Category Archives: chickpeas
Curries might be my favourite way to enjoy my slow cooker. The long cooking time is perfect for letting the flavours combine. This curry is unbelievably simple.
1 can chickpeas, rinsed well
1 can coconut milk
1 can petite diced tomatoes (and juice)
1/2 yellow onion, diced
1 chopped eggplant
1tsp curry powder
1 tiny can tomato paste
1 tiny can peeled, chopped green chilies
crushed red chilies to taste
Throw everything in your slow-cooker. Cook 4-6 hours. Eat over rice, quinoa, cous-cous, or, do what I did, and eat it over a baked potato (first smothered in Earth Balance Coconut Spread)
>This easy curry isn’t actually my recipe. RP gave it to me years ago, and it has actually been years since I made it. I’ve fallen in love with it all over again. Creamy, a little spicy, warm, comforting, and, most importantly, easy.
1T veggie oil
1C chopped onions (I use a sweet onion – I hate red onions)
1T curry powder
14.5 oz veggie broth (or water – I was out of broth last night, so used water and it came out fine)
1 1/3lb potatoes – chopped (I also peeled them last night)
1 Can garbanzo beans
1/2C coconut milk
Salt and Pepper to taste
Heat oil, add onions. Cook 8-10 minutes until browned. Mix in curry powder, cook and stir for 1 minute. Mix in flour, whisk in broth. Increase heat to high, bring to a boil.
Mix in potatoes and return to a boil. Cover, reduce heat. let cook for 15-20 minutes. Mix in chickpeas (garbanzo beans) and coconut milk. Heat through and season.
Serve with your favourite naan.
>I mentioned in my Avon Walk post that I had to bring my own food.
What kept me going?
a banana and a breakfast cookie.
1/3C quick oats
1T cocoa powder
1T soy protein powder
2T nut butter (I use raw almond)
1/4C soy milk
mix ins – cinnamon, dried cherries, agave
let sit in fridge overnight.
chickpea mash sandwich:
1 can chickpeas
a glob of veganaise
a splash of mustard (I use spicy)
mash together coarsely.
>Have I ever shared my love affair of chickpeas with you? They are one of my go-to foods, and I think they are totally underappreciated.
This recipe is really easy, and its a quickie.
2-3TBL sesame seeds (instead of tahini)
1 16oz can chickpeas (garbanzos) — rinsed very well
3-4 cloves garlic
1TBL Olive Oil
juice of 1 med lemon
1 chipotle pepper in adobo sauce + some of the extra sauce if you want extra spice*
salt/cumin/coriander to taste
Toss in food processor (in order) until creamy. Enjoy.
*You will need to buy a whole can of chipotle peppers in adobo sauce. This isn’t a big deal – they will keep indefinitely if kept in a sealed container. I’ve also heard of people pureeing the peppers, and putting them in tsp sized dollops onto a cookie sheet (covered in wax paper) and freezing — once frozen, you can put them into a freezer baggie or freezer-friendly container.
Chipotle peppers can be found either with canned veggies, or, more likely, in the “Hispanic Foods” aisle of your grocery store. I buy La Costeña: