Home' Central Canterbury News : October 10th 2012 Contents 12 CENTRAL CANTERBURY NEWS, OCTOBER 10, 2012
WELL EQUIPPED SINCE 1918
• Pump sales, service & design • Installation • Pipes & fittings
• Filtration • Tanks • Electrical Design and installation • After hours service
We service Farms & Lifestyle Blocks
151 Waterloo Road, CHCH
Ph: 03 349 4443 | Fax: 03 349 4449 | www.mcneillnz.com
Invercargill Alexandra Dunedin Christchurch
(0800 786 726)
Authorised Distributors for
2005 Toyota Hilux SR5
Toyota Prado VX 2003 184,631km .........................$32,995
Toyota Spacio 1.8 Petrol Auto, 40,440km ...............$17,995
Toyota Caldina ZT 2002 102,750km ......................$15,995
Toyota Raum 2005 1.5 Petrol Auto, 61,500km ........$15,495
Toyota Rav4 2010 2.4 Petrol Auto, 53,660km .........$29,495
Toyota Caldina ZT 2004 97,200km ........................$16,995
Toyota Surf SSR-X 1994 145,865km ..................... $9,995
Toyota Hilux 2wd 2007 38,055km .........................$29,995
Toyota Hilux Extra Cab 2007 86,000km ................$35,995
Toyota Hilux D/Cab 2008 68,042km ......................$35,995
2012 Toyota Camry GL
Ex Demo RRP $44,990
Cnr East Street and Walnut Avenue, Ashburton. Phone 307-5830 anytime. www.ashburton.toyota.co.nz
Ray Girvan - 0274 507 497, Gavin Johnston - 0274 507 544 OPEN SAT 9AM - 1PM
Humble chickpea a winner
Chickpeas are a great source of protein. Whether you want to add them to a salad to replace meat and add great texture and flavour, or whip up some
hummus, they are wonderfully versatile.
Chickpea, feta and tomato Salad
Home made: Hummus is super easy to
Super delicious: Chickpea, feta and
1 cup dried chickpeas
1G2 cup tahini
Juice of 1 lemon
4 large garlic cloves
1G2 tsp cumin powder
1 Tbsp + 1G4 tsp baking soda
Pour the chickpeas over a large plate. Go over
them and look for damaged grains, small stones,
or anything else you would rather leave out. Wash
the chickpeas several times, until the water is
transparent. Soak them in clean water overnight
with one tablespoon of baking soda. The next day,
wash and soak them again in tap water for a few
more hours. The grains should absorb most of the
water and almost double their volume.
Wash the chickpeas well and put them in a
large pot. Cover with water and add the rest of the
baking soda. Do not add salt.
During the one to one-and-a-half hours it takes
for the chickpeas to cook until soft (they should
squash between your fingers) switch the water.
This allows you to remove the peels and foam
floating in the cooking water.
When the chickpeas are done, sieve the grains
and keep the cooking water.
Put the chickpeas into a food processor and
grind well. Leave to chill a little while before you
Add the tahini, lemon juice, garlic and cumin
and continue blending until you get the desired
texture. If the hummus is too thick, add some of
the cooking water. It should be thinner than the
actual desired texture.
Serve with good olive oil and chopped parsley.
1 small red onion, peeled
1-2 fresh red chillies, deseeded
2 handfuls ripe red or yellow tomatoes
Juice of 2 lemons
Extra virgin olive oil
Sea salt and freshly ground black pepper
1 x 410g jar or tin of chickpeas, drained, or around 4 large handfuls of
soaked and cooked chickpeas
A handful of fresh mint, chopped
A handful of fresh green or purple basil, finely ripped
200g feta cheese
Finely slice red onion and chillies, roughly chop tomatoes and mix
together in a bowl. Dress with the juice of one-and-a-half lemons and
about three times as much good extra virgin olive oil. Season to taste.
Heat the chickpeas in a pan, then add 90 per cent of them to the bowl.
Mash up the remaining chickpeas and add these as well. They will give
a nice creamy consistency. Allow to marinate for a little while and to be
served at room temperature. Just as you're ready to serve, give the salad
a final dress with the fresh mint and basil. Taste one last time for
seasoning; you may want to add the juice from your remaining lemon
half. Place on a nice serving dish and crumble the feta cheese over.
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