Tag Archives: Chickpeas

Everything Quinoa Salad

21 Feb


I love quinoa salads.  There, I said it.  I realize I already have a few other quinoa salad recipes on my blog, but I keep coming up with new versions of the quinoa+beans+vegetables and/or fruits formula.  Today I made a salad that was sort of tropical, because it has some mango and plantain, but it’s special because it really has a little of everything.  Raisins, peas, mango, plantains, red and green onion, and more.  It also has a lime juice-based dressing, which I adore.  There is no super strong flavor in this salad.  It’s really a mix a many equally wonderful flavors and textures.

Ingredients

1 cup quinoa, rinsed and drained

2 cups water

1/2 tsp sea salt

2 cups of cooked chickpeas, or 1 can, rinsed and drained

1 small mango, diced

1/2 red bell pepper, diced

2/3 cup chopped cilantro

1/4 cup raisins

1/2 cup frozen peas, thawed

4 scallions, sliced thinly

1/4 cup chopped red onioin

1/2 sliced steamed or sauteed plantain

Pepper and salt to taste

Juice of 2 limes, about 1/4 cup

2 T extra virgin olive oil

1 T red wine vinegar

1 T agave nectar or honey

Instructions

Cook the quinoa (this is a good step to do the day before, since the quinoa needs to cool completely).  Bring the water and salt to a boil, add the quinoa, and turn down to medium low heat.  Cover, and cook for about 20 minutes, or until the water is completely absorbed.  Set aside to cool.

Combine chickpeas, cooled quinoa, mango, pepper, cilantro, raisins, plantain, peas, red onion, and green onion.  Make the dressing.  Combine the lime juice, olive oil, vinegar, and agave nectar in a bowl and whisk together.  Add to the salad and mix until well-combined.  Taste, and add salt if needed.  Add pepper to taste.

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The CSA Challenge Part III: Peppers

23 Nov

Here are a few recipes to show some examples of how I’ve used the peppers I got in my CSA box a few weeks ago (yes, I still have some of the veggies, but they’re almost gone!).  Besides these recipes, I’ve also used the serrano and Anaheim peppers for the following:

  • 1 chopped Anaheim pepper to mix with my cornbread batter
  • 2 serranos for a batch of refried pinto beans
  • 1 chopped Anaheim pepper for a raw collards salad

Roasted Pepper Hummus

Ingredients

1 Anaheim pepper

1 bell pepper or other mild pepper (mine was an Italian Ringo pepper, an oblong yellow sweet pepper)

2 T olive oil, plus more for brushing the peppers

2 cups cooked chickpeas (1 can, drained and rinsed is good too)

Large handful cilantro (no need to chop, the food processor will take care of that)

2 whole peeled garlic cloves

2 T tahini

1/2 tsp sea salt, plus more to taste if necessary

Instructions

Heat oven to 400.  Brush peppers with olive oil, and place on cookie sheet.

Bake for about 20 minutes, until the peppers are cooked and brown, like this:

Let peppers cool completely before using in the hummus.  Remove stems and seeds.  Combine all ingredients in the food processor, and whirl until everything is well combined, scraping the sides once or twice if needed.  Serve on bread, on sandwiches, or as a dip for crudite.

Salsa Verde

This green salsa was inspired by Kippy Nigh’s recipe in her cookbook A Taste of Mexico.  The salsa was fantastic with some molletes (toasted bread slathered with refried beans, salsa, and cashew/tofu cream) and the seitan tacos I made a few weeks ago.  Though I used the serrano peppers I got in my CSA share for this, I also found some tomatillos at my local farmers market, so this was a mostly local salsa! 

Ingredients

3-4 tomatillos, peeled

2 serrano or 1 jalapeno pepper

1 clove garlic

1/2 white or yellow onion, chopped

1/2 tsp sea salt

About 1.5 cups water

Handful of cilantro

Preparation

Place all ingredients except the cilantro in a small saucepan.  Bring to a boil.  Turn down to medium high heat and cook for about 8-10 minutes, or until the tomatillos are cooked (they’ll be tender instead of firm as when they are fresh).  Once done, place the pan contents in a food processor along with the cilantro, and whirl until you have salsa.  Add water if you want a thinner consistency.

Mexican Cheeze Spread

19 Oct

This spread is a lot like hummus because it has chickpeas, but is richer with the addition of cashews.  Like many homemade non-dairy “cheezes” this one has nutritional yeast to give it a cheesier flavor.  You can use this spread for a million different things, but I used it in a quesadilla with sauteed cremini mushrooms and red onion.  Yum!

Ingredients

1 1/2 cups cooked chickpeas, 1 can chickpeas, drained and rinsed

1 tsp sea salt

2/3 cup cashews, whole or pieces

3 T nutritional yeast (available in the bulk section of natural foods stores and well-stocked grocery stores)

1 jalapeno, roughly chopped (you can remove the seeds to reduce the heat, but I left them in)

2 handfuls fresh cilantro

2 T extra virgin olive oil

1 tsp dijon mustard

1/2 tsp garlic powder

Juice of one large lime or 2 key limes

1-2 T water

Preparation

Add all ingredients to a food processor  and process until smooth.  Scrape the sides with a spatula, and process again to ensure all the ingredients are well-incorporated.

Marrakesh Minestrone with Cilantro Puree

14 Jan

I have a cookbook called The Healthy Hedonist by Myra Kornfeld that I absolutely adore.  Every recipe I’ve tried has been divine, and this one is no different.  The book has very interesting and flavorful combinations, most with an international flair. The book is based on the idea of “flexitarianism,” or eating a mostly vegetarian diet, but not eliminating meat entirely.  I’ve been eating this way for a about four years, though lately I’ve been trending more toward eliminating meat altogether.

I decided to make this particular dish because this past weekend my Foodies group (I found a group of people who love to cook as much as I do!)  had a Middle Eastern-themed extravaganza.  We each took a different dish, and I picked this Moroccan-style stew, which mixes sweet with spicy in a really amazing way.  Other featured dishes included hummus, rice with dried fruit and pistachios, garbanzo soup, tzatziki, roasted leeks and carrots, an amazing dessert made with rice and almonds, tea flavored with cardamom and cinnamon, and several others.  Yum!  I was truly amazed by the range of wonderful dishes everyone made.

This stew is very hearty and can be eaten as a meal.  The starchy vegetables in combination with the couscous and garbanzo beans along with the rich spices come together to make for a very satisfying stew for a cold night. I made a change here and did not use saffron–I tossed in some turmeric instead.  Saffron is pretty expensive and I didn’t feel like buying it on this particular day.

Ingredients

2 T olive oil

1 onion, diced

3 cloves garlic, chopped

1 pinch saffron threads (I used about 1 tsp of turmeric)

1 tsp ground fennel seed (I left mine whole)

1 tsp ground coriander

1/4 tsp red pepper flakes (I used more–about 1 tsp–because I like it spicy)

1/2 tsp ground ginger

1/2 tsp ground cinnamon (I used closer to 1 tsp)

1-14.5 oz. can whole tomatoes

5 cups water

1 cup sweet potato, chopped

1 diced carrot

1 zucchini, sliced

Salt to taste

2 cups finely chopped Swiss chard or chopped spinach

1/4 cup couscous

2 cups cooked chickpeas, or 1 can, rinsed

Black pepper

1 tsp fresh lemon juice

Cilantro Puree

1 tsp whole or ground cumin

2 T olive oil

1 T lemon juice

1 cup fresh cilantro leaves

1 garlic clove

1/4 tsp salt

1/2 tsp cayenne or red pepper flakes

Instructions

Heat the olive oil in a large pot over medium heat.  Toss in the onion to cook for about 7 minutes.  Then, add the garlic, saffron, fennel, coriander, red pepper flakes, ginger, and cinnamon.  Stir, and cook for another 3 minutes.  Add the tomatoes and their juice, and crush the tomatoes a bit with the back of your spoon.  Cook, stirring occasionally for about 10 minutes.  (As the tomatoes cook, it would be a good time to wash the chard and chop the vegetables to use your time most efficiently).

Add the water, sweet potatoes, carrots, and zucchini.  Cover and turn the heat to high.  Bring to a boil.  One the soup starts to boil, turn the heat down to medium low.  Add 1 tsp salt.  Cover the pot, and cook for about 15 minutes, until the vegetables are tender.  Next, add the couscous, chard, and garbanzo beans.  Stir.  Simmer for 5 more minutes.  Add the pepper and the lemon juice.  Taste the soup and add more salt if necessary.

Now, let the soup sit to cool and make the cilantro puree.  You can do this with a blender, but I used my food processor, which is much better at chopping than a blender.  Add the cilantro, cumin, garlic, salt, red pepper flakes, and lemon juice.  Pulse until the ingredients are finely and evenly chopped.  Then, turn on the processor and pour in the olive oil through the top.  You may have to scrape the sides of the bowl if the puree doesn’t mix evenly.

Spoon some cilantro puree over the soup, and enjoy!  I’m definitely going to make this again.

Chickpea Puree Soup

5 Dec

I really like pureed soups.  They’re smooth, elegant, and require only that you throw stuff in a blender….obviously with a few steps in between, but you get the idea.  This soup was inspired by a NY Times recipe, though I made a few changes.  The original recipe calls for fresh mint, but I used parsley–parsley goes much better with chickpeas, in my opinion.  I also added more lemon juice than the amount in the recipe…around 4 tablespoons instead of 2.

I made the chickpeas ahead of time in my crock pot.  I soaked about 1 1/2 cups of dried garbanzos for 4 hours or so, and then I rinsed the beans and transferred them to the crock pot along with enough water to fill almost to the top.  You can either leave them to cook overnight or while you are gone during the day.

Of course, you can also use a few cans of chickpeas if you like.

Ingredients

4 cups cooked chickpeas, or 2 cans, drained and rinsed

1 medium onion, chopped

2 cloves garlic, chopped

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Sea salt to taste

Juice of one lemon, about 4 tablespoons

1/2 cup fresh parsley, chopped

Olive oil for drizzling

Preparation

Heat the olive oil over medium heat in a large pot.  Add the chopped onion and garlic, along with the spices.  Cook around 5 minutes, stirring every minute or so.

Add the chickpeas along with about 8 cups of water.  Add some big pinches of salt.  Stir.  Turn on high and bring to a boil.  Immediately turn the heat down to medium low and cook for about 15 minutes uncovered.

Working in batches, puree the soup in a blender.  Fill about 2/3 full–any more can be dangerous.  Once you puree a batch, dump it into a large bowl and set aside.

Once you’ve pureed all of the soup, add it back to the pot.  Mix in the lemon juice and parsley.  Taste, and add salt if necessary.  Serve, and drizzle with olive oil.