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Posts Tagged ‘chickpeas’

by Caitlin Saniga

White bean-spinach dip

In a hummus rut? This spinach-bean dip mixes up the routine with a dash of color.

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by Caitlin Saniga

Roasted sweet potatoes with chickpeas, dried cranberries and pesto

I love all of the opportunity a plain roasted sweet potato presents. The addition of pesto, dried cranberries, toasted walnuts, quinoa and chickpeas make it magical.

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by Sarah Steimer

Cilantro and jalapeno hummus

This hummus went up 10 notches just from sitting in the fridge for a few days. It’s great for dipping, but I’ve also been using it on wraps. It pairs extremely well with some pickled carrots and onions. Speaking of great pairings, how great would this green hummus be with some green beer?

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by Caitlin Saniga

Marinated chickpeas with olives, roasted red peppers and raisins over greens

This is a nice sweet, salty salad with a bit of a nutty undertone, thanks to the walnut oil. No dressing required. Just spoon the chickpea mixture over top of fresh, bright baby greens, and enjoy!

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by Sarah Steimer

Chicken salad with green tahini sauce and chickpeas

I made the tahini sauce before I ever considered using it on a chicken salad. I was spattering it occasionally on greens and roasted vegetables before I noticed the jar of sauce sitting next to a container of poached chicken. The best combinations are sometimes right in front of your face. (P.S. – Make this salad the night before and take it to work the next day. It’s best after sitting overnight.)

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by Caitlin Saniga

Broccoli-chickpea salad with barley

I love how supernaturally green broccoli gets when you give it a bit of a flash steam on the stove — it makes it feel that much healthier, right?

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by Caitlin Saniga

Ginger-curry burst tomatoes with chickpeas over quinoa

Lately, I’ve been sorting through stacks of old magazines that I’ve stockpiled in the three years since I moved into my Roanoke apartment. I’ve probably gone through 60 or so issues of food and home magazines, scouring for recipes to add to my to-make list. (My apologies to those who follow me on Pinterest for smothering your feeds with mouthwatering photos.) This simple tomato recipe was one of the ones I bookmarked. And I’m so happy I did! I added quinoa and served it up for dinner, and as I ate it, I made a mental note to add it to my regular rotation come next tomato season. Sometimes, being a pack rat has its perks.


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by Sarah Steimer

The original author of this recipe said the inspiration came from a deli-style Reuben sandwich — and I can definitely see it. It’s great to enjoy these sorts of flavors (the sauerkraut and steak-like spices) in a lighter, meatless setting. I went nuts for the sauerkraut-chickpea puree especially. I saved my leftovers in a glass jar and snacked on it for a few days after.

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by Sarah Steimer

I've been doing a lot of dinners this summer that are just a little of this a little of that — all tied together with some sort of dip or spread. This hummus was something a bit different with its roasted garlic flavor, but I'd add even more next time.

I’ve been doing a lot of dinners this summer that are just a little of this a little of that — all tied together with some sort of dip or spread. This hummus was something a bit different with its roasted garlic flavor, but I’d add even more next time.


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by Caitlin Saniga

harira

Aunt Karen has been raving about harira, a Moroccan lamb stew or soup, every time I’ve visited her for the past three years. She shared the recipe long ago, but I just recently had the leg of lamb and the motivation to try it out. It ended up being fairly simple to make. I served mine over long-grain rice, which made for a hearty meal with lots of flavor. Aunt Karen uses a few different ingredients in her harira: bulgur wheat rather than chickpeas, slightly less liquid and mint alone rather than the herb mixture.


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