Category Archives: beans

Chickpea Tagine with Chicken and Apricots

Title: Chickpea Tagine with Chicken and Apricots

From: The Minimalist


2 tablespoons olive oil

4 skinless chicken thighs

1 large onion, chopped

1 tablespoon minced garlic

1 teaspoon minced fresh ginger

1 1/2 teaspoons ground coriander

1 tablespoon ground cumin

1 1/2 teaspoons ground cinnamon

1/2 cup chopped dried apricots

1 cup chopped tomato (fresh or canned or boxed, with juice)

2 cups cooked or canned chickpeas, drained, with the liquid reserved

1 to 2 cups chicken stock, bean liquid or water, or more as needed

1/2 cup bulgur

Salt and freshly ground black pepper

1/2 cup chopped fresh parsley, for garnish.

1. Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.

2. Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.

3. Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.

Yield: 4 servings.


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Filed under african, beans, chicken, stew

Black-eyed Pea Salad

Title: Black-eyed Pea Salad

From: Emeril


  • 5 cups cooked and drained black-eyed peas
  • 4 slices bacon, cooked until crisp and crumbled, fat reserved separately
  • 1/2 cup plus 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1/2 cup finely chopped red onion (1/2 medium onion)
  • 1/2 cup red bell pepper
  • 3 tablespoons finely chopped green onions
  • 2 tablespoons finely chopped jalapenos
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons Essence, recipe follows
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.

Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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Filed under beans, emeril, peas, salad, summer, veggies

Watercress with Chickpeas

Title: Watercress with Chickpeas

From: Jugalbandi


3 cups washed and chopped watercress

1/2 cup dried chickpeas (or 1.25 cups cooked)

1/2 cup chopped shallots (or red onion)

3 green chillies, chopped

1 tsp grated ginger

1 tsp finely chopped garlic

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/4 tsp cayenne powder

1/4 tsp Kashmiri garam masala

2 tsps oil

1 tbsp plain yogurt

2 tbsp non-fat milk powder


Watercress sapling

1. If using dried chickpeas, soak for 8 hours and cook with salt with plenty of water until soft. (About 3 whistles in the pressure cooker). Drain, save the liquid, and keep aside.

2. Heat the oil in a pan, add the cumin and stir until toasted, then add the ginger, garlic, chillies, shallots and a pinch of salt. Stir, add some salt and cook on medium-high until the onions are light brown.

3. A the turmeric and cayenne, stir for five seconds. Add the greens and salt. Cook for three minutes until wilted.

4. Add the chickpeas along with 1/4 cup chickpea liquid, along with the yogurt and milk powder.

5. Simmer for 2 minutes. Check the seasonings, add the garam masala, stir and take it off the flame.

Serve with rotis, rice or bread. It makes a great filling for a toasted sandwich.

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Filed under beans, jugalbandi, side dish, vegetables