Asparagus Crunch

I love both the asparagus and the fried chickpeas in this recipe.  A great side or a whole meal depending on your preference.

Pour 2 tbsp olive oil into a skillet (I like cast iron best) and heat over medium high heat.  Add 1 can (398 ml) chickpeas, rinsed and drained.  Cook, in a single layer, stirring occasionally until golden and crispy, about 15 minutes.  Using a slotted spoon, remove chickpeas to a paper towel lined plate.  Pat with paper towels.  Turn warm chickpeas into a bowl.  Sprinkle with freshly ground pepper.  Coarsely chop one carrot.  Thinly slice 1 large or two small radishes.  Arrange 1 serving of blanched asparagus over a serving platter.  Squeeze a wedge of lemon overtop.  Scatter with sliced radishes and fried chickpeas.  Sprinkle with carrot.

Marrakech-Style Roasted Root Veggies

I like the combination of spices in this recipe.  The original from Fresh Juice Magazine had parsnips in it and my family is not a fan of the parsnip so I substituted it with acorn squash.  Heirloom carrots or beets would also work well though.

675 g carrots, peeled and halved diagonally
1 acorn squash, peeled and cut into long strips approx 1/2 inch wide
1 cup canned no salt added chickpeas, drained and rinsed
2 tbsp olive oil
1 tbsp liquid honey
1 tsp crushed coriander or 1/2 tsp ground coriander
3/4 tsp ground cumin
Pinch each salt and allspice
1/4 cup crumbled reduced fat goat cheese
Chopped cilantro

1. Preheat oven to 425F.  On rimmed baking sheet, combine carrots, squash and chickpeas; toss with oil and honey.  Sprinkle with coriander, cumin, salt and allspice; toss well to combine.
2. Spread out evenly and roast in oven, stirring twice, until browned and tender, 35 to 40 minutes.
3. Transfer to platter and top with goat cheese and cilantro.

Tomato and Chickpea Salad

This is a great make ahead for lunch or even a dinner by using as a filling in a wrap.  This simple and delicious recipe is from Canadian Living Magazine Sept 2013.

3 tbs red wine vinegar
3 tbsp extra virgin olive oil
1 clove garlic, minced
1/4 tsp pepper
1 cup rinsed drained canned chickpeas
3/4 cup diced cucumber
3/4 cup diced carrot
1 green onion, chopped
1/4 cup crumbled feta cheese
2 tomatoes, chopped

In bowl, whisk together vinegar, oil, garlic and pepper.  Add chickpeas, cucumber, carrot, green onion and feta cheese; stir to combine.

Divide between two 3 cup air tight containers.

Chickpeas

A healthy, hearty salad.

1 can chickpeas, drained, reserve liquid
1 large onion chopped fine
1 inch cube ginger, chopped fine
6 cloves garlic, chopped fine
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 tsp garam masala
4 tbsp crushed tomatoes
1/2 tsp salt
6 tbsp oil
Chopped green coriander for garnish

In a wok or skillet, heat oil on medium high.  Saute onion, ginger and garlic until golden.  Add spices; stir.  Add crushed tomatoes and salt; stir.  Add chickpeas and stir.  Reduce heat.  Add reserved liquid.  Turn to low heat; cook, covered for 15 minutes.  Garnish with chopped coriander and serve.  SErves 4 to 6.

Falafel Cheeseburgers with Tzatziki

I am a confirmed carnivore, but this recipe could almost make me vegetarian!  A nice change to a regular hamburger with lots of flavour.  Even the kids ate it (although I didn't tell them it was chickpeas)  From Food and Drink 2011

1 can (540ml) chickpeas, rinsed and drained
1/4 cup coarsely chopped fresh coriander leaves
3 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, coarsely chopped
1 tsp ground coriander
1 tsp ground cumin
Generous pinch cayenne
Salt to taste
4 oz (125g) Halloumi cheese thinly sliced (or your favourite cheese)
4 burger buns
1/2 cup tzatziki
4 boston lettuce leaves
Sliced tomato, red onion and/or cucumber

1. Spread chickpeas out on a kitchen towel lined, rimmed baking sheet.  Blot with another towel until very dry.
2. In a food processor (I only have a blender so that is what I use), combine chickpeas, coriander leaves, 1 tbsp olive oil, lemon juice, garlic, coriander, cumin and cayenne.  Pulse until mixture forms a crumbly paste that holds together.  Taste and add a little salt and more cayenne if necessary.   Pulse again to combine.
3. Form mixture into 4 even sized patties, about 1/2 inch thick.  In a large nonstick skillet (I use my cast iron), heat remaining oil over medium heat.  Add burgers and cook for 3 to 4 minutes or until golden brown on the undersides.  Using an egg lifter, carefully turn burgers over.  Top each with halloumi.  Cook for 3 to 4 minutes or until burgers are golden brown and hot throughout, and cheese is starting to melt.
4. Meanwhile, split buns in half and toast until golden brown.  Spread bottom half of each bun with tzatziki.  Top with lettuce, and tomato, onion and/or cucumber.  Place a falafel burger on each bun.  Replace tops of buns and serve at once.

Green Minestrone with Pesto

Not a beautiful looking soup, but delicious and healthy!

1 tbsp Extra virgin olive oil

2 onions, coarsely chopped

4 cloves garlic, finely chopped

pinch hot red chili flakes

2 zucchini, diced

1 bunch swiss chard or kale, chopped

1 head broccoli, trimmed and chopped

1/2 lb green beans, cut into 1/2 in slices

8 cups vegetable stock or chicken stock

1/2 cup macaroni or other small pasta (whole wheat if possible)

1 cup cooked or canned chickpeas

2

cups chopped escarole or baby spinach leaves

3 green onions, chopped

Pesto

1 clove garlic

1 1/2 cups fresh basil leaves

1/2 tsp kosher salt

1/3 cup extra virgin olive oil, 

2 oz (60g) shaved or grated Parmesan (preferably parmigiano reggiano)

1. Heat olive oil in a large sauce pan or dutch oven.  Add onions, garlic and hot chili flakes.  Cook gently until tender.
2. Add zucchini, Swiss chard, broccoli, green beans and stock. Bring to a boil and cook 5 minutes.  Add pasta and cook until almost tender, about 5 minutes longer.
3. Add chickpeas and escarole, salt, pepper and green onions.  Cook 5 minutes.
4. Meanwhile make pesto by placing garlic, basil and salt in a food processor and chopping finely.  While the machine is running, add olive oil through the feed tube, until mixture is thin enough to drizzle.
5. Serve soup, drizzled with pesto and topped with Parmesan.  Freeze any leftover pesto. 

Spicy Pumpkin Hummus

This sounds weird but is delicious!  Make the crackers and you will never buy them again but if you don't have time just buy some.  I used an Indian Masala and they came out great! Based on a recipe from Food and Drink Autumn 2011

1 can chickpeas (540 ml) rinsed and drained well
2 garlic cloves, minced
1/4 cup each lemon juice and water
1/2 cup canned unsweetened pure pumpkin
1 tsp cumin
3/4 tsp salt
1/4 tsp cayenne or to taste
1/3 cup olive oil

Crackers
Flour tortillas, large or small
Olive oil
Indian Masala

1. If making crackers, preheat oven to 400F.
2. Place chickpeas, garlic, lemon juice and water in a food processor.  Whirl until smooth.  Add pumpkin and seasonings.  Whirl.  With motor running, drizzle in oil until blended.  Taste and add more lemon juice or cayenne if needed.
3. Lightly brush surface of as many tortillas as you like with oil, sprinkle with masala.  Place in a single layer on a baking sheet.  Bake until crispy, 7 to 9 minutes.  Cool, then break into large crackers.

Kitchen Sink Salad

This is a wonderful and healthy salad, don't worry about substituting ingredients in this recipe if you have some leftovers.

2 cups chopped, cooked chicken, pork or beef

1 can (540 ml) chickpeas, rinsed and drained

1 can (540 ml) black beans, rinsed and drained

1 can (540 ml) navy (white) beans, rinsed and drained

1 red pepper, diced

1/2 cup minced red onion

1/2 cup diced celery

1 cup fresh corn kernels (or frozen corn, thawed)

1/2 cup each chopped fresh basil and parsley

2 tbsp chopped fresh mint

1/4 cup white wine vinegar

1 tbsp grainy Dijon mustard

2 tsp maple syrup

1/2 tsp each salt and pepper

4 cups salad greens of your choice (I personally love baby spinach)

1. In a large bowl, combine chicken, all the canned beans, red pepper, onion, celery, corn, basil, parsley and mint.
2. In a small bowl or measuring cup, whisk together vinegar, Dijon, maple syrup, salt and pepper.  Pour over chicken mixture and toss gently to combine.  Let sit for 30 minutes or refrigerate for up to a day to let flavours blend.
3. To serve divide salad greens among 4 plates, then divide chicken mixture equally overtop.