Tag Archives: gluten free chickpea recipe

Cigrons – Chickpeas

cigrons-2

Recipes have a story and this is my family’s story

This is our cigron recipe or my mum Ines’s variation of my Nana’s recipe.  We think the vinegar is definitely Mum’s Italian influence and we love its taste. When I visit my granddaughter in Brisbane, Mia always asks – Are you going to make cigrons Avia?  It is one of our special family meals or special occasion meals.  It connects my family to our Catalan heritage in a special way and I feel honoured that I have passed a love of cigrons on to the next two generation.  Should they visit Catalonia, they will be disappointed with the traditional recipe served there.  I have ex flatmates from over 30 years ago who still reminisce about my cigrons.  I have a Namco Pressure Cooker which I bought in 1983 and it has chuff chuffed its way through a few decades and quite a few kilos of chickpeas.

cigrons-1

Ingredients

375 to 500 g dried chickpeas

2 – 4 tablespoons olive oil

4 – 6 rashes of bacon, diced

3 – 6 cloves garlic, diced finely

¼ to ½ cup vinegar

Salt and pepper

Method

Rinse the dried chickpeas and then soak them in a bowl of water for at least 8 hours.

Drain chickpeas and place in a pressure cooker with boiled water.  Add a large pinch of salt.

Bring the pot to the boil and scoop off any froth and bubble from the top of the water.

Seal lid and bring up to pressure.  Reduce heat until gentle simmer (about 1/3 heats on my hotplates or a gentle chuff chuff chuff can be heard).  Cook for 30 – 40 minutes.

Remove from heat, release pressure (safely).  If there is too much liquid, reserve excess liquid (freeze to add to soups or pasta sauce or to add back into cigrons).

Meanwhile in a frying pan, heat the olive oil.  Add bacon and fry until cooked.

Add garlic and fry until soft.  Do not allow garlic to brown.

Just before garlic goes brown, add the vinegar.  Simmer the sauce to evaporate off some of the vinegar and/or until sauce is slightly syrupy.

Taste test.  If you need more zing in the sauce, add more vinegar and reduce sauce down again.

Add salt and pepper to taste.

Pour sauce over the chickpeas.  If a little dry, add back some of the reserved chickpea water.  Stir to combine and serve.

 

Chickpea Fritters

Chickpea Fritters (1)

These chickpea fritters are cheap to make, vegetable based and easy to assemble.

Chickpea and Sweet Potato Cakes

Ingredients

500 g orange sweet potato, peeled, coarsely chopped

1 x 400 g chickpeas, rinsed and drained

1 brown onion, finely chopped

½ cup chopped fresh coriander

2 tablespoons finely grated parmesan

2 tablespoons gluten free plain flour

Extra finely grated parmesan cheese to coat

Olive oil spray

Mixed lettuce leaves to serve

Sweet chilli sauce to serve

Method

Cook the sweet potato in a saucepan of boiling water for 10 minutes or until tender.  Drain, return to pan and mash until smooth.  Transfer to a bowl. Place in fridge for 30 minutes to cool.

Mash chickpeas or process chickpeas in another bowl.

Combine the chickpeas, onion, coriander, parmesan and flour to the sweet potato. Season with salt and pepper. Divide mixture into 10 portions and shape each into a patty.

Preheat oven to 180 C.

Line a baking tray with baking paper.

Place extra parmesan on a plate and press patties lightly into the parmesan to coat.

Place on the lined tray and spray patties with olive oil.

Bake in oven, turning once, for 30 minutes or until golden.

Serve with lettuce and sweet chilli sauce

 

Corn, Zucchini and Chickpea Fritters

Ingredients

400 g chickpeas, drained and rinsed

½ cup reduced fat milk

2 eggs

¾ cup gluten free self-raising flour

1 large zucchini, grated

310 g can corn kernals, drained and rinsed

2 tablespoons  chopped mint leaves

3 green onions, thinly sliced

Olive oil cooking spray

Salad leaves and tomato chutney to serve.

Method

Process chickpeas until roughly chopped.  Whisk milk and eggs in a jug.

Place flour in a bowl.  Gradually add milk mixture to flour, whisking until smooth.

Stir in chickpeas, zucchini, corn, mint and onion.

Spray a large frying pan with oil.  Heat over medium-high heat.

Add ¼ cup mixture to pan.  Spread slightly with a spatula. Repeat to make 3 more in the pan.

Cook for 2 – 3 minutes each side or until golden and cooked through.  Transfer to a plate, cover and keep warm.

Repeat with remaining mixture to make 12 fritters.

Serve with salad and chutney.

 

Chickpeas -4 Variations on a Theme

Sherry Glazed Chorizo and Chickpeas 1

FullofFlavour.Versatile.Earthy

We have a family favourite chickpea dish that connects us to our roots in Catalonia Spain: Cigrons. Unfortunately, our recipe has two complications: we prepare dried chickpeas by soaking overnight and then cook them in a pressure cooker and the recipe is difficult to commit in the written form.  The quantities of olive oil, vinegar, bacon, garlic and salt and pepper all rely on taste and feel and sight and smell. Those who have shared house with me always reminisce about Cigrons and it is one of those meals that is prepared for when all the family is home.

You can however make chickpeas your way or try one of the recipes below.  Canned chickpeas doesn’t have to only be used for Hummus.

Be adventurous.

Sherry-Glazed Chorizo and Chickpeas

Ingredients

2 teaspoons olive oil

125 g dried chorizo, sliced

1/3 cup dry sherry* for extra depth of flavour use a Sherry Vinegar

400 g can chickpeas, drained and rinsed

Chopped flat leaf parsley to serve

Method

Heat oil in fry pan over medium to high heat.

Add chorizo and cook, turning for 3 – 4 minutes or until crisp.

Add ¼ cup sherry, then cook, stirring occasionally for 3 minutes or until chorizo is glazed and the liquid has evaporated.

Add chickpeas and remaining 1 tablespoon sherry then cook stirring occasionally, for a further 5 minutes or until chickpeas are warmed through.

Sprinkle with parsley and serve.

Smoky Chicken, Chorizo and Chickpeas

Ingredients

600 g chicken thighs, chopped

2 tablespoons olive oil

2 garlic cloves, crushed

1 teaspoon smoked paprika

1 teaspoon cumin

250 g chorizo, sliced

400 g can chick peas, rinsed and drained

1 tablespoon balsamic vinegar

1 tomato chopped

1 long red chilli, sliced

¼ cup chopped parsley

Method

In a bowl, combine chicken, 1 tablespoon oil, garlic, paprika and cumin.  Toss to coat.

Cover with plastic wrap and refrigerate for 30 minutes.

Heat 1 tablespoon oil in a frying pan over high heat.  Cook chicken for 2 -3 minutes each side or until golden.  Remove from pan.

Cook chorizo and chickpeas in same pan, stirring for 2 – 3 minutes or until golden.

Return chicken to pan with any juices.

Drizzle over balsamic and simmer, covered, for 5 minutes or until chicken is cooked and heated.

Stir through tomato, chilli and parsley

Louise’s Chickpeas in Spanish Sauce

Ingredients

2 cans drained chick peas

1 green capsicum

1 red capsicum

1 onion

1 clove garlic

1 red chilli

1 tablespoon parsley

2 cans tomatoes

Method

Chop the capsicums, chilli, onion and garlic.

Lightly fry in olive oil for a few minutes.

Add the parsley, tomatoes and chick peas.  Season.

Cool on a low heat for about half an hour, stirring occasionally.

 

Chickpea and Chorizo Hotpot

Ingredients

4 chorizo, sausages, thickly sliced

100 g jamon Serrano, diced

100 g salami, diced

100 g pancetta, diced

5 pink eschallots, quartered

5 garlic cloves, sliced

1 bunch of thyme, leaves only

2 x 400 g chickpeas, drained

500 ml chicken stock

1 bunch parsley, chopped

Method

Heat a large saucepan. Add all the meats.  Cook stirring occasionally, over a medium heat for about 10 minutes or until lightly browned and fat in the meat has started to break down.

Add eschallots, cook stirring occasionally until soft (5 minutes).  Add garlic and thyme.  Cook for a further 2 minutes.

Stir in chickpeas.  Cook stirring occasionally for 5 minutes so chickpeas can absorb the flavours of meats and herbs.

Stir in stock.  Bring to boil.  Simmer for about 20 minutes until slightly thickened.

Garnish with parsley.