Ingredients
1 can of black bean, rinsed drained
1/2 carrots grated (very mushy, but that's ok)
1 small shallot, minced
1/4 cup red bell pepper minced,
1 whole egg lightly beaten
4 tsp (more or less) fine cornmeal
1 tsp cumin
1/2 tsp coriander
1/4 Indian red chili powder
Pinch garam masala
Salt, pepper
I mashed the beans with a fork, it makes a coarser texture than processing it. Then I added all the ingredients and mixed until combined. The mixture was pretty wet, but I managed to make 18 tiny patties that I put on a rimmed baking sheet (I covered it with aluminum foil and used cooking spray, less cleaning).
I pre-heated the broiler, sprayed garlic olive oil on the patties and then put them about 4-5 inch under the broiler for 3 minutes. Then I took them out, flipped them gently (use a flat spatula to keep half the patties from staying on the sheet) and cooked them another 3 minutes.
Finally I flipped them again and cooked them about 1 minute. Don't overcook them cause they'll get dry. Keep an eye on them!
Nivik
(Chick peas with Spinach)
(Chick peas with Spinach)
Main meal: 6 servings
Side dish: 12 servings
Ingredients
1 1/2 cups dry garbanzo beans
4 1/2 cups water
1 large onion, chopped
1/4 cup olive oil (I used 2 tsp)
1/4 cup tomato paste
salt
freshly ground black pepper
1 teaspoon sugar
1 1/2 pounds spinach, 750 grams
1. Wash chick peas well, place in a bowl and cover with 4 1/2 cups cold water. Leave to soak overnight - in a cool place if the weather is hot.
2. Next day put the chick peas and soaking water into a deep pan and bring to a boil. Cover and simmer gently for 2 hours or until tender.
3. In a separate pan gently fry onion in oil until transparent. Add tomato paste, about 2 teaspoon salt (I used less), a generous grinding of black pepper and the sugar. Add to the cooked chick peas.
4. Wash spinach well, remove roots and discoloured leaves. Chop leaves and stems roughly and add to chick pea mixture.
5. Cover and simmer for further 20-30 minutes, adding more water only if necessary. Nivik should be moist, not too liquid. Serve with bread, salad and pickles as a light meal. Also good served cold.
4 1/2 cups water
1 large onion, chopped
1/4 cup olive oil (I used 2 tsp)
1/4 cup tomato paste
salt
freshly ground black pepper
1 teaspoon sugar
1 1/2 pounds spinach, 750 grams
1. Wash chick peas well, place in a bowl and cover with 4 1/2 cups cold water. Leave to soak overnight - in a cool place if the weather is hot.
2. Next day put the chick peas and soaking water into a deep pan and bring to a boil. Cover and simmer gently for 2 hours or until tender.
3. In a separate pan gently fry onion in oil until transparent. Add tomato paste, about 2 teaspoon salt (I used less), a generous grinding of black pepper and the sugar. Add to the cooked chick peas.
4. Wash spinach well, remove roots and discoloured leaves. Chop leaves and stems roughly and add to chick pea mixture.
5. Cover and simmer for further 20-30 minutes, adding more water only if necessary. Nivik should be moist, not too liquid. Serve with bread, salad and pickles as a light meal. Also good served cold.
Notes:
With canned chick peas:
Skip step 1 and 2, instead put rinsed and drained chick peas in a deep pan with 2-3 cup vegetable broth. I would start with 2 cups and add some if needed. Then proceed with the rest of the recipe.
Unless you are using "low salt" canned peas, be careful when adding salt.
Cuisine: Middle Eastern
Source: The Complete Middle East Cookbook, p. 158
Skip step 1 and 2, instead put rinsed and drained chick peas in a deep pan with 2-3 cup vegetable broth. I would start with 2 cups and add some if needed. Then proceed with the rest of the recipe.
Unless you are using "low salt" canned peas, be careful when adding salt.
Cuisine: Middle Eastern
Source: The Complete Middle East Cookbook, p. 158
