Chickpeas three ways for a casual Summer lunch

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Transforming a bowl of freshly boiled chick peas into 3 dishes.

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Falafels. It’s better to make them from raw chick peas, but I’ve mashed boiled ones with a little potato starch for binding, added randomly spices, mint, lemon balm, and the brown thing is the ground of sobacha.

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Pan-fried.

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Chickpeas in a tomato tabouleh with… what was in the fridge, sweet corn, ninniku no me (garlic stalks), bell pepper, green soy beans, mint too. And harissa.

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Served with salad spinach.

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Chick peas with lemon juice and lots of tahini (sesame paste) to make a creamy hummus. It’s a sauce for the falafels.

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Soba chic sauce… (via Gourmande in Osaka)

Last year…

Soba chic sauce... Hot 10-wari (100% buckwheat) soba nooddles in creamy sauce (chick peas, garlic, vinegar, white sesame oil), topped with fresh edamame beans, and murasaki flower beans. Soup is made using as a the broth the cooking water of noodles, it's quite thick for whole noodles. Just added wakame seaweed, flakes of bonito fish, soy sauce. Fresh fruits, tomato and kiwi, eaten with freshly ground flax seeds. Cal 615.3 F13.8g C92.5g P27.5g Fr : Nouilles de soba … Read More

via Gourmande in Osaka

Pain de campagne, moloukhia and ras-el-hanout chick peas…

I’ve found the ideal sandwich for this season !

That seems to be the season of molokheya leaves in Kansai… I have bought a ton !
This time, it’s a thicker moloukhia without meat, reheated in the broth of the chick peas, I added a little spoon of salted shrimps at the end, more fresh garlic, olive oil and Italian parsley to refresh it.
You can replace the shrimps by soy sauce or miso, and that will make a vegan meal. So I classified it as vegan.


Home-baked pain de campagne.

Chick peas reheated with olive oil, a random spice mix (Morrocan mood…), garlic, a little broth, a few cherry tomatoes.

Cal 577.6 F15.8g C88.6g P21.6g

Saffron and mint fresh ‘creme de pois chiches’ and tomato stir-fry

Simple instant cold soup. Yes… it’s hot today ! Too bad that you can’t taste the divine fragrance peppermint and saffron by just watching and reading. You have to try. I know saffron is expensive… in normal stores, but I get mine from a wholesaler and quantities used are low so it’s reasonable and we see so many people paying more for their serving of industrial mayonnaise.

Chick peas mixed with a yogurt, blended into a creamy texture. Salt and coriander seed powder. Saffron soaked in water, plus sudachi lemon juice, poured on the cream.


Toppings (on the side) are red bell pepper and fresh peppermint leaves.

(I played with the picasa…)
Olive oil and tomato paste stir-fry of young onion, broccoli, shiitake mushrooms, garlic. A drizzle of balsamico and a pinch of habanero powder at the end.

Cal 424 F12.9g C65.5g P18.9g

Soba chic sauce…

Hot 10-wari (100% buckwheat) soba nooddles in creamy sauce (chick peas, garlic, vinegar, white sesame oil), topped with fresh edamame beans, and murasaki flower beans.
Soup is made using as a the broth the cooking water of noodles, it’s quite thick for whole noodles. Just added wakame seaweed, flakes of bonito fish, soy sauce.
Fresh fruits, tomato and kiwi, eaten with freshly ground flax seeds.

Cal 615.3 F13.8g C92.5g P27.5g

Fr :
Nouilles de soba (100% sarrasin) dans une sauce pois chiche, ail, vinaigre de riz, huile de sesame transparente. Avec des haricots edamame et hanamame. Soupe faite de l’eau de cuisson des nouilles, algues wakame et poisson seche. Kiwi et tomate avec graines de lin en poudre.