Zizi's Adventures - Real Food, Real Stories

  • Home
  • About
  • Recipes
  • Contact
  • Press
  • Inspiration
  • Vegetarian and Vegan Dinners

Chickpeas And Tomatoes Pasta Or Pasta E Ceci

September 23, 2013 by Zizi

_MG_1281_a

Pasta e ceci… the famous, delicious comfort pasta dish from southern Italy. I learnt the recipe from my friend, Emiko but I also read about it in Jamie Oliver’s cookbook, Jamie’s Italy. In the book he says he can’t quite decide if it is a pasta or a soup (a kind of thick one). He thinks it leans slightly more toward being a soup – so he put it in the soup chapter in the book. (Read more about the history of this pasta on Emiko’s blog here.)

montazs01

Me and my friends cooked this pasta dish on a cloudy, grey summer afternoon when we gathered together to spend a long weekend at lake Balaton just like a year before. Although the weather was slightly cool we sat at the terrace and warmed up our bodies and souls with this comforting pasta lunch, served with a big bowl of mixed salad.

_MG_1271_a

The usability of chickpeas is very versatile, they can be cooked and eaten cold in salads, cooked in stews, soups, ground into a flour, ground and shaped in balls and fried as falafel. They are a noted ingredient in many Middle Eastern and Indian dishes such as hummus and curries. I didn’t know that some varieties of chickpeas can be popped and eaten like popcorn.

As for the nutritional value chickpeas are rich in fiber and it’s one of the best source of protein for vegetarians and vegans. Combined with a whole grain such as whole-wheat protein, they provide amount of protein comparable to that of meat or dairy foods without the high calories or saturated fats. They can boost your energy because of their high iron content. They are also a great source of zinc and folate. So why not eat as much as you can?

_MG_1267_a

We followed exactly Emiko’s recipe to cook this pasta meal so if you would like to try it, head over to my friend’s blog and cook it for yourself and your family!

Enjoy!

_MG_1295_a

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: vegan Tagged With: chickpeas, cooking, Hungary, pasta, tomato, travel, travelling

Vegan Pumpkin Chickpeas Curry

March 19, 2012 by Zizi

The other day I felt I would love to eat something Indian flavored meal that has a nice aroma, also it is delicous and easy to make. I only cooked curry once before so I needed a recipe to follow because I wasn’t confident with the usage of Indian spices.I found a great recipe on BBC Good Food that stands alone as a vegan main course or as a complex side dish for an Indian feast. You can substitute the pumpkin with eggplant or zucchini anything you would like. I served the curry with simple boiled rice but I would love to make Prerna’s naan breads next time.

Vegan Pumpkin Chickpeas Curry

Ingredients (serves 2-3)

– 1 kg pumpkin, peeled, cut into small cubes
– 400 g (1 can) chickpeas, drained and rinsed
– 400 ml coconut milk
– 250 ml vegetable stock
– 3 tablespoons yellow curry paste
– 2 onions, finely chopped
– 1 tablespoon black mustard seed
– 1 teaspoon ground cardamom
– 1 tablespoon sunflower oil
– juice of 1 lime
– mint
– naan bread or boiled rice to serve

Method

Heat the oil in a pan, then gently fry the curry paste with the onions, cardamom and mustard seed for 2-3 minutes until fragrant. Add the cubed pumpkin and coat in the paste. Pour in the vegetable stock and coconut milk. Bring everything to a boil, add the chickpeas, then cook for on lower heat about 10 minutes until the squash is tender. Stir in the juice of the lime. Turn off the heat, sprinkle the curry with mint leaves.

Serve with naan breads of boiled rice.

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: vegan Tagged With: Asian, butternut squash, chickpeas, main dish

Moroccan Mushroom with Couscous

May 3, 2011 by Zizi

I always smile when I think about our Moroccan trip. It has made our journey very exciting from the very  start: two backpacks, two flight tickets, a Lonely Planet guide book and some money – that was all we took. And – of course – the road plan in our head about what we would like to see.

No accommodation bookings, no pre-paid train tickets, nothing.

We had so many adventures during those 12 days. Climbing the Jebel Toubkal (1,5 km vertical distance in 7 hours and 11 km long hiking trip until the refugee house and 11 km back to the village Imlil, the next day) is an experience that will remain with us forever. This was my very first hiking trip and a very difficult one. I brought home two small pebbles from the Atlas mountains, which are still sitting on my computer desk at home and they constantly remind me that if I endured the climbing and hiking I’m able to accomplish everything in life.

I’ve brought you a Moroccan recipe for today that I found on BBC’s GoodFood Healthy Recipes for the iPhone (a very useful app for a food blogger :)).

Moroccan Mushroom with Couscous

Ingredients (serves 4)

– 300 g button mushroom, quartered
– 400 g (1 can) chickpeas, rinsed and drained
– 400 g (1 can) chopped tomatoes, drained but keep the tomato juice
– 1 red onion, chopped
– 1 teaspoon cumin
– 1/2 teaspoon cinnamon
– 1 teaspoon honey
– 180 g couscous
– 50 g soft dried apricots, diced
– small handful of parsley, roughly chopped
– salt, pepper
– olive oil

Method

Heat 2 tablespoons olive oil in a pan and fry the onin for a couple of minutes until softened. Add cinnamon and cumin and cook for 1 minute, stirring. Add the mushrooms, cook for 2 minutes, then stir in the tomatoes, half of the juice of the can tomatoes, chickpeas and honey. Season with salt and pepper, simmer for 7-8 minutes.

Meanwhile, in a pan mix the couscous with the dried apricots, some salt and pepper. Pour over 250 ml boiling water, then cover. Leave to stand for 8-10 minutes or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. We can pour over the dish with the remaining tomato juice.

rp_marokkoi-kuszkusz02.jpg

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: vegan Tagged With: chickpeas, cooking, main dish, Morocco, mushroom, savoury, tomato

Hello!

Social Media

Search the Blog

New post? Get instant notification!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent Posts

  • Vegan Walnut Coffee Cake
  • Key Largo – The Florida Keys
  • Vegan Green Vanilla Protein Smoothie
  • Raw Vegan Orange Date Truffles
  • Beet-Potato Two Colored Gnocchi

Archives

You can also find me here

Blog Lovin
Foodgawker
Tastespotting
Honest Cooking
The Hungarian Girl
The Travel Belles
Visit Budapest

Featured by

Follow my Facebook page!

Follow my Facebook page!

Instagram

Minden jog védve © 2025 · Zizi kalandjai szerző Nagy Zita · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...