Monday, 27 May 2013

Tandoori Chickpea and Halloumi Tagine with Quinoa and Mint Raita

This recipe came from an idea I had to mix the use of my Tagine with a basic Masala marinade recipe I'd tried out a few times, I also discovered that the Tandoori Masala Spice I picked up is pretty tasty. The dish itself has an interesting taste and paired with the slow cooked halloumi, the overall outcome is pretty impressive. Served here with a basic side of Quinoa but also goes well with rice, cous-cous or even in traditional Moroccan fashion, enjoyed straight from the Tagine with bread - no need for knives, forks, spoons or any of that nonsense. Serves 4.

Ingredients -
2x Small Onions, grated or finely chopped
2x Cloves of Garlic, grated or finely chopped
1tsp Tandoori Masala Powder
400g Tinned Tomatoes
400g Tinned Chickpeas, drained
200g Halloumi cheese, sliced
200g Mushrooms, sliced
2tbsp Tomato Purée
200g Quinoa
Oil for frying

For the marinade -
Juice of 1 Lemon
3tbsp Olive Oil
150g Natural GreekYoghurt
2x Cloves of Garlic, Chopped
1tsp Ground Turmeric
1tsp Paprika
1tsp Ground Ginger
1tsp Chili Powder
1tsp Ground Cumin
2tsp Tandoori Masala Powder

For the Quinoa -
Rind from the Lemon, finely grated
1tsp Coriander seeds, ground
Chili flakes (or a pinch of chili powder)
1x Pak Choi, sliced

For the Raita -
150g Natural Greek Yoghurt
1/2 Cucumber, chopped into small cubes
2x heaped tsp Dried Mint
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin

Method - To begin, empty the yoghurt into a blender (or container suitable for use with a handheld blender) adding in the lemon juice, garlic, olive oil and spices (shown above). Blend the ingredients together and set aside for now. Next prepare the mushrooms and halloumi as stated above and add into a large bowl. Next, drizzle the Tandoori marinade into the bowl and stir well. 

Once thoroughly mixed, preheat the grill to a medium temperature. Whilst the grill is warming up, line a grill pan with tin foil and empty the contents of the mixing bowl into the pan, spreading evenly across the surface to ensure everything cooks evenly.

The tandoori mix will take around 20 minutes to cook under the grill so whilst that is cooking you can prepare the rest of the sauce. Note: make sure that you keep turning the tandoori mix every few minutes to ensure it cooks thoroughly.

Add onions, garlic, tandoori masala powder and a little oil to a large frying pan and heat to a med/high heat for around 5 minutes until the onions begin to brown. Add in the tomato purée and mix well. Next stir in the drained chickpeas and a couple of handfulls of washed spinach (you can get away with adding a fair amount of spinach as it reduces quite quickly once added to a sauce). Add the tomatoes over the top of the spinach, stir well and reduce to a medium heat. Preheat the oven to 180ºc.

Once the tandoori mix has cooked, transfer the contents of the grill pan into the frying pan, before mixing and finally transferring to the tagine. Place the lid onto the tagine and place into the preheated oven, cooking for 45 minutes.

Rinse the quinoa before cooking. Next add to a pan of water and bring to the boil, once boiling reduce to a simmer and allow to cook for around 20 minutes (until the quinoa becomes soft). During this time you can prepare a flavouring for the quinoa, in this instance I have used pak choi, chili flakes, a little garlic and crushed coriander seeds, cooked lightly in oil for around five minutes just before the quinoa is cooked. Finally, once everything is mixed together add some lemon rind into the quinoa before serving.

For the raita, add the yoghurt to a bowl and mix in the mint, cucumber, cumin and coriander. This is best served cold as a dip so should be kept refrigerated until served.

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