Tag Archives: Chickpea

Chickpeas, Quinoa, and Kale

31 May

So I’m finally settled in my new apartment and I’m getting used to my new kitchen. I figured I’d try something brand new for my first big meal.

I found a book my cousin, Kristen, gave me for Christmas. It’s called The Vegan Girl’s Guide to Life by Melisser Elliott. As I was flipping through, I found the recipe section in the back for Moroccan Chickpea and Kale Tagine with Quinoa. My three favorite superfoods in one recipe! I ran to Whole Foods during my lunch break to pick up some ingredients.

Makes 6 to 8 servings.

Tagine

1 tbsp safflower oil

1 medium onion, diced

3 cloves of garlic, minced

2 medium carrots, cut in 1/4 inch rounds

1 teaspoon ground cinnamon

1 bunch kale, cut in strips

2 tsp cumin

1 tsp ground ginger

1/2 tsp coriander

1/2 tsp paprika

1/4 tsp cayenne pepper

1/2 tsp salt

1/4 tsp pepper

1 (14-oz) can of chickpeas, drained and rinsed

1 (14-oz) can of diced tomatoes

1 vegetable bouillon cube

2 cups water

1/2 cup raisins

Quinoa

1.5 quinoa, rinsed and drained

3 cups water

Preheat a large stockpot over medium heat, add the oil, then the onion, garlic, carrots, and cinnamon. Add the kale in handfuls, tirring to combine each batch. Cover the pot and allow the vegetables to soften for 5 to 7 minutes, stirring occasionally. Add the cumin, ginger, coriander, paprika, cayenne, salt, and pepper; stir for 1 minute until fragrant. Dissolve vegetable bouillon in boiling water. Add the chickpeas, tomatoes, broth, raisins; then bring to a boil. Cover when boiling and reduce the heat to low and simmer for 10 minutes.

While the tagine simmers, prepare the quinoa. In a small pot, add the quinoa and water, then cover and bring to a boil. Turn the heat to low and simmer, covered, until the water was absorbed (15 minutes). Remove the quinoa from the heat and keep it covered until ready to serve.

After the tagine has simmered for 10 minutes, remove the lid and simmer uncovered for 10 additional minutes, allowing some of the liquid to absorb. Turn off the heat and serve over a bed of quinoa.

It was unbelievably delicious. I couldn’t help myself from tasting all throughout the process. I wasn’t even hungry and I ate a full bowl. I can’t wait for leftovers for tomorrow’s lunch.

Make Falafel, Not War

7 Nov

I’m already starting to fail at blogging.

The end of this week was really stressful. I had two major tests and a paper revision due on Thursday. It was also my Chamber concert week, with double rehearsals on Monday and Thursday and concerts on Friday and Saturday. Blogging hasn’t even been on my priority list.

But you don’t want to hear my excuses– on to the food.

Alex and I went shopping on Wednesday. I may have gone a little overboard on the canned goods…

On Thursday, I made one of my favorite dinners of all time– zucchini chickpea pancakes.

This is one of the easiest meals I’ve ever made. I found the recipe over the summer while looking for uses of the chickpea flour I bought for sweet potato falafel.

The best thing about it is how versatile it is. You could put any spices you wanted into the batter, depending on what you like. I’m a big fan of middle eastern food, so I used garam masala, coriander, and the like.

This is one of those recipes where you can just eyeball everything.

I started with one beautiful looking zucchini.

I used a cheese grater to grate about 3/4 of it into a bowl.

Then, I took my chickpea flour and started putting quarter cups into the zucchini until it looked like batter.

Then, I added 2 cloves of garlic, garlic and onion powder, coriander, cumin, garam masala, basil, salt, and pepper to taste.

Next, put a little safflower oil in a frying pan and spoon out some batter.

And wait for it to get delicious and golden brown and top it off with a dollop of hummus.

It’s pretty hard to mess this recipe up in my opinion. Just make sure you end up with something that vaguely resembles batter and it’ll work out fine.

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Breakfast on Friday was Sprouted Wheat Bread with Almond Butter and Strawberry Jelly.

I’m a big fan of easy breakfasts. I’m usually rushing to my classes in the morning, so it’s good to have an easy fall-back breakfast that I can make in my room.

1. Toast sprouted bread.

2. Pour a little bit of olive oil on top of the toast. Sprinkle salt and pepper on it.

3. Spread almond butter and jelly over the top and top with shredded coconut.

My dad taught me to put olive oil, salt, pepper, and jelly onto my pumpernickel bagels as a kid. It’s a weird combo, but I really like it.

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Last night, I went to Amsterdam Falafelshop with Laura and Nick after my Chamber concert. They only serve falafel and fries and have a giant toppings bar at the front of the store. You can just go up and put whatever you want on top of your pita.

I got mine with this salsa thing, hummus of course, cucumbers, something else that was green, and tahini sauce. Wonderful.

They did some decorating since I was there last. As we were finding a table, I spotted a sign that really summed up my outlook on life in four words.

🙂