Here’s a quick, spicy chickpea recipe that makes a great salad topping and a so-so snack; it’s a lot easier on your teeth than baked chickpea snacks, which I find to be almost inedible (they tend to turn into tiny rocks).
ingredients: 15 oz can CHICKPEAS 2-3 Tbsp OLIVE OIL ½ tsp CURRY POWDER ½ tsp CUMIN ½ tsp PAPRIKA dash CAYENNE PEPPER SALT to taste
Rinse and drain a 15oz can of chickpeas (garbanzo beans). In a skillet, heat olive oil on medium heat. When the oil is hot, add chickpeas–be sure that they are drained well, since water and hot oil definitely do not mix. Saute chickpeas for 10-15 minutes; obviously, the longer they’re in the skillet, the crispier they will get, but it’ll take about 15 minutes to get them “crispy”. Once the chickpeas get near the doneness you desire, add salt, pepper, and spices. The spice combo in the recipe works well, but experiment with whatever spices you have–and don’t be shy with the spices–spice really makes this recipe work, and a good deal of the spice you use will remain in the skillet when you remove the chickpeas. Saute chickpeas and spices another 2-3 minutes and then remove from the heat. Use them as a salad topping instead of croutons for a healthy crunch, or a just tasty snack, something to nibble on besides potato chips. Enjoy!
This stuffed squash recipe is easy to cook, yummy as hell, and looks pretty fancy-pants when you stuff it full of delectable goodies.
Try out the recipe below and let me know what you think. Hope you like it!
Stuffed Squash Recipe Ingredients:
2 ACORN SQUASH (halved, seeds removed) 2 tsp OLIVE OIL 3 cloves GARLIC (minced) 1/2 inch fresh GINGER (minced) 1 CARROT (peeled and chopped) 1 cup GARBANZO BEANS (drained) 1/3 cup RAISINS (or dried currants) 1 tsp ground CUMIN 1/2 tsp ground CINNAMON [1/4 tsp ground GINGER, if didn’t use fresh] SALT and freshly GROUND PEPPER, to taste 1 cup BROTH 3/4 cup instant COUSCOUS 1/2 cup SLIVERED ALMONDS (toasted) 2-3 GREEN ONIONS (white and green parts, chopped) 1/2 golden delicious APPLE (cored and chopped) A squash recipe to impress!.
How to Make Stuffed Squash:
Preheat the oven to 400. Toast the almonds. Place the squash halves, cut side down, on a shallow pan with ¼ inch of water. Roast until the squash is easily pierced with a fork, about 30 – 40 minutes. In a medium saucepan, heat the olive oil over medium heat. Stir in the garlic, ginger, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, cinnamon, salt, and pepper, and continue stirring for another minute. Add broth, simmer 5 minutes. Stir in couscous, cover pot, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stir in the almonds, green onions, and apple. Spoon the filling into the roasted squash, mounding generously and serve. You can freeze leftovers (or make extras). Freeze by mashing the squash on the bottom of the container then adding the couscous mixture on top. And that’s that. Give this stuffed squash recipe a try and let me know what you think, and bon appétit!
This baked falafel recipe is a tasty and nutritious way to enjoy chickpeas (garbanzo beans).
Falafel is traditionally fried, but a baked falafel can make a tasty, healthy, and easy alternative to the tried and true oil-splatter-fest.
Baked Falafel Recipe Ingredients: 1 15oz can CHICKPEAS 1/4 cup CILANTRO 1/4 cup PARSLEY 1/4 cup ONION 2-3 cloves GARLIC 2 Tbsp OLIVE OIL CAYENNE PEPPER, to taste 1 tsp CORIANDER 1 tsp CUMIN 1/4 tsp BAKING POWDER 1 Tbsp BREAD CRUMBS (or flour) 1 Tbsp LEMON JUICE SALT, to taste — Optional garnishes — HUMMUS, YOGURT, VEGGIES, PITA SLICES
Drain and rinse 15oz can of chickpeas (garbanzo beans). Combine in a food processor with all ingredients (except 1 Tbsp olive oil and bread crumbs). Mix roughly–pulse–DO NOT puree into a smooth consistency. Place mixture into a bowl and combine with dried bread crumbs (or substitute flour). Form into discs–I like to get 10 out of this recipe because they cook up well and fit nicely into a pita pocket–but make them as big as you like, and adjust the cooking time accordingly. (Refrigerate 1-2 hours before cooking if you have the time–they’ll bake better, maybe, but it’s not the end of the world if you don’t. I actually prefer putting them in the fridge for a bit, but sometimes I don’t, and the difference is negligible.) Place on a flat baking sheet and lightly drizzle or brush with olive oil. Bake at 400 degrees F for 20 minutes, then turn falafel and bake for 10 more minutes to brown each side (a total cooking time of 30 minutes). Serve with hummus, yogurt, veggies, and pita slices–or stuff inside a pita to make a delicious falafel sandwich. And that’s it, man. Give this baked falafel recipe a try and let me know what you think and bon appetit!
A Chana masala recipe with a quinoa twist! It’s already a great tasting chickpea curry, and adding quinoa into the mix will turn this Indian favorite into a complete protein. This dish is easy to prepare and a perfect vegetarian entree.
Ingredients: 15oz can CHICKPEAS 15oz can DICED TOMATOES 1 lg ONION (chopped) ½ cup QUINOA 1 HOT PEPPER (finely chopped) 4-5 cloves GARLIC (finely chopped) ½ cup CILANTRO (chopped) 1 tsp CUMIN SEEDS 1 tsp CUMIN 1 tsp CORIANDER ½ tsp CHILI POWDER ½ tsp TURMERIC 1 tsp GARAM MASALA 2 Tbsp OLIVE OIL 1/8 tsp ASAFOETIDA (optional–really OPTIONAL!!!–don’t NOT make this dish because you don’t have this ingredient.) SALT and PEPPER, to taste 1½ cups WATER Check out current prices for Indian Spices on Amazon.
In a skillet, heat your oil on med. high heat. Add cumin seeds and asafoetida–the asoafoetida (also called “hing”) is OPTIONAL. Stir until seeds brown and crack–this will happen really fast, so don’t walk away from the skillet. Add garlic and continue stirring. Add chopped onions and hot pepper. Saute ingredients for 3-5 minutes. Add turmeric, coriander, cumin, and chili powder. Stir thoroughly into onion mix. Add quinoa and diced tomatoes. Stir and allow skillet to come to a simmer. Add chickpeas (rinsed and drained), salt to taste, and 1½ cups water. Bring skillet to a boil, then reduce heat to a simmer, cover and let simmer for 15 minutes (without stirring). After the 15 minutes, stir in the garam masala. Using a fork, smash half the chickpeas in the skillet–this will add a nice texture to the dish. Stir in the chopped cilantro. And that’s it. Chana Masala with a quinoa twist. Hope you like it.
The hummus you buy at the market will never be as good as the hummus you make at home, so make it at home! Here is a no-frills, classic homemade hummus recipe.
1 15oz can CHICK PEAS also called Garbanzo Beans 2 Tbsp EXTRA VIRGIN OLIVE OIL SALT to taste – I use about ¼ tsp
WATER as needed
How to Make Hummus
I use canned beans because it’s a lot less hassle and they’re fine in hummus. Drain and rinse one 15oz can of chick peas, also called Garbanzo Beans.
IMPORTANT NOTE: For a creamier hummus, it makes a difference which ingredients you add first. Add only the tahini, lemon juice and garlic to the food processor and mix until creamy, usually around 30-45 seconds. Start with only 1 garlic clove because your friends and family will appreciate it.
Add the chick peas, extra virgin olive oil and salt to taste. Blend for another 30 seconds or so. [ The extra virgin olive oil has a richer flavor than the varieties used for sauteing. ]
Water can be added. The amount really depends on the consistency of the hummus you’re trying to make. Start with a ¼ cup and add more water if needed. Blend ingredients until desired chunkiness or smoothness is attained. Taste. Add more oil, salt and/or other ingredients (additional ideas provided below), according to your liking.
Garnish with extra virgin olive oil, paprika, parsley or cilantro, etc.
Make Different Hummus Recipes
All manner of ingredients can be added to the basic recipe above. ROASTED RED PEPPERS make a tasty addition, especially those from a jar as they blend readily, but forego adding water since the peppers will have plenty.
Also try adding cucumber, hot peppers, cumin, dill, curry, green onions, etc. The subtle flavor of the chick peas will pair nicely with most ingredients.
Serve hummus with warm pita bread, pita chips, crackers, or raw fruit and vegetables. It’s great in wraps and sandwiches. Hummus on a hamburger? Why not. It’s inexpensive, easy to make, delicious, and a healthy dining choice. Hummus fits perfectly into a healthy Mediterranean diet.
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