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Tomato & Chickpea Low Point Soup Recipe

April 22nd, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (425 g)cancondensed tomato soup
  2. 2cupswater
  3. 1beef stock cube
  4. 2teaspoonsgarlic
  5. 1teaspoonolive oil
  6. 1 (400 g)canchickpeas
  7. 1largeonion, chopped
  8. 1stalkcelery, sliced
  9. 1largecarrot, diced
  10. 1/2red capsicumor yellow capsicum, diced
  11. 1cupvegetables, of your choice(0 points)
  12. 1/2teaspoondried basil
  13. 1/2teaspoondried oregano
  14. 1teaspoonsalt
  15. 1/2teaspoonpepper

DIRECTIONS

  1. Soften the chopped onion in the oil.
  2. Add all other ingredients to the pot.
  3. Season to your taste.
  4. Cook 20 minutes or until vegetables just soft.
  5. Serve with a crusty wholemeal bun.
  6. If you use frankfurters for your meat, that lovely smokey taste they have makes this soup particularly nice.

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Curried Chickpea Spread Recipe

April 16th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2 (15 ounce)canschickpeas, rinsed,and drained
  2. 1/4cupolive oil
  3. 2tablespoonslemon juice
  4. 1/2teaspooncurry powder
  5. 1/2teaspoonground cumin
  6. 1/2teaspoongarlic powder
  7. 1/2teaspoonsalt
  8. 1/2cup freshly choppedcilantro

DIRECTIONS

  1. In a food processor, place the chickpeas, olive oil, lemon juice, curry powder, cumin, garlic powder, and salt, and process until smooth.
  2. Add the cilantro and pulse a few times to combine.
  3. Transfer the curried chickpea spread to a bowl.
  4. Serve as a dip or spread for vegetables, crackers, pita crisps, or bread, or as a sandwich filling.

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Spicy Chicken & Chickpea Salad Recipe

April 12th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. For the chicken

  2. 4boneless skinless chicken breast halves, cut into strips
  3. 1 1/2teaspoonsground ginger
  4. 1teaspoonground cumin
  5. 1/2teaspoonsalt
  6. 1/2teaspooncayenne pepper
  7. For the chickpeas

  8. 2 (15 ounce)canschickpeas, drained and rinsed
  9. 1cupplain yogurt
  10. 1tablespooncurry powder
  11. 1tablespoonlemon juice
  12. 1/2teaspoonsalt
  13. 3/4cup choppedred bell peppers
  14. 1/4cup dicedred onions
  15. 2jalapeno peppers, seeded and minced
  16. 3tablespoons choppedfresh cilantro
  17. 2tablespoons choppedfresh mint
  18. For the green salad

  19. 2 1/2cupsfresh spinach, torn
  20. 3 1/2cupsred leaf lettuce, torn
  21. 2tablespoonslemon juice
  22. 1tablespoonhot curry oil

DIRECTIONS

  1. Combine all ingredients for the chicken; cover and chill together for at least an hour.
  2. Combine all ingredients for the chickpeas; cover and chill together.
  3. Saute”marinated” chicken strips in a bit of olive oil until cooked through, about 15 minutes, depending on size of your strips.
  4. Chill the cooked chicken.
  5. Toss together the spinach and lettuce.
  6. Drizzle with the lemon juice& chili oil.
  7. Serve green salad with a portion of chickpeas and chicken.

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Chickpea Vegetable Soup Recipe

March 23rd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/3cupsdried garbanzo beans
  2. 1mediumleek, sliced
  3. 1mediumonion, sliced
  4. 1bay leaf
  5. 1teaspoonthyme
  6. 1teaspoonmarjoram
  7. 6cupswater
  8. 1cup shreddedcabbage
  9. 3ouncesbroccoli, chopped
  10. 1stalkcelery, sliced

DIRECTIONS

  1. Soak chickpeas in water for 12-24 hours.
  2. Drain and rinse.
  3. Bring chickpeas to a boil in the 6 cups of water.
  4. Reduce heat and simmer (covered) 1 hour.
  5. Add leak, onion, bay leaf, thyme, marjoram and cabbage.
  6. Simmer on low heat for about 45 minutes.
  7. Add cauliflower and celery and simmer another 15 minutes until the vegetables are tender.
  8. Remove bay leaf before serving.

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Moroccan-Style Chickpea Soup Recipe

March 12th, 2014 by alice  Tags: , , , | Print This Post Print This Post

Moroccan-Style Chickpea Soup Recipe

INGREDIENTS

  1. 1tablespoonvegetable oil
  2. 1mediumonion, finely chopped
  3. 2stalkscelery, chopped
  4. 2tablespoonsground cumin
  5. 1-2teaspoonharissa, to taste
  6. 600ml hotvegetable stock
  7. 1 (400 g)canchopped tomatoes
  8. 1 (400 g)canchickpeas, rinsed and drained
  9. 200gbroad beans, shelled(frozen are okay)
  10. 1/2lemon, juice and zest of
  11. 4tablespoonsfresh coriander or parsley, chopped

DIRECTIONS

  1. In a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
  2. Add in the cumin and and fry for another 30 seconds.
  3. Turn up the heat and add the stock, tomatoes, chickpeas and harissa.
  4. Season with salt and pepper and simmer for 8 minutes.
  5. Throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
  6. Season again and then ladle into bowls.
  7. Top with a bit of lemon zest and chopped coriander or parsley.
  8. Serve with your favourite bread.

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