Tag Archives: chickpeas

Felt Like Springtime

Sweet Potato Falafels

with Garlic Hummus

Sweet Potato Falafel

Welcome to March’s Secret Recipe Club Post!  It’s a little strange how excited I get when I find out what blog I’ve been assigned, and this month was no different.  This month I was given Isabelle’s Crumb Blog and I was hooked from the moment I saw her intro.  This ”coffee-chugging, booty-shaking, bargain-shopping, cookbook-collecting, photo-snapping, trucker-swearing, farmers-market-loving self-taught cook with a Mister and two cats to feed” chick has a blog chock full of recipes, for which I can overlook her being a cat person.  I want to say I pinned close to 30 recipes are my first go thru, before finally narrowing things down to the top 5.  In the end it became a battle between Saag Paneer and Sweet Potato Falafels, with the inability to find any paneer being the deciding factor.  I loved that the falafel recipe was really three recipes in one, though in the end I only did two of the three.  I have attempted, and failed, at making falafels before but these held together amazingly well making it super easy to fry them up.

Sweet Potato Falafel

Serves: Yields 12 Falafels

Ingredients

  • 2 cloves garlic, minced
  • 1 can (19 oz) chickpeas, rinsed and thoroughly drained
  • 1 cup mashed sweet potato
  • ¼ cup panko bread crumbs
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1 tsp ground cumin
  • 1?2 tsp chili flakes
  • ¼ tsp salt
  • 2 tbsp vegetable oil

Instructions

  1. Place the garlic, chickpeas, sweat potato, bread crumbs, and herbs in a food processor or blender. Process until almost pureed and then form walnut sized balls then place on plate and cover in plastic wrap. Place in fridge for at least 30 minutes.
  2. Heat oil in a deep frying pan until 375 degrees. Remove the falafels from the fridge and use a slotted spoon to place in the hot oil. Cook for 3-5 minutes on each side, using the spoon to gently flip them.
  3. Set aside finished falafels on a cookie sheet covered in a paper towels.
  4. Allow to cool and enjoy
http://www.dancingveggies.com/blog/2014/03/felt-like-springtime.html

Garlic Hummus

Serves: Yields 1/2 cup Garlic Hummus

Ingredients

  • 1 can (19 ounce) chickpeas, well rinsed but reserving 1 tbsp of liquid
  • 2 tbsp tahini
  • 4 cloves garlic, chopped
  • ½ tsp paprika
  • ½ tsp salt

Instructions

  1. Place everything in a blender and puree until smooth. Place in fridge, well covered, until time to use.
  2. Serve with the cooked falafels, either as a dip or as part of a falafel sandwich and Enjoy!
http://www.dancingveggies.com/blog/2014/03/felt-like-springtime.html

I served these without the pita per husband’s request along with some vinegar carrots, cucumber, greek yogurt, and (of course) the garlic hummus from the original post.   They were delicious and as a bonus heated up rather well the next day for lunch!  Needless to say another awesome recipe thanks to SRC.

Pictures on the Wall

Chana Masala

Chana Masala

More than a few years ago, my sister and I went to an Indian restaurant with my dad and enjoyed some delicious chana masala – only to find out a few hours later that the chickpeas had been presoaked in lemon juice which neither of us can handle in large amounts.  Since then I’ve been more than a little scared of this delicious chickpea dish, until Joe’s cousin made a lemon-free batch last summer.  That incredible dinner gave me the boost I needed to try making chana masala at home, and based on my husband’s reaction I have a feeling it will be happening pretty regularly.  Not only does it come together in record time, it features ingredients that I almost always have in my pantry – making it perfect for those oh so crazy weekday nights!

Chana Masala

Serves 3-4

Ingredients

  • 1 tbsp vegetable oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp amchur powder (dried mango powder)
  • 1 tbsp garam masala
  • 1/4 tsp cayenne powder
  • 3 cloves garlic, diced
  • 1/2 tsp fresh ginger, diced
  • 1/2 onion, diced
  • 14.5 oz can Italian style diced tomatoes
  • 2 cups presoaked chickpeas (garbanzo beans), well rinsed and drained

Instructions

  1. Heat the oil in a large sauce pan over medium heat. Add the cumin seeds and cook until they start to brown, about 3 minutes, then add the amchur powder along with the garam masala and cayenne powder. Cook for 1 minute, stirring the entire time.
  2. Add the garlic, ginger, and onion, toss well in the spice and oil mixture and then cook for 7 minutes. Garlic will start to brown, but stir frequently enough to keep the spices from burning.
  3. Add the chickpeas along with the tomatoes, then bring to a quick boil, cover, and turn heat down to low. Simmer dish for 15 minutes, then serve and Enjoy!
http://www.dancingveggies.com/blog/2014/01/pictures-on-the-wall.html

I served this with some curry spinach, not quite palak but a bit more than the standard creamed spinach as well, and some brown rice.  My spinach recipe still needs a bit of work but I hope to share it shortly, assuming I figure out the perfect ratio of spinach to everything else!

It’s Wonderful

Vegetable Fideua

Fideua

When I saw that /52weeksofcooking was heading to Spain for their weekly challenge, I knew I would have a hard time picking one recipe.  I toyed with the idea of making a vegetarian paella, but in the end decided to go with that similar yet slightly less well know (at least to me) dish known as Fideua.  Many sites refer to this as “pasta paella” instead of rice, which made the Italian in me very happy.  As with paella, this is normally not a vegetarian friendly dish but it is one that can be converted over rather easily!  I decided to use chickpeas as the protein, along with a variety of mushrooms, but soy chorizo or tofurkey would also work.

Vegetable Fideoa

Serves 4-5

Ingredients

  • 1/2 lb thin pasta, broken in to 2 inch pieces
  • 2 tbsp olive oil
  • 1 white onion, diced
  • 3 cloves garlic, diced
  • 1 green pepper, diced
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 lb wild mushrooms, sliced thin
  • 1 bay leaf
  • 1/4 tsp smoked paprika
  • 14.5 oz can italian style diced tomatoes
  • 2 cups vegetable stock
  • 1 cup water
  • 2 cups pre-soaked chickpeas

Instructions

  1. Preheat oven to broil setting. Lay the pasta flat on an edged cookie sheet or roasting pan. Cook under broiler until pasta is slightly brown, set aside and turn off the oven.
  2. Heat the olive oil in a large saute pan or wok over medium heat. Add the garlic and onion, cooking for 5 minutes and then add the pepper. Cook for an additional 5 minutes before adding the thyme, rosemary, and oregano. Cook for one minute, stirring constantly.
  3. Add the mushrooms and cook for 7 minutes, then add the precooked pasta along with the bay leaf, paprika, tomatoes, vegetable stock, and water. Bring to a quick boil and then turn heat to medium low and allow to simmer for 20 minutes, stirring once at the halfway point.
  4. Serve and enjoy!
http://www.dancingveggies.com/blog/2013/11/its-wonderful.html

 This dish requires a bit of attention at first, but once the pasta is added there is plenty of time to enjoy some wine – or let the dogs out!  I enjoyed mine naked while Joey topped his with some fresh Parmesan cheese

Songs Know

Curried Chickpeas and Kale

Curried Chickpeas and Kale

Greetings and welcome to the June installation of Random Recipes! This month we were challenged to randomly select a happy and healthy recipe – something rather easy for me since I only have a few cookbooks dedicated to the sweeter side of life.  Once randomly selecting a cookbook, 1000 Vegetarian Recipes, I then selected a section, Entrees, which lead me to the Grains and Beans section and a delicious recipe for Curry Chickpeas and Kale.  I did make a few edits to the recipe, fresh ginger for ground and some cayenne powder to add a bit more heat to the dish as well as using red onions.

Songs Know

serves 4-5

Ingredients

  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 1 tsp cayenne powder
  • 1/4 tsp tumeric powder
  • 1/4 inch piece fresh ginger, chopped
  • 4 cloves garlic, chopped
  • 1 cup red onion, diced
  • 3 cups kale, well washed and roughly torn
  • 1/2 cup vegetable stock
  • 2 cups pre-soaked (or canned) chickpeas
  • 1 beefsteak tomatoes, diced

Instructions

  1. Heat the vegetable oil in a large saucepan over medium heat. Add the dry spices and cook for 1 minutes, stirring frequently to prevent burning, then add the garlic, ginger, and red onion. Cook for 5 minutes, or until the garlic starts to turn golden.
  2. Slowly add the kale, making sure to not crown the pan, and allow to wilt before adding the vegetable stock and chickpeas. Cover and simmer for 25 minutes. Add the tomatoes, stir, and Serve!
http://www.dancingveggies.com/blog/2013/06/songs-know.html

I served mine topped with some So Delicious Greek Yogurt, but regular yogurt or sour cream would also work – as would some naked beans and kale which is how I had lunch the next day.  I also added some couscous to make it a full meal but bulgar or quinoa would also work, or even some brown rice.   However you decide to top it this is a great and quick dinner that is packed full of vitamins, nothing like a good tasting good for you meal!  Thanks again Dom for hosting another awesome month of Random Recipes.

Calling Doctor

Roasted Carrot Hummus

Carrot Hummus

Have to be honest that this month has been rather rough, and I’m still trying to find the light at the end of the tunnel.  Thankfully I have an amazing husband and wonderful family (of the blood, friend, and in-law variety) who have all been incredibly supportive. Which is why my recipes lately have been of the simple variety lately – more often then not I just don’t have the energy to cook the way I used to.  I’m hoping the summer sun will recharge me and that this not-so-fun season will change over to something brighter.  So with simple in mind I set off to attempt carrot hummus after seeing it in a Washington Post chat section.  I liked their idea of roasting the carrots first, but decided to switch up everything else.

Calling Doctor

Serves: yields 3 cups

Ingredients

  • 2 tbsp extra virgin olive oil or vegetable oil
  • 2 lbs carrots, peeled and quartered
  • 1/2 tsp cumin seeds
  • 3 tsp Ras El Hanout seasoning, divided
  • 14.5 oz can chickpeas, well rinsed
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp sesame seeds
  • 1 tsp tahini paste
  • 4 cloves garlic

Instructions

  1. Preheat oven to 425 and toss the carrots in the 2 tbsp olive oil along with the cumin and 2 tsp of Ras El Hanout seasoning. Roast for 45 minutes, flipping once to prevent burning. Remove from oven and set aside to cool.
  2. Once carrots have cooled to room temperature add them to a large blender or food processor along with the chickpeas, olive oil, garlic, sesames seeds, paste, and remaining Ras El Hanout. Puree until smooth, adding more oil if needed, then chill in fridge for 30 minutes and Enjoy!
http://www.dancingveggies.com/blog/2013/06/calling-doctor.html

I loved how this still had a simple chickpea taste with the extra pop of the carrots – in color and taste.  I was tempted to add more heat to this dish but in the end settled on simple perfection for fear of overpowering the chickpeas with additional seasonings.  I served this over some spinach along with radishes and tomatoes for a simple and healthy dinner.

I’m also sending this over to r/52weeksofcooking for their twist on a classic challenge – marking the halfway point for Challenge 2013!!!