Cooking Up Chickpeas and making Chickpeas with Curried Cous Cous
This dish has evolved over the years, as many favourite dishes tend to. You become so adept at making it, and one day you think, oh I'm missing some the ingredients, I'll swap something around. This is how my roasted vegetable salad became a chickpea salad. Also, this is a dish I spy alot at flash cafes around the city and can easuly make at home.
Based on Roasted Vegetable Salad with Curried Dressing, from Sophie Gray's STUNNING FOOR FROM SMALL CHANGE
Chickpeas: Short cut the soaking period by placing 2 cups of chickpeas in 8 cups of water, bring to the boil and cook for 2 minutes. Leave to stand for 1 hour.
They are then ready to cook for 1-2 hours. Keep checking the level of water, as it does evaporate quickly.
That's the chickpea part.
Cous Cous: I place 2 cups of cous cous into a dish and cover well with boiling water. Cover immediately with tinfoil and sit for 15 mins unitl completely swelled and fluffy. Fluff up with a fork, add small dob of butter and stir through.
2 tsp curry powder
1/4 cup oil
2 tsp vinegar
1/2 tsp sugar
1 clove garlic, crushed
Combine above ingredients then add a handful of sultanas.
Everyone has their favourite bolognaise recipe they use week in week out. I certainly do, and I like to do as much as possible with it, stretching it out into several dishes. Everyone loves lasagne in our house, and it's one of those great do ahead dishes. Monday is our tricky day, when we are out of the house in the late afternoon for several hours. Last year art class was between 5pm and 6.30pm, now we are doing rock climbing in the city from 4pm until 5.15pm. I make several weeks worth of lasagne in use-again foil dishes and freeze them. That means I just need to defrost one during the day, pop into the oven and reheat. With the addition of the cous cous salad and veges, a satisfying meal is provided for the hungry family.
If I keep aside some of the bolognaise from the lasagne, I am able to make several more dishes. The good old pizza is immediately jazzed up with a layer of the meaty sauce.
Last but not least, pinwheel scones made with the meat sauce, then sprinkled with cheese. This made for a filling school holiday lunch. Easily put in a lunch box for outings as well.