Category: chickpeas

Whole Roasted Cauliflower and Chickpeas with a Spiced, Creamy Tomato-Coconut Sauce

Recipes like this could make me a vegan (again). Cauliflower is one of my most favorite foods, and I love roasting it, but roasting a whole head of it at once with chickpeas in a creamy, amazing-smelling tomato sauce spiced with Indian flavors was out of this world. I rarely try Indian recipes (the name for this is actually Gobhi Musallam) because I just don’t think I’m good at them, but this recipe was so simple anyone could do it, and everyone should. Brendan took one bite of this and sat back all, “Oh my god. This is amazing.” Ummm…I agree. I already can’t wait to have this for lunch tomorrow.

WHOLE ROASTED CAULIFLOWER AND CHICKPEAS IN A SPICED, CREAMY TOMATO-COCONUT SAUCE (serves 4 – recipe adapted almost exactly via Vegan Richa)
– 1 large head of cauliflower
– 1 tsp. salt
– 1/2 tsp. tumeric

Sauce:
– 1 tsp. EVOO
– 1 tsp. butter
– 1/2 medium red onion, chopped
– 5 cloves garlic, chopped
– 1 inch ginger, peeled and chopped
– 1/2 dried chili pepper (this was enough spice for me, but you can add more if you have a higher spice tolerance than me – and you probably do)
– 3 medium tomatoes, chopped
– 1 tsp garam masala
– 1/2 tsp. cumin 
– 1/2 tsp. coriander
– 1/2 tsp. tumeric 
– 1 tbsp. dried oregano
– 3/4 c. coconut milk
– 1/4 c. ground cashews
– 3/4 tsp. salt
– 1/4 tsp. sugar

1. Preheat the oven to 400.

2. In a large pot, boil enough water to submerge the (washed, trimmed of leaves) cauliflower. Add the 1 tsp. salt and the 1/2 tsp. tumeric to the water, then blanch the cauliflower for about 5 minutes, or until mildly tender. Drain and set the whole head of cauliflower aside.


3. Meanwhile, melt the butter & EVOO in a large saucepan over medium heat. Add the chopped onions and cook until they start to brown, about 5 minutes.

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Roasted Chickpeas

I could write a novel about my love for chickpeas. They’re great in salads, soups, smashes and as a base for hummus, they’re packed with protein, they’re little and cute, and apparently I could have been eating these all along as a snack, which would have changed my life. Get your oven up to 425, stat. One of the best snacks ever is just 20 minutes away.

ROASTED CHICKPEAS (makes one dish – enough for 2 people)
– 1 15oz. can of chickpeas, rinsed, drained and dried
– Approx. 1 tbsp. EVOO
– 1/2 tsp. of Kosher Salt
– 1 tsp. cumin

1. Preheat oven to 425.

2. Rinse, drain and pat dry the chickpeas.

3. In a bowl, combine them with the EVOO, kosher salt & cumin. Toss to mix well until the chickpeas are coated.

4. Arrange in one layer on a baking sheet. Roast for 15-20 minutes, shaking the pan every five minutes or so, until they’re crisp.

5. Take out of the oven and let cool, then enjoy.

Cilantro-Lemon Quinoa Salad with Avocados, Tomatoes and Chickpeas

Quinoa all day, every day. I love it. It’s like pasta without the guilt, it’s packed with protein, and goes with just about everything. This salad mixes avocado cubes, cherry tomatoes and chick peas with a cilantro-arugula dressing…it was terrific and would be great for a summer salad (just add the dressing right before serving).


CILANTRO-LEMON QUINOA SALAD WITH AVOCADOS, TOMATOES AND CHICKPEAS
– 1/2 C quinoa, cooked (this makes a surprising amount)– 1 15-oz can chickpeas, drained and rinsed
– 2 C arugula
– 1/4 cup vidalia onion, chopped
– 1 garlic clove
– 1 avocado, diced
– 1.5 C cherry tomatoes, cut in half

Cilantro-Lemon Dressing
– Juice from 1.5 lemons & zest
– 3/4 cup fresh Cilantro
– 1/2 tsp sugar (or to taste)
– 1 tsp Dijon mustard
– 3 tbsp EVOO
– 1/2 tsp ground cumin
– 1/2 tsp kosher salt + ground pepper

1. Make the quinoa – you want to rinse this really, really well so it gets all the bitter tasting dust off. Just when I think I’m finished rinsing, I always give it one more swish, because that dust is yuck. Boil the water and add the quinoa, cook according to package directions.



2. While the quinoa is cooking, put the arugula, the chopped onion and the garlic clove into a food processor and pulse until combined and chopped.




3. In a bigger bowl, add the chickpeas, tomatoes, avocados and cooked quinoa.

4. Combine the lemons, sugar, dijon, cumin, kosher salt & pepper, mix to combine. Add the EVOO & shake it up again.

5. Pour the dressing and the arugula/onion blend on top of the quinoa chickpea mixture and stir well, then add salt and pepper to taste. Let stand for about 10 minutes to let everything combine.


Moroccan Zucchini and Chickpeas over Couscous



When I lived in Paris, I basically ate one of two things: Moroccan food or a baguette and a hunk of brie. I think it’s only because we walked everywhere that I stayed skinny, but man, I miss that 21 year old metabolism. This zucchini and chickpea blend has enough of that Moroccan spice to it that it makes me feel like I’m back in Paris again – plus it’s delicious, super quick to make and pretty healthy for you, too. AND, it has the bonus of being made with stuff you probably have in your refrigerator right now. LET’S MAKE IT!!


MOROCCAN ZUCCHINI AND CHICKPEAS OVER COUSCOUS (serves 4-6)
– 1 vidalia onion, sliced
– 2 zucchini, cut into 1/4 inch rounds
– 2 cans chickpeas, rinsed and drained
– 1 tbsp. butter
– 1.5 cups chicken broth
– 1 cup chunky crushed tomatoes
– 4 diced garlic cloves
– 2 tbsp. lemon juice
– handful chopped parsley
– 1/2 tsp. paprika
– 3/4 tsp. ground cumin
– 1/2 tsp. dried oregano
– 1/4 tsp. ground tumeric
– 1 tsp. kosher salt.
– 1 box of couscous, cooked (leave this out if you want to make this gluten-free)

1. In a french oven (ooh, la la) melt the butter.  Cook the onion over medium heat until translucent, approx. 5 minutes.

2. Add garlic and cook approx. 90 seconds, until fragrant. 

3. Add paprika, cumin, oregano & tumeric and cook for 30 seconds.

4. Add broth, tomatoes & salt. Bring to a simmer and  cook, covered for 10 minutes.

5. Add chickpeas & zucchini and cook, covered, until zucchini is just done (approx. 12 minutes longer). Make the couscous during this step so everything’s ready at the same time.
 

6. Add parsley & lemon juice, season to taste and serve over couscous.
Congrats to everybody who ran the inaugural Scranton Half Marathon this past weekend – what a great day!