Chickpea, Spinach and Bratwurst Hotpot

Chickpea, Spinach and Bratwurst Hotpot

Photo by Cristina Gonzalez

Chickpeas are a real staple food in Spain, especially in winter. We do have our famous “Cocido Madrileño” that consists of chickpeas and then chorizo, black pudding, pork belly… you name it, and some veggies too mmm needless to say, not for the fainted hearted ha ha, very nice though. And then we do have a lighter version, called “Potaje” that it is more a free style type of recipe, traditionally made with chickpeas, egg, spinach and salted cod… but let’s face it… there is about 0.5% of the world population that knows what salted cod is… So this version with smoked Bratwurst is just perfect, loaded with protein and vegetables, super-tasty and light too, although is sooo comforting that will leave you wanting to finish the rest of the pot on your own.

I have used canned chickpeas for this recipe, although in Spain you would get a funny look if you say so… but they are just so convenient… not every brand I have tried is good I must say… here in New Zealand in my opinion Delmaine’s are the best; remember to rinsed them thoroughly to lighten the salt content. Wait until the end to season your hotpot, as the sausages can be a little salty too, so you might not even need to add any salt at all.

This Chickpea, spinach and Bratwurst hotpot is truly a 30 minute recipe that requires minimum effort; the perfect after-work-quick-dinner-fix!

Chickpea Hotpot

Ingredients

Chickpea, Spinach and Bratwurst Hotpo

Photo by Cristina Gonzalez

Chickpea Hotpot

Photo by Cristina Gonzalez

Chickpea, Spinach and Bratwurst Hotpot

Yield: 4 Servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 big ripe tomato, chopped
  • 1 bay leaf
  • 1 teaspoon paprika
  • 2 x 390g (13 oz) cans chickpeas, drained & rinsed
  • 2 Bratwurst sausages (around 80g - 3 oz each)
  • 4 cups low sodium chicken stock
  • 120g (4 oz) baby spinach (or the same amount of thawed chopped frozen spinach)
  • 2 free range eggs, lightly beaten
  • salt & pepper

Directions

  1. Heat oil in a big non-stick casserole pan over medium heat. Cook onion for 4 minutes. Add garlic, cook for 1 extra minute
  2. Add chopped tomato and bay leaf to the pan, cook for 3 minutes stirring occasionally. Add paprika, chickpeas and bratwurst sausages. Combine
  3. Pour in stock. Cook for 10 minutes. Discard bay leaf
  4. Take out about 1/4 cup of chickpeas with some broth, process until smooth. Return mixture to the pan. Add spinach, cook for 1 minute
  5. Take sausages out. Slice & reserve
  6. Pour in beaten egg slowly while stirring. Check seasoning
  7. Serve hotpot in warmed bowls, topped sliced sausages
http://www.danceofsaucepans.com/chickpea-spinach-bratwurst-hotpot/

Seafood Curry Noodle Bowl

Seafood Curry Noodle Bowl

Photo by Cristina Gonzalez

Summer is aaaalmost knocking on our door here in New Zealand, and although I promised I was wrapping up soup season with my Classic French Onion Soup mmm like two months ago … I guess I lied!! Ha ha I couldn’t help myself, and with the excuse of a slightly cooler night I cooked this “all in one seafood curry noodle bowl” that is more on the “soupy” side of things than a regular curry. It is so easy to make and loaded with fresh seafood and loads of veggies. Just love slurping the slippery rice noodles and having a chunk of this and a bit of that, and oh, another little slurp of broth…mmmm (little classy slurps are widely accepted in Japan, so there, we can do it too!!)  If you have some of those typical Asian ceramic spoons, this is the ideal time to get them out. They are perfect to scoop up and little bit of everything in one go!! Yep just don’t overdo it, ok? ;0)

This dish this is a cross between a laksa and a curry; minimum effort with magic results. The seafood needs minutes in the pot and you can use anything you like, white fish, prawns, mussels, clams, calamari rings and is perfect too to use up any bits of veggies you have left over in your fridge… If you push me, you could even forget the seafood altogether and make it with left over roasted chicken and veggies with a nice chicken stock, made with the chicken bones, a bit of onion and a carrot…  (he he yep, love my homemade stocks…)

Although this a super-simple no-fuss dish, you will add a whole new dimension to it if you make your own stock from the prawn peels & heads;  it will barely add 10 minutes to the total cooking time and it can boil away while you prepare the rest of the ingredients… just a thought…

Go on, slurp a little, I know you like it too!!

Noodle Seafood Bowl

Photo by Cristina Gonzalez

Seafood Curry Noodle Bowl

Photo by Cristina Gonzalez

Seafood Curry Noodle Bowl

Yield: 4 Servings

Ingredients

  • 250g (8 oz) flat rice noodles
  • 3 tablespoons sunflower oil
  • 1 teaspoon sugar
  • 4 cups prawn or fish stock
  • 400ml (scant 2 cups) coconut milk ( I used 1 tin of AROY-D)
  • 1/2 small cauliflower, separated into small florets
  • 250g (8 oz) brocolini (or broccoli florets)
  • 250g (8 oz) prawns, peeled & deveined
  • 300g (10 oz) white fish (I used monkfish) cut in chunks
  • 1 - 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • lemon wedges to serve
  • Vegetable paste
  • 1 medium onion, chopped
  • 2 long mild red chilies, seeded & chopped
  • 3 ripe tomatoes, chopped
  • 2 garlic cloves
  • 1 tablespoon crushed ginger
  • Spice mix
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon curry powder

Directions

  1. Cook noodles according to packet instructions. Drain, drizzle with a little oil, toss and reserve
  2. Place vegetable paste ingredients in a food processor, blend until you get a uniform paste
  3. Heat 2 tablespoons of the oil in a big work over medium/low heat. Cook paste for 25 minutes, stirring occasionally or until most of the water has evaporated and you have a fairly thick mixture
  4. Increase heat to medium, add another tablespoon of oil to the reduced paste. Add spices and sugar, cook stirring for 2 minutes. Stir in stock and coconut milk. Bring to a simmer
  5. Add vegetables to the wok, cook for 3 - 4 minutes. Add fish and prawns, cook for another 2 minutes. Stir in fish sauce and lime juice to taste
  6. Divide noodles between 4 bowls, top with broth, vegetables & seafood. Serve with lime wedges
http://www.danceofsaucepans.com/seafood-curry-noodle-bowl/