Chickpea pot with tomatoes & goat cheese


I’ve been meaning to make stuffed tomatoes again after the bbq dinner we had with my parents the other week, but I’ve been on a crazy “ravioli straight from the can” binge this week (the last week of school) where I couldn’t be bothered to cook at the end of the day. Nya isn’t at home, so cooking for myself seems like a bit of a chore.

I’d already done some shopping, though, so unless I wanted all of it to go to waste, something had to be done. So I invaded my kitchen this evening and threw together this delightful pot of Mediterranean food.

Chickpea pot with tomatoes & goat cheese


  • 50g Bulgur, soaked in 200ml hot beef stock for 10 minutes
  • 1 small can of chick peas, drained
  • 1 bundle of big-leafed parsley, finely chopped
  • 1 sprig of fresh mint, finely chopped
  • 1 medium-sized red onion, finely chopped
  • 2-3 cloves garlic, chopped
  • 2 large tomatoes, diced
  • 2 tbsp olive oil
  • Salt, pepper, cumin, coriander, paprika and “Couscous spice mix” to taste
  • 50g Goat cream cheese

1. Sauté the onions in the olive oil with the garlic in a large frying pan until they are just beginning to brown, then add the drained chick peas and season with some cumin, paprika and coriander. Stirring often to keep the chick peas from sticking to the bottom, reduce the heat to medium and let them get some colour for a few minutes.

2. Add the bulgur with its remaining liquid into the pan, then the tomatoes, parsley and mint. Mix well, then add the couscous spice mix, some salt and pepper. Cover with a lid and let simmer for 10 minutes (or less, check regularly and stir to keep from sticking to the bottom)

3. After 10 minutes most of the liquid should be absorbed and the tomatoes should have fallen apart – I wanted my tomatoes broken up, otherwise it could be served after only a short time on the stove. Stir well to mix everything thoroughly before turning the stove off, then season to taste – I added more pepper and paprika to give it a bit of extra spice.

4. Serve in bowl with a few thin slices of goat cream cheese on top – I used the Turkish variety that comes in a large tin can, but any other kind can be used, too.



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