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