Tag Archives | garbanzo beans

Chickpea Salad with sumac onions, peppers, spinach and tomatoes

By Ozlem Warren on August 13, 2020 in Salads, Supper Clubs, Turkish cookery book 0

Merhaba Dear All,

It’s has been very hot recently and we have been enjoying this lovely Chickpea/Garbanzo Bean Salad with sumac onions, peppers, spinach and tomatoes a lot. This is a delicious variation of the much loved Turkish bean salad, Fasulye Piyazi with some more veg added to it. We love chickpeas and they are fantastic paired with cumin (as in hummus), and with sumac infused onions in this refreshing, nutritious salad. If you like greens, by all means add more spinach or pepper here. It is a lovely, easy to make substantial salad for lunch, can be served as part of meze or a side to grilled vegetables, fish or meat. You can use cannellini or your other favourite cooked beans in this salad instead of chickpeas too.

Note: If you prefer to use the dried chickpeas, you need to soak them in cold water overnight. Then drain the chickpeas and put them in a pan with plenty of fresh water. Cook for about 60 minutes or until tender, adding salt toward the end of the cooking time. Drain and set aside in a bowl, to be used in this salad.

Chickpea Salad with sumac onions, peppers, spinach and tomatoes

This is a delicious variation of the much loved Turkish beans salad, Fasulye Piyazi with some more veg added to it. We love chickpeas and they are fantastic paired with cumin (as in hummus), and with sumac infused onions in this refreshing, nutritious salad. If you like greens, by all means add more spinach or pepper here. It is a lovely, easy to make substantial salad for lunch, can be served as part of meze or a side to grilled vegetables, fish or meat. You can use cannellini or your other favourite cooked beans in this salad instead of chickpeas too.

Author: Ozlem Warren

Recipe type: Vegan, Healthy Salads

Cuisine: Turkish cuisine

Serves: 2-3

Ingredients

1 x 14oz can of precooked chickpea / garbanzo beans
1tsp/5ml ground sumac (use more if you are a fan!)
1tsp/5ml ground cumin
½ medium red onion, halved and thinly sliced
10 cherry tomatoes, quartered
3 spring onions/scallions, finely chopped
1 red bell pepper, deseeded and finely chopped
40g/1 ½ oz spinach leaves, washed and roughly chopped
For the dressing:
30ml/2tbsp extra virgin olive oil
½ juice of lemon
Salt and freshly ground black pepper to taste
Sprinkle of extra sumac to serve
Flatbread or pita bread to serve

Instructions

In a mixing bowl, rub a pinch of salt and ground sumac into the onion slices with your hands really well. This will soften the onions and make them more palatable, will also help infuse tangy sumac to the onion slices.
Place the precooked chickpeas or garbanzo beans on a colander, drain its liquid and rinse over running water. Combine the chickpeas with the onions in the mixing bowl. Stir in the ground cumin and season with salt to your taste, mix well.
Stir in the chopped tomatoes, peppers, spring onion and spinach into the bowl and combine well with the chickpeas and onion mixture.
For the dressing; combine the extra virgin olive oil and lemon juice in a small container. Season with salt and freshly ground pepper to your taste.
Pour in the seasoning over the salad and combine well. Transfer the salad into a serving plate. Serve with an extra pinch of ground sumac sprinkled over, if you like, with plenty flat breads or pita bread by the side, to mop up the delicious juices.
Afiyet Olsun, Ozlem

Turkish Vegetarian Feast Supper Club and Pide Workshop at Aromas Café, Weybridge – Surrey

on Friday, August 28th evening from 7.30pm

Peynirli pide, Turkish flat breads with cheese, spinach and pepper topping is at our Turkish cookery course

We are absolutely delighted to re-start our workshops and supper clubs at the Aromas Café, Weybridge and we can’t wait to welcome you back!

Please join us at our Turkish Vegetarian Feast Supper Club and Pide Workshop at Aromas Café, Weybridge, on Friday, August 28th evening from 7.30 pm. We will serve you some scrumptious healthy Turkish and Mediterranean vegetarian dishes as below and moreover, you will get to make a vegetarian Pide, Oval Turkish flatbreads with vegetarian toppings at our workshop with Ozlem’s instructions and you will take your pide back home. We believe healthy food can also be very delicious and we will show you how. We hope the workshop inspires you and bring delicious Mediterrenean and Turkish flavours to your table.

We will serve the below vegetarian and Ozlem will give you tips on how to make them:

Hummus with red pepper flakes infused olive oil

Spicy bulgur wheat salad with pomegranate molasses – Kisir

Smoked aubergine salad with garlicky youghurt and dried mint

Our slice of Pide to enjoy as part of your dinner

Baked dried apricots with walnuts, served with vanilla ice cream

Pide with vegetarian fillings workshop during the night!:

And during the night, at our workshop, you will also get to make Pide with a variety of fillings to choose as below (please tell us which filling you would like to use upon booking, so that we can get it ready for you) – you will get to take your Pide back home:

Filling options – please tell us which filling you’d like to use:

1) sauteed courgette, peppers, olives

3) spinach, peppers and feta cheese

4) grated mozarellla and tomato

Cost per person: 55 GBP (includes the hands on workshop, Ozlem’s tuition, all ingredients, the vegetarian courses to enjoy during the night, a glass of bubbly, tea or coffee)

Participation is limited so please book your spot soon at this link soon! This workshop can also make a lovely present for a foodie too. Signed copies of Ozlem’s Turkish Table cookery book is also available during the event.

We look forward to welcoming you at Aromas on August 28th at our delicious event.

Kurban Bayrami – Eid In Istanbul

It’s been really special to be able to make it to Istanbul to see my dear mother, Gulcin, my sister and family, during the past Kurban Bayrami, Eid. I haven’t been able to see them for a long while; it was a precious time spend together. As with every Turkish gathering with family, it included feasts to share – Turkish breakfast, dinners, Turkish coffee and more. Here are a few photos for you – including a special photo above with my dear mum Gulcin and my lovely niece Defne.

Our Bayram Turkish breakfast, my favourite meal of the day. Traybake Borek, Filo Pastry with Spinach and cheese is everyone’s favourite, here’s my recipe and my youtube video links.

And scrumptious Bayram meals shared with family; I love how these special events bring us together. My cousin’s home made Baklava with walnuts were delicious, here’s my recipe and youtube vide on how to make baklava, it is easier than you think and so delicious.

Last but not least, my dear cousin Nihal hosted us for another family feast – her Tray bake Kebab, Antakya’s Tepsi Kebabi was so delicious. This is such an easy kebab to make at home, here’s my recipe if you like to give a go.

Ozlem’s Turkish Table Booksigning in Bebek – Istanbul

I also managed to do a little book signing while in Istanbul, at the lovely Bebek district – thank you Emily for your kind interest for Ozlem’s Turkish Table cookery book!

A little reminder that signed copies of Ozlem’s Turkish Table cookery book are delivered worldwide, including US and Canada at this link – You can also see also kindle, ebook etc options here (Delighted to share that kindle version of Ozlem’s Turkish table is No.3 in Canada for Turkish cooking, thank you!). You can see all options here via GBPublishing.

My best wishes and Afiyet Olsun,

Ozlem

Baked Zucchini (courgette) halves with vegetables and chickpeas (garbanzo beans) -Nohutlu Kabak Dolmasi

By Ozlem Warren on February 10, 2014 in Gluten-free recipes, Regional Signature Dishes; Mains, Sides and Desserts, Vegetables Cooked in Olive Oil 20

I previously made the delicious stuffed zucchini halves with ground meat, vegetables and chickpeas or garbanzo beans, inspired by my home town, Antioch’s (Antakya) cuisine. I was asked for a vegetarian version of this dish during my Turkish cookery class past Saturday and there came this delicious dish. The meaty mushrooms, onions, peppers made a scrumptious filling and worked so well with chickpeas. With a touch of heat by the Turkish hot pepper paste, biber salcasi & Turkish red pepper flakes and the refreshing dried mint, we had an at least equally delicious vegetarian stuffed zucchini that we all very much enjoyed.

Stuffed zucchini with onions, mushrooms, pepper and chickpeas, in tomato sauce

I also used a little pomegranate molasses, nar eksisi, to add a delicious sweet & sour taste to the zucchini halves. Pomegranate molasses is used a lot especially in Southern Turkish cuisine in salad dressings like in this Gavurdagi Salad of tomatoes, onions and walnuts or in bulgur wheat salad, kisir; a little bit of it adds a great punch.

You can prepare this healthy dish ahead of time and the leftovers freeze beautifully. Please save the flesh of the zucchini or courgettes that you scooped out. They are delicious & wholesome cooked with onions, tomatoes & dried mint in this bulgur pilaf .

Serves 4-6

Preparation time: 20 minutes Cooking time: 50-55 minutes

3 chunky zucchini/courgette

200gr/7oz chestnut mushrooms, wiped clean and finely chopped

1 green bell pepper, finely chopped

1 onion, finely chopped

3 cloves of garlic, crushed and finely chopped

200gr/7oz (1/2 can of) chopped tomatoes

200gr/7oz (1/2 can of) cooked chickpeas, rinsed

15ml/1 tbsp. pomegranate molasses, nar eksisi (optional)

30ml/2tablespoons olive oil

240ml/8fl oz./ 1cup water

15ml/1 tbsp. tomato paste

5 ml / 1 tsp. Turkish red pepper paste – optional-

10ml/2 tsp. dried mint

5ml/1 tsp. red pepper flakes

Salt and ground black pepper to taste

To serve:

120ml/8fl oz. plain yoghurt

1-2 garlic cloves, crushed with salt and finely chopped

Preheat the oven to 180 C/350 F/Gas 4

Carefully scoop out some of the flesh to create a cavity that is large enough to stuff

Cut the zucchini in half and then in lengthways. Using a dessert spoon, carefully scoop out some of the flesh to create a cavity that is large enough to stuff the filling (Please save the flesh of the zucchini that you scooped out. They are delicious cooked in bulgur pilaf). Mix 2 tbsp. water with the pomegranate molasses (if using) and wash the inside of the courgettes with this mixture; this adds a delicious sweet & sour taste to the zucchini.

Chickpeas (garbanzo beans) combined with vegetables make a delicious filling

Heat the oil in a heavy pan. Stir in the onions and garlic and cook until light golden. Add the mushrooms, bell pepper and hot pepper paste (if using). Season with salt and pepper and sauté for about 5 minutes. Stir in the chopped tomatoes and the cooked chickpeas, mix well. Add the red pepper flakes and the dried mint, combine well. Cover and cook for another 10 minutes. Turn the heat off; the filling is ready.

Take a spoonful of the filling and stuff the zucchini halves.

Grease a baking tray with 1 tbsp. olive oil and place the scooped zucchini. Take a spoonful of the filling and stuff the zucchini halves, taking care not to over fill them. Dilute the tomato paste with the water and pour on the tray. Cover and bake in the oven for about 25-30 minutes. After this, uncover and bake for a further 10 minutes for a lightly brown finish.

While the zucchini halves are baking, prepare your garlic yoghurt. In a bowl, mix the plain yoghurt with the chopped garlic. Serve the stuffed zucchini hot, with the garlic yoghurt by the side. You can make this wonderful bulgur pilaf using the flesh of the zucchini we scooped out; they complement each very nicely and you get a complete meal.

Baked zucchini halves with vegetables & chickpeas; great with garlic yoghurt aside

Afiyet Olsun,

Ozlem

Istanbul is Calling!

Turkish tea, Cay, Simit and Istanbul’s Bosphorus; a heavenly combination

Indeed Istanbul is calling and I can hardly wait! I will be in Istanbul next week, the city that makes my heart beats fast, a feast to all senses. Greatly looking forward to seeing family, friends and feeling the beat of this fascinating city.

The very atmospheric Spice Market, Misir Carsisi, Istanbul – feast to all senses

I also very much look forward to sharing delicious Turkish cuisine with food lovers at my Turkish cookery class on Wednesday, 19^th February at the Istanbul Culinary Institute. I will be in touch soon with delicious memories from home!

With my best wishes, Selamlar,

Ozlem

A refreshingly delicious Baked Chicken with Summer Vegetables, Chickpeas, Lemon Pepper & touch of Zahtar

By Ozlem Warren on September 3, 2013 in Casseroles and Stews 12

Tangy, refreshing lemon, packed with goodness.

I am a huge lemon fan; love its refreshing, tangy flavor and lemon is a welcome addition to most of the dishes I enjoy. My dear friend Hande knows my soft spot for lemons and she made us a delicious chicken course using this lemon pepper blend while we stayed with them in Houston. It was my first time to try this blend and I greatly enjoyed it.

Lemon pepper spice blend; delicious on fish, poultry and vegetables.

Lemon pepper blend consists of good sea salt, freshly ground black pepper, lemon peel, garlic and onion. It is wonderful on fish and equally as good on chicken, turkey and vegetables. The spice store Penzeys have it; alternatively, you can also make your own.

Baked chicken with summer vegetables and lemon pepper; a delicious main course you can prepare ahead of time.

Hande kindly gave me some extra lemon pepper seasoning and we recently made this delicious baked chicken with summer vegetables. Runner beans, or string beans or taze fasulye are in season until about October and they are delicious in this dish. Peppers, zucchini, tomato all worked well here with the tangy lemon pepper. I also added some cooked chickpeas here, as commonly used in Southern Turkish cooking, like in this stuffed zucchini/courgettes with ground meat, tomatoes, onions and chickpeas recipe. It turned out to be a wholesome, delicious meal, (late) summer on a plate. An easy, wonderful casserole you can prepare ahead of time and leftovers freeze very well.

Preheat the oven to 180C/350F/Gas mark 4

Serves 2-4

Preparation time: 35 minutes Cooking time: 45 minutes

450 gr./1lb chicken breast, cut into small chunks

175gr/6oz. runner beans (or string beans)

2 small zucchini (courgette), cut in half and sliced

2 onions, chopped coarsely

4-6 garlic cloves, diced

3 small bell peppers (green, yellow and red), deseeded and cut into chunks

400gr/14oz. -1 can of chopped tomatoes

400gr/14oz; 1 can of cooked chickpeas (garbanzo beans), rinsed

30ml/2 tbsp. olive oil

240ml/8 fl. oz. /1 cup water

To marinate the chicken:

Juice of 1 lemon

15ml/1 tbsp. lemon pepper seasoning (*)

15ml/1 tbsp. olive oil

(*) To make your own lemon pepper seasoning:

Zest of 1 lemon

10ml/ 2 tsp. sea salt (you can have if you prefer)

5ml/1 tsp. freshly ground black pepper

To serve:

Turkish red pepper flakes/ Pul Biber

Plain rice

To make your own lemon pepper; combine the lemon zest with sea salt and freshly ground pepper, ready to season the chicken (I didn’t add garlic and onion to this blend, as I used plenty onions and garlic at the chicken bake).

In a bowl, combine the lemon pepper, lemon juice and olive oil and rub this mixture to the chicken pieces, mix well. Cover and keep in the fridge for at least 30 minutes or so that the flavors can blend.

Summer on a plate; runner beans, peppers, tomatoes, zucchini taste delicious in this chicken casserole.

While the chicken is marinating, prepare your vegetables. Top and tail the beans and pull away any strings and cut into 3-4 pieces. I also like to cut them in half into thin strips. Combine the rest of the vegetables in a baking dish, stir in the olive oil and season with salt and freshly ground pepper.

Place the marinated chicken in a heavy pan and sauté for 3-5 minutes to seal their juice. Turn the heat off.

Stir in the sautéed chicken to the vegetables mix and add the chopped tomatoes and water. Give them all a good mix. Bake in the pre-heated oven, uncovered for about 35 minutes.

About 35 minutes later, stir in the rinsed, cooked chickpeas to the mixture, combine well. Bake for another 10 minutes or so, until the chicken and vegetables starting to turn nicely golden brown on top.

Chicken casserole with summer vegetables, chickpeas and lemon pepper; a delicious and wholesome main course

If you like a little heat like we do, sprinkle some Turkish red pepper flakes, pul biber on the finished dish, just before you serve.

Here is my plate! This baked chicken with vegetables make a delicious, complete meal with plain rice and natural yoghurt by the side.

You can serve your baked chicken with summer vegetables with plain rice and natural plain yoghurt aside. Cacik, the cucumber yoghurt dip with mint would also be a delicious accompaniment.

Aromatic Zahtar blend of sumac, wild oregano, sesame seeds and more; it adds a lot of flavor to vegetables, meat and poultry.

Recently, we also enjoyed this chicken and vegetables bake with the aromatic zahtar sprinkled over too. Za’atar is an exotic blend of herbs, spices and nuts, widely used in Southern Turkish as well as Middle Eastern cooking. At my home town, Antakya, zahtar blend is a rich mixture of dried zahter, sesame seeds, crushed cooked chickpeas, cumin, nigella seeds, sea salt, sumac and many more. It has a lovely, pungent, nutty taste and flavors salads, meat, and vegetables beautifully. Here is more information on zahtar and how to make your zahtar blend at home.

Afiyet Olsun,

Ozlem