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Posts Tagged ‘chickpeas’

  1. Salmon Chickpea Fishballs Recipe

    May 5, 2017 by Varga László


    Salmon Chickpea Fishballs

    I was in mood to cook something with fish, soon after i made the arancini so I was in mood for balls.

    I found on my shelves a can of chickpeas and no bread, so i decided to use the chickpeas as the binding agent for my fishballs.

    Being springtime I used green garlic and green onions, you could use the regular non-spring versions as well but these greens give a fresh flavor and a nice color and texture.

    The final outcome was not only very pretty but also so yummy!

    This is my special new recipe, pretty quick and straightforward:

    Ingredients (2 servings):

    • 1 can chickpeas

      1 can chickpeas
    • 300-400 g boneless salmon fillets

      boneless salmon fillets
    • 1 egg
    • 2 green garlics
    • 1 green onion
    • 100 g breadcrumbs
    • 100 g shredded mozzarella cheese
    • salt and pepper to taste
    • frying oil enough to fill the skillet

    Preparation method:

    1. With a fork, mash the canned chickpeas, discard the liquid from the can.
    2. Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste

      Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste
    3. Chop the green garlic and onion.

      Chop the green garlic and onion


      Chop the green garlic and onion
    4. Mix together in a bowl the mashed chickpeas, salmon, mozzarella cheese, chopped green onion and garlic, a whole egg, salt and pepper to taste.

      Mix together in a bowl the mashed chickpeas, salmon, chopped green onion and garlic, a whole egg, salt and pepper to taste

      Mix together in a bowl the mashed chickpeas, salmon, chopped green onion and garlic, a whole egg, salt and pepper to taste
    5. Form small ball the size of a chestnut from this mixture.
    6. Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating.

      Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating
    7. Heat the frying oil in a deep enough skillet, and fry the fishballs over medium high heat until they get a nice golden color. Don’t overcrowd the pan, not to burn them.

      Salmon Chickpea Fishballs


      Salmon Chickpea Fishballs

  2. Roast Vegetables and Chickpeas Recipe

    March 27, 2012 by Channah

    Ingredients (4persons):

    • 1 eggplant
    • 3 small marrow squash
    • 2 tomatoes
    • 1 red pepper
    • green onions
    • 200 g chickpeas
    • 2 garlic cloves, chopped
    • 1 tablespoon coriander seeds
    • 300 ml tomato juice
    • 100 g cheese (optional)
    • fresh parsley
    • salt, pepper
    • olive oil

     

    Preparation method:

    1. Leave the chickpeas in water overnight.
    2. Into a non-stick pan add 2 tablespoons of oil. After the oil is hot add the chickpeas, salt and pepper and leave until chickpeas turn into a golden color. Add some water, the tomato juice, coriander seeds, garlic cloves, parsley. Cook until chickpeas is cooked.
    3. Meanwhile, cut the zucchini, eggplant, red pepper and tomatoes into medium pieces. Cut in small pieces the white part of the green onions.
    4. Preheat the oven to 180oC/ 350oF.
    5. Coat with oil a thermoresistant tray. Add the vegetables, some oil, salt and pepper (Optional – you can add pieces of ham).
    6. Place in oven for 20 minutes.
    7. Pull out the tray and add the chickpeas with tomato sauce and the green part of onions, chopped.
    8. Place it back in the oven for another 15 minutes.
    9. Optional: when is ready, add slices of cheese on top, and leave in oven for 1 minute.
    10. Serve it as such or near grilled meat.

  3. Grilled Mackerel Stuffed with Herbs Recipe

    March 1, 2012 by Varga László

    [translations]
    [translate lang=english]

    Ingredients (4 persons):

    • 4-5 whole mackerel fishes
    • 1 lemon’s juice
    • 1/2 lime’s juice
    • 1 bunch of parsley leaves
    • 6 spring onions
    • 4-5 garlic cloves
    • 2-3 tablespoons olive oil
    • 2-3 smaller branches of  fresh rosemary
    • 5-6 fresh sage leaves
    • 2-3 tablespoons lemon chili sauce
    • salt and pepper
    • 500 g canned chickpeas
    • some twine for wrapping the fish

     

    Preparation method:

    1. Clean the fishes from their guts, wash them thoroughly outside and inside, extend the abdominal cavity by cutting them up toward their tails, so you can stuff in more filling.
    2. Chop together the green onions, garlic, parsley, sage and rosemary. Add the olive oil, lemon and lime juice, salt and pepper. blend them together.
    3. Soak the twine in some cold water.
    4. Stuff each piece of mackerel with the above mixture, adding a dash chili sauce into them.
    5. Wrap carefully each mackerel with twine to hold the filling inside. Salt the well on the outside.
    6. Let them rest for about 1/2 hour, so the stuffing’s flavors will enter the fish.
    7. Grill the mackerel over medium-low heat, turning once.
    8. Mix the remaining stuffing that remained unused, with the chickpeas.
    9. Serve on a large plate a piece of mackerel, some chickpeas with bits of chives ontop and 2 lemon slices.

    [/translate]
    [translate lang=romana]

    Macrou umplut cu ierburi la gratar

     

    Ingrediente (4 persoane):

    • 4-5 macrouri întregi
    • zeama unei lamai
    • zeama a 1/2 lime
    • 1 legatura de patrunjel
    • 6 cepe verzi
    • 4-5 catei de usturois
    • 2-3 linguri ulei de masline
    • 2-3 crengute de rozmarin proaspat
    • 5-6 frunze de salvie proaspete
    • 2-3 linguri sos de chili cu lamaie
    • sare si piper
    • 500 g naut din conserva
    • sniste sfoara pentru a lega pestele

     

    Metoda de preparare:

    1. Curatati pestii de intestine, spalati-i bine pe interior si exterior, taiat in josul cavitatii abdominale cu un cutit, pentru a o extinde-o, astefl sa poata incape mai multa umputura.
    2. Maruntiti ceapa verde, usturoiul, patrunjelul, salvia si rozmarinul. Adaugati acestea alaturi de uleiul de masline, zeama de lamaie si lime, sarea si piperul, intr-un bol, amestecandu-le bine.
    3. Inmuiati sfoara in apa.
    4. Umpleti fiecare macrou cu umplutura, adaugand cate o dara de sos de lemon chili.
    5. Legati cu sfara inmuiata fiecare macrou, avand grija sa nu iasa umplutura. Sarati bine pe exterior pe ambelete parti.
    6. Lasati pestii deoparte cam 1/2 ora pentru ca aromele umpluturii sa patrunda pestele.
    7. Prajiti pestii pe gratar la foc mediu, intorcandu-i o data.
    8. Adaugati restul de umplutura nefolosita cu nautul.
    9. Serviti pe farfurie plata cate un macrou, o mana de naut cu frunzulite de chives si 2 felii de lamaie.

    [/translate]
    [translate lang=magyar]

    Rostonsült töltött makréla recept

     

    Hozzávalók (4 személyre):

    • 4-5 egész makréla hal
    • 1 citrom leve
    • 1/2 lime leve
    • 1 csokor petrezselyem
    • 6 zöldhagyma
    • 4-5 gerezd fokhagyma
    • 2-3 evőkanál olívaolaj
    • 2-3 kisebb ág friss rozmaring
    • 5-6 friss zsályalevél
    • 2-3 evőkanál citromos chili szósz
    • só és bors
    • 500 g dobozos csicseriborsó
    • némi zsinór a hal csomagolására

    Elkészítési módszer:

    1. Tisztítsuk meg a halakat a belektől, gondosan mossuk le kívül és belül, meghosszabbítsuk a hasüreget egy kiss vágással farkuk felé, így több töltelék fér bele.
    2. Aprítsuk fel a zöld hagymát, fokhagymát, petrezselyemet, zsályat és rozmaringot. Hozzáadjuk az olíva olajat, a citrom és lime levét, sót és borsot. Keverjuk össze őket.
    3. Áztassuk a zsinort egy kis hideg vizbe.
    4. Töltsük minden egyes darab makrélát a fent említett keverékkel, hozzátéve, egy csipetnyi chili szószt beléjük.
    5. Kössük meg minden makrélát a zsinóral, hogy tartsa a tölteléket jol benne. Jól megsózzuk kívül őket.
    6. Hagyuk pihenni körülbelül 1/2 órát, így a töltelék ízeik belépik a halat.
    7. Nyárson süssük a makrélát, közepes-alacsony lángon, egyszer forditva.
    8. Keverjük össze a fel nem használt töltelék maradékot, a csicseriborsóval..
    9. Tálaljuk egy nagy tányéron egy darab makrélát, némi csicseriborsót , egy pici snidlinget a tetejére és 2 szelet citrommal.

    [/translate]