Tag Archives: chickpeas

Farro, Chickpeas and veggie bowl

Beautiful and vibrant spring is here and its time to embrace all the positive energy it brings with it.  Spring is the time for rejuvenating your mind, body and soul. Morning walks under blossoms and lush green trees, farmers markets, planting flowers and seeds, and of course cooking nourishing balanced food. The Yin and the Yang work together to balance your spirit.

This is a macrobiotic vegan bowl that will leave you full and happy. If you prep everything it will supply lunches for the week.

So what does it have?

  • Farro
  • Chickpeas cooked in spices
  • Roasted vegetables
  • Edamame
  • Fermented Carrots and Cabbage
  • Cilantro and green onions

Farro

Farro is a beautiful ancient grain full of protein, fiber and iron. Buy organic and cook per instructions. I soak it for an hour and cook it in the rice cooker at brown rice setting

Chickpeas

Soak 2 cups chickpeas overnight and then cook in the pressure cooker until just soft.

Add coconut oil in  a pan. Add 1/2 tsp cumin and mustard seed and with whole red chilies. Add curry leaves if you have them and let them splutter. Add 1/2 tsp cayenne and 1/2 tsp turmeric and saute. Add the chickpeas and let them cook until the liquid is gone adding salt to taste. Add 1/2 garam masala and lemon juice to finish.

Roasted veggies

I used eggplant, peppers, sweet potatoes and onions smothered with salt, pepper and avocado oil. Roast at 375 degree oven for 30 mins.

Edamame

Cook shelled edamame per instruction

I had fermented cabbage and carrot but you can use store bought fermented veggies.

Chop cilantro and green onion and use lemon juice to top the bowl off.

Assemble as it pleases you and enjoy this gorgeous bowl!

Sharing at Angies Fiesta Friday where Antonia @ Zoale.com is the cohost

Eggplant Chickpea Tagine topped with eggs

I love Moroccan flavors which favor the spices used in Indian cooking like coriander and cumin. This is inspired by those flavors. Although I own a beautiful clay tagine bought from a friend who carried it from Morocco, I made this in a skillet – not sure why:). Equally delicious so the point is that you don’t need to own a Tagine to get the delicious flavors.

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Chickpeas are easy to soak overnight and then cook in a pressure cooker for 10 mins. The pressure cooker is my best friend and I avoid the canned version but they can certainly be used here.

 

I roast my cinnamon, coriander seeds and cumin seeds and then grind them but the good store bought versions are just fine.

 

As I can’t get enough of eggplant this is another recipe that I go to over and over again. I have used clarified butter but Olive oil is used in the origins of this dish.

 

You can salt the eggplant for 20 mins and drain the juice before cooking. In season and fresh eggplants don’t need any salting.

 

The eggs with runny yolks on top makes this a complete meal. You can serve it over rice or couscous but I served it on the own and it was completely satisfying. Stays in the fridge really well and leftover ( if any) can be frozen without the eggs.

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Egpplant Chickpea Tagine

  • Servings: 4
  • Difficulty: moderate
  • Print

 

Ingredients

  • 2l arge eggplants (cubed)EggplantTagine-1-4
  • 4 large eggs
  • 1 medium onion (large diced)
  • 1 red bell pepper chopped
  • 3 garlic cloves (minced)
  • 2 cups cooked chickpeas
  • 1(8 ounce) can diced tomatoes
  • 1 tbsp. tomato paste
  • 1 cup vegetable stock
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • 1 tsp coriander powder
  • 2 tsp ground cumin
  • 1 tbsp olive oil or clarified butter
  • Cilantro
  • Lemon juice
  • salt and pepper

 

Putting it together

  • Chop eggplants into 1 inch cubes.
  • Coat a large deep-sided frypan with oil and heat over a medium heat.
  • Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened and slightly brown
  • Add the eggplant, peppers, tomatoes, tomato paste and chickpeas. Add the vegetable stock.
  • Simmer over medium-low heat, covered, for 20 minutes approx. The consistency should be thick with some sauce.
  • Salt and pepper to taste.
  • Once the sauce is ready, create 4 wells and break eggs into each.
  • Put into a 350 degree oven for 5-10 mins until the eggs are done but yolks are still a bit runny.
  • Squeeze some lemon juice, sprinkle with cilantro and serve over couscous, rice or by itself.

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I am sharing this with  Angie’s Fiesta Friday #107 where the co hosts are Margy @ La Petite Casserole and Su @ Su’s Healthy Living. Also sharing it at Mollies  Throwback Thurday #26

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Perfect summer salad – black chickpeas

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Black Chickpeas or Bengal Gram are an excellent source of protein, iron, folate and iron . Chickpeas are low in fat and most of this is polyunsaturated.  This delicious salad provides rich nutrients and is especially good when breaking the fast after a long day of fasting during the month of Ramadan.

2 cups of black chana soaked for about 4 hours and then pressure cooked for 10 minutes

Diced tomatoes, cucumbers, red onions, cilantro and mint

juice of one lime

1 tsp ground cumin, 1/2 tsp black salt, 1/2 tsp pepper, 1/2 green mango powder (optional)

Mix it all together, add salt to taste and serve anytime.

 

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