Smashed Spiced Chickpeas Jamie Oliver Recipes

MINTY MUSHY PEAS

Minty Mushy Peas image

This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas, which work really well here. Great with fish, meat or even as a vegetarian dish with a big dollop of butter on top.

Provided by Jamie Oliver

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 bunch spring onions, chopped
1 handful fresh mint, leaves picked
1 pound (500 grams) frozen peas
2 large knobs butter
Sea salt and freshly ground black pepper

Steps:

Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

MARINATED LAMB

Marinated Lamb image

Provided by Jamie Oliver

Categories main-dish

Time 1h16m

Yield 10 to 12 servings

Number Of Ingredients 20

Ingredients

1 leg lamb, boned
1 large bunch mint, roughly chopped
1 large bunch cilantro, roughly chopped
2 cloves garlic, peeled
17 1/2 ounces (500 grams) natural yogurt
1/2 (14-ounce/400 gram) can chickpeas, drained and mashed
Sea salt and freshly ground black pepper
1 lemon, juiced
Baby carrots
Quartered fennel, with its own leafy tops
Quartered red onions
Whole baby turnips
Butternut squash, cut into chunks
Jerusalem artichokes, scrubbed and halved
1/2 (14-ounce/400 gram) can chick peas, drained
Ground cumin
Nutmeg
Coriander seeds
Olive oil
Salt and freshly ground black pepper

Steps:

Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.

SMASHED SPICED CHICKPEAS - JAMIE OLIVER

Smashed Spiced Chickpeas - Jamie Oliver image

From Jamie Oliver's cookbook, The Nakes Chef Takes Off. Jamie writes "This is a bastardized hummus recipe, but no less tasty. I love it best smeared over thin pizza crusts cooked on a hot griddle until charred, but tortillas are always a quick option."

Provided by toohot4u

Categories Beans

Time 10m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) can chickpeas
1 teaspoon cumin seed, pounded
2 small dried red chilies, crumbled
1 garlic clove, peeled and pounded to a paste
1 lemon, juice of
salt & fresh ground pepper
extra virgin olive oil

Steps:

This is so simple to make. Really it's all about personal taste - the way I look at it is that chickpeas need a good kick up the backside to really get their flavors happening. So by mashing them up and adding a good pinch of cumin for a bit of spice, a little dried chilli for a touch of heat, garlic for a bit of ooorrrggghh, a good squeezing of lemon juice to give it a twang and seasoning to taste, you pretty much hit the nail on the head. Then add extra-virgin olive oil to loosen and flavor. Love it.

Nutrition Facts : Calories 89.8, Fat 0.9, SaturatedFat 0.1, Sodium 200.2, Carbohydrate 18.4, Fiber 4, Sugar 0.7, Protein 3.8

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