Chickpea and Courgette au Gratin – Autumn Comfort Food

27 September 2018

This week we’ll be cooking something for the chillier autumnal evenings, a tasty bake that combines chickpeas, tomatoes and courgettes with a breadcrumb topping.

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Chickpea and Courgette au Gratin

The autumn months are always a busy time in the KCC kitchen with not much time for shopping so we dug deep into the kitchen cupboard and found some dried chickpeas and then located a bag of breadcrumbs in the freezer. After some googling, we came up with a recipe for this gratin.

If you’re using dried chickpeas, then we suggest soaking overnight in cold water and then simmering for an hour or so in fresh water until they are beginning to soften. You can even try this method that was featured in the Guardian recently, which soaks the chickpeas for 48 hours to make them ultra soft.

Ingredients (serves 3-4)

75 ml olive oil

1 teaspoon cumin

One medium-sized onion

250 g tomatoes

250 g chickpeas (cooked)

100 ml chickpea cooking liquid (or vegetable stock)

200 g courgettes

For the topping:

125 g breadcrumbs

15 g parsley

2 teaspoons red chilli flakes

Black pepper

Method

  1. Heat 25ml of olive oil in a frying pan and add the cumin seeds and finely chopped onion. Fry for 10 minutes or so over a medium heat until the onions are translucent. Add the peeled, chopped tomatoes and cook for another 10 minutes and then add the chickpeas and stock and simmer over a low heat for 10 more minutes.
  2. While this is cooking, heat another 25ml of olive oil in a frying pan and fry the courgette (cut it into 0.5 cm rounds) over a medium heat, turn the courgette rounds over after five minutes so both sides are charred.
  3. Pour the chickpea and tomato mix into a greased oven dish, cover this with fried courgettes. Mix the breadcrumbs, the remaining oil and the herbs and spices together well and then cover the bake with this mixture.
  4. Bake in a pre-heated oven at 180 c for 30 minutes or so, until the mix is bubbling and the topping has gone a nice golden brown. Serve with a green salad and boiled or fried potatoes

 

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KCC’s Winter Warmer Bake

7 December 2017

The nights are getting longer and the mercury’s starting to drop – winter is well and truly here so it’s time for some filling, wholesome comfort food.

Winter comes to Almaty, Kazakhstan

One of our favourite go-to comfort foods here at Knidos Cookery Club is pumpkin as it’s so easy to cook and adds depth to a range of soups and bakes.

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Knidos Cookery Club’s pumpkin and pasta bake

We’ve combined pumpkin with red lentils, pasta and ricotta cheese, along with some heady spices to create a filling bake to help you get through the long cold nights of winter.

Ingredients (serves 3-4)

75 g red lentils

150 g pumpkin

150 g  dried pasta (penne, macaroni or fusilli work well here)

100 g ricotta or similar cheese

375 ml vegetable stock

25 ml olive oil

25 g pumpkin seeds

1 cm fresh ginger peeled and minced

one small onion

one garlic clove

one teaspoon cumin

one teaspoon cider vinegar

one teaspoon turmeric

one teaspoon chilli flakes

Method

Cook the pasta according to instructions minus one minute. Drain and set aside. While the pasta is cooking, fry the finely chopped onion and garlic in the olive oil until transparent.

Add the ground cumin, turmeric, ginger and pumpkin, cut into 1 cm cubes, and stir while cooking over a medium heat for a few minutes. Then add the lentils, stir and pour on the vegetable stock. Bring to a boil and then simmer for 20 minutes or so over a low heat until the pumpkin and lentils are going mushy and most of the liquid has been absorbed.

Remove from the heat and stir in the ricotta cheese, apple vinegar and chilli flakes. Fold in the pasta, pour into an oven dish, sprinkle over the pumpkin seeds and bake in a pre=heated oven at 180 c for 30 minutes or so until the top starts to brown.

Allow to cool for ten minutes or so before serving with a green salad.