The Chickpea and the Cook

'A Chickpea leaps almost over the rim of the pot where it's being boiled.''Why are you doing this to me?''

The cook knocks him down with the ladle.''Dont you try to jump out.You think I'm torturing you.I'm giving you flavour''

Rumi

Everyone knows there are a thousand ways to make hummus... liquid, stiff, garlicy, lemony, Tescos released their sweet chilli's all over the hummus rack (I confess, I love it), some even make avocado hummus (I'm sorry, I find it repulsive). There are even a thousand ways to spell hummus... so trying to find the 'Perfect houmous/ hummus/hummous/hommos ... recipe' is quite a challenge! Especially considering everyone thinks their's is the best... But I have found it. The best. Ever. Oven Baked Hummus... 

Are you Ready? 

Unbaked Hummus

You see, I guess it's through getting to know chickpeas that I am learning to respect the age old way of doing things. Fast living tins of Chickpea's don't exist here in the wilderness... you can only find the dried out ones... I could feel a fire inside me wanting to make the quickest most delicious chickpea hummus the world has ever known, and could remember Jamie Oliver's recipe with yoghurt.. yes yoghurt... and how everyone was puzzled and amazed when I told them that secret ingredient..

For some reason, I haven't been able to find that recipe online anywhere... (I just checked again.. and it is nowhere!) I remember something along the lines of 1 tin of chickpeas, 1 tbsp Tahini, 3 tbsp Greek Yoghurt, Salt, Lemon and Garlic to taste. All very easy, and as it turns out my secret ingredient, is now no longer secret... There are whole articles comparing the goodness of yoghurt or no yoghurt in hummus. So I won't add anything further, other than mine is the best because, I made Homemade Greek Yoghurt and then added it! Yum...

Anyway, first time round.. I was still in city mode... lets get this done as quickly as possible... (pressure cooker, baking soda, more pressure cooker) as it turns out... the faster you try to cook chickpeas.. the worse it is for your digestion.. and actually, despite all of the tricks.. it makes no sense to make a quick hummus to then be excusing yourself from the table every two minutes...

What makes this recipe super special is that the hummus is baked in the oven... I have never known anyone to make it this way, yet it was very easy, filling and warming. I have to admit, that along with my recipe book, I had also lost the source of this divine hummus recipe and I was only able to salvage the recipe due to saving it on a recipe app I was using once..... which also cleverly saved the source! Here's to Ghillie Basan for the most delicious hummus recipe yet! Click here for the book!

Baking Hummus

Hot Housewife Tips!

My adaptations to the recipe as I find it the easiest way to remember that; we don't always have everything at hand, everything can be done slightly differently, and there are some things that just can never be left out!

I have now accepted (as the chickpea had to in Rumi's poem) that letting the chickpeas rest over night in water, (1 1/ inch extra water over the chickpeas) makes them softest, most delicious, and easier to digest. And when done properly the cooked chickpea is divine, and so is this hummus. 

After resting all night long, and washing away the water and the white stuff (I haven't bothered to work out what it is although I am quite sure it is unwanted) the next step is to boil the chickpeas... usually for 45 minutes in the pressure cooker on a low heat or for an hour and a half in a normal pot. For extra deliciousness add one or two bay leaves to the pot and some crushed garlic to let the chickpeas start to absorb the delicious flavours...

Chickpea conversion : Turns out... everyone has a different version! 

My version, in my climate, is 125g dried chickpeas = 1 tin of chickpeas (400g including water 240g without)

Some minor changes to the recipe: I always wait until the chickpeas, tahini and Greek yoghurt are fully mixed before adding any ingredients that might change the taste... I also only have a hand blender and it becomes quite dangerous blending each teaspoon in electrically!... I find hand mixing with a big spoon much safer, and easier option to stop and taste the garlic, lemon, salt , pepper, etc and bring the hummus to the perfect flavour.

The rest is super easy, super fast, super delicious, super yum! Enjoy!

The Hottest Hummus Around... Smokin!

Flash Frying the Chickpeas in Olive Oil and Paprika

Serves 4-6 

2 x 400g tins chickpeas, drained and rinsed  (250g dried Chickpeas)

2tsp Cumin Seeds (I used ground Cumin as I did not have these to hand)

4 Cloves of Garlic Crushed

4 tbsp Olive Oil

Freshly Squeezed Juice of two Lemons

2 tbsp Tahini

6 tbsp thick creamy Greek Yoghurt (Homemade if possible!)

Salt and Black Pepper

2-3 tbsp Chickpeas to Garnish (or some Pine Nuts)

2 Bay leaves for soaking, and one extra Clove of Garlic
Paprika/Parsley/Corriander/Cumin to Garnish

Directions

If you have dried chickpeas start here:

1. Put 250g Chickpeas in a bowl and cover with 1 1/2 inch water, leave to rest overnight

2. In the morning, put the chickpeas, Bay leaves and 1 crushed garlic in a pan. For every cup of chickpeas, add 1 cup of water. Boil for 1 1/2 hours in a normal pan, or for 45 minutes in a pressure cooker on full heat until chickpeas are tender

If you have tinned chickpeas start here:

3. Preheat the oven to 200c/400f/Gas Mark 6

4. Blend Chickpeas in an electric blender

5. Add Cumin/Cumin Seeds and Olive Oil to the Chickpeas until its a thick paste

6. Add the Tahini and continue blending until the paste is very thick and smooth

7. Add the yoghurt and blend further until the mixture has loosened a little and it has a creamy texture

8. Season to taste with Garlic, Lemon Salt, Pepper

9. Tip the mixture into an oven proof dish (I like terracotta)

10. Take a handful of unwhizzed Chickpeas (or Pine Nuts) and flash fry in butter

11. Pour the chickpeas and butter over the hummus and pop into the pre-heated oven for around 25 minutes, you will notice the hummus rising in the oven
12. Garnish further (optional) with a selection of: Paprika, Cumin, Parsely, Corriander

12. Serve immediately with warm bread, olive oil, olives and lots of love! (Love is essential!)

Introduction to being a Dervish: Lentil Soup

'Boil me some more 

Hit me with the skimming spoon 

I can't do this myself!' 

Rumi

To deny Lentils their rightful place.. could let us enter a theological debate akin to the dispute of sibling rivalry between Jacob and Esau (Genesis 25:34).... I mean.. lentils pre-date pottery! They solve the entire chicken egg situation...   (which I will blog about later.. but just to highlight that Chickens natural habitat is the Jungle. Very few places on earth are Jungle. and More recently, very few Jungles have chickens)... I digress!! For some, lentils are symbolic for the cyclical nature of life, we could call this Karma, for others, lentils are stable food that provide the body with just what it needs... 

There isn't a food more Dervish than Lentils.... full of goodness and simplicity.... and maybe its the reason that Esau was able to bring himself to sit, and eat from Jacob's Lentil Stew..

Even in the Quran (2:61) the people of Moses demanded that Moses call upon his Lord 'to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions'

'فَادْعُ لَنَا رَبَّكَ يُخْرِجْ لَنَا مِمَّا تُنبِتُ الأَرْضُ مِن بَقْلِهَا وَقِثَّآئِهَا وَفُومِهَا وَعَدَسِهَا وَبَصَلِهَا'

So.. really... Lentils are kind of epic.... and have been in demand for some time now! Even the Great Saint and spiritual Master, Sheikh Nazim Al Haqqani, was ordered into seclusion and he recounted that 'I was in seclusion for forty days ... doing sulook, spiritual discipline... Everyday that one brought me what I needed. He brought bread with lentil soup'  (Sheikh Nazim, 2011). 

Pretty much everywhere I have travelled, Lentil Soup has existed, call it Dahl, lentejas, Paripu, Linsen.. and actually I remember one year.... growing up, as a lesson to us all (huge family with lots of siblings) my parents fed us Lentils for 6 months straight. Partly due to financial reasons, partly because it was so easy to cook (I now realise!)... however, I am almost thirty... and it has taken this long for me to even consider learning how to cook them...

So when my wonderful Dervish of a husband suggested Lentils as a substitute for my meat crazy, steak hungry diet... which also coincidently, at times was reflected in my nervous, angry, stressed out demeanour.. the first stage was sulking... the second was research... and the the third was some serious action :)

In terms of research, I always start with 'the best... e.g. lentil soup' or in this case... 'the 10 best ways to cook lentils'... the Guardian no less was my saviour and more specifically Nathan Williams (2013). However, Sarah Britton (2009) may claim the copyright of this soup... and its' name! (I promise I am trying not to get involved!!). As you all may be aware I lost my recipe book, and 'Four Corners' was the only bit that I remembered from the first ever Lentil Stew that I made for my husband.. appropriately named due to how far and wide Lentils are enjoyed... and now I realise, that stew or soup, the recipes are exactly the same... all you change is the quantity of water.... 

Both delicious and simple. The stew and the soup. The Britton and the Williams. Chicken and Egg. Here we go!

Tips!

My adaptations to the recipe as I find it the easiest way to remember that we dont always have everything at hand, everything can be done slightly differently, and there are some things, that just can never be left out!

- This is a great to make to use left overs from the Mexican tortila party you had the night before.. onions, lemons, tomatoes, salt, beans all come together deliciously here!

-  Instead of coconut oil or ghee, I used olive oil, I am italian, I cant help it!

- Onions chopped fine or coarse; it doesn't matter, I once used roasted onions

- If you can choose to use a garlic crusher, or buy one, do! They are a time-saving marvel, I once thought these were a luxury in a kitchen, I now know these are absolutely essential!

- I almost always have to exchange fresh ginger for powered as fresh ginger is  not available to hand.. this recipe is still delicious with 1 tbsp of ground ginger 

- Cumin as a spice is God sent... it helps reduce any indigestion the lentils might give you... I now stock this very well in my cupboard and use as a garnish on many things too

- A tin of tomatoes is jut as good as fresh tomatoes in this recipe.. and at an extreme push, when I have had neither, 1 tbsp of tomato paste has cheekily replaced the fresh product 

- Although lemons do grow where I live, they only grow in winter, so, an alternative could be vinegar (vinegar and lentils is common in some German cooking), or alternatively, bottled lemon juice... however it is to note that lemons are an essential part of this soup!

-  In addition to the suggested garnishes I have made some delicious homemade yogurt balls that also garnish this really well... the recipe will be coming soon!

- For the stew recipe, I have suggested a rice of your own... and included this in the steps the original recipe called for brown rice.. however I have had this stew with basmati, bulgur, and brown and they are all delicious... need some tips on simple easy rice recipes? Click Here

Enjoy!

Four corners Lentil Stew Or Soup!

Serves 4

- 2 tbsp coconut oil or ghee 

- 1 large onion or a couple of leeks chopped
- 1 tsp salt
- 5 garlic cloves, minced
- 1 tbsp minced fresh ginger
- 1 tbsp ground cumin 
- ¼ tsp cayenne pepper
- Four large tomatoes, chopped
- 1 lemon, sliced into rounds 
- 700ml stock for the stew (4 cups) and 1 litre for the soup (around 5 cups)
- 1 cup red lentils (or between 150g and 185g)
- Chopped coriander, spring onions or parsley to garnish
- Salt to taste
- A rice of your choice, bulgar, basmati or brown

Instructions:

1 Begin preparing your rice and put it to broil

2 Meanwhile, heat the oil in a saucepan over a medium-high heat. 

3 Add the onion and salt, then cook, stirring, for about 5 minutes, or until soft and translucent. 

4 Add the garlic, ginger, cumin and cayenne, and cook for 1 minute until fragrant. 

5 Stir in the tomatoes, three lemon slices, the stock and the lentils. 

6 If making stew, remove the rice from the heat, cover it to rest for 10 minutes, then fluff it with a fork.

7 Bring the lentils to a boil, then reduce the heat, cover and simmer for 20-30 minutes, until tender.

8 Squeeze the remaining lemon slices over the stew or and season.

9 Serve the stew over the sesame rice

9 Sprinkle the soup or stew with the garnish - Parsley, coriander or my homemade yoghurt balls!

 Let me know how it was!!

http://www.jewishjournal.com/torah_portion/article/lentil_soup_20081126/

http://www.mynewroots.org/site/2009/10/reader-request-my-favorite-recipe-four-corners-lentil-soup-2/

http://nutritiondata.self.com/facts/legumes-and-legume-products/4338/2

http://www.sufismus-online.de/SeclusionAtAbdulQadirJilani

http://www.theguardian.com/lifeandstyle/2014/jan/11/the-10-best-lentil-recipes

http://www.guardianbookshop.co.uk/BerteShopWeb/viewProduct.do?ISBN=9781579655327