Here is my recipe for Chick Pea Pasta with Coriander. Nothing fancy, easy to make and really, really good!
Here’s what you’ll need:
Spaghetti or Spaghetini, freshly cooked
And for the “sauce”:
4-5 Cloves Garlic
Fresh Coriander
1 can Chick Peas, drained and rinsed
Chili Flakes
Sesame Seeds
Salt
Basil
A dash of Tabasco
Olive Oil
In a medium frying pan, sauté the garlic, chopped, in the olive oil for a few minutes. Add the chick peas, followed by the coriander. Chop the coriander, but not too fine. Put in the Chili flakes, the sesame seeds, basil, tabasco and a little salt.
Serve over the pasta, piping hot. And voila! A quick, nutritious and dare I say delicious dinner, ready in 15 minutes or less!
Instead of purchasing read-made curry powder from the store, it is possible – and indeed easy – to make your own curry powder. Here’s are the ingredients you will need, in equal proportions, to make you own curry powder:
Dry coriander
Cumin
Curcuma
Pepper
Cardamon
Ginger
Powdered Cayenne
Nutmeg
Powdered cloves
Use 1 teaspoon, tablespoon, pinch or whatever unit of measure you want of each.
One of my esteemed colleagues, Bruno, told me about a tasty little dish he tried out the other night, with only what was cluttering his fridge. It sounded so good, and I was so bored with my regular diet, that I decided to try it. Here are the ingredients for this Mustard Chicken with White Wine recipe:
3 good-sized chicken breasts
1 large white onion
2 big red bell peppers
1 package fresh mushrooms – any will do
1 1/2 cup white wine
100ml 35% cream
Curcuma
2 slices fatty bacon
Salt & Pepper
Olive oil
4 full tablespoons Dijon Mustard
You can use a large frying pan for this, but because of the quantity, I decided to use my flat-bottomed Wok.
First, dice the onions and the bacon and fry them for 4-5 minutes in the olive oil. When the onions start getting translucent, add the diced-up bell peppers, followed by the chicken. When the chicken turns white, add the white wine, curcuma, salt and pepper and bring to a boil.
Add the mustard at this time, stir well and reduce heat to a simmer. Cook, uncovered, for about 20 minutes. Then toss in the mushrooms, which you have already sliced up. Once the mushrooms are well incorporated in the mixture, add the cream and simmer, stirring often, for about 5 minutes.
When the sauce looks nice, thick and delicious – I suggest tasting! – then its ready to serve!
Serve on a bed of white rice. This recipe should provide about 6 meals.
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