Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Vegetarian => Topic started by: AliRo on July 03, 2012, 08:12:30 am
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Tomato-ey Smoked Chickpeas with Rice
Grill 1 red capsicum (skin side up) until the skin is bubbling and burnt. Peel once cool.
Blitz ½ cup almonds to make almond. Set aside.
Place capsicum, 2 shallots (or 1 onion), and 2 cloves of garlic in. Blitz until diced.
Add some EVOO, and cook on 100c for 3 minutes, speed 1.
Add ½ tsp dried thyme, 1 ½ tbspn smoked paprika, 1 tbspn brown sugar, and 2 tbspn tomato paste. Cook on 100c for 2 minutes, speed 1.
Add 1x400g tin crushed tomatoes, 1x400g tin chickpeas (drained and rinsed), ¾ cup cauliflower chopped into small pieces, and 2 cups water. Cook on 100c for 25 minutes, reverse, speed 1.
Add almond meal and cook on 100c for 5 minutes, reverse, speed 1.
Place into thermoserver (I like to add some baby spinach leaves for a bit of colour)
Then cook rice and serve with the chickpea topping.
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I must make this. I bought heaps of lovely giant chick peas in Kununurra last year and haven't quite used them all up.
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I made this for dinner last night and it was very easy and tasty. I was a bit concerned about the quantities of smoked paprika and sugar but it was OK, neither were overpowering (although I did use a bit less sugar). I also added c. 1 tsp of salt, but other than that no changes and a very enjoyable dinner.
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I haven't made this yet, bit slack. ;D I have used up all my chick peas from Kununnurra so I will use tinned chick peas.