Chickpeas and wild rice with tomatoes

CHICKPEAS AND WILD RICE WITH TOMATOES

 

This is one of those really great recipes.  It tastes wonderful, but it’s simple, inexpensive, easy to cook and uses food that you - or at any rate I - always have to hand.  To me, it’s so delicious that it’s fit for a celebration or to give to guests. I love it, and every time I make it, I only wish that I’d made twice as much!  

 

If you don't have wild rice on board, or it's beyond your budget, substitute your normal brown.  It will still make a lovely meal.

 

serves 2

 

Ingredients

 

1 onion, chopped

2 tbsp olive oil (preferably from a jar of sun-dried tomatoes in olive oil)

1/2 cup rice

1/4 cup wild rice

2½ cups water

1/2 cup chickpeas, soaked

1 tsp Annie's Mixed Herbs or a handful of chopped parsley

 1/2 tsp (heaped) Annie's Seasoned Salt

400 g/14 oz can tomatoes*

1 garlic clove

 cracked black pepper

 

Method:

• Heat the oil in the pressure cooker and add the chopped onion. Cook for a few minutes until softened and transparent.
• Add the rice and wild rice and cook for a further 5 minutes, stirring frequently until the grains of rice become opaque.
• Pour in the water and bring to the boil. Add the chickpeas and the dried mixed herbs (if you're using fresh parsley, keep this until the end). Stir well and put the lid on the pressure cooker. Bring up to pressure and cook for 15 minutes.
• Reduce pressure at room temperature. Add the salt. Dice the garlic and add to the pan.
• Drain the tomatoes and put the juice aside for another recipe. Add the tomatoes to the pressure cooker and chop them very roughly with your spoon – they should stay in big chunks.
• Season generously with pepper, check the salt and reheat, with the lid on, over a low flame. 
• If you are using fresh parsley, chop this finely and mix it through before serving.

Note:

• If you're somewhere that tomatoes are affordable, this is a good meal to use them, so that you don't have to store the juice.  Peel them first, if you want to and cut them in quarters or eighths, depending on how big they are.  I can't suggest how many to use, but cut up, they would measure a generous cup and a half.
• Fresh parsley truly enhances this dish.

You will find many more rice recipes here

Tomato chutney

While this is a traditional Indian chutney, it is very adaptable to western ideas and you can use it as a base for a sauce, a dip or for stuffing vegetables. Or even as an extremely inauthentic pizza base! I think it goes very well with Lentil flatbreads for a light lunch or with sundowners. Unlike ‘chutney’ as most British people would think of it, this is not a preserve, although it will keep quite well for several days.

 

Ingredients

 

1 tsp coconut oil, mustard oil or other oil of choice

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp fennel seeds

a generous pinch of asafoetida)

2 tsp finely chopped ginger or ginger paste

3 or 4 cloves finely chopped garlic or 2 tsp garlic paste

1 green chilli chopped

1 small onion, chopped (optional)

1/4 tsp turmeric

1 tsp ground coriander

3 medium tomatoes, chopped

1/4 tsp salt or to taste

1/4 tsp black salt (kala namak)

1/2 tsp Kasmiri chilli powder, to taste

 

Method:

• In a medium pan, add the oil and heat on a medium flame.
• Once hot, add mustard and cumin seeds and let them crackle.
• Add asafoetida and fennel seeds, and mix for a few seconds.
• Add ginger, garlic, green chilli and optional onion and cook on medium, stirring occasionally, until the onion is golden and/or the mixture smells fragrant.
• Add turmeric and ground coriander and mix well.
• Add tomatoes and salt and cook on low-medium heat, covered, until tomatoes are completely softened.
• Adjust salt and spice. Add black salt and chilli powder to taste. Mix well.

You can continue to cook this chutney down to a thicker consistency or add a little water to make it thinner, depending on what you are serving the chutney with. I like to cook it over a low heat, covered, to make a very thick sauce.

Notes:

• For those who don’t have some of the more unusual curry spices on board, you can leave out the mustard seeds and asafoetida. Use ordinary salt in place of the kala namak and 1/4 tsp chilli flakes as a substitute for the Kashmiri chilli (a mild and very red, Indian chilli powder). You could use 1/2 tsp paprika to enhance the colour of the chutney.
• If the pieces of onion or tomato skins seem too intrusive, you could try mashing the chutney, or give it a few seconds in a blender.  Be careful, however: you don't want it to end up as a purée!

Chickpeas and fusilli in tomato sauce

 

 

This is an old favourite of mine. Incredibly simple to make, but astonishingly good to eat. Moreover, this is perfect voyaging food, because it is made from ingredients that you will have in your lockers. I prefer it with fusilli – spirals – but of course it will go with whatever pasta you have on board.

Serves 2

Ingredients

1/2 cup of chickpeas, soaked and cooked

a good glug of olive oil

1 onion, finely chopped

2 cloves of garlic, crushed or diced

425 g/14 oz can of tomatoes (See Notes)

a little wine

about a dozen black olives

1 tsp capers

1 tsp Annie's Mixed Herbs

up to 1/4 tsp chilli flakes

salt and pepper

4 handfuls of fusilli

Method:

• Cook the chickpeas as usual.
• Pour the olive oil into a large saucepan over a medium heat. Add the onion and cook until softened and translucent. Add a little salt to speed things up, if you want.
• When the onion is almost cooked, add the garlic and cook until it’s soft.
• Now add the tomatoes and rinse out the can with wine, if you’re using it. If you’re using whole tomatoes, break them up with your spoon.
• If you’re using them, stone and halve the olives. Add the drained capers.
• Season with herbs andchilli flakes - which give a nice lift - and a generous amount of black pepper. Taste and add salt if it can take it.
• Bring to the boil and add the chickpeas.
• Lower the heat and cook until the sauce has become quite thick.
• When the sauce is almost ready, cook the fusilli until it reaches the consistency you like.
• Remove it from the cooking water with a slotted spoon, or drain it into a jug (you may need some of the water to thin down the sauce) and add it to the other pan. Cook for a few minutes longer. Check the seasoning and serve.

Add Parmesan (vegan, if you prefer) at the table, if you like it.

Notes:

• Ideally, use chopped tomatoes in purée, but if you don’t have those, any others will do. It’s worth using better quality tomatoes in this recipe (most recipes for that matter!) for the extra flavour. They seem to be less watery, too.
• Substitute dried, cooked chickpeas with a can

Variation

• Use cannellini or butter beans.
• Add finely diced celery if you have some.
• Try this with pasta shells, or similar. You want a pasta that will hold the sauce.

Italian chickpea Soup

This is a substantial and well-flavoured soup, suitable for winter lunches or a main meal. It would go very well with sun-dried tomato bread. The ingredients are not really voyaging vegetables, but they keep reasonably well and you would still be able to make this soup a week into your passage.

 

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.

Serves at least 8 as a starter, 2 or 3 for a main course

Ingredients

 

3 large sticks of celery

1 leek

1 cup chickpeas, soaked

5 cups boiling stock or water

2 bay leaves

1½ tsp oregano

3/4 tsp rosemary

1/4 tsp chilli

14 oz/400 g tin of diced tomatoes

 handful of finely chopped fresh basil or parsley, or 1 tsp dried basil

2 tsp balsamic vinegar

salt and pepper

Method:

• Thinly slice the celery.
• Trim the leek, removing the root end and any discoloured outer leaves; trim the top. Slice thinly, washing any slices that have grit or soil lodged in them.
• Drain the chickpeas and put them in your pressure cooker, together with the water/stock, celery, leek, bay leaves, oregano, rosemary and chilli.
• Bring to pressure over a high heat and then cook at high pressure for 20 minutes. Reduce pressure naturally.
• Remove the bay leaves and discard. With a slotted spoon, take out 4 or 5 spoons of chickpeas and put them in a bowl together with half the tomatoes. Mash together to thicken the soup.
• Put the tomato/chickpea mix back in the pressure cooker together with the parsley or basil and the vinegar. Season with salt and pepper.
• Simmer for a further few minutes so that the tomato flavour permeates the whole and serve hot. 

Variations:

• Add (vegan) Parmesan cheese at the table.
• Try using butter beans instead of the chickpeas

Minestrone soup

The name ‘Minestrone’ has become something of a catch-all for a tomato, vegetable and pasta soup. I don’t pretend that the following version is any more authentic than most, but it certainly is attractive and full of flavour. I usually use black-eyed peas, because they enrich the colour of the soup, but it’s equally good made with whole lentils or chick pea(s).

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.

 

Serves 4 to 6 as a starter, 2 for a main course

 

Ingredients

2 tbsp olive oil
2 onions
2 garlic cloves
1 carrot
1 stick celery OR 1 tsp celery seed
4 cups water
1/4 cup black-eyed peas
1 cup chopped cabbage
a piece of Pamesan cheese rind

14 oz/400 g tin of chopped tomatoes

2 tsp Annie's Mixed Herbs

about 20 lengths of spaghetti

salt and pepper

 Parmesan cheese

Method:

• Heat the olive oil in the pressure cooker.
• Chop the onions and garlic and cook over a fairly high heat until they’re starting to brown. 
• While this is happening, dice the carrot and the celery (seed). Add to the other vegetables. 
• Pour in the water, add the black-eyed peas and bring to the boil. Pressure cook for 10 minutes. Reduce pressure gradually. 
• When you can safely remove the lid, add the chopped cabbage to the pan. Return it to the flame. If you’re using the Parmesan cheese rind, cut this into small dice and add. 
• Empty the tomatoes into the pan and mix them in.
•  Now add the herbs and stir thoroughly. 
• When the soup is boiling once more, lower the heat to a simmer, break the spaghetti into 25 mm (1 in) lengths and add this. Stir to separate the pieces of pasta.
• Add salt and pepper. Minestrone responds well to ½ tsp of cracked black pepper. Taste after a couple of minutes to see if it needs more salt.
• Cook until the spaghetti has softened – you can bring it back up to pressure for 3 minutes if you wish.
• Serve with chunks of bread and, if you have it, plenty of Parmesan cheese.

Variations:

• Use cannellini beans instead of the black-eyed beans. These will need soaking first. Or you could use a can.
• Replace the cabbage with kale
• Add 2 tbsps of freeze-dried peas
• Add chopped pepper to taste
• Replace the celery with 1 tsp celery seed
• Use chopped tomatoes in purée for a thicker soup.
• Add 1/4 tsp dried chilli flakes
  

Note:

• Vegans can use home-made vegan "Parmesan" cheese!

Cream of tomato soup

Most of us were brought up with Heinz or Campbell’s soups, and their Cream of Tomato Soup is the standard by which all are judged. Fresh tomatoes make lovely soup, but if you are trying to achieve that almost-cloying sweetness of Mr Heinz’s comfort food, it’s best obtained via tins. As this makes the recipe particularly appropriate for voyagers, I include it with some satisfaction.

The following recipe is simplicity itself, and actually pretty wholesome, to boot, especially when served with large hunks of freshly-baked bread.

If you’re feeling particularly wealthy, the milk can be replaced with cream. Take care not to boil the soup once the cream has been added, because, particularly if it’s canned or UHT, it may well separate.

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.

 

Serves 2 for a main meal, 4 as a starter

Ingredients

 

1 small onion

1 large knob of butter OR 2 tbsp olive oil

2 tbsp gram flour

3 cups water

150 ml (5½ oz) tin of tomato purée

1/8 tsp dried, minced garlic

1/4 tsp basil

1/4 tsp dill (weed)

1 tsp honey

1/2 tsp salt

1 cup milk

• Dice onion and fry gently in the oil or butter.  
• Remove from the heat and stir in the gram flour. Gradually add the water until all the flour is blended; return to the heat.
• Bring to the boil, adding the tin of tomato purée and stirring to mix it in.
• Reduce the heat to a gentle simmer and add the basil and dill, honey and salt. If you prefer to leave the honey out, do so, but it’s necessary for the Heinz effect. Add the milk and pepper.
• Simmer, very gently, for about 10 minutes. Ladle into warm bowls.

Stuffed tomatoes

If you can get the really big tomatoes sometimes (incomprehensibly) known as ‘beef’ tomatoes’, they make a gorgeous starter when stuffed with a savoury filling. There are, of course, countless ways of making these, but I will give one example and a couple of variations. Experiment as you wish.

I use bulgur wheat rather than breadcrumbs, for making the stuffing, but either gives excellent results.

Serves 2

 

2 tbsp bulgur wheat

1/4 cup boiling water

2 large tomatoes

1 small onion

2 garlic cloves

2 tbsp olive oil

1/4 tsp basil

1/4 tsp thyme

salt and pepper

 

Method:

• Put the bulgur wheat into a small bowl and pour the boiling water over it.
• Cut a thin slice off the top of each tomato and put to one side.
• Scoop out the insides with a teaspoon. You won’t need these for this recipe, but will undoubtedly find a use for them. (If you’re worried about it going mouldy, heat to boiling with a little hot water and put in a vacuum flask until you can use it the following day.)
• Put a little salt on the insides of the tomatoes to draw out excess juice. Turn them upside down to drain.
• Dice the onion and garlic and fry them in the oil until golden.
• When the bulgur wheat is softened, add the onion/garlic and the basil and thyme and season with salt and pepper. Be generous with the pepper.
• Place the tomatoes in the pressure cooker’s vegetable separator and put half the stuffing in each. Cover each tomato with its top.
• Put the trivet in the pressure cooker together with 1/2 cup water. Put the stuffed tomatoes on top. Bring up to pressure. Cook for 1 minute and allow the pressure to reduce naturally.
• Carefully lift out the tomatoes and serve hot.

Variations:

• Add 2 tbsp pine nuts to the filling, to make them even more special.
• Serve with rice (and wild rice) for a main course.
• Leave out the onion and the herbs and mix in 1/2 cup grated cheese with the bulgur wheat.
• Use 1/4 tsp dried, minced garlic with the bulgur rather than frying the garlic.

Tomato Sauce (Marinara Sauce)

For some reason, North Americans invariably refer to this as marinara sauce, which always sounds a bit pretentious to me!   Whatever you choose to call it, the easiest way to make it is with a can of chopped tomatoes.   However, if fresh tomatoes are cheap and full-flavoured, they are also very good, so long as you don’t mind little bits of skin in it. 

If you want to peel the tomatoes first, immerse the tomato in boiling water for 1 minute and then immediately plunge it into cold water to stop it cooking.  A bowl of seawater is fine for this. If you pierce the skin first, it is easier to start the peeling process.

 

Serves 2

1 onion

1 tbsp olive oil

1 garlic clove

400 g/14 oz can tomatoes OR 4 or 5 fresh ones

salt and pepper

 

Method:

• Dice the onion and cook it in the olive oil for 5 minutes or so. Dice the garlic and add it to the pan.
• When the garlic is softened, add the can of tomatoes, or the fresh ones, diced.
• Cook for 10 to 15 minutes over a moderate heat until the sauce has thickened to the texture you want. Season with salt and pepper.

Variations:

This is a very basic, but surprisingly good sauce. It can be seasoned with basil, thyme or any other herb that takes your fancy: fresh basil, of course is particularly good as is fresh Italian parsley. Cinnamon or chilli can also be used, and a dollop of red wine raises it to gourmet standards. If you are feeling especially elegant, put it through a wire sieve to make a smooth purée.