March 6, 2010 at 8:32 am
· Filed under Meat & Poultry, Recipes, Salts-Seasonings-Herbs-Spices
The seventh of McCormick’s 2010 food trends has an international flair: roast cumin and chickpeas (garbanzo beans). But you’ll see how this dymanic duo can enhance the most traditional English and American standards, as in this new take on Shepherd’s Pie.
- Cumin is a seed that is often confused with caraway (which is actually a fruit). The two spices do look quite similar, but cumin tastes hotter, is lighter in color and larger than caraway seeds. It is one of the most popular spices in the world, and is a highlight in the cuisines of Brazil, Cuba, India, the Middle East, North Africa, Pakistan and Sri Lanka.
- Chickpeas are a common foodstuff in many of the same regions as cumin. They make frequent appearances in curries and vegetarian dishes. They’re the base of the popular dip, hummos. Chickpeas also make an excellent snack. They are a most nutritious food, thanks to their high levels of dietary fiber and protein and their low level of fat, most of which is polyunsaturated. (They do have lots of carbs.)
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Cumin and chickpeas add a new spin to
Shepherd’s Pie. Photo courtesy McCormick. |
| Recipe: Roasted cumin and chickpeas are a duet that delivers warm, earthy flavor harmonies. Try them in this recipe for Shepherd’s Pie with Cumin & Smashed Chickpeas.
Add a bit of cumin in your next batch of hummos, too. (Sprinkle some on store-bought hummos.)
And try this recipe for Chickpea Fries. Switch it up and add cumin to the seasoning. |
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