Easy Fattoush Salad ~. Vegetarian

Easy Fattoush Salad

This fattoush salad is crisp, bright, crunchy, refreshing, tart-sweet, quick and easy but so delicious. When paired with chickpeas, it makes the perfect light meal for hot summer days! It’s also a great side for Mediterranean- and Middle Eastern-inspired mains including Vegan Lentil Fesenjān and Kale Falafel Hummus Wraps.

Ingredients:
Salad:

3 cups chopped romaine lettuce (or other crunchy, neutral-flavored greens // 1/2 head lettuce yields ~3 cups or 130 g)
2 cups chopped fresh, crunchy veggies of choice (we like 1 cup or 150 g cucumber*, 3/4 cup or 150 g chopped tomatoes, and 1/4 cup or 40 g radish)
1 Tbsp lemon juice
1 Tbsp pomegranate molasses (or balsamic vinegar, though not traditional)
3/4 tsp ground sumac
1 healthy pinch each sea salt and black pepper (plus more to taste)
1/2 tsp maple syrup (optional // plus more to taste, depending on the sweetness of your pomegranate molasses)
Extra virgin olive oil (optional // ensure high quality and avoid adding too much)

For Serving

1/3 cup loosely packed fresh mint leaves, removed from stems and left whole (~1 small bunch mint)
1 ½ cups pita chips, slightly crushed (gluten-free as needed 
1/4 cup pomegranate arils (find our favorite way to cut a pomegranate here // or sub sliced strawberries when in season, though not traditional)
1 (15 oz.) can chickpeas, drained and rinsed(optional // include if serving as an entrée)

Directions:
Pita chips: See notes for instructions on making homemade pita chips. We like using store-bought pita chips for ease!

Salad: To a large mixing bowl or serving platter, add lettuce, chopped veggies, lemon juice, pomegranate molasses, sumac, salt, and pepper. Toss to coat veggies with dressing. Taste and adjust as needed, adding maple syrup for sweetness (we used a sweetened pomegranate molasses, so we didn’t find it necessary), more lemon juice for brightness, more pomegranate molasses for a rich, tart flavor, or a drizzle of olive oil for richness (ensure high-quality olive oil and avoid adding too much — we found standard grocery store olive oil added too much bitterness).
FOR SERVING: When ready to serve, garnish with fresh mint leaves, pita chips, pomegranate arils, and chickpeas (optional). Serve right away to keep the pita chips from getting soggy.

Best when fresh. Leftovers will keep stored separately for up to 2-3 days. Not freezer friendly.

Garbanzo Bean Salad With Cucumber Salsa

Garbanzo Bean Salad With Cucumber Salsa

Ingredients:
1 lemon, thinly sliced (about 12 slices)
6 tablespoons olive oil, divided
Fine sea salt and black pepper
3 mini or Persian cucumbers, cut into 1-inch irregular chunks (about 8 ounces total)
¾ cup diced sweet gherkins or sweet dill pickles (about 4 ounces), plus ¼ cup pickle brine
3 spring onions or scallions, thinly sliced
½ cup (packed) roughly chopped fresh dill
1 medium jalapeño, thinly sliced
1 teaspoon maple syrup
¼ teaspoon celery salt (or fine sea salt)
2 (20-ounce) jars chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
½ cup (5 ounces) plain Greek yogurt
½ cup mayonnaise
1½ tablespoons whole-grain mustard
¼ teaspoon nigella seeds, to serve (optional)

Directions:
Heat the oven to 425 degrees. Toss the lemon slices with 1 tablespoon of oil and ⅛ teaspoon of salt on a small parchment-lined baking sheet, and arrange in a single layer. Roast for about 12 minutes, until the lemon is tender and just starting to char around the edges. Set aside to cool briefly, then finely chop.

In a medium bowl, combine the cucumbers, gherkins, pickle brine, spring onion, dill and jalapeño. Stir in the chopped roasted lemon, along with the remaining 5 tablespoons oil, the maple syrup, celery salt and a few grinds of pepper.

In a separate bowl, mix together the chickpeas, yogurt, mayonnaise and mustard, along with ¼ teaspoon of salt and a few grinds of pepper.

To serve, transfer the chickpeas to a serving platter, spoon over the cucumber salsa and sprinkle with the nigella seeds, if using.  

Yield:6 servings

Salad Tacos

                                 

                                                                        Salad Tacos

Called Salad Tacos because they are a salad in the Taco.

Ingredients:

Spread choices:

Hummus,  Tahini Sauce (not paste),  Baba Ganoush, Spread  

Lemony Salad,

Toasted chickpeas:

2 tablespoon EVOO

1 can chickpeas, drained and rinsed

1 teaspoon sumac

1 teaspoon cumin,

1/4 - 1/2 teaspoon salt

1 - 2 teaspoons sesame seeds

Assembly:

1/2 cup spread choice

1 tomato choice 

2 Turkish cucumbers

Large handful arugula 

1 - 2 tablespoons EVOO

1 - 2 tablespoons lemon juice

Garnish:

Scallions,, sliced in slivers,

Fresh herbs choice,  cilantro, Italian parsley, mint, dill,  Dukkah,  Zaatar, Tahinni, quick pickled onions, 

Directions:

Use the spread of choice.  Recipes are available online.

Drain can of chickpeas and rinse and drain well.  In a medium heat skillet, add oil and chickpeas and spices and salt, stirring frequently.  During the last minute add the sesame seeds.  Turn the heat off.

Toss the salad ingredients in medium bowl.  Lightly toast the tortillas until warm and pliable.  

Assemble:  Spread hummus, baba ganoush, onto the warm tortillas.  Top with warm chickpeas and a heaping mound of the salad.  Sprinkle with herbs and scallions.

Golden Chickpea Soup. ~. Vegan

 

Golden Chickpea Soup 

This vegan chickpea soup is bursting with flavor. Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten free.  Serves 8

Ingredients:

1 tablespoon coconut oil or EVOO

1 onion diced

4 garlic cloves

1 tablespoon fresh ginger, grated 

2 teaspoons fresh turmeric grated finely or 1/2 teaspoons powdered 

1/2 teaspoon yellow curry powder

2 teaspoon coriander

1 teaspoon cumin

 1/4 teaspoon cinnamon

2 carrots diced

1 celery stalk diced

1/2 cup apple diced small

1/4 to 1/2 cup jasmine or basmati rice 

5 cups vegetable broth

2 cups Swiss chard, greens and stems chopped (sub spinach or Kale)

1 can garbanzo beans or chick peas

1 1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper, or to taste

1 cup coconut milk (full fat, canned)

Pinch of cayenne to taste

2 teaspoons lemon juice or apple cider vinegar to taste 

*Optional,  Garnish each bowl with fresh parsley, red pepper flakes, and a drizzle of coconut yogurt.

Directions:

In a large heavy bottom pan or Dutch oven, sauté onion in oil over medium heat 5 minutes until fragrant and golden.  Add garlic, ginger, and fresh turmeric and stir 2 to 3 minutes until garlic is fragrant and golden.

Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots and celery, apples and rice and sauce for another 5 minutes, stirring often.

Add broth, greens, chickpeas and salt and pepper..  Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender.  Add coconut milk and heat until warm,

Taste the soup and add lemon and cayenne if desired.  Adjust seasonings adding salt and pepper as needed.

Lamb Meatball Soup With Chickpeas

Lamb Meatball Soup With Chickpeas

Tangy and sinus-clearing like sopa de lima, consomé de barbacoa, and Tex-Mex tortilla soup. For an even tastier result without much extra lift, try swapping the cans for freshly cooked chickpeas (approx. ½ lb dried). We love the enhanced texture as well as the aromatic broth you can use instead of the canned stuff.

Ingredients:

Carrots
Red onion
Ground lamb
Chicken stock
Cilantro
Bay leaves
Chickpeas
Tortilla chips
Lime
Directions:
Cut 2 large carrots into ¼-inch pieces.  

Finely chop 1 large red onion. 

In a medium bowl, season 1 pound ground lamb with 

1 teaspoon salt and some pepper.

In a large Dutch oven or pot, heat ¼ cup olive oil over medium-high. Add the carrots and all but a handful of the red onion, season with S&P, and cook until softened and browned in spots, 3 to 5 minutes.

Add 4 cups chicken stock, 

2 cups water, 

6 or so cilantro sprigs, and 

4 bay leaves. 

Season with S&P,

bring to a boil, then reduce the heat to medium and simmer until the broth is flavorful, 5 to 7 minutes.

Add 2 (15-ounce) cans chickpeas, including their liquid.

 Use a tablespoon measuring spoon to plop lamb meatballs into the broth. Simmer, stirring gently and occasionally, until the lamb is cooked through (160°F), 5 to 7 minutes. (Keeps for 4 days in the fridge.)

Finely chop ½ cup cilantro, stems and all. Remove the soup from the heat and discard the bay leaves and cilantro sprigs.   Season to taste with S&P. 

Crumble some salty tortilla chips into serving bowls, 

then spoon the soup on top. 

Add the remaining red onion, 

chopped cilantro, 

and a lot of fresh lime juice.     Serves 4

Chickpea Stew ~ Vegan. ~Rancho Gordo

 

Chickpea Stew

The need for a good vegan party dish is constant, and this stew, perfect for any time but especially spring, fits the bill.   Here's a little hint: Make a pound of garbanzos and use four cups for this stew, and you'll have two cups for another dish. You can also make hummus or a Spanish dish with our Castillo Spanish Pimentón, roasted red peppers, and chorizo, or just add them to salads throughout the week.

Ingredients 

For The Sheet-pan Vegetables

Fresh strained juice of 1 orange

1/2 cup EVOO

2 teaspoons Dijon mustard

1 tablespoon honey, or more to taste

2 heaping teaspoons ground cumin

1 pinch freshly grated nutmeg 

1 heaping teaspoon turmeric powder

2 teaspoons ground ginger

1 teaspoon smoked paprika

1/2 teaspoon cayenne or hot paprika, or more to taste

Sea salt and freshly ground pepper to taste

1 medium head cauliflower, trimmed cut into small flowerettes

2 carrots, pared, halved lengthwise, cut into 2 inch pieces

2 large red onions, peeled and quartered 

For The Chickpeas

2 tablespoons EVOO plus more for drizzling

1 large red or yellow onion, chopped

4 garlic cloves

4 cups cooked Rancho Gordo Chickpeas, drained

1 heaping tablespoon Tomato paste

1 small seedless orange, preferably organic, cut into 4 wedges

2 fresh rosemary sprigs

2 to 4 cups hot vegetable broth or water, as needed.

1 tablespoon balsamic vinegar

Directions:

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, and all the spices including the salt and pepper. Toss the vegetables in this mixture to coat evenly. Spread the vegetables in one layer onto the sheet pan. Roast until tender and lightly charred, about 20 minutes, removing vegetables as they cook to avoid burning them. Set aside to cool and then cut into smaller pieces, a little larger than the chickpeas.   In the meantime, prepare the chickpeas: Heat the olive oil in a large wide pot and sauté the onion until translucent. Stir in the garlic. Add the chickpeas and stir. Stir in the tomato paste. Squeeze the orange wedges into the chickpeas to get out their juice and add the wedges, peel and all, to the pot. Add the rosemary and 2 cups of the hot broth or water. Season to taste with salt and pepper, partially cover the pot, and cook the chickpeas on low for the flavors to meld, about 15 or 20 minutes. If you want the mixture to be thick and creamy, you can mash a handful of chickpeas against the side of the pot.   Add the root vegetables to chickpeas, heat all together for about 5 minutes, stir in the balsamic vinegar, and serve.

Lamb Meatball Soup With Chickpeas

Lamb Meatball Soup With Chickpeas

Tangy and sinus-clearing like sopa de lima, consomé de barbacoa, and Tex-Mex tortilla soup.  For an even tastier result without much extra lift, try swapping the cans for freshly cooked chickpeas (approx. ½ lb dried). We love the enhanced texture as well as the aromatic broth you can use instead of the canned stuff.   Serves 4.
Ingredients
Carrots
Red onion
Ground lamb
Chicken stock
Cilantro
Bay leaves
Chickpeas
Tortilla chips
Lime

Directions
Cut 2 large carrots into ¼-inch pieces. Finely chop 1 large red onion. In a medium bowl, season 1 pound ground lamb with 1 teaspoon salt and some pepper.

In a large Dutch oven or pot, heat ¼ cup olive oil over medium-high. Add the carrots and all but a handful of the red onion, season with S&P, and cook until softened and browned in spots, 3 to 5 minutes.
Add 4 cups chicken stock, 2 cups water, 6 or so cilantro sprigs, and 4 bay leaves. Season with S&P, bring to a boil, then reduce the heat to medium and simmer until the broth is flavorful, 5 to 7 minutes.

Add 2 (15-ounce) cans chickpeas, including their liquid. Use a tablespoon measuring spoon to plop lamb meatballs into the broth. Simmer, stirring gently and occasionally, until the lamb is cooked through (160°F), 5 to 7 minutes. (Keeps for 4 days in the fridge.)

Finely chop ½ cup cilantro, stems and all. Remove the soup from the heat and discard the bay leaves and cilantro sprigs. Season to taste with S&P. 

Crumble some salty tortilla chips into serving bowls, then spoon the soup on top. Add the remaining red onion, chopped cilantro, and a lot of fresh lime juice.

Beans And Greens Alla Vodka

Beans and Greens Alla Vodka 

Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days in the fridge. Eat it on its own, with crusty bread for dunking, or over pasta.Time 20 minutes / 4 Servings

Ingredients:
3 tablespoons olive oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
Kosher salt
1 (6-ounce) can tomato paste
1/4 cup vodka
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as cannellini or Great Northern 

   Beans or Chickpeas, drained and rinsed
1/4 cup heavy cream
1 bunch of Kale with ribs removed and torn into smaller pieces.

1/4 cup Parmesan cheese

Crusty Bread

Directions:
In a large pot or Dutch oven, heat the olive oil over
medium-high. Add the onion and garlic, season with salt,
and cook, stirring occasionally, until softened, 3 to 5
minutes. Add the tomato paste, vodka and red-pepper
flakes. Cook, stirring, until the tomato paste is a shade
darker and starts to stick to the bottom of the pot, 2 to 3
minutes.

Add 2 cups water, the beans and the kale, season with
salt and bring to a simmer. Reduce heat to maintain a
simmer, cover, and cook until the liquid is flavorful and
the kale is tender, 7 to 10 minutes.

Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days refrigerated.

One Pot Moroccan Stew

 One-Pot Moroccan Stew

The Moroccan one-two punch of cumin and cinnamon really makes lamb and chickpeas shine. Time is an important ingredient in this stew, as the slow braise tenderizes the meat, plumps up the apricots and allows the spices to sing. The extras are optional, but flatbread is highly recommended for soaking up the sauce. 
Ingredients:
1 lb (455 g) boneless lamb shoulder, cut into 1-inch (2.5-cm) pieces
Salt to taste
1 tbsp (15 mL) olive oil
1 onion, thinly sliced
2 medium carrots, peeled, cut into 1/2-inch (1-cm) rounds
4 cloves garlic, minced
1 tbsp (15 mL) finely minced ginger
1 tbsp (15 mL) tomato paste
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) paprika
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) cayenne
2 cups (500 mL) unsalted beef broth
1 can (796 mL) diced tomatoes
1 can (540 mL) chickpeas, drained, rinsed
8 dried apricots, halved
1/4 cup (60 mL) packed cilantro leaves, roughly chopped, plus more for serving
1/4 cup (60 mL) packed mint leaves, roughly chopped, plus more for serving
Plain yogurt, slivered almonds and flatbread to serve

Directions:

Preheat oven to 350°F (177°C)

Season lamb with salt. Heat olive oil in a large Dutch oven over medium-high heat. Add lamb. Cook, turning occasionally, until nicely browned, 7 to 8 minutes. Transfer meat to a plate.

Reduce heat to medium. Add onion and carrot, and cook, stirring often, until they start to brown, about 3 minutes. Add garlic and ginger. Cook until fragrant, 1 minute. Add tomato paste, cumin, paprika, cinnamon and cayenne. Cook 1 minute. 

Add beef broth, tomatoes, lamb and any juices. Season with salt. Raise heat to high. When it comes to a boil, cover and place in oven. Cook 1 hour. Stir in chickpeas and apricots. Continue cooking until lamb is fork-tender, about 30 minutes more.

Remove pot from oven and stir in herbs.  Serve in warmed bowls topped with yogurt and almonds. Sprinkle with extra herbs.  Serve with flatbread.
Serves 2 to 3

Curried Chickpeas With Cauliflower and Coconut Milk

Curried Chickpeas With Cauliflower And Codconut Milk

Notes:

There are instructions below for cooking chickpeas from scratch, which will leave you with about 6 cups of chickpeas.
If you want to use canned chickpeas, use 2 15-oz cans, drained and rinsed (about 4 cups).
Cauliflower can be cooked ahead of time (step 2) and refrigerated until ready to use.
A drizzle of harissa or chili oil at the end is nice here.
When reheating, add water to reach desired consistency — the chickpeas will soak up the liquid as they sit.

Ingredients:

Instructions for soaking and cooking the chickpeas:
3 tablespoons plus 1 teaspoon kosher salt
1 pound dried chickpeas, see notes above if using canned
Few sprigs thyme
1/2 onion
for the curried chickpeas and cauliflower:
1 head cauliflower, 2 to 2.5 lbs.
1 tablespoon plus 2 teaspoons kosher salt
3 tablespoons extra-virgin olive oil
1 small onion, diced to yield about 1 cup
1 tablespoon curry powder
13.5 oz can unsweetened coconut milk
4 cups of cooked chickpeas or 2 cans (15.5 ounces each) chickpeas, drained and rinsed
1/4 cup raisins, golden are nice
1/4 cup toasted pine nuts, optional
1 cup finely chopped cilantro
Naan, for serving, optional

Directions:
To cook the chickpeas:
Dissolve the 3 tablespoons of salt into a large bowl of water (your largest mixing bowl, or about 4 quarts water). Add the chickpeas and soak for 8 to 24 hours. Drain, and place in a pot with the onion, thyme, and remaining teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about an hour or until the chickpeas are cooked through. Let chickpeas cool in their cooking liquid. Discard thyme sprigs, and onion. Store chickpeas in their cooking liquid. You need 4 cups of cooked chickpeas for the recipe.
To make the curry:
Cook the cauliflower: Fill a large pot with water and bring to a boil. Meanwhile, cut out the core of the cauliflower and remove the leaves. Cut the cauliflower into florets about 2-inches in size — they’ll break down further when they cook with the chickpeas. You should have about 6 cups. Add the 1 tablespoon of salt and the cauliflower to the boiling water, and cook for 5 minutes, until the cauliflower is tender but not mushy. Lift out the florets with a slotted spoon, and spread on a tray or plate to cool.
Make the curry: 

Meanwhile, in a large pot over medium heat, warm the olive oil. Add the onion and curry powder and cook, stirring now and then, until the onions are softened and the curry is very fragrant, about 10 minutes.

Add the coconut milk, then fill the empty can with water and add it to the saucepan. Add the remaining 2 teaspoons salt, the cooked cauliflower, 4 cups cooked chickpeas (or the drained canned chickpeas) , raisins, and pine nuts, if using. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let simmer, stirring now and then, for about 20 minutes, or until the liquid has reduced, the cauliflower has broken down a bit, and the chickpeas taste flavorful. 

Add the cilantro and stir to combine. Season to taste with salt. Serve with naan.

 

Ultra-Creamy Hummus

Ultra-Creamy Hummus

And here’s the best part: Superlative hummus requires only a little more time and effort to make than that lunch box stuff. Here’s my component-by-component approach.


2 cans Chickpeas, drained and rinsed well. 

1/2 tsp baking soda, will help take skins off.

Cook in 6 cups water, bring to boil for 20 minutes

While the Garbanzo Beans are boiling 

4 cloves garlic, minced  

Measure 1 tablespoon minced garlic and add to 1/3 cup lemon juice

Add 1 teaspoon salt  

Stir and let set for 10 minutes 

Strain to remove garlic, dispose garlic

When ready, drain garbanzo beans.  Add cool water to pan.  Swish with hand in water which allows skins to release and scoop out released skins. Rinse 3 or 4 times to remove skins.

Save  2 tablespoons of chick peas for garnish

Place chick peas in food processor with marinated lemon juice, 

1/4 cup water (I would suggest starting with 3 

   tablespoons) 

1/4 tsp cumin

1/4 cup Tahini. (light colored tahini is not bitter)

Stir in by hand, 2 T olive oil

Serve with:

Carrots cut at a diagonal 3" or 4"

Radishes

Persian cucumbers, quartered lengthwise

Pita bread (thick)

For Garnish:

Sprinkle of cumin

Couple of chick peas 

Parsley

Drizzle of olive oil

Notes:
How you treat the chickpeas impacts the consistency of hummus more than any other factor, because they are firm (even when cooked) and covered in tough skins.

My most effective tricks were overcooking them and removing their skins. It takes hours to soak and simmer dried chickpeas, but simmering canned beans took about 20 minutes. (There’s no shame here: Dried and canned beans are equally good in this recipe.) I also added baking soda to the saucepan, which raised the water’s pH and helped the skins break down and slip off. By the end of cooking, there was a “raft” of skins floating on the surface that was easy to remove by draining and rinsing the beans a few times.


Tahini
Tahini is hummus’s major source of richness and flavor and significantly affects its consistency. Brand and color matter here, since the tahini’s shade indicates how much the sesame seeds have been roasted. Lighter tahini, made with lightly roasted sesame seeds, tastes distinct but mild, whereas darker tahini, made with heavily roasted sesame seeds, is unpleasantly bitter.

One thing I discovered: It’s important to process the other hummus ingredients before adding the tahini. That’s because its proteins readily absorb water and clump, resulting in overly thick hummus. Processing the other ingredients without the tahini allows the water to disperse throughout the mixture; then, when the tahini is eventually added, its proteins can’t immediately absorb the water and clump, and the hummus doesn’t become stiff.

Water
Water is often added to enhance the spread’s creaminess. I started with 1/4 cup and, depending on the consistency of the tahini and the hummus itself (it thickens as it sits), added more water by the teaspoon.

Olive Oil
Typically, all the fat in hummus comes from tahini, but 2 tablespoons of extra-virgin olive oil made my version especially silky. To avoid overprocessing the oil, which can release bitter-tasting compounds, I added it with the tahini.

Lemon Juice + Garlic
Instead of incorporating garlic directly into the hummus as most recipes do, I briefly steeped a few minced cloves in lemon juice, strained and discarded them, and added only the infused juice to the dip—a technique from chef Michael Solomonov’s popular hummus recipe and one that we’ve used in the past for Caesar dressing. The juice’s acid neutralizes alliinase, the enzyme that creates garlic’s harsh flavor. That way, we capture some—but not too much—of the garlic’s sharp, raw bite and strain out the pulpy bits.

Curried Broccoli Salad Vegan

Vegan Curried Broccoli Salad

Ingredients:
For the salad:
1 head of broccoli, very finely chopped
1 cup shredded carrots
1 (15 ounce can chickpeas, rinsed and drained
1/2 cup toasted sliced almonds (can also use 

         chopped roasted almonds.) 1/2 cup dried cranberries
1 bunch green onions, chopped
¾ cup chopped fresh cilantro
For the dressing:
1/4 cup tahini
1/2 large lemon, juiced
3-5 tablespoons warm water, to thin dressing
1 clove garlic, finely minced
1-2 teaspoons pure maple syrup, to sweeten
1 teaspoon yellow curry powder
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper

Directions:

In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.

Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. 

Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

Roasted Chickpeas

Roasted Chickpeas

2 15-oz cans  chickpeas rinsed and drained (approximately 4 cups)

3  tbsp canola oil
  freshly ground black pepper (about 8 twists of the pepper mill) 

Instructions:

Preheat oven to 400F

Dry excess moisture from Chickpeas using paper towel.  Combine chickpeas, canola oil and spices in medium bowl.  Stir and spread onto parchment paper cookie sheet.

Roast for 30 minutes in oven.  Stir, roast another 20 minutes, stirring every 5 minutes.  Cool completely before storing in an airtight container.

Lebanese Vegetable Soup

Lebanese Vegetable Soup 

with Chickpeas and Kale

You can broth the soup however you see fit: chicken stock, vegetable stock, or well-seasoned water. Use more or less of any of the ingredients; this is soup after all, meant to be simple and comforting. The flavors of the soup are most delicious if it’s very warm but not boiling hot when served.

Serves: 8 to 10

Ingredients:
2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 teaspoons kosher salt, plus more as needed
2 cups diced butternut squash
2 cups or 1 16-20 ounce can chickpeas
2 cups or 1 16-20 ounce can diced tomatoes
2 cups or 1 16 ounce can corn or creamed corn
6 to 8 cups vegetable or chicken stock
4 sprigs fresh thyme
Freshly ground black pepper
¼ teaspoon cayenne pepper
1 tablespoon honey
5-6 cups coarsely chopped kale

*

Directions:
In a large soup pot (5-quart or larger), warm the olive oil over medium heat. Add the onion, carrots, celery, and a teaspoon of salt and stir to coat with the oil. Cover and cook, stirring occasionally, until the vegetables are soft but not browned.

Stir in the butternut squash and cover the pot again, cooking and stirring occasionally for a minute or two, until the squash just begins to soften. Add the chickpeas, tomatoes, corn, stock and thyme. Season with black pepper, cayenne pepper, and honey and stir well. Cover the pot and simmer on medium-low heat for about 20 minutes.

Taste and adjust seasoning. Stir in the kale and cook for about 5 minutes, or until the kale is softened. Pull out the thyme stems from the pot, and serve the soup warm.

Hummus The Best Ever!

Ingredients:
2 cups cooked skinless chickpeas
1 garlic clove, green sprout removed then minced
½ cup tahini, well-stirred before measuring
½ teaspoon kosher salt
Juice of 1 lemon
Chickpea cooking liquid, cold, or cold water, as needed
Extra-virgin olive oil, for finishing

*

Directions:
In the bowl of a food processor, puree the chickpeas and garlic until a thick paste forms. Give this a couple of minutes (longer than you'd think). With the machine running, add the tahini, salt, and lemon juice. Slowly add cooking liquid or water, a tablespoon at a time, until the hummus is very smooth and light but still thick (again, process a little longer than usual). 

Taste and adjust with salt and lemon juice as needed.

Spoon the hummus onto a six small plates, spreading the hummus with the back of a spoon to form a well in the center. Drizzle with olive oil and serve immediately.

Fried Eggplant With Chickpeas

Fried Eggplant With Chickpeas

Ingredients:

For the eggplant

2 pounds baby or small Italian eggplant, sliced into 1/4-inch-thick rounds
Fine sea salt, as needed
3 to 4 tablespoons extra-virgin olive oil, more as needed
1 large white onion, halved and thinly sliced
2 garlic cloves, minced
1 ½ teaspoons garam masala
½ teaspoon sweet paprika
¼ teaspoon black pepper
⅛ teaspoon cayenne
1 pound ripe tomatoes, chopped (about 2 cups)
1 ¾ cups (one 15-ounce can) cooked chickpeas, drained and rinsed if canned

*

For the mint chutney
1 cup mint leaves
1 cup cilantro leaves and tender stems
1 serrano or jalapeño pepper, seeded and roughly chopped
1 scallion, cut into 1-inch lengths
1 garlic clove, roughly chopped
2 teaspoons lemon juice, more to taste
¼ teaspoon fine sea salt, more to taste
Plain yogurt, for serving (optional)

*

Directions:

Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.

Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.

Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.

While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.

Serve the eggplant topped with the chutney and yogurt if you like.

Andalusian Chicken Noodle Soup With Chickpeas

Andalusian Chicken Noodle 

Soup With Noodles

Broken-up spaghetti is a popular addition to homemade soup in Spain. With a chunk of rustic bread, this version from the southern part of the country is hearty enough to serve as a main course. If you prefer, you can use 2 cups (500 mL) leftover shredded cooked chicken for this recipe.

Ingredients:
8 cups (2 L) homemade or low-sodium
chicken stock
2 bone-in chicken breasts, skin removed
2 bay leaves
1 leafy sprig flat-leaf parsley
2 tbsp (25 mL) olive oil
4 oz (125 g) cooked sweet or hot
chorizo sausage, diced
1 onion, finely chopped
1 medium carrot, diced
1 medium potato, peeled and diced
2 cloves garlic, minced
1 tsp (5 mL) sweet smoked paprika
½ cup (125 mL) dry sherry
2 oz (60 g) spaghetti, broken into
2-inch (5-cm) pieces
½ tsp (2 mL) each salt and freshly ground
black pepper
1 can (540 mL) chickpeas, drained
and rinsed
⅓ cup (75 mL) finely chopped
flat-leaf parsley

*

Directions:
1. In a large saucepan, combine stock, chicken breasts, bay leaves and parsley sprig. Bring to a boil over high heat. Reduce heat to mediumlow; simmer, partially covered, for 20 minutes or until chicken breasts are no longer pink inside. With a slotted spoon, remove chicken breasts from stock and set aside to cool slightly.

2. When chicken breasts are cool enough to handle, remove meat from bones and shred meat finely. Set aside. 

3. In a large Dutch oven, heat oil over medium heat. Add chorizo; cook, stirring, for 3 to 5 minutes or until chorizo is starting to brown and has rendered some of its fat. Add onion, carrot and potato. Cook, stirring for 5 to 7 minutes or until onion is softened but not brown. Add garlic and paprika; cook, stirring, for 1 minute or until fragrant. 

4. Add sherry. Bring to a boil, stirring to scrape up any browned bits from bottom of pot. Boil for 2 minutes or until sherry has almost all evaporated. 

5. Strain stock into Dutch oven, bring to a boil over high heat. Add spaghetti, salt and pepper. Reduce heat to medium-low; simmer, covered, for 8 to 10 minutes or until potato and spaghetti are tender. 

6. Stir in reserved chicken meat and chickpeas. Simmer, uncovered, over medium-high heat for 2 minutes for fl avours to blend; stir in parsley. Taste and add more salt and pepper if necessary. Ladle into warm soup bowls.