Italian Chickpea Stew
2 TBSP [real] butter 7 oz shiitake mushroom, chopped (give or take), or mushroom of choice 8 cloves of garlic, chopped into chunks 1/2 tsp crushed red pepper 1 dollop of chopped, jarred, sun-dried tomatoes 28 oz can [or box] chopped or crushed tomatoes 2 cans of chickpeas, rinsed & drained 1 bunch of kale (or greens of choice), about 12 large leaves Fresh basil (large handful), chopped Generous drizzle of extra virgin olive oil Salt & pepper to taste Melt butter in a stock pot over medium heat and sauté chopped mushrooms until cooked down a bit (about 5 mins) Add chopped garlic, a...
Read MoreChickpea Patties
1 cup dry chickpeas soaked 24 hours 1 cup steel cut oats, soaked 4 – 8 hours 1/2 cup sunflower seeds, ground 1/2 cup whole grain flour (I use teff flour) 1 medium onion, finely chopped 2 TBSP tamari/soy sauce 2 TBSP melted butter, coconut oil, or ghee 2 tsps pure salt 1 well beaten large egg Rinse the soaked chickpeas thoroughly. Put the drained chickpeas in a food processor and process until coarsely ground. Drain the oats, add them to the chickpeas & process until combined. Add the remaining ingredients & combine. Tear off 12 square sheets of wax paper. Divide the bean...
Read MoreChickpea Salad w/ Sun-dried Tomato Vinaigrette
5 large sun-dired tomatoes packed in oil, drained 1 small garlic clove 1 TBSP red wine vinegar 1/4 cup extra virgin olive oil pure salt & freshly ground black pepper 3 cups cooked chickpeas (or roughly 2 cans) 2 TBSP minced fresh basil or parsley (or more!) Place the sun-dried tomatoes, garlic & vinegar in a food processor. Process, scraping down the sides of the bowl as needed, until the ingredients are minced. Add the oil & process until smooth. Scrape the dressing into a large serving bowl. Stir in the salt & pepper to taste. Add the chickpeas & basil & toss...
Read MoreMoroccan Spiced Chickpea Soup
extra-virgin olive oil 1 large onion, diced 6 to 8 cloves garlic, pressed 1 tsp ground cinnamon 1 tsp ground cumin 1 heaping tsp sweet paprika 1/8 tsp cayenne pepper 1 (14.5-ounce) can chopped tomatoes 3 (15-ounce) cans chickpeas, drained and rinsed well 32 oz vegetable or chicken broth 1 teaspoon natural sugar (or 2 drops liquid stevia) pure salt (to taste) 5 oz baby spinach Heat olive oil in large pot over medium heat. Add onion and saute until it begins to turn translucent, but don’t let it brown. Add the garlic and spices and saute a minute or two. Add tomatoes, chickpeas, broth,...
Read MoreLemon Walnut Hummus
1/2 cup walnuts, coarsely chopped 1 (15 oz) can chickpeas, drained 1/4 cup extra virgin olive oil 3 TBSP lemon juice 2 garlic cloves, coarsely chopped 1 tsp cumin 1/2 tsp coriander 1/4 tsp cayenne pepper 1 tsp sea salt or kosher salt In a small skillet over medium heat, toast the walnuts for 2 to 3 mins, shaking the pan occasionally to ensure even browning. Transfer the nuts to a small bowl to cool. In a food processor, combine the chickpeas, oil, lemon juice, garlic, spices & salt until smooth. Rub the walnuts in your hands a bit to try & remove/discard some of the papery skin...
Read MoreChickpea Salad Sandwich
1 can chick peas (rinsed & drained) 1 celery stalk, chopped 1/4 cup onion, chopped (vidalia if available) 1 TBSP lemon juice 3 TBSP high quality mayo 1 TBSP fresh parsley, chopped pure salt & pepper to taste Mash chick peas. Add remaining ingredients & mix well. Eat as a sandwich w/ lettuce & tomato on your favorite bread, or as a salad on a bed of lettuce. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Better Than Peanut Butter and Jelly” ~ In a pinch, can use high quality dried spices...
Read MoreSicilian Chickpeas w/ Escarole & Caramelized Onions
1 large head of escarole (or greens of preference) 4 TBSP butter, ghee, or extra virgin olive oil 2 medium onions, thinly sliced 2 tsps natural sugar (or 4 drops liquid stevia) 1/4 cup raisins pure salt & freshly ground black pepper 8 oz dried chickpeas (or 2 cans, rinsed & drained) 1/3 cup of the cooking liquid from the chickpeas (or veg broth if using canned) If using Dried Beans: Place 8 oz dried chick peas in glass bowl (or jar) & fill with cold water. Soak for at least 8 hours or overnight. Rinse/drain chickpeas & place them in a saucepan with plenty of cold water....
Read MoreRoasted Moroccan Garbanzos
2 cups DRY garbanzo beans (1 15 oz bag) 6 cups of water (room temp is best) 1 TBSP melted coconut oil or extra virgin olive oil 2 tsps moroccan spice mix 1/2 tsp sea salt To make the spice mix: 2 tsps ground cumin 1 tsp ground coriander 1/2 tsp each of chili powder, paprika & cinnamon 1/4 tsp ginger 1/8 tsp cayenne pinch of ground cloves Rinse beans in a colander. Add the beans to a bowl with the water & soak overnight for approx 12 hours. Drain beans and let them sit in the colander for 15 – 30 mins to let out the excess moisture. Preheat oven to 350. Transfer chick peas to...
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