Chick Fest

Chickpea Satay (photo by Equalizer)

I must make a confession. I think at certain times, I become a narrow minded person, culinarily speaking. It happens when all I can think about is a single ingredient, or a single cuisine or both. I remember whe I was back in college, I had one of those episodes where all I can eat is pineapple. Not the fresh kind. No no, I wanted canned pineapples. Thats all what stock my fridge with. What was I thinking? This time all I think about is chicks. I want chicks so badly right now, I will pay for it! Yes you heard me right, what is wrong with enjoying one of the pleasures of life? Chicks, short for chickpeas or garbanzo or "nikhee" or whatever you want to call it is on my agenda for now, and I will attempt to go to extremes to use this amazing pulse!

Having been first cultivated in Turkey more that 7000 years ago, this pulse is no stranger to the Middle Eastern, Medditeranean, and Indian cuisines. Today 90% of the world's supply comes from India. No wonder it is used in various applications in the indian cuisines. The batter in which the famous Indian pakoras are made with, is actually garam flour or chickpea flour. This flour has found its way in various applications in other countries. In Kuwait it is used to make a delicious biscuit called ghraybah, mixed with sugar, butter, and cardamon powder. Chickpeas were also grown in some areas of Germany for use as a coffee substitute in the First World War.

Today, I started with a very simple yet extremely delicious dish. It is chickpeas cooked with a spicy satay sauce. Never use canned chickpeas, either you soak them overnight and cook them or buy them from the nearest "nikhee and bajila" (chickpea and broadbean) shop at the co-op. This can be served with arabic flat bread (pita bread), or toasted ciabatta bread. A bite into this flavorfull dish, will make you seriously consider turning into a vegetarian. Ok, there is no way I will be a vegetarian, but atleast I can endure a week or so being one.

Chickpea Satay

4 cups cooked chickpeas
1 cup coconut milk
2 tbs peanut butter
3 cloves garlic chopped
1 tbs ginger chopped
1/2 cup chopped cilantro (corriander leaves)
3 tbs sesame oil
1 tsp crushed red chilli
1 tbs Nam Pla (thai fish sauce) *optional
1 tbs Thai chilli sauce
1 tbs sugar
Black Pepper
Salt

Method:

Heat oil in deep pad, add garlic and ginger, fry for 1 minute. Add peanut butter, coconut milk, chilli, nam pla and chilli sauce. Stir well and simmer for 5 minutes. Add chickpeas, cilantro, black pepper and salt, stir and simmer for another 5 minutes. Serve with you choice of bread or crackers.

My other ideas for chicks:

• Chickpea tagine with fresh figs and caramelized onion.
• Chickpea with pumpkin, garlic, rosemary, all drizzled with extra virgin olive oil.
• Chickpea stirfried with curry leaves, turmeric, mustard seeds, coriander, chilli and garlic.

Don't you just love chicks!!!