Spicy Roasted Chickpeas

Spicy Roasted Chickpeas
2 cups canned chickpeas (or dried cooked chickpeas)
2 Tablespoons oil
1 Tablespoon (or less) salt
1 Tablespoon chili powder
1 Tablespoon smoked paprika
1 Tablespoon cayenne pepper
1 Tablespoon garlic powder

Toss all ingredients together. Place on a baking sheet and bake at 425◦F for about 20-30 minutes until chickpeas are crispy, shaking the pan occasionally. 

Spices can be varied as desired. These keep well and can be reheated before eating to re-crisp them. Great as a snack or an addition to salads, a topping for curries and stir-fries and more.

Butternut Squash Ravioli, Chickpeas, Sage Butter, Herb Foam

• Homemade Butternut Squash Ravioli
• Spiced Roasted Crispy Chickpeas
• Sage Brown Butter Sauce
• Herb Foam

Quick Dinner Break

• Basmati rice
• Salsa
• Chickpeas
• Spice mix: chili powder, cayenne pepper, smoked paprika, curry powder, cumin, garlic powder, black pepper
• oil
• 1/2 avocado
• salt and pepper, to taste

Heat the rice and mix in the salsa.

Toss the chickpeas in the oil and the spice mix and roast in an oven until beginning to crisp. Add to rice. Add avocado. Season to taste.

This quick meal is the perfect balance of spicy and salty, protein, fat, starch, and vegetables. It satisfies without over filling.

Hummus

Hummus
1 can (540mL/19oz) chickpeas
2 Tablespoons tahini
3-5 cloves garlic, minced
1 Tablespoon lemon juice
salt and pepper, to taste
flavoring ingredients (herbs, spices, sun-dried tomatoes, roasted red peppers, etc.)

Blend all together in a food processor until well combined and smooth.

Hummus, along with pesto and guacamole and tzatziki, is one of my favorite go-with dishes, a dip, a spread, or a sauce. I love savory items like this you can use to flavor a variety of foods - from vegetables, to crackers, to cheese, to pasta and sandwiches. They tend to be healthy, as least healthier than plain old butter or mayo, and much more flavorful. In addition, hummus, a bean-based spread, is high in protein. 

Can of Beans Cookie Dough

You won't believe this. No one does. This bowl of delicious cookies dough is made primarily from a can of beans? No butter, no white flour, and it can be made without refined sugars? What, it's vegan too? Why yes, it is. Believing is tasting. it also helps if you didn't make it and don't actually know what is in it until later (if I choose to tell you that is). This is a healthy cookies alternative - use it as a cookie dough dip, a spread (such as an icing for the brownies from yesterday's post), raw cookies, baked cookies, or by the spoonful. Healthy never tasted this good!

Can of Beans Cookie Dough
1 cup dates
1/2 cup water
1 1/2 cups chickpeas, rinsed and drained very well, without outer skins
1/2 cup packed light brown sugar
2 Tablespoons coconut oil
1 Tablespoon smooth natural peanut butter 
3 Tablespoons oats
1 Tablespoon vanilla extract
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup miniature semi-sweet chocolate chips

Soak the dates in the water for at least 8 hours.
Blend the dates (with liquid) and chickpeas until smooth.
Blend in remaining ingredients, except chocolate chips, until very smooth. Stir in the chocolate chips. 
I find the flavor improves after being chilled in the fridge for a day or so. The cookie dough will remain a soft consistency, but will be slightly easier to work with if you wanted to use it for truffles of something similar. 

Recipe Notes: If you don't mind a peanut butter flavored cookie dough, use 3-4 Tablespoons of peanut butter and omit the coconut oil. A different nut butter may also be used. 
If you don't have a huge sweet tooth, the brown sugar can be omitted as the dates provide enough sweetness for a sugar-free version (aside from the chocolate chips). However, if making for the first time, or making for others (who are not accustomed to "healthy food") I recommend using some sugar.
For a sweeter, less healthy version, simply omit the dates and just use 2/3 cup brown sugar.

Moroccan Vegetable Tagine

Moroccan Vegetable Tagine

1 teaspoon olive oil

½ white onion, chopped

1 garlic clove, finely chopped

1 white potato, cubed

½ large sweet potato, cut into short sticks

1 carrot, cut into short sticks

1 teaspoon ground ginger

½ teaspoon cumin

½ teaspoon ground cinnamon

½ can diced tomatoes, undrained

½ can chickpeas, rinsed

2 cups vegetable broth

¼ teaspoon turmeric

¼ teaspoon ground black pepper

Heat the oil in a large frying pan over medium heat. Add the next eight ingredients and cook for ten minutes. Add the tomatoes and cook for two minutes. Add the chickpeas, broth, turmeric, and pepper and bring to a boil. Simmer for 30 minutes.

This is an easy vegan supper dish that does not require too much attention, and fills the air with a spicy aroma while it simmers. It is a hearty dish for a cold night, and with two types of potatoes, it makes a very substantial full meal. There are plenty of vegetables in it and some chickpeas for protein. This could be served alone as a complete dish, or with a side salad, bread, rice, pasta, or meat side dish. 

Fall Vegetable Curry

This is a quick and nutritious one pan meal that tantalizes with its spicy aroma. This is a vegan recipe, and is chock full of vegetables and lean protein. It is perfect served over a bed of rice. It is not too spicy, so increase the amount of spice if you wish. You can also add more tomatoes or broth if you like your curry to have more of a stew-like consistency. 

Fall Vegetable Curry

1 teaspoon olive oil

1 package firm tofu, drained and cut into 1 inch cubes

½ large sweet potato, cubed

½ head cauliflower, chopped

½ small white onion, chopped

2 teaspoons curry powder

½ cup vegetable broth

½ can chickpeas, rinsed

½ can diced tomatoes, drained

cilantro, for garnish

Heat the oil in a large frying pan over medium heat. Add the tofu and sweet potato and sauté for three minutes. Add the cauliflower, onion, and curry powder and sauté for a few minutes. Stir in the broth, chickpeas, and tomatoes and bring to a boil. Simmer for ten minutes. Garnish with cilantro. Makes about four servings served over a bed of rice, couscous, or quinoa. 

Falafel

I have been wanting to make, or at least try, falafels for quite some time now. I think the word is just so fun to say! For those of you who aren't sure, falafel kind of rhymes with waffle, and is not pronounced fall-a-fell. Falafels are essentially a Mediterranean-style veggie burger made with chickpeas and enriched with Eastern flavors, and served in a pita bread with vegetables. This version is not deep-fried like some traditional versions, rather this is an incredibly quick and healthy version. It only makes two servings, but quantities can easily be increased. It makes a nice light meal or a nourishing snack. The recipe could also be used as a simple veggie burger recipe.

Falafel
olive oil
1 cup canned chickpeas, rinsed and drained
2 Tablespoons chopped onion
2 Tablespoons chopped fresh parsley
2 garlic cloves, minced or finely chopped
1/2 Tablespoon whole wheat flour
1/2 teaspoon ground cumin
1/8 teaspoon coriander
1/8 teaspoon baking soda
salt and pepper to taste

whole wheat pita breads
tzatziki
desired garnishes - fresh vegetables, cheese, tahini, olive oil, lemon juice

Heat a little oil medium skillet over medium heat.
In a medium bowl, mash together all falafel ingredients. The quickest and easiest way to do this is to put all the ingredient in, get your hands in there, and mash. It's also fun.
Form mixture into four small patties. Brown in the skillet, a few minutes per side, until golden and cooked. 

To assemble: Spread two pita breads with tzatziki. Sprinkle with chopped baby spinach. Place the falafel patties on top. Garnish with cherry tomato halves. Or, use you favorite garnishes and flavorings. 
I think my version with tzatziki and spinach and tomato is colorful and extremely tasty. Then again, I've never tried anything else. Tzatziki is a Greek sauce made with yougurt, cucumber, parsely, and lemon. It really adds some nice flavor and is a great source of calcium. The pita could be followed over and eaten like a sandwich, or just as is. 

Sun-Dried Tomato Hummus

Sun-Dried Tomato Hummus
1 can chickpeas, rinsed and drained well
2 Tablespoons tahini
1 Tablespoon olive oil
1 Tablespoon lemon juice
2 cloves garlic, chopped
ground black pepper
6-8 sun-dried tomatoes

Place all ingredients in a food processor and process for a few minutes until smooth. Refrigerate for a few hours for flavors to blend, then enjoy as a spread on sandwiched, a dip with pita and vegetables, or a garnish on burgers. 

Hummus is a delicious and nutritious vegetarian snack or meal accompaniment. I have had store-bought varieties before, but I don't think I could ever go back after making this homemade version. It only takes minutes to make, and will last in the refrigerator for a few days, or in the freezer for longer storage, if you still have some left. It is super tasty and so versatile. The flavors may be varied as well - instead of a sun-dried tomato version, try roasted red pepper, spinach and basil, or olive and cheese. I enjoyed some with toasted pita bread and my tabbouleh salad from yesterday.