Chickpea stuffed pepper, served with tomato sauce or curry

Last week I was annoyed or rather irritable with myself. Why you may ask? I went to a friend’s party and offered to serve some Asian Noodle Salad at the party and to  my disappointment, the noodles turned out to be soggy. I did hit a panic attack and was cursing myself for how I could go so wrong with the basics. I guess it was a question of performance under pressure….maybe not, I serve every Sunday at the Farmer’s Market  (the response has been very good) then what was it that really went wrong…..
I realised that the packet of noodles that I used were of a different brand from what I usually use and I also soaked the noodles in hot water for a longer period of time. Arghhhh……
It’s a lesson that I learnt last week that it is very important to take note of everything that I do in my home kitchen and not to take things for granted. Have you also experienced or felt disappointed with your cooking?

Stuffed pepper  was initially intended to be stuffed with potato, but I made used of the left over chickpeas lying in my fridge since past two days. The flavouring used is simple and the combination of pepper and tomato sauce has always been satisfying. I prefer to slightly cook the onions and tomatoes before putting them in a blender as the raw tastes of the paste gets subdued. Addition of cardamom in any sauce or curry will give any dish a sweet aroma and flavour.

2nos fresh pepper (green, red or yellow)

for stuffing
2cups boiled & mashed chickpeas
1tsp finely chopped green chillies
1tsp grated ginger
2tsp raisins
2tsp of oil
salt to taste

for sauce
1/2 cup onion, diced
1 cup tomatoes, diced
1tsp cumin seeds or jeera
2nos clove
1 whole cardamom
1tsp coriander powder
1/2tsp turmeric powder
1/2tsp chilli powder
1/2tsp garam massala
1tbs of oil
salt to taste

cilantro for garnish

Cut the stems and top half-inch off the peppers and scoop out the seeds and membranes.
Mix all the ingredients for the stuffing. Stuff the peppers with the prepared mixture.
Heat oil in a pan and place the stuffed peppers to cook. Remember to keep turning them, so that they cook evenly from all sides.Cover the lid for about 5 minutes on medium flame, which will allow the peppers to cook properly. Turn off the heat once cooked.
Heat oil in a pan and add jeera, cloves, cardamom and onions. Once the onions are soft, add tomatoes and cook until soft. Allow it to cool. Once cold, mix in a blender to a fine paste. Transfer the paste to a pan and add coriander, turmeric and chilli powder. Let the mixture cook on a low flame for about 10 minutes. Add garam massala and salt to taste.

Place the cooked pepper in a dish or individual plates and serve the prepared hot sauce garnished with cilantro. Serve hot with roti or rice. Serves 2.
This is my submission to this month’s My Legume Love Affair, hosted by Sandhya’s Kitchen and The Well Seasoned Cook.

Cinnamon Spiced Chickpea & Sweet Potato Salad

Cooking for me has always been rejuvenating and especially when I’m mixing and trying something completely new and different. Kitchen is a space where I get lost into different flavours. I started cooking at an age of 11 and even till today I’ve always enjoyed every bit of it. I’m sure everyone of us have that private space to rejuvenate 🙂
Indian salads are very limited and I guess we  tend to concentrate more on the mains.Chopping of some cucumbers and onions is the last minute thingy, just to include some greens in the diet.
I’ve always enjoyed making salads and that’s why  I try to mix and match different flavours and these healthy experiments are worth a try to include in your daily diet.

2 cups chickpeas, boiled or canned
2 cups  sweet potato, cut into cubes
1 tomato, cut into thin slices
7-8 basil leaves
2tbs olive oil

for dressing
1tsp ground cinnamon
1tsp wasabi paste
1tsp red wine vinegar
1tbs olive oil
2tbs tahini (home-made)
salt to taste

Grill the tomato pieces in oven, griller or pan. I grilled the tomatoes in a pan with 1tbs of olive oil. Grill on both sides and set aside to cool.
For the sweet potato, place the sweet potato cubes into a pan of boiling salted water and cook for five minutes. Drain and dry well. Heat the olive oil in a frying pan, add the potato cubes and sauté on all sides until golden-brown. Allow it to cool.
Take a bowl and mix all the ingredients for the dressing. Mix chickpea, sweet potato and basil  with the prepared dressing. Allow the salad to set for half an hour before serving.
Decorate the salad with grilled tomatoes and serve cold or at room temperature. Serves 2 as a meal.

My Taste buds: My favourite combination of tahini and cinnamon makes it a combo again. Although wasabi seems to be lost in the mingle and you feel that you did taste it. Overall a successful experiment.

This is my submission to My Legume Love Affair, hosted by Lisa’s Kitchen and The Well-Seasoned Cook, to SOS Challenge – sweet potato, hosted by Diet, Dessert and Dogs and Affairs of Living, to Souper Sundays hosted by Kahakai Kitchen and to Thanksgiving dishes hosted by gluten free easily.Sweet Potato on FoodistaSweet Potato