Tag Archives: chickpeas

Moroccan Chickpea, Butternut Squash & Greens with Couscous

26 Tuesday Oct 2010

Posted by in Entree, Recipe, Vegan, Vegetarian

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This is a delicious vegan recipe that combines sweet and savory flavors and beautiful fall vegetables.

INGREDIENTS

  • 2-3 tbsp extra virgin olive oil
  • 1 large red or yellow onion
  • 1 medium butternut squash, peeled and cubed
  • 4-6 cloves garlic, minced
  • 1/2 tbsp ground cumin
  • 1/2 tbsp paprika
  • 1 tsp ground ginger
  • 1-2 tsp turmeric
  • 1/4 tsp freshly ground black pepper
  • 2 tsp ground cinnamon
  • 1/8-1/4 tsp ground cayenne pepper
  • 1 1/2 cups vegetable (or chicken) broth
  • 2 tbsp tomato paste
  • 2 (15 1/2 oz) cans chickpeas, rinsed and drained
  • 1 (14 1/2 oz) can Muir Glen fire roasted diced tomatoes, undrained
  • 2 medium summer squash (such as zucchini or yellow squash), sliced
  • 1 large bunch of winter greens (such as kale or swiss chard), rinsed and chopped
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lemon juice

DIRECTIONS

  1. Heat oil in a large saucepan over medium-high heat. Add onion, butternut squash and garlic; saute for 5 minutes.
  2. Stir in cumin through cayenne pepper; cook 1 minute, stirring constantly. Add 1 1/2 cups broth, tomato paste, chickpeas, tomatoes and summer squash; bring to a boil. Cover and reduce heat and simmer for 20 minutes, or until butternut squash is tender.
  3. Add greens, cover and cook for 5 minutes or until greens are tender.
  4. Stir in cilantro and lemon juice.
  5. Serve over couscous.
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Chickpea & Cabbage Curry

08 Sunday Aug 2010

Posted by in Entree, Recipe, Uncategorized, Vegan, Vegetarian

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This is one of my favorite Indian curry recipes. It’s spicy, hearty, and bursting with flavor. The flavor of the dish continues to improve over time and therefore makes a great leftovers dish.

(*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from World of the East Vegetarian Cooking.

INGREDIENTS

Chickpeas

  • 5 tbsp olive oil
  • 2 med sized onions, minced
  • 8 cloves garlic, minced
  • 1 can diced tomatoes, undrained
  • 2 20-oz cans chickpeas, drained
  • 1 head of cabbage, chopped*
  • 1⁄2 cup vegetable (or chicken) broth
  • 1⁄2 tsp salt (preferably kosher salt)
  • 1 tbsp lemon juice
  • 1 fresh jalapeno pepper, minced*
  • 2 tsp very finely grated fresh ginger

Spice Bag #1

  • 1 tbsp ground coriander seeds
  • 2 tsp ground cumin seeds
  • 1⁄4 to 1⁄2 tsp ground cayenne pepper
  • 1 tsp ground turmeric

Spice Bag #2

  • 2 tsp ground cumin seeds
  • 1 tbsp ground amchoor
  • 2 tsp sweet paprika
  • 1 tsp garam masala

DIRECTIONS

  1. Heat oil in a wide pot over a medium flame. When hot, add onions and garlic. Stir until rich med brown.
  2. Reduce heat to medium-low and add spice bag #1. Stir for a few seconds. Add tomatoes. Sauté until well amalgamated with spice mix- ture and brown lightly. Add drained chickpeas and 1⁄2 cup water and 1⁄2 cup broth. Stir. Add spice bag #2, salt, and lemon juice. Stir again.
  3. Add chopped cabbage. Stir again.
  4. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add minced jalapeno pepper and grated ginger. Stir and cook, uncovered, for another 30 seconds.

Swiss Chard with Cabbage, Chickpeas & Garlic

06 Tuesday Jul 2010

Posted by in Dinner, Lunch, Meal, Recipe, Side, Vegan, Vegetarian

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Serve this easy, simple greek dish as part of a Greek Feast. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, sliced*
  • 1 15 oz can organic chickpeas, drained and rinsed
  • 4 cloves garlic, minced*
  • 1 large bunch swiss chard*, coarsely sliced including stems
  • 1/2 head small-medium arrow head cabbage*, coarsely sliced
  • 1 tbsp balsamic creme vinegar
  • Salt and pepper to taste

DIRECTIONS

  1. In a large, cast-iron wok (or other large skillet), heat oil on medium-high heat. Saute onions and chickpeas for about 4 minutes. Add garlic and cook for another 2 minutes.
  2. Turn heat down to medium and add swiss chard and cabbage. Saute for about 4-8 minutes or until cabbage and swiss chard are tender. (Add about 2 tbsp of water if the vegetables start to stick to the bottom of the pan.) Stir in salt, pepper, and balsamic creme vinegar.

Hummus

06 Tuesday Jul 2010

Posted by in Recipe, Side

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Serve with other greek food, or as part of a Greek Feast. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 19 oz can organic chickpeas, drained and rinsed
  • 2 cloves garlic, minced*
  • 1/3 cup tahini (Middle Eastern sesame paste)
  • 1/3 cup water
  • 2 1/2 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1/2 tsp cumin seeds
  • 1 1/2 tbsp pine nuts

DIRECTIONS

  1. Combine chickpeas through salt in a food processor and process until smooth.
  2. Stir in cumin seeds and pine nuts.

Pasta with Endive, Garlic Scapes & Chickpeas

14 Monday Jun 2010

Posted by in Entree, Recipe

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I love this recipe. Practically any spring green (such as endive, escarole, swiss chard, spinach, or broccoli raab/rabe) tastes fabulous in this simple chickpea garlic sauce. This time, I also added garlic scapes for some extra flavor! (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

Chickpea Garlic Sauce

  • 2 tbsp extra virgin olive oil
  • 3 large cloves of garlic, minced (or more if you really like garlic)
  • 3/4 tsp kosher salt
  • 1/4 tsp crushed red pepper
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 3/4 cup organic, free-range chicken broth

Other

  • 16 oz pasta (such as cavatappi shape – try Severino Homemade Pasta 100% Pure Semolina Flour available at Whole Foods)
  • 1 bunch of garlic scapes (discard about 1/2 cm of each end, and chop all the green and white parts)*
  • 1 bunch endive, rinsed and chopped (use all the leaves and stems; discard bottom inch of the stem)*
  • 1 tbsp extra virgin olive oil
  • Freshly ground pepper
  • 3 tbsp freshly grated Parmigiano-Reggiano cheese
  • 1 tbsp lemon juice (optional)

DIRECTIONS

  1. Heat oil in a medium saucepan over medium heat. Add garlic, saute 1 minute. Add salt, red pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
  2. Start heating 4-5 quarts of water for the pasta (try using an electric kettle and transferring the water to a large stockpot; this will save you a lot of time).
  3. While garlic mixture simmers and the water heats, chop garlic scapes and endive. Saute garlic scapes in 1 tbsp extra virgin olive oil heated in a large non-stick frying pan on medium heat, until they begin to brown. Add endive and cook until it is just wilted.
  4. Place chickpea mixture in a food processor or blender and process or blend until smooth. Add chickpea garlic sauce to greens, reduce heat to simmer. Remove from heat, cover, and set aside.
  5. Bring preheated water to a rolling boil. Cook pasta in the boiling water, according to package directions, omitting salt and oil; drain well.
  6. Combine pasta, chickpea garlic sauce and greens in a large stockpot (such as the one you used to boil the pasta in). Stir in lemon juice. Serve immediately. Sprinkle with freshly grated cheese.

Roasted Eggplant, Garlic & Chickpeas with Swiss Chard

07 Sunday Mar 2010

Posted by in Dinner, Lunch, Recipe, Side, Vegan, Vegetarian

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While this is a healthier, vegetarian variation of Roasted Garbanzo Beans and Garlic with Rainbow Chard, it’s equally packed with flavor. The extra virgin olive oil is reduced to about half the amount and the addition of roasted eggplant, onions, and red bell pepper adds additional texture, color and flavor.

Serve with falafel, tabbouleh, green salad, and white bean hummus for a delicious vegetarian and vegan meal.

INGREDIENTS

  • 1 large sweet onion, such as vidalia, chopped
  • 1 red bell pepper, chopped
  • 1 medium eggplant, chopped into 1/2 inch cubes
  • 6-9 cloves of garlic, minced
  • 1 cup chickpeas (use can or you can use dried chickpeas that have been soaked in water for 24 hours)
  • 1/2 tsp kosher salt
  • 5 tbsp extra virgin olive oil (EVOO), divided
  • 1/2 tsp freshly, ground pepper
  • 2 bunches swiss chard, rinsed, drained and chopped
  • 1/4 cup vegetable broth

DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Combine chopped vegetables, chickpeas, salt, 4 tbsp EVOO, and pepper in a 13X9″ baking dish. Cover with aluminum foil and bake for 20 minutes, stir.
  • Increase oven temperature to 425 degrees. Bake uncovered for 10 minute intervals, stirring in between each interval, for another 20-40 minutes, until eggplant is very tender and vegetables begin to brown.
  • While vegetables are roasting, heat 1 tbsp EVOO in a large skillet over medium-high heat. Add chopped swiss chard and vegetable broth. Reduce heat to medium and stirring frequently, cook swiss chard until tender. Remove from heat and set aside.
  • Combine roasted vegetables and swiss chard.

Herb & Garlic Falafel with Tahini Sauce

07 Sunday Mar 2010

Posted by in Dinner, Entree, Lunch, Recipe, Vegan, Vegetarian

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After looking at several falafel recipes, I created my own. This recipe makes a delicate, but flavor packed, falafel without being deep-fried. I highly recommend using dried chickpeas (as opposed to canned), which gives a nicer texture and ensures the falafel cooks through completely, resulting in a perfectly moist end product. By forming the falafel dough into patties instead of balls you also ensure even cooking when using the pan-fry method, instead of deep-fry.

Serve with pita, or other flatbread; tabbouleh; roasted eggplant, garlic, chickpeas and swiss chard; white bean hummus; tahini sauce; green salad; and tzatziki for a delicious vegetarian meal (omit tzatziki for a vegan meal).

INGREDIENTS

Falafel

  • 4 cups soaked, dried chickpeas (about 16 oz dried)
  • 1/2 cup loosely packed flat leaf parsley, stems discarded
  • 1/2 cup loosely packed cilantro
  • 1/2 cup minced green onions
  • 1 1/4 tsp kosher salt
  • 4-6 cloves of garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp baking powder
  • 1/8 tsp cayenne pepper
  • 2 tbsp flour
  • extra virgin olive oil

Tahini Sauce

  • 1/2 cup well-stirred tahini (Middle Eastern sesame paste)
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/3 cup lemon juice
  • 1/4 cup water
  • 1/4 cup olive oil
  • 1 tbsp finely chopped fresh cilantro
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 1/4 tsp ground cumin

DIRECTIONS

Falafel

  • Place 16 oz of dried chickpeas in a large container with a tight fitting lid, add enough cold water to cover chickpeas by 2 inches, cover with lid and refrigerate for at least 24 hours. This should make between 4 and 5 cups of soaked chickpeas.
  • Drain chickpeas well. Add 4 cups of soaked chickpeas to a food processor, and grind until finely blended (mixture will remain course). Add green onions, parsley leaves, cilantro stems and leaves, salt, and garlic. Blend until smooth as possible (mixture will remain slightly grainy). Add cumin, baking powder, cayenne, and flour. Blend again until smooth as possible. Transfer to a bowl and let stand, covered, for 30 minutes (note: you can also make the falafel batter a day ahead and refrigerate over night).
  • Form falafel into small, 1 1/4 inch wide patties and arrange in one layer on a sheet of wax paper.
  • Heat about 1/4 cup of extra virgin olive oil in a large, non-stick skillet. Pan-fry falafel patties in batches, turning once, until golden brown on both sides, 2-5 minutes per batch. Transfer to a bowl.

Tahini Sauce

  • Whisk (or using a food processor blender) combine all ingredients until well combined.

Moroccan Roasted Vegetables

15 Friday Jan 2010

Posted by in Dinner, Entree, Farmers' Market, Recipe, Side, Vegan, Vegetarian

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This is colorful and extremely tasty dish. It’s a great way to use a variety of summer or winter vegetables. This time I supplemented vegetables from the farmers’ market with an eggplant and red bell pepper from Whole Foods, but you can add carrots, celeriac, turnips and other root vegetables. Serve over couscous with Tzatsiki and Lamb Meatballs (note: use the lamb skewer recipe, but form the lamb mixture into small balls and cook on the stove top in a saute pan over medium-high heat). If you want a vegetarian meal, serve over couscous topped with toasted almonds or pinenuts, raisins and grated feta cheese. (*Indicates produce purchased at Dupont Circle Farmers’ Market.)

Recipe adapted from Moosewood Restaurant New Classics.

INGREDIENTS

  • 1 large, organic red onion*, cut into 1/4 inch pieces
  • 1 medium eggplant, cut into 1/4 inch thick cubes
  • 2 medium, organic sweet potatoes*, cut into 1/4 inch thick cubes
  • 1 large red bell pepper, cut into 1/4 inch thick pieces
  • 1 (14.5 oz) can organic fire roasted tomatoes (such as Muir Glen)
  • 1 (15.5 oz) can organic chickpeas, rinsed & drained
  • 4-5 garlic cloves, minced*
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp ground cumin
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 2 tsp kosher salt

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, using a fork, whisk minced garlic through salt. Set aside.
  3. In a large bowl, combine all vegetables, including rinsed and drained chickpeas, and drained canned tomatoes. Add spice mixture and mix well until vegetables are evently coated.
  4. Spread vegetables on to an unoiled 11X17 inch baking pan. Bake for 20 minutes. Remove from oven and stir well; then bake for another 20 minutes, until vegetables are tender.

Roasted Garbanzo Beans and Garlic with Rainbow Chard

21 Monday Dec 2009

Posted by in Dinner, Side, Vegan, Vegetarian

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A very easy recipe, from Bon Apetit, and a good way to use up the greens that come so often in the CSA.  I’m sure this would be great with spinach, bok choy, kale, or any other leafy-green.  I used Rainbow Chard.  The garbanzo beans can be made a day ahead, which saved time on Friday.

Ingredients:

Garbanzo Beans:

  • 2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups)
  • 10 garlic cloves, peeled
  • 2 large shallots
  • 3 small bay leaves, preferably fresh
  • 1 teaspoon fennel seeds
  • 1 1/4 cups extra-virgin olive oil

Chard:

  • 2 tablespoons extra-virgin olive oil
  • 6 garlic cloves, peeled, crushed
  • 3 small bay leaves, preferably fresh
  • 2 shallots, sliced
  • 2 bunches Rainbow chard, center stems cut out, leaves coarsely torn
  • 2 cups low-salt chicken broth (or vegetable broth)

Preparation

Garbanzo beans:
Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.

Chard:
Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

Pasta with Chickpea Garlic Sauce, Broccoli Rabe & Tatsoi

22 Sunday Nov 2009

Posted by in Dinner, Entree, Recipe

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The chickpea garlic sauce is delicious, flavorful, and savory. It clings nicely to all shapes of pasta and can be combined with quite a number of vegetables. This time I used sauteed broccoli rabe and tatsoi, but you can also use sauteed fresh tomatoes, different types of herbs, sauteed red bell peppers, roasted eggplant, etc. (*Indicates CSA vegetable.)

Recipe adapted from Cooking Light’s Pasta with Chickpeas and Garlic Sauce.

INGREDIENTS

Chickpea Garlic Sauce

  • 2 tbsp extra virgin olive oil
  • 3 large cloves of garlic, minced (or more if you really like garlic)
  • 3/4 tsp kosher salt
  • 1/4 tsp crushed red pepper
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 3/4 cup organic, free-range chicken broth

Other

  • 16 oz pasta (such as cavatappi shape – try Severino Homemade Pasta 100% Pure Semolina Flour available at Whole Foods)
  • 1 bunch broccoli rabe, rinsed and chopped (use all the leaves, stems, and florets; discard roots and bottom inch of the stem)*
  • 1 head/bunch of tatsoi (use all the leaves and stems, except discard last 1 inch of the stem)*
  • 1 tbsp extra virgin olive oil
  • Freshly ground pepper
  • 3 tbsp freshly grated Parmigiano-Reggiano cheese
  • 1 tbsp lemon juice (optional)

DIRECTIONS

  1. Heat oil in a medium saucepan over medium heat. Add garlic, saute 1 minute. Add salt, red pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
  2. Start heating 4-5 quarts of water for the pasta (try using an electric kettle and transferring the water to a large stockpot; this will save you a lot of time).
  3. While garlic mixture simmers and the water heats, chop broccoli rabe and tatsoi, rinse and drain. Saute greens in 1 tbsp extra virgin olive oil heated in a large non-stick frying pan on medium heat, until greens are wilted.
  4. Place chickpea mixture in a food processor or blender and process or blend until smooth. Add chickpea garlic sauce to greens, reduce heat to simmer. Simmer for 10 minutes while pasta cooks (see step 5).
  5. Bring preheated water to a rolling boil. Cook pasta in the boiling water, according to package directions, omitting salt and oil; drain well.
  6. Combine pasta, chickpea garlic sauce and greens in a large stockpot (such as the one you used to boil the pasta in). Serve immediately. Sprinkle with freshly grated cheese.