Rec. Hot & Spicy Chickpea Cakes

[marsha-tbay]

Hot-and-Spicy Chickpea Cakes

15 ounce can chickpeas, rinsed and drained

1/3 cup reduced fat sour cream

4 garlic cloves, crushed

1 teaspoon cumin

1/2 teaspoon salt

3/4 teaspoon hot sauce

1/4 cup plus 2 tablespoons white cornmeal

olive oil cooking spray

1 1/2 cups salsa

In a food processor, puree the chickpeas, sour cream, garlic, cumin, salt, hot sauce and 2 tablespoons of cornmeal. Transfer to a bowl, cover and refrigerate until chilled, about 30 minutes.

Form the mixture into 6, 3-inch patties, about 1/2 inch thick. Place the remaining cornmeal on a plate and gently dredge the patties through to coat both sides.

Spray a large nonstick skillet with olive oil cooking spray and set over a medium heat. Add the patties and cook until browned on the bottom, about 5 to 6 minutes.

Spray the tops of the patties with oil, then flip and cook until browned, about 5 minutes. To serve, spoon salsa onto individual serving plates and set patties on top. Alternatively, spoon salsa over patties.

Makes 6 servings.

AJ-gourmetgardenofspicyvegeat

 

[marsha-tbay]

Rec. Chickpea & Swiss Chard Fideos with Orange Aioli

Chickpea and Swiss Chard Fideos with Orange Aioli

2 tablespoons vegetable oil
1/2 large white onion, chopped
1 carrot, coarsely chopped
4 garlic cloves, smashed
1 teaspoon ground coriander
1 teaspoon ground fennel seeds
1 tablespoon unsweetened cocoa powder
pinch of saffron threads
1 bay leaf
4 plum tomatoes, coarsely chopped
3 medium ancho chiles, stemmed, seeded and cut into 2-inch pieces
2 1/2 quarts water
salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 pound dried fideos or angel hair coils, broken into 2-inch lengths
1 1/4 pounds green Swiss chard, stems discarded and leaves chopped
1 15 ounce can of chickpeas, drained and rinsed
Orange Aioli, recipe follows

In a large, heavy pot, heat the oil until shimmering. Add the onion, carrot and garlic and cook over moderate heat, stirring, until the vegetables just start to brown, ab minutes. Stir in the coriander, fennel, cocoa, saffron and bay leaf; cook for 10 seconds. Increase the heat to high, add the tomatoes, ancho chiles and water; bring to a boil. Reduce the heat to moderate and simmer for 25 minutes. Discard the bay leaf.
Working in batches, puree the broth in a blender until smooth. Strain into a clean pot. Season the broth with salt and pepper and boil over high heat until reduced to just 8 cups.
In a large, deep skillet, heat the olive oil until shimmering. Add the pasta and cook over moderate heat, stirring, until golden, 5 minutes. Stir in the Swiss chard by handfuls, adding more as it wilts. Add the broth and bring to a boil over high heat. Cook over moderate heat, stirring occasionally, until the pasta is almost tender and most of the broth has been absorbed, about 15 minutes. Add the chickpeas and cook, stirring, until heated through and the broth has been almost completely absorbed by the pasta, about 3 minutes longer. Stir in 2 tablespoons of the Orange Aioli, season with salt and pepper and serve with the remaining aioli.
Makes 8 servings.

Orange Aioli:
1 large garlic clove, minced
1 teaspoon finely grated orange zest
1 teaspoon Dijon mustard
1 cup mayonnaise
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
salt
cayenne pepper

In a mini food processor, combine the garlic, orange zest and mustard and pulse to combine. Add the mayonnaise and process until smooth. With the machine on, gradually add the olive oil and process until emulsified. Scrape the aioli into a bowl. Stir in the lemon juice and season with salt and cayenne.
The aioli can be refrigerated for up to 3 days.
Makes 1 1/4 cups.

AJ-gourmetgalleryofspicyvegeat

 

[joanietoo]

This sounds good, have you tried them?