Griddled courgette carpaccio with chickpea salsa
Delicious with Indian spices; courgette with chickpea salsa
If ever there is a season which lends itself particularly well to Indian flavors then to me that would be autumn. I love the spices used in the Indian kitchen, I love the hot curries (well, not too hot!), the garam masala mixes and I don’t think I’ve ever tasted an Indian dish that I did not like. It has such a high level of comfort food! Granted, there is still a lot to be discovered in that area by me, but I’m trying. One thing that strikes me about the Indian flavors that it is fairly difficult to recreate the same at home. I’ve tasted many gorgeous Indian dishes but when I tried to make it at home, it was not at all the same. This delicious chickpea dish is a recipe by Anjum Anand. And this home version is so worth it!
pistachio and coriander
During our foodblogger connect in London she showed us a recipe of her new book (yet to come out) and I fell in love with the recipe immediately. Anjum was kind enough to share the recipe with us on her facebook page so that we could attempt to make it at home. From previous experiences I have learned (the hard way) that one of THE most important things in Indian cuisine is to use fresh spices. It will definitely make or break your dish, so be sure to use fresh cumin seeds in this recipe. The recipe has quite a few ingredients but it is actually very simple. The biggest amount of work is the grilling of the courgette. I think I could have sliced it a little better (thinner) but it was still delicious.
Don’t leave out the pistachio dressing as that is a big flavor component in this dish and will make it extra delicious. Now the big news is… it contains feta and I had Tom taste a bite and he actually liked it!! Now that’s a first when it comes to cheese, so I’m quite pleased with that. Maybe – just maybe – he’s getting used to cheesy flavors a bit more.
Griddled courgette carpaccio with chickpea salsa
Yield: 4
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients:
- 5 courgette (large ones, you can use a mix of green and yellow)
- fresh coriander
- salt (to taste)
Pistachio dressing
- 2 teaspoons white wine vinegar
- 1 clove garlic (small one, peeled)
- 15 pieces pistachio nuts (skinned if possible)
- 2,5 tablespoons extra virgin olive oil
- 1/4 teaspoon black pepper
- good pinchsugar
- 2 teaspoons water
Chickpea salsa
- 300g chickpeas (1 can, well rinsed and drained)
- 100g feta
- 1/2 red onion (finely chopped)
- 1 large handful fresh coriander (leaves and roots)
- 1 teaspoon lemon juice
- 3/4 teaspoons cumin powder
- 2 teaspoons cumin seeds (dry-roasted and powdered)
- 1 tomato (medium large, finely chopped)
- 2 tablespoons extra virgin olive oil
Directions:
| Heat the griddle pan until quite hot. Slice the courgettes on the diagonal into thin slices, no more than 1/2cm thick. Place on the griddle in a single layer and cook, undisturbed for 2-3 minutes or until the base has well-charred lines. Turn over and repeat on the other side. Repeat with the remaining courgettes. | |
| As you stand over the griddle, prepare and stir together all the ingredients for the salsa. Taste, add salt to taste and set aside. | |
| Blend together all the ingredients for the dressing until smooth, I use a good stick blender but a good pestle and mortar will also work. Adjust seasoning and keep aside. | |
| To assemble, place the courgettes on plates, slightly overlapping at the edges. You can do this in lines or in a circular fashion. Drizzle over the dressing to mirror the pattern. Mound the salsa onto the middle of the plate or scatter across, as you prefer and serve. | |
Recipe from Anjum Anand
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
You know – we love chickpeas here (or garbanzo beans as the Americans call them).
We usually toast them with olive oil and eat them as a snack like popcorn
or add them to turkey chili. I love the feta chickpea salad. Very photogenic and the dressing sounds delicious esp. with the raw onion and lemon juice. Yum.
[Reply]
Simone (junglefrog) — October 25th, 2011 at 16:43
I’ve never roasted chickpeas before. Sounds like a great idea actually..
If you would translate the Dutch name for chickpeas literally you would end up with frogpeas… It cannot be a coincidence right? 
[Reply]
Móna Wise — October 26th, 2011 at 09:06
Ha ha ha – that is too cool and it can’t be a coincidence! You can also deep fry the chickpeas Simone.
Not as healthy but very good in a French fry kinda way!
A marvelous recipe! So droolworthy and beautiful.
Cheers,
Rosa
[Reply]
Simone (junglefrog) — October 25th, 2011 at 16:41
Thanks Rosa!
[Reply]
You already know I think this recipe looks AMAZING. Can’t wait to replicate it.
[Reply]
Simone (junglefrog) — October 26th, 2011 at 16:11
And I can’t wait to hear how you like it!
[Reply]
I eat a lot of griddled courgette, but have never thought of combining it with chickpeas and giving it an Indian twist. What a great idea!
[Reply]
Simone (junglefrog) — October 26th, 2011 at 16:11
And it’s really good so you should definitely try this one Denise (once you’re back from Tuscany ofcourse..:))
[Reply]
Chickpeas AND courgettes together in one deeelicious looking salad. I almost wish I liked cumin and coriander. Still, I guess I could very well leave them out, or at the very least replace the coriander with parsley. I think I need to make this before the grill gets stored for winter! It’s just too beautiful to pass!
[Reply]