It’s been a while since my last post. To make up for it, I’m planing to share 2 recipes with you guys this weekend as part of my “Vegetarian in Chile” series.
The first one is Chilean-style chickpeas. This actually has a sister dish, Chilean-style lentils, which is essentially the same thing, just swap out one legume for the other. Usually, the lentil version is served with a fried egg on top, and the chickpea version comes with longaniza, a type of chorizo from the south of Chile. For the purpose of this series, I’ll keep it vegan and leave out the longaniza.
This dish is basically a staple in my house. It’s quick, easy, you can make tonnes at a time to store the leftovers, and you only need one pot, which in theory, should minimize the amount of washing up (this doesn’t work in practice in my house. For some reason washing up increases exponentially from when I cook for one person to when I cook for two. To me, this seems to defy the laws of physics; shouldn’t the overall increase in dishes only amount to an extra bowl and a spoon? Does this phenomenon affect anyone else? Or is it just me? Explanation would be greatly appreciated).
I buy all my legumes dry and in bulk at the local feria from a lovely caballero (in Chile, this is the term for a gentleman or an alternative to señor). He sells the beans of the season, which are so soft, you barely have to soak them before hand, and when you cook them they are as smooth and creamy as mash potato. I usually soak a HUGE amount of chickpeas the night before I make this dish. If you don’t like to plan that far in advance, go ahead and use the tinned kind, works just as well.
This is a simple dish, traditionally just made with carrot and pumpkin. However you can get creative and add a little silverbeet for a bit of green or anything else you think will go well.
So without further ado, here you have the base recipe to play with:
- Half a kilo of dried chickpeas, rinsed, soaked over night and drained. Remember you can use lentils as well
- 1 medium onion, finely diced
- 1 large clove of garlic, pressed or chopped*
- 100g each of carrot and pumpkin chopped into small pieces
- 3 or so small handfuls of rice, I used medium grain white, but you can use brown too
- 1 vegetable stock cube
- 2 teaspoons oregano
- 1 teaspoon paprika
- 1 teaspoon cumin
- Olive oil
Heat the olive oil in a large pot. Sautee the garlic and onion over medium heat until the onion becomes translucent. Add the carrot, pumpkin, chickpeas, rice, stock and spices and stir through. Add enough boiling water to cover the mixture by about a 1cm. Cook on low heat with the lid on until the rice is cooked and the chickpeas are soft. If all the water has been absorbed before the rice and chickpeas are done, you can add a little more, just keep in mind not to let it get soupy.
*I read a really interesting article called “the best way to mince garlic” on how the method of preparation affects the flavour of garlic. I like to crush the clove with the back of my knife a bit and then finely chop it. This results in a much subtler, smoother garlic flavour compared with crushing the clove using a garlic press.