Tag Archives: raisins

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.


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


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.


I should find a tree all covered in mangos…

18 Nov

Juicy mangos, fat and well-fed.

(Snaps to the first person to guess the name of the musical I’m referencing. I’ll give you a hint –I was in it in middle school and I crimped my hair for opening night.)

How To Cut a Mango

1. Lay the mango on a cutting board. Take a sharp knife and cut the ends off. This will let you see the way the pit is facing.

You can kind of see it on this one. The pit is facing horizontally.

2. Peel your mango.

3. Next, lay the mango on one of its cut, flat sides. Take your knife and, starting at the top near the pit, cut downward. The trick is to follow the curvature of the pit.

4. Finally, cut the mango into small pieces (or leave them like slabs and eat them with your hands).

So I’ve been severely lacking in the blog posts lately. I’m going to try to get back on it but I only like to post when I have something interesting to write about. I don’t want to make this thing just a list of what I eat at every meal.

However, I did make an amazing chocolate avocado mousse last week. I promise I’ll post the recipe and pictures within the week.

1 week until Thanksgiving –get excited!!

Also, huge shout-out to the Food section of the Washington Post for their vegan Thanksgiving recipes in today’s issue (scroll to the bottom of that linked article)! I’m planning on seeing a few of those on my dinner table next weekend.