This chickpea curry is a truly irresistible vegetarian main course, scented with Indian spices and coconut milk. To try in all seasons.
An authentic comfort food to be prepared in a few minutes, my chickpea curry is an easy and satisfying recipe suitable for those who want to dedicate themselves to a tasty, 100% vegetable dish.
It is in fact the classic base of these all my Indian curries, with seeds and spices, a fried garlic, onion and ginger, coconut oil (or seeds, peeled tomatoes and coconut milk. from pantry that I customize with various types of proteins. From animal (chicken, turkey, shrimp, cod) to vegetables (carrots, squash, sweet potatoes, beets).
ingredients for 2 people
1 400g can of canned chickpeas (with their holding liquid)
1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
2 tablespoons of coconut (or seed) oil
1 tablespoon of mixture of Madras curry*
3 cm of fresh ginger
1 red onion
1 clove of garlic
150 g of peeled cherry tomatoes
parsley to serve
400 ml of coconut milk*
Salt to taste
HOW TO PREPARE THE CHICKPEAS CURRY
I toasted the seeds (black mustard, cumin, coriander and nigella) in a large pot for a couple of minutes, lowered the heat and added the coconut oil and curry powder, toasting for another couple of minutes.
Meanwhile, I blended the onion, ginger and garlic, peeled and cut into chunks. I added the mixture to the spices in the pot and sautéed for 5 minutes adding a few tablespoons of water to keep it from sticking. At this point I salted, combined the chickpeas with their standing water and dried over a high flame for 5 minutes. I also added the peeled tomatoes and coconut milk and continued cooking until the desired consistency was obtained (I like it rather dry, but there are those who love it very liquid).
I served with a sprinkling of pepper and parsley (or coriander) to taste, accompanying the curry with Basmati rice.
THE Black and white cookies they are greedy Biscuits, of the two-colored biscuits made with a double dough of shortcrust pastry vanilla And with cocoa it's a very easy technique : Yes they carve the bases with a cookie cutter and yes replace the missing pieces with inserts of different taste and color ! one will come out spotted shortcrust pastry base and from here you can obtain the two-tone black and white biscuits! than once baked in the oven they will give birth to gods Vanilla and cocoa biscuitscrumbly and greedy !
The recipe is from very old date ; and it's born by chance, to consume leftover pastry scraps! Since then it has become a real catchphrase of my site, made and redone by many and also made in a two-tone tart version
It is a preparation very simple! Once the two black and white doughs have been prepared, it will take 10 minutes to make the base and carve the cookies! In this case I made some hearts, but you can choose to make black and white cookies from shape you prefer: stars, flowers, spring and Christmas subjects… to depending on the occasion where you have to prepare them!
Given their appearance, they are ideal together with Valentine's Day biscuits, to be prepared for February 14; but also for Birthdays, Children's parties, Baptisms, Christmas and from packaging and gifting (since they keep for a very long time)!
Recipe Black and White Cookies
12 minutes minutes
Quantity for 40 pieces
175 grams of flour (for the white dough)
145 grams of flour (for the cocoa mixture)
15 grams of unsweetened cocoa powder
165 gr of soft butter
130 grams of sugar
2 small egg yolks
1 medium egg
2 sachets of vanillin or 2 tablespoons of vanilla
1 pinch of salt
1 tablespoon of powdered sugar
How to make black and white biscuits (vanilla and cocoa biscuits)
First of all whip the butter with sugar and vanilla until the mixture is light and blended.
Then add the eggs. One by one. Whipping very well, until a smooth and compact dough is obtained:
Then in a bowl weigh 175 grams of flour and set aside.
In another bowl, weigh 145 grams of flour, sift in the cocoa and add a spoonful of powdered sugar.
At this point you can make the two-colored doughs.
Finally, weigh the butter-sugar-egg mixture and divide it in half.
In one half add the white flour and mix it quickly until it forms a ball. If it sticks, add 1 more teaspoon of flour.
Finally, proceed in the same way with the cocoa mixture.
Finally, seal the dough in cling film and place in the fridge for 1 hour or in the freezer for 15 minutes.
For the realization I used a heart-shaped cookie cutter of 2.5 cm and an average size of 6 cm
Here's where you can buy: the HEART SHAPED COOKIE CUTTER SET
How to make black and white dough
First of all, roll out both the vanilla and cocoa shortcrust pastry to a thickness of 4 – 5 mm on a perfectly floured work surface. Touch the pastry.
They must be cold and solid. If they are not, put them in the fridge! for at least 20 minutes!
Then cut the shortcrust pastry with the smaller hearts. As you get the hearts, add them directly to the pastry of different taste:
Finally pass the rolling pin over the pastry as soon as you have finished the work of cutting and inserting. Do it lightly, just to even out any puffs.
Then make the biscuits with a clean cut by lifting it with a spatula so that the various pieces do not fall.
and place them in a baking tray lined with baking paper:
Place in the fridge for 15 minutes.
Finally bake in a hot oven at 180 degrees for about 12 minutes until golden brown.
Remove from the oven and let it cool completely!
Your Black and white cookies they are ready to be served!
You can keep yours Vanilla and Cocoa Cookies even 3 weeks closed in a tin or biscuit tin.
In anticipation of gifts you can also make yourself a: BOX FOR DO IT YOURSELF COOKIES
Lagane and chickpeas it's a warm winter first course and comforting typical from poor cuisine of the Southern Italy (Campania, Basilicata, Calabria); a variant of the classic Pasta and chickpeas; which in this case sees the as protagonists lagane, A type of fresh pasta made with durum wheat semolina and water, similar to tagliatelle but wider and shorter; that cooked together to the chickpeas previously stews with the tomato; they will bind in a dish from the creaminess and mouth-watering goodness!
Like every ancient and traditional recipe, exist different versions, and small regional variants: some add fresh tomatoes, some peeled, some enrich with bacon or bacon, some blanch the lagane before adding them to the chickpea soup. What I give you today is there Original Cilento recipe from the Lagane and chickpeas of Carmelo's grandmother, a family friend. Widespread throughout Campania: simple, vegan and very good!
It's about a very simple preparation, the lagane are ready in minutes mixing water and semolina; and once you have given the shape to the pasta, just make it dry perfectly in the air, to be able to add directly in the chickpeas! and just like Pasta and potatoes, Pasta and beans and Pasta and lentils, the lagane, they will absorb all the scents and the flavors of legumes, creating a sauce with an incredible gluttony!
According to the ancient recipe, i dried chickpeas, to soak; but to speed up the dish, you can use precooked chickpeas! in this case the lagane and chickpeas will be ready in 30 minutes!
Creamy, delicious and substantial, Lagane and chickpeas are a perfect first course that warms the heart on cold winter days! Ideal like save dinner, but also a lunch complete and substantial!
Lagane and chickpeas recipe
Quantity for 4 people
For the lagane:
175 gr of durum wheat semolina flour
75 grams of flour '00
125 grams of warm water
2 pinches of salt
For the chickpea soup:
400 grams of dried chickpeas (or 2 cans of canned chickpeas)
5/6 cherry tomatoes
extra virgin olive oil
2 cloves of garlic
How to make Lagane and chickpeas
First of all, at least 24 hours before, soak the chickpeas with plenty of water and a pinch of baking soda. You can skip this step if you are using precooked chickpeas.
Then prepare the lagane dough: mix the flours together with the salt, add water, knead until it forms a ball. If necessary, add a pinch of semolina flour.
Then roll out the dough with the machine. naturally passing over several times with the help of 00 flour to a thickness of 3; or proceed by hand with the help of a long rolling pin and 00 flour
The dough must be thin but porous about 3 mm.
finally obtained some laganas 15 – 18 cm long and 2.5 cm wide
set to dry sprinkled with 100% flour for about 1 hour.
Meanwhile, prepare the chickpea soup. Fry the peeled and lightly mashed tomatoes with 2-3 tablespoons of oil for 1 minute, add the washed and halved cherry tomatoes, leave to flavor for 1 minute. then add the chickpeas.
Finally add parsley, turn and brown for 1 minute. Add 2 glasses of water and let the chickpeas simmer for about 20 minutes
at the end of the indicated time, set aside 2 tablespoons of whole chickpeas. Add 1 more glass of water to the pot:
cook again for about 10 minutes.
In this case I made a dish for 2 people. if you have prepared all the indicated dose, it is very important to cook the lagane in a very large pan containing the chickpeas. so that they are not placed against each other but "scattered" it will take 3 – 4 minutes to cook.
So if you cooked the chickpeas in a small pot, transfer everything to a large saucepan, let the mixture take the rather watery mixture and add the lagane:
Finally, place on low heat and do not turn but rotate the pot so that the contents of the soup go to the lagane. cook for 2 minutes. when the dough has set, turn once, add salt, continue to cook for 1 minute more. Add the whole chickpeas, a drizzle of oil and serve hot.
Here is ready Lagane and chickpeas creamy and steaming!
Store Lagane and chickpeas
Without adding pasta, you can keep the dish for 2 – 3 days. If you have already cooked the lagane, the dish keeps perfectly in the morning for the evening. you can warm it up at the moment
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