July 2017

Summer is not my favorite time of the month, but I know that I am in a very small minority here. So, while you are all out and about enjoying the sunshine, I shall be spending most of my time sitting in front of the air conditioner and longing for the drop in temperature that comes with the welcome arrival of Fall. That being said, I am excited about getting my hands on some of the wonderful California produce that fills our farmer’s markets and grocery stores as summer blossoms, so look out for some recipes involving beets, tomatoes, corn and stone fruits over the next couple of months. In the meantime, enjoy your time over the Summer and don’t forget the sun block. To my Canadian and American chums, wishing you all a great Canada Day and Fourth of July, respectively.

And, don’t forget, please do let me know on Twitter, Instagram or Facebook if you give this month’s recipe, Channa Masala, a try. I always love to hear back from you.

Cheers,

Simon

SIMON'S FOOD SCHOOL:

Stuff You Didn't Know You Didn't Know About Food

Whatever you want to call then, garbanzo beans or chickpeas, these versatile legumes are absolutely one of my favorite ingredients to have in the kitchen. I use them in so many dishes, including creamy Lebanese hummus, deep fried and tossed with parmesan, chopped parsley and lots of crisp garlic chips and, as in the recipe on this month’s newsletter, as “channa masala” where they are coated in a rich spicy Indian gravy.

I knew I was not alone in my fondness for this legume. In fact, they are the second largest crop of legumes grown in the world, ranking only behind soybeans. However, it was not until I started doing some background reading, that I realized just how far back the cultivation of chickpeas went in man’s history.

Along with crops like peas, wheat and corn, chickpeas are considered by food archaeologists to be one of the eight “founder” crops that marked the move of mankind from being nomadic hunters to the creation of agriculture and the beginning of civilization. Evidence of their cultivation can be found as far back as the Neolithic period and there are record of them being used in recipes as far as the time of the ancient Greeks and Romans, who believed that they had medicinal as well as culinary uses. 

As well as being delicious, chickpeas are incredibly nutritious. They are a high in dietary fiber, low in fat and filled with nutrients including calcium and protein. However, many people I meet are wary of using them, because they are unsure of how to prepare them from their traditional dried state, where they need soaking and boiling before being added to recipes. 

While they are always better if you have the time to prepare them in the old-fashioned way, most people simply don’t have the time. I know that I am rarely that organized, and don’t mind admitting that I make sure to always have canned chickpeas as a pantry staple. If you follow my example, do just make sure to buy a decent brand, and also make sure to rinse them thoroughly in cold water before use, as the liquid they are preserved in is often very salty.

I do hope you give this month’s recipe a try and, if you have any great chickpea recipes of your own, do please share them with me.

Upcoming Events

• August 19-20, 2017 - Pacific Wine and Food Classic, Host, Newport Beach, CA

THE BOOK ZONE

YOUR "FIRST LOOK" RECIPE:

Channa Masala (Chickpeas)

This dish of chickpeas in a spicy coating can also be found under the name Chole Masala, and is traditionally made with dried chickpeas that are soaked overnight and then cooked in a pressure cooker with a pinch of baking soda before being added to the sauce. I am never quite that organized, and tend to make them with canned chickpeas. The purists may shake their heads in horror, but I have never had any complaints from anyone to who I have served them. They are usually served with a puffy fried flat bread called a bhatura, but they also work very well just with a bowl of buttered boiled rice.

(Serves 4)

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Ingredients

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• 2 Cans Chickpeas (drained and rinsed)
• 1 Red Onion (sliced thinly)
• 1 Inch Fresh Ginger (pureed)
• 3 Cloves Garlic (pureed)
• 3 Serrano Green Chili (deseeded and pureed)
• 1 Tsp Ground Cumin
• 1 Tsp Ground Corriander
• 1 Tsp Turmeric
• 1 Tsp Red Chili Powder
• 1 Tsp Salt
• 1 Tsp Sugar
• 3 Large Tomatoes (deseeded and finely chopped)
• 1 Cup Water or Vegetable Stock
• ½ Lemon (Juice)
• ½ Cup Cilantro Leaf (finely chopped)
• Vegetable oil for cooking

Instructions

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1. Bring the vegetable oil to heat in a large saucepan.
2. Add the onions and cook until golden brown.
3. Add the ginger and cook for 1 minute
4. Add the garlic and cook for 1 minute
5. Add the serrano chili and cook for 1 minute.
6. Add the dry spices, salt and sugar and combine well.  If the spices begin to stick, add a tablespoon of water.
7. Add the chopped tomatoes.  Cover the pan and cook for 5 minutes or until the tomatoes have broken down.
8. Add the vegetable stock and simmer 8-10 minutes until the sauce reduces to a thick consistency.
9. Add the chickpeas and the chopped cilantro leaf (reserving some for garnish)
10. Simmer for 3-5 minutes.
11. Add the lemon juice and serve garnished with the remaining cilantro leaf.

And, Last But Not Least... Please Check Out: