Tag Archives: Garlic

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.

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Baby Bok Choy and Bikes

3 Jan

I bought a bike this weekend!

(Looks like a falafel photoshoot in the background)

My parents wanted to get me one for Christmas, but we couldn’t figure out how to get from NY to DC. So they gave me some money and told me to buy one down here.

I was really nervous about getting the right one and I was all ready to head over to a pro bike shop. But first, I stopped in Target to get a helmet.

But I wound up finding a bike that was in my price range there. It was already assembled, so I just rolled it out of the store and took it home on the metro.

I took it on a test run and the bike is a good ride. However, I am bad at riding bikes. I’ve only ever ridden kids’ bikes, ones with one gear and brakes when you back pedal. So my new bike will take some getting used to, especially on hills.

 

And now for dinner, falafel served over baby bok choy.

Now this might seem like a weird combination, but trust me, it was delicious. It all started with a trip to Whole Foods. I’ve been wanting to try some of the more exotic vegetables for a while now. So I picked up a head of baby bok choy and figured that I would find some way to use it.

When I got home, I decided that all I wanted was some falafel. But I didn’t have any canned chickpeas (I’ve been trying to soak my own beans lately –saves money and tastes better). However, I did replenish my stash of chickpea flour and figured that I could use some of that.

After a little bit of internet searching, I found this recipe by Bob’s Red Mill. This is the company I buy my chickpea flour from. Everything they make is good.

What you need:

1 cup Garbanzo Bean Flour (also called Chickpea Flour)

1/2 tsp Sea Salt

1/4 tsp Baking Soda

1/2 tsp Cumin

1/4 Coriander

1/2 tsp Onion Powder

2 cloves Garlic

1/2 cup Boiling Water

2 tbsp Olive Oil (for frying)

How you do it:

Combine all dry ingredients in a bowl. Boil the water (I used a microwave) and add to the dry ingredients. Mix until well-combined.

In a frying pan, heat oil on medium-high heat. Form dough into patties and press down on the top with a fork. Place patties in oil and fry until golden brown.

As for the bok choy, I just sautéed it in a frying pan with some garlic.

Result: pure deliciousness.