Chimichurri inspired pea dip, chickpea & rice flour flatbreads, plus a ‘fiesta’ of dishes in my kitchen..happy Friday!

Its been a busy few weeks, I’ve done a huge amount of cooking for family, but with no time to take photos, it’s been all about getting the food served rather than photographed…I guess it’s only fair sometimes, to actually get on and serve the food, right?? There’s been some great food though, even if I say so myself!! 

But today I do have some shots of some creations from my kitchen in the last couple of days which I am bringing to this week’s Fiesta Friday weekly blog party; this week I am co hosting along with my lovely friend Jhuls..we invite you to join us and share ours, and your food with everyone..

Here’s my offerings for starters…

I’ve seen lots of bloggers talk about and make chimichurri sauce in the past but haven’t yet made it myself, so yesterday I decided it was time. Having seen Anjanas post this week, I used her recipe to make this fresh, green sauce. I won’t type out her recipe, you should visit her blog for that, but let me tell you that’s it’s packed with fresh flat leaf parsley and coriander, garlic, olive oil and vinegar. I like that I could control the amount of vinegar in the sauce, I sometimes find that vinegars spoil dishes for me, so with this I used apple cider vinegar and added it bit by bit and tested it for my tastes as I went along.  

I threw a concoction of ingredients in a pan yesterday, grated courgettes, cooked chickpeas, garlic and my rose harissa spice mix
I then threw in some quark and cooked it further before serving it warm with the chimichurri over the top. Nice 🙂  
I then had some remaining chimichurri so I decided to through in some cooked and cooled peas and some more of the quark and it created a really fresh, tasty dip.  
The flatbreads are loosely based on Indian ‘besan puda’, made with a mixture of besan (chickpea flour) and rice flour..I used..

3/4 cup besan flour

2-3 tbsp rice flour

1 clove garlic, grated

1cm ginger, grated

1/2 tsp turmeric

1/2 roasted garam masala 

1 tsp nigella seeds

1 chopped spring onion

1 tbsp olive oil 

Salt to taste

Water as necessary 

Put everything in a bowl and add enough water to bring it to a batter. I kept mine quite thick to make breads as opposed to pancakes, but you could thin it out to make something thinner. 
Heat a tawa or wide pan over a medium heat, spoon in half the minute and cook for several minutes on each side until it starts to brown. 
I ate mine with my dip above plus some of my harissa sauce

Really, you can add whatever spices and vegetables you like to these flatbreads, just have a play 🙂

Right, time for me to get over to Fiesta Friday and greet some guests..have a great weekend x

64 thoughts on “Chimichurri inspired pea dip, chickpea & rice flour flatbreads, plus a ‘fiesta’ of dishes in my kitchen..happy Friday!

  1. Pingback: {Versions & Verdicts} Elaine’s Lebanese-Inspired Marinated and Roasted Chickpeas and Potatoes | thenotsocreativecook

  2. Kaila

    Thanks for co-hosting this week, Elaine! I have never made chimchurri, but I love all the colors and flavor. Maybe I’ll get around to trying it soon. I love how you made the leftovers into a dip. And your homemade flatbreads with dip are mouthwatering. Happy FF, and have a wonderful weekend!

    Liked by 1 person

    1. Elaine @ foodbod Post author

      My big boy is good, he’s lovely – he was recently given some pocket money by his aunt and used it to buy me two cookbooks that I wanted, how lovely is that?? He makes me so proud xx


  3. Jhuls

    I want to dive in these plates of yours, Elaine. 😀 Your photos make me really hungry – it’s time for my lunch, but I only have tea for the meantime. 🙂 It’s so lovely to have the chance to co-host with you. ❤ Have a lovely weekend and hope you are having a wonderful time. 🙂

    Liked by 1 person

  4. chef mimi

    gosh, i’m starving after looking at all of these food photos!!! So pretty! I have finally learned to not take photos when it’s something i’m serving to my husband, or food I made for a party after friends get to my house. it’s a little annoying for everybody, and i get too stressed. but then, i make extra food, and tend to eat it….. oh well.

    Liked by 1 person

    1. Elaine @ foodbod Post author

      Ha ha!! I I know what you mean though, I tend to make meals with lots of dishes and getting them all served at once leaves no time at all for photos, plus, if it’s a social event, it should be about the food and the experience really, not about me getting photos!


  5. indusinternationalkitchen

    Wow Elaine you got some really mouth watering stuff over here! Love the besan puma that you made – I will have to try those one of these days! And I can totally relate when you talk about not having time to take pics- that’s me most of the time too! Hey but we are focused on feeding our family good and healthy food right? 🙂

    Liked by 1 person

  6. Pingback: Mixed vegetable & wild recipe mini muffins and green pea dip.. | foodbod

  7. Pingback: ‘Chimichurri cashew pesto’ for my second birthday!  | foodbod

  8. Pingback: Pimp Your Veg part 8: dips, dips, and more dips! (perfect for using up leftover vegetables)  | foodbod

  9. Pingback: Luscious lunches… | foodbod

Let me know what you think..

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.