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Posts Tagged ‘Chickpeas’

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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This is another of our tried and true recipes; the recipe card is well splattered. It also garnered a “very good” written on the top of the card. I am not sure where I originally found this recipe as I wrote it on a 3×5 card and did not note the source. I searched the internet for the same recipe and only found a few similar recipes but none that matched this exactly. The original recipe calls for more curry paste and fewer chickpeas than what I use. Below is my adaptation of this tasty recipe. We like to serve this over white basmati rice.

Creamy Chickpea Curry

1 Tbsp oil

2 tsp red curry paste *

1 large onion, chopped

3 cloves garlic. minced

1 – 14 oz can lite coconut milk *

1 Tbsp soy sauce *

1-2 Tbsp sugar

2 – 15 oz cans of chickpeas, drained and rinsed

1-2 medium tomatoes, chopped (or 2 cups cherry tomatoes, halved)

1 cup fresh basil, torn

Heat the oil in a large skillet. Add curry paste and saute for 1-2 minutes. Add onion and saute for about 2 minutes. Add the garlic and saute for a minute more. Shake the can of coconut milk and pour into pan. Add soy sauce and bring to a boil. Reduce the heat and simmer for five minutes, stirring occasionally.  Stir in the sugar, chickpeas and tomatoes. Heat until it is simmering once more. Remove from heat and stir in basil. Serve over rice.

Notes:

* Red curry paste can be found in small jars in the Asian section of a large supermarket. I use Thai Kitchen brand. Two teaspoons makes us sweat, but comfortably so. If you don’t like things too spicy, start with 1 teaspoon the first time.

* I prefer to use lite coconut milk when cooking and I can’t tell a difference in flavor.

* Use a gluten free soy sauce if you are cooking gluten free. LaChoy and San-J Wheat Free Tamari are both gluten free.

This recipe was a part of Meal Plan Monday, check it out for more ideas.

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Almost two weeks ago now, in a Meal Plan Monday post, I mentioned that we were going to be trying a recipe from Susan at Fat Free Vegan. Be sure to check out the original recipe. We have tried quite a few of Susan’s recipes and especially enjoy a couple of her tofu recipes: Chipotle Barbecued Tofu and Sichuan Tofu with Garlic Sauce.

This recipe caught my eye because we love chickpeas (but unfortunately, not asparagus). I have substituted broccoli before in other recipes calling for asparagus and so I was happy to see Susan suggest it as a substitution. And when I saw that she cooked her polenta in her pressure cooker, I wanted to give that a try too as I have only made soups and beans in my pressure cooker since I got it in January.

So I made the polenta in the pressure cooker but it didn’t go as smoothly as I had hoped. I usually make polenta in a heavy pot and have had continued success with that technique but I am not sure what I did wrong with the pressure cooker. The polenta began to burn on the bottom but we were able to scrape enough off the top, missing the burnt parts. I will likely try making polenta with my pressure cooker again although I am not sure it is any easier or quicker than the way I usually make it.

Instead of the asparagus called for in the original recipe, I used broccoli, which I steamed in a steamer basket on the stove. I added the lemon juice and peel just as Susan did. I made the chickpeas per the original but I doubled the amount it as I wasn’t sure it would be enough for us as well as for a bit of leftovers.

Unfortunately we were not thrilled by this recipe (although many people have reported great results over on Susan’s page). The chickpeas in their sauce were not very flavorful, although the lemony broccoli was tasty. As for the chickpeas, I am not sure if it was because I used a different ‘type’ of vegetable broth and not an un-chicken broth. I used Trader Joe’s vegetable broth, my usual broth. And so I wonder if this was the difference because I found that adding quite a bit of salt to the chickpeas helped. Perhaps my broth wasn’t flavorful or salty enough? Or was I just ‘off’ that evening? Let me know if you try it as I can’t figure out where I went wrong.

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Three Bean Tacos

This is an old stand by recipe for us; we’ve made it for years. It makes a lot and can be eaten in a variety of ways so it is great to make when you know you will need some leftovers to munch on later in the week. I am not sure where the original came from, but here is my version.


Three Bean Tacos

2 tsp oil

1 large onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 Tbsp chili powder *

1 Tbsp oregano

1-1/2 tsp cumin

1 clove garlic

3- 15 oz. cans of beans, drained and rinsed *

1 – 8 oz. can of tomato sauce

Heat the oil in a large skillet. Add the onion, peppers and spices. Saute for 2-3 minutes. Add the beans and tomato sauce and 1/2 can of water (1/2 cup). Bring to a boil, then reduce heat and simmer for approximately 20 minutes.

Serve with hard taco shells, soft corn tortillas, or if you aren’t gluten free, flour tortillas. Add your typical taco toppings like lettuce, tomatoes, cheese, avocado, sour cream, hot sauce, salsa – whatever you like.

In the picture above, I used a Brown Rice Tortilla from Trader Joe’s. They are pretty good, be sure to heat them in the microwave for about 30 seconds.

I also enjoy eating the leftovers heated with some shredded cheese on top and some corn tortilla chips to scoop it up. I have also been known to make a taco salad out of it; just make a bed of lettuce, heat some of it up and place on top of the lettuce and sprinkle with cheese. Add whatever other salad topping you like.

Notes:

* Sometimes I use all regular chili powder, sometimes I substitute part of the chili powder with chipotle chili powder for a slightly different flavor.

* Our usual mix of beans is 1 can of pinto beans, 1 can of chickpeas, and 1 can of black beans, but you can mix it up with whatever you have in the cabinet, kidney beans, black eyed peas, cannellini beans, etc.

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