Chickpea-Quinoa Pilaf Vegan

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Ingredients:

• 2 tablespoons olive oil
• 1 small yellow onion chopped finely about one cup
• 2 garlic cloves minced
• 1/2 teaspoon ground cumin
• 1 tablespoon coriander seed crushed spice grinder or mortar and pestle
• fresh ground pepper to taste
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• 1 cup quinoa rinsed well
• 1 15 ounce can chickpeas drained and rinsed or 2 cups cooked
• 2 cups vegetable broth or reconstituted bullion

Steps:

• In a small stockpot over medium heat saute the onions in olive oil for about 7 minutes Add the garlic and saute for 2 more minutes
• Add the tomato paste coriander cumin black pepper and salt; saute for another minute
• Add the quinoa and saute for 2 minutes
• Add the chickpeas and broth; cover and bring to a boil Once the mixture is boiling lower the heat to very low cover and cook for about 18 minutes or until the quinoa has absorbed all the water; stir occasionally
• Fluff with a fork and serve

Crazy Good Hummus

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Ingredients:

• 3 garlic cloves
• 1/2 lemon juice
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1/4 cup water
• 1 15 ounce can garbanzo beans drained and rinsed
• 1 teaspoon salt
• 1 tablespoon parsley

Steps:

• Juice lemon and combine with garlic in processor Chop finely Add water
• olive oil and garbanzo beans Chop finely Transfer to a bowl Mix remaining ingredients in bowl
• In a pinch you can use peanut butter in place of tahini
• but it wont be the same Tahini is ground sesame seeds and its a paste -- mmmm

Dar's Corn, Tomato and Garbanzo Bean Mix

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Ingredients:

• 1 10 ounce tomatoes Rotelli use HOT for a kick
• 1 15 ounce can corn
• 1 10 ounce can garbanzo beans

Steps:

• Rinse out corn and garbanzo beans
• Mix together in medium bowl
• Devour
• Can be served chilled or room temperature

Double Spinach Fettuccine

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Ingredients:

• 8 ounces spinach fettuccine uncooked
• 1 teaspoon vegetable oil
• 1 clove garlic crushed
• 3 cups spinach shredded
• 1 1/4 cups zucchini thinly sliced
• 1/4 cup sunflower seeds toastedunsalted
• 2 tablespoons grated lemons rind of
• 1/2 teaspoon salt
• 15 ounces garbanzo beans cannedrinsed and drained

Steps:

• Cook fettuccine as directed on package; drain
• Heat oil in 10-inch skillet over medium high heat
• Cook garlic in oil stirring occasionally until golden
• Stir in remaining ingredients
• Cook about 2 minutes stirring occasionally until zucchini is tender
• Stir in fettuccine

Easy Veggie Chili

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Ingredients:

• olive oil
• 1 cup frozen peppers and onions
• 1 tablespoon of minced garlic
• 1 28 ounce can tomato sauce I didn't use the entire can but I guess this depends on how think or thin you like your chili
• 2 8 ounce cans diced tomatoes
• 1 4 ounce can diced green chilies
• 1 1 1/4 ounce packet taco seasoning You choose the spice level mild or hot
• 1/2 teaspoon chili powder
• 1 tablespoon ground cumin
• 1 8 ounce can kidney beans
• 1 8 ounce can black beans
• 1 8 ounce can chickpeas
• 1 cup frozen corn
• salt and pepper

Steps:

• Heat a few tablespoons of olive oil in a large pot Fry the onions/peppers and garlic for about 5 minutes
• Add the diced tomatoes sauce green chilis taco seasoning chili and cumin powder
• Bring to a boil and then add all the beans
• Cook for 25 mins on medium flame
• Add corn and cook for another 5 minutes
• Serve with shredded cheddar cheese and/or sour cream

Elbows With Chickpeas and Escarole

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Ingredients:

• 8 ounces escarole cut in 1 inch pieces
• 1 cup water
• 6 tablespoons olive oil
• 1 tablespoon garlic minced
• 1 tablespoon tomato paste
• 1 19 ounce can chickpeas drained and rinsed
• 1/4 teaspoon black pepper
• 2 cups elbow macaroni
• parmesan cheese

Steps:

• Combine escarole and water in a saucepan Cook covered over low heat until escarole is tender about 20 minutes
• Do not drain Set aside
• In a skillet heat the oil; stir in garlic; saute over low heat until soft and fragrant without browning about 5 minutes
• Stir in the tomato paste until blended Add the chickpeas; stir to coat with oil
• Mash about 1/4 of the chickpeas with the back of the spatula Add pepper Remove from heat
• Cook the macaroni in plenty of boiling salted water Drain
• Briefly reheat the escarole mixture Combine with the elbows Serve with plenty of cheese grated on top

Ensalata Campesina Chilean Country Salad

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Ingredients:

• 2 cups canned garbanzo beans drained and rinsed chickpeas
• 8 ounces cream cheese diced
• 2 onions thinly sliced
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon salt or to taste
• 1/2 teaspoon ground coriander NOT cilantro
• lettuce for serving
• 3 hardboiled egg peeled and quartered for garnish

Steps:

• Combine beans cream cheese and onions in a bowl
• Mix oil lemon juice salt and coriander
• Pour over bean mixture
• Toss lightly and chill
• Serve on lettuce leaves and garnish with egg quarters

Guasanas mexican Fresh Chickpea/garbanzo Snack

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Ingredients:

• 2 cups fresh chickpeas in pods
• 1/3 cup water
• 1/2 teaspoon salt

Steps:

• Wash the chickpeas
• Add the salt to the water
• Heat a cast iron skillet or a griddle
• Pour the salted water onto the skillet
• Put the chickpeas
• still in their pods
• in the steaming water
• Let steam for a few minutes
• until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw
• so they really dont need to cook much
• Remove all the chickpeas in their pods from the skillet Shell and eat as a healthy snack

Khatta Channa a Punjabi Indian Speciality Chickpeas Dish

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Ingredients:

• 100 g black channa washed and soaked in plenty of waterovernight black chickpeas NOT white chickpeas
• 2 tablespoons pure wesson canola oil
• 1/4 teaspoon asafoetida powder
• 1/4 teaspoon ground fenugreek
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• salt
• 1 tablespoon gram flour
• 1/2 cup tamarind juice
• 2 1/2-3 cups water
• 1 tablespoon mango powder amchur

Steps:

• Soak the black channa overnight in a large bowl with lots of water
• The water level should be atleast 3 inches above the level of the black channachickpeas
• The next morning drain out the water completely and wash the channa in a bowl of fresh and clean water
• Now put the washed channa in a large pot
• Add watershould be 2-3 inches over the level of the chickpeas
• Boil the chickpeas on high heat
• Heat oil in a pot
• Add asafoetida fenugreek corriander turmeric and red chilli powders with salt to taste
• Mix well and stir-fry for a few seconds
• Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water
• Squeeze the tamarind ball really hard to let its juices flow into the water
• Pass this through a strainer and into a bowl
• Your tamarind water is ready
• In a bowl dissolve the gramflour in 3 tbsps
• of water
• Mix this really well ensuring that no lumps remain
• Add this mixture and the tamarind water to the pot containing all the spice powdersmasalas
• Stir well and bring to a boil
• Lower flame add the boiled chickpeas dry mango powder and 2 1/2- 3 cups of water
• Boil for 10-15 minutes on medium flame
• Remove from flame
• Serve hot over a bowl of white long-grain Basmati rice
• Enjoy

Moroccan Couscous and Smokey-Paprika Honey Roasted Carrot Salad

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Ingredients:

• 1 lb carrot cut on the diagonal in 1/2' pieces
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sweet smokey paprika
• 1 4 ounce package feta cheese crumbled or 1 4 ounce package goat cheese crumbled
• 8 -10 large medjool dates seeds removed and quartered on the long axis
• 1 14 ounce can garbanzo beans drained
• 1 cup couscous
• 1 1/4 cups vegetable stock
• 1 lemon reserved for juice
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seed
• 3/4 cup fresh cilantro leaves chopped
• sea salt
• black pepper

Steps:

• Preheat oven to 375F Place the carrots
• honey
• cinnamon
• sweet-smokey paprika and olive oil in a cake pan and mix well so all the carrots are coated with the spice/liquid mixture Cook in the oven for 20 minutes
• stir in garbanzo beans and cook an additional 5 minutes
• While the carrots are roasting
• prepare the couscous by adding to the boiling hot vegetable stock Stir well and fluff after about 15 minutes
• Right before the carrots are done roast the sesame seeds quickly in a frying pan Be careful they dont burn
• Combine the carrots and couscous
• lemon juice
• date quarters
• toasted sesame seeds and crumbled feta cheese or goat cheese and season with the sea salt and pepper to taste After seasoned just right
• add in the cilantro and serve in a bowl warm

Simple, Healthy Hummus

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Ingredients:

• 1 15 ounce can garbanzo beans chick peas
• 2 tablespoons lemon juice more for a thinner consistency
• 1 garlic clove
• paprika
• cilantro

Steps:

• Drain and rinse garbanzo beans
• Combine ingredients into food processor or blender
• Add water/lemon juice as needed
• Blend until smooth
• Serve with veggies chips pretzels - whatever you would like Enjoy

Super Healthy Hummus

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Ingredients:

• 3 garlic cloves minced more if you like
• 1/4 cup plain low-fat yogurt
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 1 19 ounce can chickpeas drained and rinsed
• 1 tablespoon fresh parsley chopped

Steps:

• Combine everything in blender or food processor and process until smooth
• The blender gives the best result
• If you need more liquid to make a nice consistency add a bit more yogurt
• Chill
• Serve with pitas or as a veggie dip

Trio of Spanish Nibbles Olives, Almonds amp; Chickpeas

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Ingredients:

• 4 cups mixed good-quality olives
• 3 -4 slices orange peel
• 3 -4 slices lemon peel
• 1 teaspoon crushed red chili pepper flakes
• 1 teaspoon fennel seed 1/3 palm full
• 2 -3 tablespoons extra virgin olive oil
• 2 cups marcona almonds or 2 cups toasted peeled whole almonds
• 2 15 ounce cans chickpeas rinsed and drained
• 2 teaspoons smoked paprika
• salt and pepper to taste

Steps:

• Make a double layer pouch of foil for the olives Add citrus peel red pepper flakes and fennel seeds to olives then top with olive oil Seal the pouch and shake it to distribute the spices and oil Place in hot oven at any temperature or on outdoor grill to heat them through
• Place the almonds in a small decorative serving dish
• Place chick peas in a medium skillet over medium heat and cook 15 minutes until crisp and dry In the last 5 minutes season the chick peas with paprika salt and pepper If you season them up too soon the paprika will blacken and become bitter
• Place the chick peas in a small serving bowl
• Place the olives on a platter and cut the pouch open to expose them Place the small serving dishes for nuts and chick peas on the platter alongside olives Place a ramekin or other small cup out to collect olive pits