Spiced Cocnut Chickpeas

This is a quick dish I threw together one night but Andre liked it so much he insisted I keep the recipe. 

ingredients:

• 1/2 medium onion, cut into large chunks
• 2 very large, or 3 medium garlic cloves, halved
• 1 50 gram packet spice paste; I used Indian Biryani Rice
• 2 cans chick peas
• 2 carrots, sliced lengthwise and into fine disks
• sliced broccoli stems
• cauliflower florets if you have them are a nice addition
• 3 small or 2 medium tomatoes, cubed
• very large handful fresh basil leaves
• 160 ml full fat coconut milk
• 1 Tbsp oil

method:

I use my NutriBullet to puree the onion, garlic and a small amount of water.  A Magic Bullet would work as well, and perhaps a blender with a narrow bottom would work as well, I haven't tried it. 

Heat the oil in a heavy skillet, when hot add the onion / garlic puree, the spice paste, carrots and broccoli.  Stir and allow to simmer until the carrots are soft, about 15 - 20 minutes. You may need to add a bit more water.

Once the carrot slices are soft, add the chickpeas and coconut milk and heat together for another 5 minutes.  Add the tomatoes and basil, stir well and turn off the heat but leave the skillet on the burner until ready to serve over rice. 

Moroccan Potato, Carrot and Chickpea Stew

I have adapted this from a recipe in January / February 2013 edition of Vegetarian Times magazine.

The original recipe claims that it serves four.  It doesn't.  It was barely enough for my husband and myself. So I have doubled it and made a few additions to suit our taste.  I also found the size of the potato chunks to be too big; they weren't cooking through in the suggested time so I've made them smaller here.

ingredients:

• 1/4 cup olive or grapeseed oil
• 2 very large russet potatoes, peeled and cut into 1/2" cubes
• 3 cups largely chopped carrot pieces 
• 3 - 4 large shallots, diced (about 1.5 - 2 cups)
• 1 tsp salt (add more to taste after if you like)
• 1 tsp ground pepper
• 2 cans chickpeas; drained with liquid reserved, chickpeas divided
• 1/2 - 2/3 cup dark raisins
• 2 1/2 tsp ground cumin
• 1 tsp allspice
• 1/4 cup lemon juice
• 4 cups chopped kale or spinach
• cayenne to taste

method:

Heat oil in a large skillet over medium heat.  Add potato, carrots, shallots, salt and pepper, saute for 3 minutes.  

Add chickpea liquid, raisins, cumin and allspice.  Mix well and bring to a simmer.  Cover, simmering over low - medium heat for 8 minutes.

Mix in half the chickpeas and simmer another 2 to 4 minutes, or just until potato and carrots are tender. 

Place remaining chickpeas on a plate and mash coarsely with a fork. Mix crushed chickpeas and lemon juice into the stew.  Add the kale or spinach and gently mix it in.  Turn off heat.  Add more salt and cayenne if desired. 

Chickpea Spinach Wraps

This is not an exact recipe, but more of a guideline. With these sort of ingredients you can't really go wrong anyways, it's just one of those things you throw together and its always a bit different but always really tasty!

ingredients:

• lots of chickpeas (pre-cooked or canned)
• lots of cooked rice (or potatoes will work well too)
• 1 large bunch spinach, washed & steamed
• green peas, maybe a cup or so
• red bell pepper, chopped
• 1/2 medium onion
• a few cloves garlic
• chopped fresh ginger if you have it
• chili
• tumeric
• salt

method:

In a skillet fry the onion in some oil for about one minute. Add garlic & ginger and cook one more minute. Add the spices and cook for about 30 seconds.

In a large pot on low - medium heat combine the chickpeas, rice (or potatoes), peas, spinach (chop it up a bit first), and red bell pepper.

Add in the onion mixture and combine well.

Heat through and turn off heat.

Spoon mixture into wrap shells of your choice and serve with my "Cheater Chutney".

recipe by Trudel