posts tagged "Chickpeas"

thesechains:

Spicy Qunioa, tofu, greens and beans

Hi, so it’s been a while since I’ve posted an actual, structured recipe. I made this maybe 4 weeks ago? For something I just threw together on a whim, it’s pretty damn good! Times are approximate because I wasn’t planning on typing this up so you may need to experiment a bit.

INGREDIENTS (SERVES 3+):
- Nutritional yeast 
- 1 cup quinoa
- Greens (I used collard)
- 1 can of chickpeas
- BBQ sauce (I have this vegan kind from the asian supermarket)
- Chili bean paste (or any spicy seasoning)
- Black pepper
- Salt
- Garlic powder

DIRECTIONS:
1. Cook your quinoa (1 cup quinioa to 2 cups water, bring to vigorous boil and them simmer COVERED for 15 min) 
2. While that’s cooking, prep your tofu and cut up your greens. Put tofu in a pan with veg/canola/olive (whatever you like) oil and cook for about 3-4 min. and then add the stems of your greens since they take longer to cook 
3. Add a heaping spoonful of BBQ sauce and add some water. Mix and simmer for about 2-3 minutes!
4. Add leaves little by little with a bit of water so they wilt and cook faster
5. Add chickpeas and some garlic powder
6. Mix everything gently and cook for about 5 min.
7. Everything should be done when the quinoa is done! 
8. Fluff qunioa with a fork, add nutritional yeast (I like a lot but it’s up to you) and some black pepper and mix
9. To serve, add quinoa and then the tofu/greens/beans mixture and top that with some Sriracha (nothing’s complete without it) and eat!!

cooking-with-a-conscience:

Chickpea Veggie Saute
I came home from work today tired, hungry, and uninspired, so I threw together some vegetables and chickpeas.  It turned out pretty well, and I paired the bowl with some homemade sweet potato fries that I dipped in organic ketchup and mustard.  A very random meal, but it hit the spot so perfectly!  I will definitely be making this quick dish again.  The measurements and times are rough estimates since I just kind of tossed it together!  It’s not important to follow the recipe exactly - use your instinct.
What you need for one serving:
Extra virgin olive oil
1 cup Brussels sprouts, bottoms trimmed and cut in half
1/2 cup cooked chickpeas
1/2 cup cherry or grape tomatoes
1 cup kale, torn into bite-size pieces
Sea salt, pepper, garlic powder
1 tablespoon lemon juice
What to do:
Heat a large pan over medium-high heat and pour in enough olive oil to cover the bottom of the pan.
Toss in the Brussels sprouts - these take a while to fully cook through since they are fairly dense.  Keep sauteing for about 5 minutes until they start to brown, then add the tomatoes and chickpeas.
Saute for another 3 minutes until the tomatoes become a bit softer and the chickpeas brown.  At this point, add in the kale, which should cook in no time, probably about 2-3 minutes. 
Season with sea salt, pepper, and garlic powder to taste, and fully mix the spices into the vegetables and chickpeas.
Serve in a bowl and then add the lemon juice, making sure it saturates the veggies.

cooking-with-a-conscience:

Chickpea Veggie Saute

I came home from work today tired, hungry, and uninspired, so I threw together some vegetables and chickpeas.  It turned out pretty well, and I paired the bowl with some homemade sweet potato fries that I dipped in organic ketchup and mustard.  A very random meal, but it hit the spot so perfectly!  I will definitely be making this quick dish again.  The measurements and times are rough estimates since I just kind of tossed it together!  It’s not important to follow the recipe exactly - use your instinct.

What you need for one serving:

  • Extra virgin olive oil
  • 1 cup Brussels sprouts, bottoms trimmed and cut in half
  • 1/2 cup cooked chickpeas
  • 1/2 cup cherry or grape tomatoes
  • 1 cup kale, torn into bite-size pieces
  • Sea salt, pepper, garlic powder
  • 1 tablespoon lemon juice

What to do:

  1. Heat a large pan over medium-high heat and pour in enough olive oil to cover the bottom of the pan.
  2. Toss in the Brussels sprouts - these take a while to fully cook through since they are fairly dense.  Keep sauteing for about 5 minutes until they start to brown, then add the tomatoes and chickpeas.
  3. Saute for another 3 minutes until the tomatoes become a bit softer and the chickpeas brown.  At this point, add in the kale, which should cook in no time, probably about 2-3 minutes. 
  4. Season with sea salt, pepper, and garlic powder to taste, and fully mix the spices into the vegetables and chickpeas.
  5. Serve in a bowl and then add the lemon juice, making sure it saturates the veggies.
pixel-salad:

chana masala

use coconut milk or oil in yours. SO GOOD unf

pixel-salad:

chana masala

use coconut milk or oil in yours. SO GOOD unf