- Bob Hart mad about Macadamias
- Bob Hart's Toscano's recipe
- Trail walker 'terrorised' by Richmond cyclists
- Bob Hart's Korean pulled pork
- Sardine Salad Sanger
- Hot Pasta with cold sauce
- Poussin on the grill
- Sammy DeMarco's BBQ Burger
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What we're talking about
- NICHOLAS on Bob Hart's delicious recipes Hi BobTrying to locate your chocolate mousse recipeCan you please send it to methanksNicholas more
- Alanna on Bob Hart mad about Macadamias Hi Bob,Listened to you yesterday talking about macadamia nuts. Yes they are hard to shell but a few years ago I went on a ... more
- Frank on Bob Hart answers your questions The market street meatloaf is 17 inches longCan you successfully half the recipe more
- Jack2967 on Trail walker 'terrorised' by Richmond ... Stop whinging! more
- gbh on Trail walker 'terrorised' by Richmond ... Old man yells at cloud more
- Bill from Ballarat on Trail walker 'terrorised' by Richmond ... Old fart whinging. Cutting edge 3AW radio again. more
- Kristina on Bob Hart's delicious recipes Hi Bob,Love your segment. On Thursday you were talking about a slow cooked roast pork (4kg) I was driving and couldn't jot ... more
- Lesley Abbott on Bob's Veggie Curry I heard you some time ago giving your recipe for Chocolate Mouse and I was unable to write it down at the time, and wonder ... more
- Andrew on Smoke BBQ - Charcoal vs. Gas Hi bob, really like your heat and smoke book , I have a webber BBQ , and would like to invest in a big green egg but don't ... more
- Tania on Ask Bob Hart a food question Hi Bob,You mentioned some sourdough bakeries on friday, that make hot cross buns. Can you tell me the names of them please? more
- mylene on Bob Hart's delicious recipes Bob must have photos of 3AW management in compromising positions. He's on air more than Jeff Kennett :p more
- Anne-Marie on Bob Hart's delicious recipes Hi bob can you pls tell me if you have organised another course Kevin has done the grill and smoking course thankyou regards ... more
- Andy on Bob Hart answers your questions Hi Bob,What's the best way to smoke a freshly caught (on a fly of course!)trout?Thanks more
- Amanda McGinn on Bob Hart's delicious recipes Hello Bob,Can you please send me the receipe for Chocolate Mouse for Valentine's day please.I would love to make it for ... more
- Margaret on Bob Hart's delicious recipes Hi Bob,love your segment with Dennis.I can"t find your Valentine's day chocolate mousse recipe which sounded great.please ... more
- Willo on Smoke BBQ - Charcoal vs. Gas Hi Bob,I've been a Big Green Egg enthusiast for about five years now. Great for both high-heat and long-slow cooking.Would ... more
- Sheila on Old fashioned bread pudding Whatever you do, DON'T use milk bread. It doesn't make for a good pudding. And even if it turns out grey looking, thats ... more
- Valerie Grund on Old fashioned bread pudding Growing up in England just after the war, this was staple food for us, nothing wasted and was the same recipe that you use. ... more
- maria turner on Bob's Delicious Dill Butter bob, i look forward to your programs each week on 3aw and have my alarm on so i dont miss it .i live in the gippsland area ... more
- vera on Leftovers i enjoy everything that bob hart doesi think his realy great cook more
Chickpea Magic: An ingredient we treat unfairly?
If chickpeas sit around wondering how they are going to win our respect and affection, who can blame them? I mean, they are nutritious, versatile and, properly handled, quite delicious. But do we care? Not a bit of it.
There are all sorts of dishes we can make from chickpeas - a couple of them staples in more enlightened parts of the world: falafel, for example, which is one of the few dishes that makes vegetarianism tolerable. And hommus - another wondrous dish over which Israel and Lebanon recently fought a long and complex court battle, just to establish who really invented it.
Chickpeas are most commonly purchased in their dried form: a cup of these, soaked for around 8 hours, drained and simmered in 6 cups of water with a few veg until tender, is the basis for a terrific meal.
Or, easier still, a 400g tin of chickpeas, drained and rinsed, means they are ready to go, and can be the basis of a great meal. Try them, for example, in a nourishing soup with chorizo and silverbeet or kale - magnificent.
Sweat a finely diced onion, gently, in 2tbs of Extra Virgin olive oil for about five minutes, or until lightly coloured. Add a diced chorizo, allow it to sweat also, and then turn the heat to medium. Add 2 minced or pressed garlic cloves, a pinch of paprika, a pinch of cumin and toss together, stirring to coat. Add the chickpeas and 1/2 cup of vegie or chicken stock. Bring to a simmer, add about 500g of silverbeet or kale, sliced into wide ribbons, season and bring to a simmer. Stir to wilt the greens, and then cover and cook for about 5 minutes, or until the greens are tender. Check the seasoning. Divide between four soup bowls, add a cup of hot vegie or chicken stock to each and top each portion with a pinch of cumin. Eat with warm pita bread or sourdough.