Salt cod with chickpeas is also made in the island of Crete , however, we will be making Bacalao con Garbanzos, a version of the traditional Spanish recipe. This is a healthy, colorful, aromatic dish packed with nutriens from the vegetables, pulses and fish. It…
When preparing beans I usually soak and sprout twice the amount needed for my recipe. Leftover pulses are stored in the freezer for immediate use in another recipe. What does “sprouting” mean? First, I wash the pulses well. Then, I soak them in plenty of…
Respect for food, our own effort and the ingredients that went into it is so important, especially when traditional kitchens give us so many creative things to use leftovers to create a new dish with minimum effort. That is why traditional “fakorizo” is made in our home using leftover lentil soup. It can be a tasty side dish or even a main course with the addition of crispy bacon or yogurt. The addition of rice is also used for leftover chickpeas, although more often than not they become chickpea patties.
Legumes can be very satisfying, but they do need a special handling to make them as nutritious as possible. Apart from their soaking and sprouting that I mention in the lentil soup post, I prefer to cook them with broth and accompany them with a small amount of higher welfare artisan bacon from here. It is also best to rinse the rice well and soak it from the night before as it will not be strained at the end.
- 6 slices of fresh bacon or pancetta or 2 tablespoons Olive oil
- 2 onions, sliced
- 1 tbsp turmeric
- 1 tbsp coriander, ground or garam masala
- 2 cups long grain rice
- 1 liter broth, warm
- Salt & pepper
- 2 cups of cooked lentils
Put the bacon slices with a little oil in a cold wide pan and place on a low heat. We want to render the fat and cook it slowly, without burning it. In about 4′, the bacon should begin to crisp up, so set aside. If you don’t want to add the bacon, skip this stage and simply add the olive oil over medium heat.
Sauté the onions until they soften and become golden, then set aside. Add the rice, turmeric and coriander to the pan and cook over medium heat until all the rice is well oiled. Pour in the broth and season with salt and pepper. Stir well, cover and let simmer 10 ‘ or until the rice is done. Add the lentils, stir and simmer for 1’. Serve with the onions and crispy bacon.
This is probably considered the simplest, most everyday family meal in Greek families. Even then, a simple dish can have its secrets. Equally loved and loved by children, this starchy soup brings back childhood memories as a comforting and filling dish. Although soaking lentils is…
- 1 red onion, finely chopped
- 1 clove of garlic, finely chopped
- 1 leek, chopped
- 2 carrots, diced
- 2 sticks of celery, chopped
- 1 courgette, diced
- 1 potato or half a celeriac root, diced
- 400 g of soaked and spouted* cannellini beans
- 2 slices pancetta finely sliced
- olive oil
- ½ teaspoon dried thyme
- 1 fresh bay leaf
- 500 g grated tomatoes
- 1,5 litres homemade bone broth or vegetable stock
- 120 g short pasta such as ditali or “kofto”- κοφτό
- 2 tbsps basil pesto, optional
Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the pancetta and fry gently for 2 minutes, or until golden. Add the garlic, onion, carrots, celery, courgette, leek, thyme and bay leaf and simmer for about 15 minutes, or until the vegetables have softened, stirring occasionally.
Add the potato, cannellini beans, tomatoes and stock. Stir well, cover and simmer for about 30 minutes, or until the potato is cooked through. .
Add the pasta and cook for 1 minute less than the instructions on the packet to ensure pasta is al dente.
Stir through the basil pesto and season with salt and black pepper. Serve with crusty bread.
*If you haven’t sprouted the beans, you will need to parboil them for about 40′ before adding them to the soup.
Soaking and sprouting saves cooking time, makes beans better digestible and their nutrients more readily available.For more information see here