#chickpeas

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Quick lil veggie bowl with some of my staples ⬇️⬇️⬇️⁣⁣⁣⁣⁣⁣ ⁣⁣ Mixed greens ⁣⁣ chickpeas ⁣⁣⁣ sweet po

Quick lil veggie bowl with some of my staples ⬇️⬇️⬇️⁣⁣⁣⁣⁣⁣
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Mixed greens ⁣⁣
chickpeas ⁣⁣⁣
sweet potato⁣⁣
avocado⁣⁣
purple cabbage (a new fav to add to salads - gives a cruciferous crunch with some extra fiber and antioxidants . Also holds up well for weeks)⁣⁣
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#plantbased #veganbowl #veganbowls #bestofvegan #veggies #healthyfood #healthyeating #healthyfoodshare #veganfoodshare #mealprep #detox #vegan #veganfood #health #healthy #cleaneating #cleaneats #salad #veganrecipes #goodoldvegan #befitfoods #veganeats⁣⁣ #buddhabowl⁣⁣⁣⁣⁣⁣⁣⁣⁣ ⁣⁣ #vegan_veganfood #whatveganseat ⁣ #sweetpotato #chickpeas #avocado #avo (at Boston, Massachusetts)
https://www.instagram.com/p/CAvkKd8H4ek/?igshid=1lx76r4or24s3


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Today, I’m going to be making a simple pulse and leaf salad present in ancient Cretan - and possibly wider Hellenic - culture! It’ still eaten today, in a modern dish called “palikaria” which is eaten in the Eastern Mediterranean around feast days. Although the modern version of this dish is associated with Christian religious festivals, its likely that it arose from pre-Christian practices!

In any case, let’s now take a look at the world that was! Follow along with my YouTube video, above! If you like my recipes, consider checking out my Patreon!

Ingredients
½ cup small broad beans
½ cup chickpeas
½ cup green lentils
1 tbsp salt
½ cup olive oil
½ cup red wine vinegar
parsley
arugula
sesame seeds

Method
1 - Soak Pulses
To begin with, we need to prepare our pulses. If you’re using dried pulses, soak these overnight in some water. If you’re using them canned, simply drain them.
Next, we need to wash these in salted water. Do this by placing into a pot, a half a cup of chickpeas, a half a cup of green lentils, and half a cup of broad beans (or butter beans, if you can’t get your hands on them) Pour in some water until the pulses are just submerged. Heat this slightly over a medium heat for a few minutes.

2 - Make Dressing
While your pulses are soaking together, go make your salad dressing. Although probably a more modern development, it’s not unlikely that a simple olive oil and wine vinegar dressing was made and used in antiquity.
In any case, quickly whisk together equal amounts of olive oil and red wine vinegar until it emulsifies into a smooth seasoning. Make sure to taste this and adjust to your preference.

3 - Toss Salad
Now, we need to drain our pulses, again. The ritual washing of things in salted water (such as sea water) was a common motif in contemporary Hellenic religious practices - and it’s likely that some food types were prepared in a similar manner (particularly dishes being prepared for a ritual)
Place a bed of your rocket (or arugula) leaves onto a plate, and spoon on a generous portion of your pulses. Drizzle with a bit of your dressing, and sprinkle a handful of sesame seeds onto the plate.

Serve up and dig in!

The finished dish is a simple yet filling meal, packed full of protein! The pulses used would have been available in antiquity, and archaeological records show that lentils, chickpeas, and broad beans were all cultivated in the Eastern Mediterranean since the Neolithic period - albeit in differing amounts, depending on the size of the settlement, and the quality of the soils.

Quinoa, Chickpea, and Spinach SaladPrep time: 30 minutes Ingredients: 1 cup quinoa1 (15-ounce) can c

Quinoa, Chickpea, and Spinach Salad

Prep time: 30 minutes 

Ingredients: 

  1. 1 cup quinoa
  2. 1 (15-ounce) can chickpeas, rinsed and drained
  3. 4 ounces baby spinach (about 4 cups), coarsely chopped
  4. 2 ripe tomatoes, cored, seeded and chopped
  5. 3 scallions, chopped
  6. 2 ounces feta cheese, crumbled (about ½ cup)
  7. 3 tablespoons freshly squeezed lemon juice
  8. 3 tablespoons extra-virgin olive oil
  9. Kosher salt
  10. Black pepper

Directions:

(1) Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
(2) Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve and let cool.
(3) Combine the chickpeas, spinach, tomatoes, scallions and cooled quinoa in a large bowl. Add the feta, lemon juice and olive oil and toss gently but thoroughly to combine. Season to taste with salt and pepper.

Enjoy!! 


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Vegan Apple And Chickpea CurryIngredients1 medium onion3 medium, tangy apples1 tablespoon coconut oi

Vegan Apple And Chickpea Curry

Ingredients

  • 1 medium onion
  • 3 medium, tangy apples
  • 1 tablespoon coconut oil
  • 2 tablespoons yellow curry paste
  • 250 ml/ 1 cup vegetable stock
  • 250 ml/ 1 cup coconut milk
  • 1 can (400 g/ 14 oz) chickpeas
  • 1 tablespoon corn starch, optional
  • salt and pepper
  • coriander leaves

Instructions

  1. Finely chop the onion. Core the apples and cut them into slices, not too thinly.
  2. Heat the coconut oil. Cook the onions until translucent. Add the apples and curry paste and stir carefully to distribute the paste all over the pan. Cook for about 3-4 minutes, while stirring often and taking care not too burn the curry paste.
  3. Drain and rinse the chickpeas.
  4. Add the vegetable stock and the coconut milk to the pan. Stir very well, add the chickpeas and bring to a boil. Let cook slowly, uncovered for 5 to 10 minutes until the chickpeas are heated through and the apples are softer but not mushy.
  5. If your sauce is not thick enough, you can stir the corn starch with a little water until you get a paste. Whisk this paste in the boiling sauce and let cook for another minute. Adjust the taste with salt and pepper and sprinkle with chopped coriander leaves.
  6. Serve with rice.

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foodinvertical:garden-of-vegan:Grilled veggie taco bowl (grilled zucchini, red onion, mushrooms,

foodinvertical:

garden-of-vegan:

Grilled veggie taco bowl (grilled zucchini, red onion, mushrooms, spinach, and tomatoes, rice and chickpeas with taco sauce, Que Pasa tortilla chips, grilled extra-firm tofu with taco sauce, fresh spinach and tomato, guacamole, and a drizzle of hot sauce.)

+


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My favorite Mediterranean dinner! Roasted veggies with a whole bowl of chickpeas, tomato salad, an e

My favorite Mediterranean dinner! Roasted veggies with a whole bowl of chickpeas, tomato salad, an entire baguette (and yes I did eat like half that loaf). Eggplant, zucchini, yellow squash, onion, red and green bell peppers - all so tasty! And people say that vegans can’t grill


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Garlicky Parmesan & Rosemary Roasted ChickpeasIngredients2 (14.5 Oz.) Cans Chickpeas/Garbanzo Be

Garlicky Parmesan & Rosemary Roasted Chickpeas

Ingredients

  • 2 (14.5 Oz.) Cans Chickpeas/Garbanzo Beans, Drained, Rinsed & Dried
  • 2 Tbsp. Shredded Dry Parmesan
  • 1 Tsp. Dried Crushed Rosemary
  • 1 Garlic Clove, Minced
  • 1/8 Tsp. Garlic Powder
  • Salt & Pepper to Taste

Instructions

  1. Preheat the oven to 400 degrees F. and line a baking sheet with foil. Give the foil a light spritz of some non-stick cooking spray and set aside.
  2. Toss the chickpeas and the rest of the ingredients together in a large bowl until they are all well and evenly coated.
  3. Arrange the garbanzo beans onto the baking sheet in a single layer and give them a little spritz of non-stick cooking spray.
  4. The spray will help them to get a little more crispy but isn’t entirely needed!
  5. Place the sheet into the preheated oven and bake for 30-40 minutes or until the chickpeas are crisp.
  6. Carefully remove the sheet from the oven and set aside to cook slightly before serving.

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Hi All,

I hope you all are having a chance to take a break from work as 2018 approaches! I’ll be back to reviewing articles after the LSA annual meeting in January, but until then here’s an interesting article about gentrification and bilingual education to tide you over. Enjoy!

LL Article Comparison:

This article reminds me of the recipe for pasta mista:

Much as this Italian recipe elevates pasta that Americans might throw away, the article discusses how middle-class white families are beginning to elevate their perceptions of bilingual education. However, unlike the worrisome implications of this strain on those students who might be pushed out of multilingual instruction, you’ll find this recipe for an usual type of pasta, chickpea, and basil dish has only delicious implications if you give it a go. Good cooking, and see you in 2018!

MWV 12/29/17

“The Deep Blue Chickpea” — A stop-motion short film, brought to you by Passion for Pasta.

Pasta and chickpeas (a type of pulse) both have low carbon footprints, because they are plant-based foods that require fewer resources to grow, produce and process than meat-based foods. And, as luck would have it, they happen to taste great together, too.

So, what better meal to eat on Earth Day than a delicious, environmentally friendly dish of gemelli pasta with spicy chickpeas, rosemary and fresh cherry tomatoes?

#pulses    #earth day    #sustainability    #chickpeas    #vegetarian    #tomatoes    #rosemary    #spicollective    #stop motion    #legumes    #healthy eating    #mediterranean diet    
Herbed Braised Lamb Shoulder with ChickpeasSTUFFFor the lamb and chickpeas:One 3- to 4-pound boneles

Herbed Braised Lamb Shoulder with Chickpeas

STUFF
For the lamb and chickpeas:
One 3- to 4-pound boneless lamb shoulder, tied with twine if there are any loose pieces
Kosher salt
Freshly ground black pepper
1 lemon, divided
1 jalapeño, chopped with seeds
4 garlic cloves, peeled and smashed
1 tablespoon toasted fennel seeds
1 cup chopped dill sprigs, divided
1 cup chopped parsley leaves and tender stems, divided
6 scallions, trimmed and thinly sliced, divided
Two 14-ounce cans chickpeas, drained and rinsed

For the dates:
1 teaspoon toasted fennel seeds
1 teaspoon flaky salt
8 Medjool dates, pitted and halved

STEPS
For the lamb shoulder and chickpeas: Heat the oven to 325 degrees F. Place the lamb shoulder in a Dutch oven and season all over with salt and pepper. Halve the lemon, then coarsely chop half and cut the other half into wedges for serving.

In a food processor, blend the chopped lemon, jalapeño, garlic, fennel seeds, and 1 tablespoon salt until combined. Add three-quarters of the dill, parsley, and scallions, and blend until a coarse, wet paste forms. (Put the remaining herbs in the fridge until serving.)

Smear the herb paste all over the lamb shoulder, turning it in the Dutch oven if necessary. Pour 1 cup of water into the Dutch oven, cover, and bake until the shoulder falls apart easily when prodded with a fork, about 3 hours.

Then, increase the oven heat to 400 degrees F. Uncover the pot and add the chickpeas to the braising liquid around the lamb. Roast until the lamb is golden brown, about 25 minutes.

While the lamb is browning, prepare the dates: Blend the toasted fennel seeds in a spice or coffee grinder or food processor until coarsely ground. Mix with the flaky salt and transfer to a small serving plate. In a small cast iron skillet over high heat, char the dates until black in spots, about 3 minutes. Toss the dates in the fennel salt.

To serve the lamb and chickpeas, remove the kitchen twine, if using, then slice the lamb shoulder. Skim off any fat from the braising liquid in the pot. Serve the lamb over the chickpeas and braising liquid. Garnish with remaining fresh herbs and lemon wedges, for squeezing over. Season to taste with salt and pepper and serve with charred dates.


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(via Vegan Red Bell Pepper Soup with Crunchy Garbanzo Beans) This is literally the BEST soup I have

(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 t

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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Classic Breakfast at Roamers // herbal, oven roasted San Marzano tomatoes w/ hummus & tahini / l

Classic Breakfast at Roamers // herbal, oven roasted San Marzano tomatoes w/ hummus & tahini / lemon roasted chickpeas, avocado and two sunny side up eggs


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Vegan Chickpea Penne A quick recipe that I shared on my Instagram story a little over a week ago. I Vegan Chickpea Penne A quick recipe that I shared on my Instagram story a little over a week ago. I Vegan Chickpea Penne A quick recipe that I shared on my Instagram story a little over a week ago. I Vegan Chickpea Penne A quick recipe that I shared on my Instagram story a little over a week ago. I

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 saladSummer farro salad is simple to make, bursting with flavour, full of texture and r

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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