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Posts Tagged ‘chickpeas’

I am sprinting to finish an initial completed draft of my thesis by the end of March (I’m over 100 pages with one and a half chapters to go…)  This sadly has left less time for culinary adventures, but it has motivated me to prepare delicious, yet nutricious snacks for long hours in my office.

I love crunching away on crisp veggies, and a tasty hummus only makes this snack more delectable.  The recipe below contains the blueprint of your basic hummus recipe – tweak the proportions of garlic, tahini, and lemon juice to chickpeas for your liking.  And then have fun with garnishes: my current favourite is a sprinkling of smoked paprika to give the hummus a little extra je ne sais quoi!

Hummus Dip

(makes about 2 cups)

 

Ingredients:

1 16 oz can chickpeas (garbanzo beans)

2 cloves of garlic, crushed

Juice from 1 lemon

1-2 tablespoons tahini

1 tablespoon olive oil

Salt and freshly ground pepper to taste

Directions:

Drain chickpeas, reserving 1/4 cup of liquid. Combine all  ingredients in blender or food processor.  Blend for 2-4 minutes on low until the hummus is thoroughly mixed and smooth.

Serve immediately with your favourite garnish or cover and refridgerate.  The hummus keeps beautifully refridegerated for up to 1 week. Bon appetit!

Delicious garnishes  include: extra olive oil, a dash of cayenne, freshly shopped parsley, sprinkle of smoked paprika.

– Catherine

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This time of year, the market is beginning to look pretty scarce. Beside brussel sprouts, green vegetables are rumoured to exist. And as much as I love turnips and beets, there are only so many one can eat before you are craving something a little more exciting. This is when the humble squash begins to shine. Abundant mid-winter, this vegetable is sweet in every sense of the word. I love the flavours of squash and curry mixed (curried butternut squash soup being one of my favourites), so when inspired last weekend to cook dinner for 8, I decided to invent a moroccan-inspired stuffed acorn squash.

The resulting entree was a delight – the nutty bulgar infused with fragrant spices complimented the sweetness of the squash flesh, with the cranberries and red pepper adding a hint of red dazzle!

To make this dish vegan, simply omit the ground chicken.

Moroccan-Style Stuffed Acorn Squash
(each squash serves 2)

Ingredients:
2 large acorn squash, halved and seeded
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3/4 cup uncooked barley
1 1/4 cup vegetable broth
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Olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 pound ground chicken
Handful of carrots, chopped
1 zucchini, chopped
1/2 red pepper, chopped
1 cup chickpeas, drained and rinsed
1/2 cup craisins (dried cranberries)
1 1/2 tablespoons ground cumin
1 teaspoon cinnamon
Salt and pepper to taste
1/4 cup chopped parsley, chopped

Directions:
Preheat oven to 400F. Place squashes cut side down in a glass baking dish. Bake until tender, 30-40 minutes. Allow to cool slightly, before scraping out the squash fleshing, leaving 1/2 inch thick bowls. Reserve the squash to add to the mixture

Meanwhile, bring bulgar and broth to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes or until all the broth has evaporated. Remove from heat, let stand, covered for five minutes.

Saute onion, garlic, and ground chicken until the vegetables are translucent and the chicken is cooked through. Add the carrots, zucchini, red pepper, and spices, and saute for five minutes or until the vegetables are soft and the spices are fragrant. Season with salt and pepper. Mix in the craisins, chickpeas, parsley, bulgur and squash flesh. Sample filling, and adjust spices as desired.

Divide the filling among the squash halves, and return to oven. Bake until warmed through and the stuffing is starting to crisp, 12-15 minutes.

Bon appetit!

– Catherine

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Sunday eveningwhile making supper with my roommate Katie who is a huge fan of chickpeas, we realized that there was no lettuce in the fridge.  So we decided to toss together a bunch of veggies and toss the salad in a vinaigrette.  Feeling lazy, we decided to perk some store bought raspberry vinaigrette with Dijon mustard, producing a lovely flavour.  The result was a fresh salad with lots of crunch (and protein for us vegetarians). It also made for a tasty lunch the next day!

 

Chickpea Beansprout Salad in a Raspberry Vinaigrette

(4 large servings)
 

Ingredients:

1 can chickpeas, well rinsed

1 tomato, diced

4 inch chunk of English Cucumber, diced

1/2 red onion, minced

1/2 red pepper, diced

2 cups bean sprouts, rinsed

1/4 cup parsley, finely chopped

3 tablespoons raspberry vinaigrette (store bought)

2 tablespoons Dijon mustard

Salt and pepper to taste
 

Directions:

Mix all chickpeas with all the vegetables in a large bowl, including any juice from the tomatoes.  In a small bowl or cup, blend the raspberry vinaigrette with the mustard until smooth.  Toss the salad with the vinaigrette and season with salt and pepper.  Allow to marinate for at least 15 minutes and serve as a side salad or as a main with crusty baguette.  Enjoy!

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