Chicken Pie and Platter: Tamal Ray’s Chickpea Recipes | Food
BAll of these recipes use one of my favorite staples: chickpeas. While trying to eat more vegetarian options, I have found that they are one of the few ingredients that give the same satisfying feeling of fullness as meat. I usually prefer the taste of dried chickpeas, especially in salads or hummus, but I’m rarely organized enough to remember to soak and cook them ahead of time, so today’s recipes use canned goods. With the rich sauces coating them, however, you’ll hardly notice a difference.
Chickpea and tahini pie (top photo)
I got inspired for this lamb pie from Honey & Co siniya, an alternative to shepherd’s pie with a garnish of ground lamb and a distinctive garnish of yogurt and tahini. This version pairs this unique garnish with a vegetarian garnish of chickpeas, golden onions and spinach. If you’re having trouble finding za’atar, use a mixture of thyme and oregano instead.
Preperation 10 minutes
to cook 25 minutes
4 tablespoons of olive oil
3 cloves of garlic, peeled and chopped
2½ teaspoon ground cumin
600 g brown onions, peeled and sliced
1 teaspoon of table salt
2 cans of 400g chickpeas, drained (or 500g cooked chickpeas)
100g baby spinach
100g Greek yogurt
juice 1 lemon
2 tablespoons of zaatar
½ teaspoon of cayenne pepper
50 g whole almonds with skin
2 large eggs
150g of tahini
200g Greek yogurt
½ little spoon of salt
Heat the oven to 200C (180C fan) / 390F / gas 6, then toast the almonds on a baking sheet for six minutes, remove and let cool.
Heat two tablespoons of oil in a 10-inch-wide cast iron skillet or ovenproof pan, add the garlic and cumin and fry for 30 seconds, until aromatic. Add the onions and a teaspoon of salt and cook, stirring regularly, over high heat for six to eight minutes, until the onions have softened and starting to brown.
Pour the chickpeas into a large bowl, then mash them briefly with a potato masher. Tear the spinach, then toss it in the bowl with the yogurt, lemon juice, za’atar, cayenne pepper and two tablespoons of olive oil. Stir the chickpea mixture into the pan of onions and press down with a spatula to even the surface.
Whisk the eggs, tahini, yogurt and salt, pour over all the filling, then bake for 15 minutes, until the edges are golden. Just before serving, roughly chop the toasted almonds and spread them on top.
Chicken thighs, chickpeas and harissa
Rotisserie recipes make perfect mid-week meals – a few minutes to prepare, then about 25 minutes in the oven while you relax. The sauce for this one is particularly tasty, with the juice from the chicken melting into the tomatoes and harissa. You will need good bread to mop everything up.
Preperation 5 minutes
to cook 25 minutes
2 cans of 400g crushed tomatoes
100g of harissa (I use Belazu pink harissa)
1 tablespoon of brown sugar
¾ tsp table salt, plus extra for the chicken
3 teaspoons of ground cinnamon
Juice of 1 lemon
1 bunch of spring onions, trimmed and sliced
3 400g cans of chickpeas, drained (750g)
25 prunes (about 175g), halved
6 chicken thighs with skin (about 1kg)
Heat the oven to 220C (200C fan) / 425F / gas 7. In a bowl, combine the chopped tomatoes, harissa, sugar, salt, cinnamon, lemon juice and spring onions. Divide the chickpeas in a large roasting pan, then the prunes and the tomato mixture.
Arrange the chicken thighs on top, then brush each with a little olive oil and a dusting of salt. Roast for 25 minutes, until the chicken is golden on top, and serve straight from the roasting pan.