Tag Archives: piri piri

Piri piri chickpea salad

24 Jan

On Wednesday I started at 6.30am (the usual time) by cooking for the long day ahead. I then went to a class of body attack. I always feel like I will collapse within the first fifteen minutes of that class, but I did it and it felt good! I came home, showered and changed and then went on the nursery run and collected my energetic and spirited little sweetie before taking him to eat pizza, as a treat. We chatted about the morning we had spent separately and coloured in pictures of super heroes together. Simple moments like these, I will hang on to forever. He was more delicious than the pizza. We then returned home for him to play around my ankles as I attacked the cleaning of the home in express mode, after which, I whipped off my apron and took my cherub to his swimming lesson. My body throbbed lightly and eyes dropped under the humid clasp of the internal swimming area, but I waved and gave him the thumbs up signal from the parents viewing area. We had practised privately on Monday and it had helped.

Piri piri chickpea salad by Deena Kakaya

Back from swimming, we waited in the car for daddy to arrive so that he could drop mumma off to the train station, because mumma had a cookery class to teach, an hour away in the city. As I arrived at the school, I smiled at the attendee list which had ‘SOLD OUT’ written in block capitals, double underlined. People arrived early and eagerly. One person travelled from Cambridge to cook with me. We brought Japanese, Thai, Indian and Malaysian influences to life and I carried the appreciative buzz with me to bed that night, when I was finally reunited at 11.30pm.

What I have learned about myself is that I am happier when I am moving. I need to fill my days with some sort of purpose and when I say I need to be moving, the direction doesn’t have to be definitive. I know, it’s January and I’m supposed to ‘set some goals and smash them’ but blah. My mind is healthier when I am moving and the world looks like a bigger place. No one small, meaningless, itty ridiculous thing can engulf me. Don’t get me wrong, I’m not an unhappy person; on the contrary I have gratitude for my many blessings. I just need to keep moving.

And with that, here is a dancing, lively, simple and portable salad of deep and forgiving chickpeas and spice mixture with a kick! Go easy on the garlic though wont you…

Ingredients

Two tins of chickpeas, drained and rinsed

One green pepper, diced

300g sweet potato, peeled and roasted

A bunch of parsley, finely chopped

The juice of one lime

50ml extra virgin olive oil

2 plump red chillies, finely chopped

1 tbsp. white wine vinegar

1 small red onion, finely diced

For the spice mix

1 tsp. red chilli flakes, 1 tbsp. paprika, ½ tbsp. smoked paprika, 2 tsp. dried oregano, 1 tsp. sea salt flakes, 2 cloves of garlic (crushed), 1 tsp. caster sugar

Method

  1. Combine the chickpeas, roasted sweet potato, red chillies, red onion and green pepper and toss them all together
  2. Add the spice mix and coat evenly
  3. Now add the lemon juice, white wine vinegar, oil and the parsley and make sure there is even coverage.

Sweet mini peppers stuffed with feta, spinach, edamame beans and gorgeous spices

10 Sep

Sweet mini peppers stuffed with feta, spinach, edamame beans and of course some gorgeous spices

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As teenagers my best friend and I went on our first holiday together, without family, to Bulgaria.  Not Ibiza, Sharm el sheikh or Tenerife, but Bansko, a town at the foot on the Pirin mountains.  We’d decided to deviate from the popular, bikini-cladded sun soaking and wild nights of clubbing and we’d also decided that we liked mountains.
We’d of course done no research.  Google wasn’t a word that existed in our lives back then and of course we didn’t buy travel books.  We just rocked up at the travel agent with about £300 as our budget and a clear ish view of what we wanted; no loud clubbers, beautiful mountain scenery, friendly people, a different culture and cheap.  I’d never contemplate contracting to a holiday under such exposed and ill-informed circumstances now, because obviously I’m not daring and old(er)
We really had no idea what we’d let ourselves in for.  Funnily enough, I’d kind of like to go back there.  There were no known brands being sold in the kiosks. There were no known fast food joints in the town.  Our guide wanted us to hang out with his daughter so that it would improve her English but of course we taught each other rude words in our respective languages.  Restaurants looked like huts and we sat on big timber tables.  Outdoor bands played in the moonlight as the residents of the town gathered.  Children climbed under the water features in the town and hollered at us saying, ‘look at the Spanish girls’ as they’d never seen an ethnically Indian person.  Donkeys walked with their owners through the streets and as we walked through the evening streets we were frightened as there was barely any street light, so we sang ‘nelly the elephant’ loudly.   As you may expect, I’m smiling as I write this.
I don’t even think we appreciated the scenery fully. We hiked with a guide and stopped to look at Viagra plants and beautiful rocky and vast mountains, cool whites, blues and greens. I remember the vastness and quietness of the mountains and the distant ringing of bells around the necks of cows. I remember drinking fresh spring water after crossing streams on logs.
I don’t think that the hotel we were staying at, or the restaurants that we ate in had encountered many vegetarians. They seemed baffled.  On the first couple of days we were served boiled veg.  We then negotiated a spaghetti dish with the non-English speaking chef, but it didn’t taste of much.  Once they realised that cheese was in fact an option for us they served us huge long peppers roasted with loads of moist and salty feta.  It tasted faintly of clay and we loved it.  The cheese was so fresh and spongy.  Oh and they served it with a beautifully simple and mellow bean soup served in a clay pot. Brilliant.
So this recipe isn’t as simple as the one I had in Bansko but it is absolutely uplifting and thoroughly sensual.   I picked up a 500g bag of mini sweet peppers from Tesco for £3 which I thought was good value for money. I’d eat the stuffing raw off a big serving spoon, but…
The colours of this dish are striking; sharp yellows and red against bright green.  The smell is a whole new thing…my kitchen smells gorgeously sweet and toasty right now as I’ve just made these peppers. I’ve used nutty edamame beans from the freezer, but if you can’t find them maybe use frozen broad beans instead? I’m putting these peppers on top of a salad, but you could put them on some cous cous, pasta or even vegetable rice.   I’ve used 1tsp of piri piri spices, but you could use more or less. Honestly, this is a fresh, juicy and toasty dish that I hope you will want to share.
Ingredients
Makes approximately 20 mini stuffed peppers
150g feta cheese, crumbled
1 cup finely shredded spinach (I put it in the food processor)
1 cup of edamame beans boiled for 3 minutes
About 20 mini sweet peppers, washed
Spices; 1 tsp cumin seeds toasted and lightly crushed, 1 tsp coriander powder, 1tsp piri piri spice
Method
1. Take a mixing bowl be crumble the feta into it.  Add the spinach and mix well before adding the edamame beans
2. Stir in spices and mix again
3. Place the mixture into a food processor and turn it into a coarse mix. We don’t need the edamame beans to be smooth,  chunky, is great.
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4. Remove the tops off thee peppers and place onto a lined baking tray
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5. With a teaspoon, fill the peppers generously and coat them lightly in oil. Roast the peppers on 180degrees for about 12-15minutes or until they look browned and you are able to pierce them.
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