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by Sarah Steimer

This was surprisingly filling, OR did I fill up on naan too much…

For the naan

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon active dry yeast
  • 3/4 cups milk
  • 1/2 teaspoon sugar

Pour the milk into a small bowl and heat to 110 degrees (I don’t have a thermometer so I microwaved until it was “hot”).  Add the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl and add the flour little by little, combining well but not over-kneading.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered a towel, for about 2 hours. (Don’t worry that the dough won’t rise as much as usual bread.) I learned a little trick for letting dough rise – put your oven on the lowest setting and put the bowl of dough in there. Helps the bread rise much better than a lukewarm kitchen.

Turn the risen dough onto a lightly floured surface  and divide the dough into six equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.

Roll the dough out to circle-type shapes about 6 to 8 inches in diameter. Place a pizza stone — or, if you don’t have fancy things like that, I just used a cookie sheet – in an oven set to 500 degrees.

Lay the circle of dough on the stone (pan) and spritz with water. Add any seasoning you would like at this time — I went with dried cilantro. Bake for about 5 minutes or until a little puffed and brown, flipping half way through.

Makes six pieces of naan.

For the chickpeas

  • 1 tablespoon cornstarch
  • 1 cup low-sodium vegetable broth, divided
  • 2 teaspoons canola oil
  • 1/2 onion, chopped
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup unsalted cashews, coarsely chopped
  • 1/4 cup chopped fresh cilantro
  • 4 tablespoons fat-free greek-style yogurt
Whisk corn starch with enough broth to dissolve in a bowl. Set aside.

Combine the oil, onion, curry powder, salt and pepper in a large skillet over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until the onion is softened.

Add the remaining broth to the pan along with the reserved cornstarch mixture. Cook, whisking constantly, until thickened. Add the chickpeas and cashews. Simmer for 5 minutes for the flavors to blend. Stir in the cilantro.

Serve with a dollop of the yogurt.

Recipe says it serves four… but those would be some small portions.  Serves more like 2-3.

Chickpea recipe: Prevention

Naan recipe: Kirbie’s Cravings

Photo: Sarah Steimer

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