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Mexican Chickpea Soup Recipe

February 25th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsbutternut squash, peel, cut in half, seeded and cut in 1-inch chunks
  2. 1red bell pepper, cut in 1-inch chunks
  3. 1onion, cut in 12 wedges
  4. 6largegarlic cloves, peeled
  5. 2tablespoonsolive oil
  6. 1/2teaspoonsalt
  7. 1/4teaspoonpepper
  8. 1 1/4teaspoonsdried oregano
  9. 1teaspoonground cumin
  10. 1/2teaspoonground cinnamon
  11. 5cupswater
  12. 1 (14 1/2 ounce)canchickpeas, rinsed
  13. 1 (14 1/2 ounce)candiced tomatoes
  14. 1 (7 ounce)cancorn, drained
  15. 1-2teaspoon canned mincedchipotle chiles in adobo
  16. 1/2cup choppedcilantro

DIRECTIONS

  1. Heat oven to 425.Put fresh vegetables, garlic, 1 tbsp oil, the salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat.
  2. Spread in a single layer and roast stirring once for 25 minutes or until vegetables are lightly browned and tender.
  3. Heat remaining 1 tbsp oil in a large saucepan over low heat.Stir in oregano, cumin and cinnamon; cook about 1 minute until fragrant.
  4. Stir in 5 cups water, the chickpeas, tomatoes, corn and chipotle peppers.
  5. Bring to a boil, reduce heat and simmer 15 minutes to blend flavors.
  6. Stir in roasted vegetables and cilantro; reheat if necessary.

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Chickpea and Coriander Dumplings (Garbanzo and Cilantro) Recipe

February 23rd, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4ouncesself-raising flour, sifted
  2. 2ounces shreddedvegetable suet(I use Atora light)
  3. 1/2 (14 ounce)canchickpeas, drained(garbanzos)
  4. 2tablespoonsfresh coriander, chopped(cilantro)
  5. seasoning, to taste(I like to add a good grind of Ukuva iAfrica brand “Moroccan Harissa Spice Blend”)
  6. 5-6tablespoonswater

DIRECTIONS

  1. Roughly chop the chickpeas (I do this by hand because you want chopped chickpeas, not hummus :-) it takes no time at all with a mezzaluna).
  2. Mix the flour, vegetable suet, chickpeas, coriander and seasoning together.
  3. Add water and mix to form a soft dough; divide and shape the dumpling dough into 8 balls (it helps if you have slightly floury hands when shaping the dumplings).
  4. Place dumplings on the top of a part cooked soup, stew or casserole and return dish to the stove top or oven to finish cooking (see below).
  5. COOKING NOTES: for stove-top meals, place dumplings onto food 20 minutes before its finished cooking time, cover with a well fitting lid for remaining cooking time; for oven meals the dumplings will be happy sitting on food being cooked at 350F/180C for up to an hour, alternatively place dumplings onto food 30 minutes before finished cooking time, cover for 25 minutes, remove cover for last 5 minutes of cooking.

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Warm Chickpea Salad With Shallots and Red Wine Vinaigrette Recipe

February 7th, 2015 by alice  Tags: , , , , , , | Print This Post Print This Post

Warm Chickpea Salad With Shallots and Red Wine Vinaigrette Recipe

INGREDIENTS

  1. 1largeshallot, thinly sliced or2 mediumshallots, thinly sliced
  2. 3tablespoonsred wine vinegar
  3. 1garlic clove, minced
  4. 1/4teaspooncoarse sea saltor kosher salt, plus additional to taste
  5. 2 (15 ounce)canschickpeas, drained
  6. 1largecarrot, peeled and coarsely grated
  7. 1/2cupflat leaf parsley, chopped
  8. 1/3cupextra-virgin olive oil
  9. fresh ground black pepper

DIRECTIONS

  1. In a large bowl, combine the shallots, vinegar, garlic, and salt.
  2. Set aside for 10 minutes to allow the shallots and garlic to mellow.
  3. In a medium saucepan over high heat, bring 2 quarts of water to a boil.
  4. Add the chickpeas and blanch for 1 to 2 minutes.
  5. Drain.
  6. Add the carrot, parsley, and oil to the shallot mixture.
  7. Toss in the chickpeas and season with salt and pepper.
  8. Serve immediately with a loaf of good crusty bread, sweet butter and a leafy tossed salad.
  9. LYNNE’S TIPS:.
  10. Make extra and toss along with leftover tofu, seitan, shrimp, or cooked chicken breast into mixed greens for an entrée salad the next day.
  11. Substitute cannelini beans for the chickpeas and toss in some chopped good-quality salami.
  12. Simmering canned beans in lightly salted water for several minutes freshens them up. The warmed beans also absorb better the flavors of the vinaigrette.
  13. THOUGHTS FROM LYNNE:.
  14. On Canned Beans: Canned beans are the answer to little time and money. They taste every bit as good as those cooked from scratch, and they’re packed with nutrition, including fiber, protein, complex carbohydrates and B vitamins. Add them to soups, toss them into green salads, or dress them with flavorful oils, vinegar and herbs.
  15. On Chickpeas: For my money, the chickpea should be canonized into the food lover’s hall of fame. It is meaty, sweet and friendly with just about every seasoning and ingredient. Of course Peter Berley has known this for years.

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Chickpea and Roasted Nut Dip Recipe

December 13th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cuproasted cashew nutsor almonds
  2. 400gchickpeas, reserve 5 tablespoons of brine
  3. 2teaspoonslemon juice
  4. 1/3cupfresh coriander, chopped
  5. salt & freshly ground black pepper, to taste
  6. olive oil, for serving
  7. choppedcashew nuts or slivered almonds, for garnishing

DIRECTIONS

  1. Place cashew nuts (or almonds), chickpeas, reserved brine, lemon juice and coriander into a blender or food processor and puree until smooth.
  2. Season to taste with salt and pepper.
  3. Spoon into a serving dish, drizzle with a little olive oil and sprinkle with extra chopped cashews or slivered almonds depending on which ones you have used in the dip.

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Nectarine and Chickpea Couscous Salad With Honey Cumin Dressing Recipe

November 24th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/4cupswater
  2. 1cup uncookedcouscous
  3. 2tablespoonsfresh lime juice
  4. 1tablespoonolive oil
  5. 1tablespoonhoney
  6. 1/2teaspoonsalt
  7. 1/2teaspoonground cumin
  8. 1/2teaspoonground coriander
  9. 1 1/2cups coarsely choppednectarines(about 3 medium)
  10. 1/2cup coarsely choppedspinach
  11. 1/2cup thinly slicedgreen onions
  12. 1 (15 1/2 ounce)canchickpeas, drained
  13. nectarines, slices

DIRECTIONS

  1. Add water to a medium saucepan; bring to a boil; gradually stir in couscous.
  2. Take pan off of stove burner, cover and let stand 5 minutes.
  3. Fluff with a fork; let cool.
  4. In a mixing bowl, add the lime juice and next 5 ingredients; whisk to blend.
  5. Add in couscous, chopped nectarines, spinach, onion, and chickpeas; toss mixture.
  6. Adjust seasoning with salt/pepper if desired.
  7. Serve on individual plates; garnish with nectarine slices.

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