White Radish with chickpeas and Pumpkin + Events announcement – Daikon aux pois chiches et courge

(en français, plus bas)

March is one of my favourite month of the year: where we live, spring is slowly starting to bloom… We have spotted the first primroses in the forest last Sunday… there is now some daylight when we wake up and… the market stalls start to be filled with crunchy fresh and local vegetables and fruits…

This month, I have the pleasure to be hosting two events celebrating vegetables:

Healing foods, is an event started by Siri of Cooking with Siri, I will give you more details about the event tomorrow, but if you want to start guessing which vegetable will be on the spotlight, I can tell you that it takes quite an effort to reach its sweet heart… :-)

A Veggie/ Fruit a Month, is an event started by Priya of Mharo Rajasthan’s Recipes, and the veggie of the month of March 2011 is… Radish.

Whether is is the black radish, which is your liver’s best friend, for its detoxifying properties; or the small pink radish, rich in vitamins A, B & C; or the white radish, better known as daikon, which is recommended by the macrobiotic diet because it dissolves fat and oil in our system… All the kind of radishes are welcome!

Let’s share our recipes, the more, the better!

Here is how it works:

1) Prepare any vegetarian dish (eggs and dairy products are allowed) with radish as one of its main ingredients.
2) Post the dish on your blog from today onwards. You can send as many recipes as you wish, but they have to be posted between 1st and 31st March 2011.
If you wish to send archive recipes, they will have to be updated with the logo and linked to this event announcement page and to Priya’s page.  I would prefer you to discover new recipes, though…  :-)
3) Link your entry to this announcement page and to Priya’s “A Veggie/Fruit a month” page and  use the logo below


4) If you do not have a blog, you can directly send me your recipe with a picture at the email address indicated in the next section.
5)Email me at sweetartichoke[at]gmail[dot]com, indicating the subject as A Veggie/Fruit A Month, with following details:
Your Name:

Blog’s Name:

Recipe Name & url:

Picture of the dish

 

Here is my first recipe is a bengali one,  with daikon/white radish/ mooli: White Radish with chickpeas and pumpkin. What is yours?

 

Ingredients for about 2-3 servings :
Recipe adapted from C. & C. Caldicott: “World Food Café: Easy Vegetarian Recipes from Around the World”

350 g pumpkin, peeled and cubed
250g white radish (daikon, mooli), peeled, cut in halves and then sliced
250g cooked chickpeas, drained
1 tablespoon oil
2 teaspoons panch phoron
1 dry chilli
2 bay leaves
1 teaspoon grated fresh ginger
½ teaspoon turmeric
1 teaspoon coriander powder
1 teaspooon cumin powder
½ teaspoon chilli powder
Salt to taste
About 1.5 dl water
Method:
Heat the oil in a pan. When it is hot, add the panch phoron, chilli and bay leaves.
Fry until the seeds start to splutter.
Add the sliced white radish. Stir well, reduce heat to medium and sauté for a few minutes (3-4 min).
Add the cubed pumpkin and season with salt. Stir well and sauté for a few more minutes.
In a small bowl, combine the spice powders with two tablespoons of water, so that it forms a paste.
Add this paste and the grated ginger to the vegetable and 1 dl water. Stir well and add the chickpeas. Cover with a lid and simmer for about 10-15 minutes or until the vegetables are tender.

 

I am sending this recipe to Umm Mymoonah, of Taste of Pearl City who is hosting this month’s AWED on Indian Food. AWED is a monthly event, celebrating the cuisine of a particular country, created by DK, of  Chef in You.

Daikon aux pois chiches et courge

Le mois de mars est l’un de mes mois préféré, car là où nous vivons, le printemps commence lentement à arriver… Nous avons vu poindre les premières primevères en nous promenant dans la forêt dimanche dernier … il y a maintenant un peu de lumière du jour quand nous nous réveillons et les étals du marché commencent à se remplir de fruits et légumes locaux, frais et croquants…

Ce mois-ci, j’ai le plaisir d’organiser deux événements célébrant des légumes:

Healing Foods, est un événement créé par Siri du blog Cooking with Siri, je vous donnerai plus de détails sur cet événement demain, mais si vous voulez commencer à deviner quel légume sera à l’honneur, je peux vous dire qu’il faut fournir un certain effort pour atteindre son cœur tout sweet…

A Veggie / Fruit A month, est un événement créé par Priya de Mharo Rajasthan Recipes, et le légume du mois de mars 2011 est … le radis.

Que ce soit est le radis noir, qui est le meilleur ami de votre foie, grâce à ses propriétés détoxifiantes, ou le petit radis rose, riche en vitamines A, B et C, ou encore, le radis  blanc
aussi connu sous le  nom de daikon, qui est vivement recommandé par le régime macrobiotique, car il dissout la graisse et l’huile dans notre système … Tous les types de radis sont les bienvenus!

Partageons nos recettes, plus on en aura, le mieux c’est!

Ingrédients pour 2-3 personnes

Recette adaptée de C. & C. Caldicott: World Food Café: Easy Vegetarian Recipes from Around the World

350 g de courge, épluchée et coupée en dés
250g de radis blanc (daikon, mooli), pelé, coupé en deux puis coupé en rondelles
250g de pois chiches cuits et égouttés
1 cuillère à soupe d’huile
2 cuillère à café de panch phoron
1 piment sec
2 feuilles de laurier
1 cuillère à café de gingembre frais râpé
½ c. à café de curcuma
1 cuillère à café de coriandre en poudre
1 cuillère à café de cumin en poudre
½ cuillère à café de piment en poudre
Sel pour assaisonner
environ 1,5 dl d’eau
Préparation:
Chauffer l’huile dans une casserole. Quand elle est chaude, y mettre le panch phoron, le piment et les feuilles de laurier. Faire revenir jusqu’à ce que les graines commencent à sauter.
Ajouter le daikon en tranches. Bien mélanger, réduire à feu moyen et faire revenir quelques minutes (3-4 min).
Ajouter le courge en cubes et saler. Bien mélanger et faire revenir pendant quelques minutes.
Dans un petit bol, mélanger les poudres d’épices avec deux cuillères à soupe d’eau, afin de former comme une pâte.
Ajouter cette pâte,le gingembre râpé et 1 dl d’eau aux légumes. Mélanger et ajouter les pois chiches. Couvrir avec un couvercle et laisser mijoter pendant 10-15 minutes ou jusqu’à ce que les légumes soient tendres.

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28 thoughts on “White Radish with chickpeas and Pumpkin + Events announcement – Daikon aux pois chiches et courge

  1. Pingback: White Radish with chickpeas and Pumpkin + Events announcement … |

  2. Nice theme. Will send my entry soon

    I have added Innovative salad event # 2 in the Cook healthy blog. This month’s Theme is Fruits- Pineapple, strawberry or Apple. I would be really glad if you will link your salad recipes with this event. Please click on the link below for details

    Innovative salad event # 2

  3. I have to say, I’ve never really been sold on radishes but this salad looks so delicious with the pumpkin and wonderful spices that you’ve convinced me I need to give it another try!

  4. This sounds so yummy! I love the combination of the veggies you used. And the spices…fantastic! By the way, your florentines from the previous post look amazing. :-)

  5. The moment I saw the pumpkin and radish I was thinking Bengali :-) Such a familiar combo. Then i saw the panch phoron and the ginger. I am wanting to go to India and eat 100% Bengali food for a couple of weeks.. so good! my comfort food.

  6. This dish is so neat, Sweet Artichoke! And you know what?! I grew some white icicle radishes recently. In fact, I have more growing in the garden right now, but I will probably only get greens from those since it’s starting to heat up here (the greens are great sauteed with a bit of broth and garlic). Anyway, this looks so healthful and delicious:-)

  7. Pingback: Radish Chickpeas Curry | MySpicyKitchen

  8. Pingback: Beetroot Radish Salad | MySpicyKitchen

  9. Pingback: A nice way of using radish greens… Une jolie façon d’utiliser des fanes de radis « Sweet artichoke

  10. Pingback: Japanese Winter Stew « the taste space – steam, bake, boil, shake!

  11. Pingback: AWED announcement and a veggie/fruit a month Radish round-up / Annonce pour AWED sur la cuisine suisse et récapitulatif sur les Radis « Sweet artichoke

  12. The word “macrobiotic” comes from Greek roots and means “long life”. The macrobiotic diet and philosophy were developed by a Japanese educator named George Ohsawa, who believed that simplicity was the key to optimal health. ‘

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