We had eight for dinner on Saturday night and yet again turned to the excellent Moro cookbooks for a bit of middle eastern/Spanish/ Moorish inspiration.
This recipe received pretty good reviews from all diners (and the kids when we re-made it the following day!)
Ingredients
200 g (7 oz) chickpeas, soaked overnight with a pinch of bicarbonate of soda (I used canned chickpeas instead.)
6 tbsp of olive oil
1/2 large Spanish onion, diced finely
1/3 tsp ground cinnamon
juice of 1 lemon
2-3 garlic cloves, crushed to a paste with salt
3-4 tbsp tahini paste
170g (6 oz) lamb, minced
2 tbsp pine nuts, lightly toasted
1 medium bunch flat leaf parsley
a sprinkling of paprika
salt & pepper
Method
Rinse the chickpeas under cold water, then place in a large saucepan. Fill with 2L of cold water and bring to a boil. Reduce the heat and simmer, skimming off any scum as it builds up. Cook for 1.5-2 hours, or until the skins are tender. Remove from heat, pour off excess liquid until level with the chickpeas, and season with salt and pepper. Set aside.
Meanwhile, heat half the olive oil over low to medium heat and fry the onion, stirring occasionally, until golden and sweet. Remove from heat and add the cinnamon.
To make the hummus, drain the chickpeas, keeping aside the cooking liquid. Blend in a food processor with a little of the cooking liquid. When smooth, add the lemon juice, garlic, tahini, and the rest of the olive oil. Add salt and pepper, and some more liquid if necessary. Taste for seasoning and spread the hummus on a plate.
Place a frying pan over high heat. When hot, add the caramelised onion and its oil, and then the lamb. Break up the lamb as it cooks. Season with salt and pepper. When the lamb begins to crisp, add the pinenuts and transfer immediately to the hummus. Serve with parsley leaves and paprika sprinkled on top, and plenty of flatbread or pita.
This recipe received pretty good reviews from all diners (and the kids when we re-made it the following day!)
Ingredients
200 g (7 oz) chickpeas, soaked overnight with a pinch of bicarbonate of soda (I used canned chickpeas instead.)
6 tbsp of olive oil
1/2 large Spanish onion, diced finely
1/3 tsp ground cinnamon
juice of 1 lemon
2-3 garlic cloves, crushed to a paste with salt
3-4 tbsp tahini paste
170g (6 oz) lamb, minced
2 tbsp pine nuts, lightly toasted
1 medium bunch flat leaf parsley
a sprinkling of paprika
salt & pepper
Method
Rinse the chickpeas under cold water, then place in a large saucepan. Fill with 2L of cold water and bring to a boil. Reduce the heat and simmer, skimming off any scum as it builds up. Cook for 1.5-2 hours, or until the skins are tender. Remove from heat, pour off excess liquid until level with the chickpeas, and season with salt and pepper. Set aside.
Meanwhile, heat half the olive oil over low to medium heat and fry the onion, stirring occasionally, until golden and sweet. Remove from heat and add the cinnamon.
To make the hummus, drain the chickpeas, keeping aside the cooking liquid. Blend in a food processor with a little of the cooking liquid. When smooth, add the lemon juice, garlic, tahini, and the rest of the olive oil. Add salt and pepper, and some more liquid if necessary. Taste for seasoning and spread the hummus on a plate.
Place a frying pan over high heat. When hot, add the caramelised onion and its oil, and then the lamb. Break up the lamb as it cooks. Season with salt and pepper. When the lamb begins to crisp, add the pinenuts and transfer immediately to the hummus. Serve with parsley leaves and paprika sprinkled on top, and plenty of flatbread or pita.
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