Chickpea And Millet Nut Roast Recipes

CHICK NUTS ( ROASTED CHICKPEAS )

Steps:

• Soak the chickpeas overnight.
• The next day, drain and pat dry the chickpeas.
• Place the chickpeas in a single layer on a cookie tray.
• Bake at 350°F for about 45 minutes or until they are completely crisp.
• The chickpeas will shrink back to their original size.
• Sprinkle with your flavourings of choice and toss to mix while still hot or let the chickpeas cool down and serve plain.
• After seasoning the chickpeas, allow them to air dry for a few days to ensure that any residual moisture has evaporated.

ROASTED CHICKPEA MILLET SALAD

Steps:

• 1 After rinsing and draining the millet well, heat a heavy-bottomed, lidded pan. 2 Add the millet with a small splash of oil. shake and stir the pan to toast the grain until just browned, about 3 minutes. add 2 cups of hot liquid (water or any homemade chicken, beef or veg- etable stock) and one teaspoon of salt. Bring it to a boil. Turn the flame down to a simmer and keep the pot partially covered while the grain is absorbed, about 20 minutes. 3 Cover completely; add the lemon juice or vinegar, 1⁄4 cup oil, salt and pepper to the millet. take off the heat and let stand for 5 minutes. 4 Preheat oven to 400°F and line a few baking trays with parchment paper. 5 Cube and toss the vegetables in a mixing bowl with remaining 1⁄4 cup oil, then spread them out on the prepared trays and roast until ready. (i often like to roast each vegetable separately or combine only those that have similar cooking times.) 6 Raise the oven to 450°F. 7 Lay out chickpeas evenly on the tray. If you pile them up, they will steam rather than crisp up. Bake for 15 minutes, stirring once. You can take them out earlier if you want them chewier or later if you want them to be drier. 8 Combine the dressing ingre- dients in a container or mixing bowl. 9 In a large mixing bowl add the cooked millet, cooked vegeta- bles, and all or as many of the roasted chickpeas as you want to include. add the herbs andthe dressing ingredients, mixing and tasting as you go. the millet does absorb a lot of the liquid, so if you do make this dish in advance, you might need to add more oil or lemon juice before serving. Tip if you end up roasting fennel for this salad, reserve the fronds to chop up and use as a fresh herb in place of the cilantro or mint. As seen in the Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) - Subscribe Now

CHICKPEA AND MILLET NUT ROAST

Steps:

• Put the millet to a saucepan and add the 200ml of water and vegetable stock cube. Bring to the boil and cook for about 10 to 15 minutes, stir occasionally to prevent the millet sticking to the pan. When all the water is absorbed it is ready. (The cooked millet should be a mushy consistency, which will help the nut roast bind together) Leave the millet on the side for a few moments to cool.
• Dry roast the sunflower seeds. Heat a non-stick pan without any oil on a medium heat. Add the sunflower seeds and heat until they start to go brown.
• Dry roast the fennel seeds in a pan without oil until they start to go brown. Then grind in a pestle and mortar.
• Grind the peanuts in a pestle and mortar. However, they do not need to be ground too finely, just roughly.
• Mash the chickpeas in a large bowl and add all the ingredients together (including the millet) and mix well. Add the breadcrumbs last followed by the 3 tbsp of warm water. Mix with your hands so that the mixture binds together to form a dough.
• Press into a loaf tin (or any square or rectangular baking tin you have) Bake in the oven for 30 - 40 minutes at 180C/35F Gas mark 4 until the top starts to brown nicely.
• Turn out onto a plate and garnish with parsley and lemon. Slice and serve with onion gravy or your favourite sauce and vegetables. Of course with chips and ketchup is great too.
• N.B.
• 1. Red or white kidney beans can be used instead of chick peas.
• 2. Salted peanuts can be used, but this means that less salt should be added to the recipe as a whole.
• 3. I use a loaf tin which is 23cm x 10cm x 6cm.

CHICKPEA NUTS

Steps:

• Preheat oven to 400 degrees.
• While chickpeas are in a colander, pat them dry with a paper towel to remove excess water.
• In a large mixing bowl, toss chickpeas with the lime juice, olive oil, and seasonings.
• Place chickpeas in a single layer on a baking sheet.
• Bake for 35-40 minutes or until crisp and golden brown.

CHICKPEA AND ROASTED NUT DIP

Steps:

• Place cashew nuts (or almonds), chickpeas, reserved brine, lemon juice and coriander into a blender or food processor and puree until smooth.
• Season to taste with salt and pepper.
• Spoon into a serving dish, drizzle with a little olive oil and sprinkle with extra chopped cashews or slivered almonds depending on which ones you have used in the dip.