For my Rouxbe cookery course, I was tasked with making legumes, two ways. This is my first effort, the other I will post later. I hadn't come across Dukkah seasoning until I moved to Australia. It's used quite a bit for brunches with poached eggs and avo on toast. Yummo, my favourite. I digress, this is a bit of a twist on the standard version, with chickpeas at the centre.
The chorizo and smoked paprika add a lovely smoky flavour and the Spanish aromas will waft through your kitchen and leave you salivating. The gremolata and natural yoghurt added a freshness to the dish. All in all, a comforting, belly warming dish.
Ingredients
Stew 450g pre-soaked chickpeas, drained Tin chopped tomatoes ½ red pepper, diced ½ yellow pepper, diced 100g chorizo sliced 1 red onion, diced 300g squash, diced 5 tbsp. olive oil 2 cloves garlic, minced 300ml vegetable stock 1 tbsp. sea salt 1 tsp. paprika flakes 1 tbsp. hot paprika 1 tsp. cracked black pepper
Chickpea Dukkah 50g pre-soaked chickpeas, drained and patted dry with kitchen paper 1 tbsp. sesame seeds 1 tbsp. cumin seeds 1 tbsp. hot paprika
Salt & Pepper
Gremolata Bunch of coriander Juice of half a lemon
2 tbsp. olive olive
Garnish 2 tbsp. natural yoghurt
1 tbsp. water
Method 1. Parboil the squash for 5 minutes. Preheat the oven for the dukkah to 200 degrees Celsius. 2. While the squash is preparing, heat a frying pan on a medium heat and add 2 tbsp. olive oil. 3. Add the onion and sauté for 5 minutes until starting to soften. Then add the peppers and cook for 4 minutes. 4. Next, add the chorizo and fry for 4 minutes. Add in the garlic and fry for 2 minutes. Next up add the hot paprika, chickpeas and squash. Allow the chickpeas to take on aromatics for a further 2 minutes and then add the tin of tomatoes and finally half of the stock. Let the stew simmer for 30 minutes, topping up with stock as the liquid reduces. Halfway through cooking, add the salt and pepper (adding earlier can make the chickpeas tough, adding later can make it taste too salty). 5. While the stew is cooking, prepare the dukkah. Toss the chickpeas in 1 tbsp. of olive oil and placed on a baking tray and toast in the oven for 10 minutes until they were crispy. You might need to give them a bit of shake around, so that they are toasting on all sides evenly. Remove from the oven and leave to cool. Once cooled, blend the chickpeas with the hot paprika, sesame seeds, cumin seeds, salt and pepper in a spice blender until it is relatively fine. 6. To make the gremolata roughly chopped the coriander and mixed in a bowl with the lemon juice, 2 tbsp. olive oil and salt and pepper.
7. In a separate bowl mix the yoghurt and the water to make it semi-runny. You can add some lemon juice also. 7. To serve the stew, drizzle the natural yoghurt, the gremolata over the top and finally sprinkle with a pinch of the chickpea dukkah.
Note: You will probably have some dukkah left over, store it in an airtight container and use for next gastronomic creations.