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Green Fed

a blog about a girl who decided eating plants was the way to go

Category Archives: chickpeas

I made this last night and it was FABULOUS!!

 

Gold Rush Chili (from Fat Free Vegan Kitchen)

  • 1 butternut squash, peeled and cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 tablespoon mild chili powder
  • 1 1/4 teaspoons ground cumin
  • 2 teaspoons Mexican oregano
  • 1/8-1/4 teaspoon chipotle chili powder (or to taste)
  • 2 15-ounce cans diced tomatoes
  • 1/2 cup water
  • salt and freshly ground black pepper, to taste
  • 2 15-ounce cans beans (see note above), drained
  • 3 green onion, sliced (for garnish)

Instructions

  1. Prepare the butternut squash (see discussion above), and set it aside. Heat a large, non-stick pot over medium-high heat, and add the onion and bell pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.
  2. Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.
  3. Add the beans, and adjust the seasonings, if necessary. Cover and cook until the squash is tender but not falling apart (about 40 minutes). Serve in bowls, garnished with green onions.

 

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I made this last night and it was fabulous!

Chickpea-Quinoa Pilaf (adapted from Veganomicon)

2 tablespoons olive oil1 small yellow onion, chopped finely (about one cup)

3 Carrots, diced finely

1 pepper, diced finely( I used an Ancho pepper and it was yummy!)

2 garlic cloves, minced

1/2 teaspoon ground cumin

fresh ground pepper, to taste

1/2 teaspoon salt

1 tablespoon tomato paste

1 cup quinoa (rinsed well)

1 (15 ounce) can chickpeas, drained and rinsed (or 2 cups cooked)

2 cups vegetable broth (or reconstituted bullion)

fresh cilantro as a topping

Directions:

  1. In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
  2. Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
  3. Add the quinoa and saute for 2 minutes.
  4. Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.
  5. Fluff with a fork and serve.

I topped ours with cilantro.  It would also be good with some avocado and fresh tomatoes on top, too.  Next time!

 

I made this for dinner last night.  It was good!  I’ll post some of the additions/modifications I’ll make to it next time to enhance the flavors even more.

Chickpea Broccoli Casserole (Vegan with a Vengeance)

  • 3 (16 ounce) cans chickpeas, drained and rinsed
  • 1 large onion, quartered and thinly sliced
  • 3 large carrots, grated (about 2 cups)
  • 1 head broccoli, cut into small florets (about 4 cups)
  • 2 tablespoons chives, thinly sliced
  • 1/2 cup breadcrumbs (I used Panko)
  • 3 tablespoons olive oil (I used Grapeseed Oil)
  • 1 cup vegetable broth
Directions
Preheat oven to 350.
2 In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.
Modifications for next time I make this:
I think I will caramelize the onions  to give the casserole an extra special flavor.  I love caramelizing onions in the oven:  Thinly slice (or dice) the onions, put on a baking sheet, give the onions a thin coating of oil and bake them at 350 degrees until they are caramel in color. I like to bake them until they have a dark brown tint on some of the onions- they get even sweeter the more they cook!
Add a Tablespoon or so of Nutritional Yeast  to add a nice tangy (kind of like a cheddar cheese or Parmesan cheese tangy) flavor.
Add mushrooms (we love mushrooms!).