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Archive for the ‘Chickpeas’ Category

Hello hello!

School is going well, but busy. I just had my first exam of the new semester this week – whew! But I am so happy to finally be delving into the “meat” of the nutrition courses! This semester I am taking Methods in Nutrition Education, Energy Nutrients, Nutrition of the Life Cycle and Management in Dietetics; all of which are interesting in their own ways. Energy Nutrients is going to be toughest one because it is nutrition, chemistry and biology all coming together to talk about metabolism. Nutrition of the Life Cycle is the most interesting as we cover so much and get to do some case studies and “pretend” to be dietitians. I also started a new job at the local VA hospital as a diet aide. (I did the same thing previously, just at a different hospital, and for less money.) Three weeks in and all is well there too. Keeps me out of trouble, right?

And I am *trying* to be a good chairperson for our local support group. I have so many things I want to do with and for the group, but they all take time. Which is in short supply these days. And so I am working to improve my time management skills.

So, to honor that, I’ve been cooking, just nothing fancy. This is one of those easy and quick, no-recipe meals. An old friend of mine made this for me many years ago when I came to visit her (Hi, Jessi!). I’ve probably changed her recipe unknowingly over the years, but in spirit it is still her recipe.

Oh, and if you have some extra zucchini lying around from your overflowing garden, here’s another recipe to use up a couple of them!

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Italian Chickpea and Pasta Skillet

Adapted from Jessica’s recipe, as remembered by me

8 oz pasta, cooked

1 Tbsp olive oil

1 large onion, chopped

2 medium carrots, sliced thinly into rounds

3 cloves garlic, minced

2 small zucchini, halved and sliced

1 Tbsp oregano

1 can chickpeas, drained and rinsed well

1 can diced tomatoes, or 2 cups of fresh, chopped tomatoes

1/2 tsp salt, or to taste

Parmesan cheese, grated, to taste, (or nutritional yeast for vegan)

Cook the pasta according to the directions. (Tonight, for the first time, I tried Trader Joe’s Organic Brown Rice and Quinoa fusilli pasta. It was pretty good but be careful, it overcooks quick. I set the time for 6 minutes and it was already past al dente.)

Heat the oil in a skillet over medium.Add onions and carrots and cook until the carrots begin to soften. (It will depend on how thinly they were sliced.) Add garlic and zucchini and cook until zucchini begins to soften. Stir in oregano. Then add the chickpeas and tomatoes. Add 1/4 cup water and simmer for 5-10 minutes. Stir in salt to taste.

Serve over the pasta with grated Parmesan cheese.

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I am always on the look-out for a new way to make quinoa. I love it so much that I even have a separate category in my bookmarks for quinoa. I love how easy quinoa is to make, and how nutritious it is. So of course, when I saw this recipe from Cookin’ Canuck, inspiration struck again.

We have eaten this salad three times in the past three weeks. Once here at home, just for us, then once for a potluck at work, and then for our monthly celiac support group potluck meeting. It has gotten rave reviews from all!

Lemon Chickpea Quinoa Salad

Inspired by and adapted from Cookin’ Canuck

2 cups water

1 cup quinoa *

1 can chickpeas, drained and rinsed

1-1/2 cups tomato, chopped *

2 oz feta cheese, crumbled

1 avocado, diced *

Dressing:

5 Tbsp lemon juice

1/4 cup olive oil

1 tsp honey

1-1/2 tsp dried oregano

3/4 tsp kosher salt

1/2 tsp fresh ground pepper

Cook quinoa in water according to directions. Cool. Combine with other salad ingredients, except the avocado. Whisk together dressing ingredients. Gently stir in dressing. Top with avocado.

Notes:

* I buy Bob’s Red Mill quinoa from Costco in the large bags. It says that it has been rinsed already. Some quinoa will need to be rinsed to remove the saponin from the surface of the grains, check the box or bag.

* At this time of year I can usually find tasty cherry tomatoes.

* It is best to not mix in the avocado unless you know you will be eating it all since the avocado turns brown after a bit.

* I think this salad tastes best at room temperature.

Do you love quinoa as much as I do? If so, be sure to check out my other quinoa recipes, especially one of my most-viewed and most commented-on recipes – Sweet Potato, Quinoa and  Black Bean Burgers.

This recipe is cross-posted over at Slightly Indulgent Tuesdays. Check it out for more inspiration!

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Here is a tasty meal to help you with eating more vegetables in the New Year! First up, spinach!

Chickpea and Spinach Curry

inspired by others, long ago…(not sure where or who)

1 Tbsp oil

1 large onion, chopped

1-1/2 Tbsp ginger, grated

1 Tbsp Thai red curry paste (more or less)

1-1/2 tsp sugar (optional)

1-14 oz can chickpeas, drained and rinsed well

1-14 oz can diced tomatoes, not drained

6 cups fresh spinach, torn if large

1/4 – 1/2 cup water, (depending on how juicy your tomatoes are)

1/2 tsp salt

plain yogurt

rice, if desired

In a large skillet, heat the oil. Add the onions and saute until soft. Stir in the ginger and saute for another minute or so. Stir in the curry paste and sugar until the onions are coated with the paste and there are few lumps, about 2-3 minutes. Add the chickpeas and tomatoes and let it simmer for a minute or two. Stir in the spinach and water and cook until spinach is wilted, stirring occasionally. Stir in salt, taste and add more if desired. Serve with a dollop of plain yogurt, over brown rice.

This recipe is cross-posted over at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday. Click on over and check out the other recipes!

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Over the past month, I’ve been making a lot of dishes using the produce coming out of our garden and what I’ve found at the farmer’s markets. One of my favorite summer meals is pasta with a bunch of fresh vegetables. Below I present you with two variations on a theme, both of which are deliciously simple.

I intended on getting this post up for Go Ahead Honey, It’s Gluten Free since the theme was “Dishes so Simple, No Recipe Required” but alas, I procrastinated and didn’t get it up. Regardless, go over to GF Easily and check out the other un-recipes.

Balsamic Vegetable Pasta

Quick Summer Pasta

Original by Renee

No measurements here, just go with what feels and tastes(!) right.

Gluten Free Pasta, my favorite brand is Tinkyada (which is also sold cheaper as Trader Joe’s house brand of brown rice pasta).

Chopped heirloom tomatoes (Yay for Green Zebras – the birds don’t try to eat them since they’re green, and leave half-eaten, beautiful red toms hanging on the vine)

Chickpeas, cooked/canned, drained and rinsed

Feta cheese, crumbled – I had picked up some lovely marinated goat feta from Sweetwoods Dairy at the farmer’s market

A drizzle of olive oil

Fresh basil – lots of it!

Sea Salt and Fresh Pepper

Cook pasta and drain. Toss with remaining ingredients.

Balsamic Vegetable Pasta

Original by Renee

Again, no measurements but I wanted more vegetables than pasta in this one.

Gluten Free Pasta – see above

Onion, halved and thinly sliced, either red or white will work

Balsamic vinegar

Chickpeas, canned/cooked, rinsed and drained

Heirloom tomatoes, chopped – lots of them!

Feta or goat cheese, crumbled

Olive oil

Basil – lots of it!

Sea Salt and Fresh Pepper

Cook pasta (gluten free pasta needs a lot of water to move around in!). Drain and rinse.

In a large skillet, heat a bit of olive oil. Add in the sliced onion and cook over medium heat. Turn down and let the onions start to carmelize a bit and then drizzle some balsamic vinegar over them. Add in the chickpeas and let them heat through, stirring occasionally, and adding a bit more balsamic if you want.

Toss onions and chickpeas into a  large bowl. Add in the tomatoes, basil and feta, toss gently. Add in pasta (I wanted more veggies, less pasta in this version). Drizzle with a bit of olive oil and add salt and pepper (and/or more vinegar) to taste.

Notes:

* Sometimes I also saute a red sweet bell pepper with the onions.

* Kalamata olives and/or toasted pine nuts are a nice addition.

* Parmesan cheese instead of feta or goat cheese works too. So many variations!

* Mix it up to fit your taste buds!

What’s your favorite quick summer pasta combination?

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We love chickpeas at our house! So I am always looking for new flavor combinations to try with them. I spotted an inspirational recipe a few months ago and it has been sitting here on the desk to try. And finally we did this last week. I switched things up a bit to fit our tastes and dietary needs and it was still delicious.

Chickpeas with Sausage and Sun Dried Tomatoes

Adapted from Dishing Up Delights

Makes 4-6 servings

1 Tbsp oil

1 large onion, chopped

2 cloves garlic, minced

12 oz soy chorizo, crumbled *

2 – 15 oz can chickpeas, drained and rinsed

1 cup sun-dried tomatoes, sliced

2-3 Tbsp fresh oregano, chopped *

2 Tbsp red wine vinegar

Salt and pepper

Sour cream or plain yogurt

Cooked rice or pasta

Heat the oil in a large skillet. Add onion and garlic and saute until the onions have softened. Add the sausage and chickpeas and cook until heated through (this vegetarian sausage was pre-cooked). Stir in the sun-dried tomatoes and oregano. Let cook for 1-2 minutes, then turn off heat and add vinegar, salt and pepper to taste.

We served this over brown rice. You could toss with cooked pasta as well. The soy chorizo made this quite spicy so I topped mine with a bit of plain yogurt to cool it off.

Notes:

* I used Trader Joe’s Soy Chorizo. It is quite spicy. Also, the texture is more like crumbled ground beef instead of pork sausage.

* We still have fresh oregano growing in the garden but you could just as easily used dried. I would start with about 1 Tbsp and see what you think.

I apologize for the photos over the next few month in advance. Since I have a day job, and the days are much shorter, most of my photos will be taken after dark, under my kitchen lighting, which isn’t very flattering and is pretty orangey, but it will have to do for now. No fancy equipment here…

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I love pesto. But my husband does not. So it is one of those things I make for myself, and I only make him eat it occasionally. This summer I have been keeping a small bowl of traditional basil pesto in the frig and I have been enjoying it smeared on toasted Udi’s or Canyon Bakehouse bread with a slice of fresh mozzarella and a slice or two of tomato. So delicious.

I had made some basil pesto earlier this week because my basil plants needed trimming and when I was digging around for something for lunch today, I found some leftover brown rice penne.  So I lightly heated up the pasta (add a bit of water and put a lid loosely on it – I’ve found that it helps to reheat leftover gluten free pasta slightly, even if eating it cold or room temperature) and stirred in a big spoonful of pesto. Then I sliced up some cherry tomatoes and added a few little chunks of fresh mozzarella, salt and fresh ground pepper. What a delicious lunch!

But I have also been known to make other types of pesto. A while back I made sun-dried tomato and spinach pesto. And when I saw Linda’s Pesto Challenge over at The Gluten Free Homemaker, I knew I needed to post this recipe since it has been languishing in my “future posts” folder for about six weeks now. I initially made this back when I was still harvesting a lot of spinach. No spinach growing right now, but it is almost time to plant spinach for a fall harvest.

Sun Dried Tomato and Spinach Pesto and Pasta

Inspired by all, but an original recipe by Renee

1 pound bag of brown rice penne *

3 cups fresh spinach, divided

4 oz sun-dried tomatoes in oil, drained

3 cloves garlic

1/4 tsp salt

1/8 tsp pepper

olive oil

1-15 oz. can garbanzo beans, drained and rinsed

1-15 oz. can artichoke hearts in water, drained and coarsely chopped *

4 oz goat cheese, crumbled

Cook pasta according to directions. If you are making gluten free pasta, be sure to use a lot of water, more than you would for regular pasta. And be sure to stir the pasta frequently when you begin cooking it as it can clump together easily. Drain pasta. (Drain pasta into a colander with the remaining spinach in it if you prefer your spinach to be wilted.)

In a food processor, combine 1 cup of spinach leaves, tomatoes, garlic, salt and pepper. Pulse it while slowly adding enough olive oil until it is of a pesto consistency. Taste and adjust according to your preference.

Stir pesto into warm pasta and remaining 2 cups of spinach leaves. Add chickpeas and artichoke hearts and top with crumbled goat cheese. Easy, delicious and nutritious!

Notes:

* My preferred gluten free pasta is Trader Joe’s brown rice pasta. For this dish I used the penne but you could use any shape. My other favorite pasta is Tinkyada, which may be the same as Trader Joe’s pasta, just under a different label.

* I prefer the artichoke hearts that are canned in water, not oil. I typically find them at Trader Joe’s. And depending on what I am making with them, I will buy the water or oil.

**This post is linked to The Gluten Free Homemaker’s Pesto Challenge on Gluten Free Wednesdays and Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays.** And be sure to check out past Gluten Free Wednesday pesto posts here.

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If you haven’t checked out Tasty Kitchen, I would highly recommend it. It is a project of Ree Drummond of The Pioneer Woman. Lots of goodies and plenty of inspiration over there. And you can also post your own recipes too, if you’re so inclined. I saw the following recipe and although I have another recipe similar to this one (Creamy Chickpea Curry), I thought I would try this version, substituting the chicken of course. I liked the inclusion of the additional vegetables with the broccoli slaw.

It was very tasty, although, right off the bat, I began changing it up to fit our tastes and needs.

Red Curry Coconut Noodles

Adapted from nika at Tasty Kitchen

1 Tbsp olive oil

1 onion, julienned

2 red bell peppers, julienned

1 Tbsp fresh ginger, grated

1-1/2 tsp red curry paste

2 – 15 oz cans light coconut milk

2 –  15 oz cans chickpeas, drained and rinsed

1 cup packaged broccoli slaw

1/4 cup sweet Thai chili sauce

1 package of rice noodles, such as these

2-4 cups vegetable broth

1 tsp salt

1/4 cup cilantro, chopped

Heat oil in your largest skillet. Saute onions and peppers in oil until they are beginning to soften. Add ginger and saute another minute. Stir in the curry paste and cook for 2-3 minutes. Pour in coconut milk. Bring to a boil and reduce heat to a simmer. Add chickpeas, broccoli slaw and chili sauce. Add rice noodles and enough broth to cover the noodles. Cook until noodles are tender. Stir in salt to taste. Serve in large bowls topped with cilantro.

Notes:

* The original version called for full fat coconut milk (2 cans!), I used the lower fat version and added a bit of olive oil for sauteing.

* I think you could omit the Thai chili sauce. The curry paste dominates the flavor and the chili sauce is lost.

* This was great as leftovers except that the broccoli slaw pieces got really hard and were not good the next day. Omit these if you plan on eating as leftovers.

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