Tag Archives: chickpeas

Passover Cooking in December: Finding time to write and test the recipes.

Salad_Eggplant_Carrot_RedPepper-_blog

As I complete the interview portion of my cookbook (with a total of nearly 85 interviews of individuals from 18 different countries!), I look forward to the next phase of finalizing the menu for each chapter/community, and then completing the recipes. Recently I had a small dinner party, and I took advantage of testing several recipes on my guests. Here was the menu with my comments for each:

Gibraltarian Fried Chickpeas with Salt and Pepper
(Notes: Sounded easy to do, but it was a total disaster! Chickpeas were popping and oil was flying all over the kitchen. A total mess to clean and I burned my fingers and even shoulder in the process.
Will have to redo this and hopefully obtain the crispiness in the chickpeas without doing too much damage!)

Algerian Broiled Pepper Salad with Garlic, Tomatoes, Paprika, and Coriander Leaves
(Comments: This one came out quite well, and the trick was in cooking the stew for a long time over a low heat so that it got thick and obtained a rich tomato flavor. Final result was a cooked salad with a bright red color and thick texture.)

Moldovan Eggplant “Caviar” with Onions, Garlic, Tomato Paste, and Lemon
(Comments: Also very successful. I baked the eggplants in a 350 degree F. oven for 45 minutes, but I think I prefer to broil them since it’s much quicker and the eggplants obtain a more charred, smokey flavor. Trick is to cook the onions and tomatoes before mixing in the eggplant and cooking off any extra liquid. Make sure that the eggplants are mashed well with fork.

Portuguese Veal, Beef, and Chicken Sausages with Garlic and Smoked Paprika
(Comments: These are more like long kufta kebabs as they use all ground meat and are not stuffed into a proper casing like sausages usually are. They are pan fried, and have a very nice smokey/spicy flavor to them. The trick is to make the meat mixture one day in advance so that the flavors have time to meld.)

Moroccan Prune Tagine with Onions, Cinnamon, Sugar, and Toasted Whole Almonds
(Comments: Delicious savory flavor balanced with the sweetness of the prunes. Looks nice too when served with the toasted blanched almonds, and reminds me of the Ashkenazi Tsimmes recipes (also good for Rosh Hashanna?). Goes well served over rice, or served alongside a lamb dish.)

Sautéed Algerian Carrots with Garlic, Vinegar, Cumin, and Paprika
(Comments: These carrots have to be cooked until very soft and there has to be a balance of garlic, salt, and vinegar to work with the natural sweetness of the carrots. Good with the rice.)

Syrian Long Grain White Rice with Fried Onions, and Toasted Almonds
(Comments: The toasted almonds added a nice crunchiness to the texture of the rice, and the onions gave it a nice but mild flavor. Best served with any type of stew or saucy dish.)

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Chummus or Chametz?

Chickpeas2_blogMany ingredients that are innately kosher the rest of the year, may not be considered kosher during Passover week. While certain foods (such as pasta, cereals, breads, and pastries) are more obviously considered chametz (forbidden) for all, the restrictions for other ingredients vary according to Jewish community. The Ashkenazim are most strict with their rules, and in addition to rice consider all legumes or kitniyot (meaning “little things” in Hebrew) such as beans, peas, corn, and peanuts unanimously forbidden, placing them in the chametz category. In the non-Ashkenazic communities however, the restrictions on specific legumes vary according to community, rabbi, and perhaps even geography or family. Chickpeas are just one of those legumes. Many Sephardim consume all or several types of legumes (in the Syrian world green beans are a Passover favorite, while Egyptian and Moroccans enjoy fava beans), and in Israel one can even find kosher for Passover (KLP) chummus sold in stores. One interesting explanation I heard for this mysterious exclusion is that the word chummus (meaning “chickpeas” in Hebrew — the same word for the popular Middle Eastern spread) sounds too much like the word chametz, so in order to avoid any confusion with the word Ashkenazic rabbis (not as familiar with chickpeas in Europe) decided to forbid it all together. Another reasoning is that these “little things” are often mixed and prepared with grains, or have the potential of being ground up into something resembling flour, which could be mistaken for one of the five grains used in making proper Passover matzah, but this doesn’t make too much sense to me. All forms of potatoes, including potato flour, are accepted by Ashkenazim during Passover without concern that they will be confused for regular flour, so why do legumes pose a risk in this regard? Perhaps it simply comes down to culture and tradition, and since potatoes were abundant and commonly used in Eastern Europe and not chickpeas, then maybe this is the original (and not so technical) reason.

I pose a question to all of you out there:
Do you eat legumes during Passover?
If so, which ones?

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