#chickpeas
(viaVegan Red Bell Pepper Soup with Crunchy Garbanzo Beans)
This is literally the BEST soup I have ever tasted! And I am not given to hyperbole. It was THAT good! Even my family, who are not vegans, loved it. And it was so easy.
I opted for cooked, canned beans to save time, and canned diced tomatoes (28 ounce can, drained) rather than the five roma tomatoes. Although next time I may try the fresh tomatoes just because they are fresh! I also used chili pepper rather than cayenne and I am really glad. It tasted hearty and smoky rather than super spicy. The last time-saver I used was onion powder and garlic powder added to the veggie stock and set to simmer, rather than freshly chopped onions and garlic simmering in the veggie broth or stock. While that heated up, I sautéed the peppers and tomatoes in a skillet, and then puréed them in my blender.
The roasted chickpea/garbanzo beans were so delicious, by themselves as well as in the soup. I also made fast baking powder biscuits from my old Better Homes and Gardens red and white cookbook, and added about a tablespoon of nutritional yeast to the dry ingredients for the added benefits of B vitamins, folate, selenium, etc. They were so fluffy and rich and sopped up the soup just right.
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CARROT SOUP WITH LEMON, TAHINI, AND CRISPED CHICKPEAS
Adapted from Smitten Kitchen
From the second this was posted on Smitten Kitchen, I haven’t been able to stop lusting after it. But a stomach bug, work, and laziness got in the way of following through with my desires until tonight. This soup was yummy, light on our weak stomachs, and a nice change from our usual heavy potato soups. I felt it lacked a little flavor punch, and I originally thought this was probably because I don’t have coriander here in Ecuador, which the recipe requires. But then my wonderful friend told me something I truly don’t understand how I never knew. Coriander is cilantro. Wow. Anyway, I would mess around with the final product if you too find something missing – we added sour cream and a lot more salt.
Serves 4, generously
Soup
- 2 tablespoons olive oil
- 2 pounds (905 grams) carrots, peeled, diced or thinly sliced
- 1 large onion, finely chopped
- 4 regular or 6 small garlic cloves, peeled and smashed
- ¼ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon table salt, plus more if needed
- Pinch of Aleppo pepper or red pepper flakes
- 4 cups vegetable broth
Crisped chickpeas
- 1 ¾ cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
- 1 generous tablespoon olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon ground cumin
Lemon-tahini topping
- 3 tablespoons tahini paste
- 2 tablespoons lemon juice
- Pinch or two of salt
- 2 tablespoons water
Pita wedges, garnish
- A few large pitas, cut into 8 wedges
- Olive oil, to brush pitas
- Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
- 2 tablespoons flat-leaf parsley, coarsely chopped
Directions:
- Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.
- Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.
- Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.
- Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.
- Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes.
- Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges.
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Vegan Chickpea Penne
A quick recipe that I shared on my Instagram story a little over a week ago. I boiled some penne pasta, sautéed a good amount of veggies and chickpeas and tossed it in a hearty tomato sauce. This meal is 100% vegan and 100% delicious.
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Summer farro salad
Summer farro salad is simple to make, bursting with flavour, full of texture and really satisfying. It’s perfect for batch prep and can be made gluten-free too.
http://www.lazycatkitchen.com/summer-farro-salad
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![fesenjān [pomegranate walnut stew]](https://64.media.tumblr.com/d421da56fd7bfdd4fde38aa8a2ba0e31/a34cb6f984415180-be/s1280x1920/930bd1a7014caef49be72306474916b1a013a7b6.jpg "fesenjān [pomegranate walnut stew]")
Hummus with Pitta Chips
Ingredients:
5 pitta breads
Olive oil
400g Chickpeas
2 garlic cloves
1 lemon (juiced)
Method:
Rinse the chickpeas well and put into a blender with the chopped garlic, lemon juice and 3 tbsp of water. Blend until it forms a paste.
Add a bit more water if needed to make a smooth paste.
Heat oven to 180°C.
Slice each pitta in half so it separates into two thin pieces of bread, then cut into strips or wedges.
Lightly grease a shallow baking tray or sheet and arrange the pitta slices on top.
Cook in the oven for 10 mins until crisp, then leave to cool.
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Vegan Fall Soup Round Up
Cozy & Cheesy Vegan Meatball Soup
Instant Pot Red Curry Kuri Squash Soup (GF)
Curried Beet Soup With Tandoori Chickpeas (GF)
1-Pot Vegan Tortilla Soup (GF)
1-Pot Everyday Lentil Soup (GF)
Creamy Fall Vegan Sweet Potato Soup In The Slow Cooker (GF)
Vegan Spicy Cream Of Corn Soup
30 Minute Chickpea & Tomato Coconut Curry Soup (GF)
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Vegan Mashed Potato Bowl Round Up
Vegan Mashed Potato Bowls With Crispy Tofu Nuggets
Vegan Loaded Mashed Potato Bowls With Creamy Garlic Mashed Red Potatoes (GF)
Vegan Chickpea & Broccoli Mashed Potato Bowl
BBQ Lentil Mashed Potato Bowls
Slow Cooker Mashed Potatoes & Cranberry Mushroom Sauce (GF)
Peanut Butter Tofu Bowl With Mashed Potatoes (GF)
Stephie’s Mashed Potato Bowl With Mandarin Chicken
Vegan Mashed Potato Bowl With Meatballs & Gravy (GF)
Roasted Vegan Thanksgiving Mashed Potato Bowl (GF)
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