1 cup pre-cooked chickpeas (400gm can chickpeas will do, but the flavour is slightly different)
½ cup olive oil (or ¼ oil, ¼ cup light sour cream)
salt and fresh pepper
¼ fresh lemon juice
1 - 2 cloves garlic, peeled

1. Puree all together until smooth and thick. If too thick, add a little cooking water from the chickpeas as you continue to puree.

Try stirring in:

• ½ cup diced pan-charred eggplant and 2 cloves roasted garlic
• ½ cup diced fresh parsley and/or chives
• ¼ cup finely diced red salad onion and ¼ cup shredded basil leaves
• ½ cup chopped or pureed pan-charred fresh beetroot
• diced black olives