Tag Archives: chickpeas

This beauty has been on our regular rotation for a while, and whenever I’m looking for something hearty and healthy (and vegetarian!), this is one of my favorite go-to’s. Minimal prep, minimal cooking time. It’s also fabulous served over rice.

Cauliflower and Chickpea Stew with Couscous
via real simple

2 tablespoons olive oil
1 medium onion, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
kosher salt and black pepper
28-ounce can whole tomatoes
15-ounce can chickpeas, rinsed
1 head cauliflower, cored and cut into small florets
1/2 cup raisins
5-ounce package baby spinach, chopped
1 cup couscous

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes. Add the cumin, ginger, ½ teaspoon salt, and ½ teaspoon pepper and cook, stirring, until fragrant, 1 minute. Add the tomatoes (crushing with your hands as you add them) and their liquid, chickpeas, cauliflower, raisins, and ½ cup water and bring to a boil.
Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes. Fold in the spinach and cook until just wilted, 1 to 2 minutes.
Meanwhile, place the couscous in a large bowl. Add 1 cup of hot tap water, cover, and let sit for 5 minutes. Fluff with a fork. Serve with the stew.

images via smith & ratliff

Wow. This one really surprised me. Particularly because I didn’t have to make it myself! I came home from work one night this week to the amazing smell of dinner ready (Thank you husband!).
It was rich, delicious – and vegan! Not only does this keep us in line for eating better, but it’s incredibly satisfying and filling. I’m not usually a fan of sun dried tomatoes either, but in this sauce, they were absolutely delicious.

Braised Coconut Spinach & Chickpeas over Sweet Potatoes
via the kitchn

2 teaspoons olive oil
1 small yellow onion
4 large cloves garlic, peeled and minced
2 tablespoons grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional)
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
Whole roasted sweet potatoes
Cilantro leaves, to garnish

Heat oven to 400° F. Pierce each sweet potato several times with a fork. Bake until tender, about 45 minutes.

Heat the olive oil in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.
Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with cilantro leaves.

Or maybe I should title this Husband buys a new toy & cooks dinner! We do so much cooking from blogs, my dearest made a genius purchase and got us this magnetic fridge mount for our iPad.
And then he made me dinner! What a doll.

Chickpea Hot Pot
 via 101 cookbooks

1 large yellow onion, chopped
a splash of olive oil
a couple pinches of salt
2/3 cup uncooked bulgur
14-ounce can of chickpeas, drained and rinsed
4 1/2 cups vegetable stock
1/2 cup orange juice
1 1/2 cup cauliflower, trimmed into small trees
2 cup kale or chard, destemmed and cut into thin ribbons
olive oil for finishing drizzle
1/2 red onion, chopped for garnish

In a large pot over medium-high heat saute the yellow onion in the olive oil along with the salt – for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well – simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions.