This week, we’re taking a cue from the blogosphere to guide us in the ways of less meat.
After browsing WordPress posts tagged with “food,” I found this entry joyously titled “Chickpeas!” It comes from a blog called “Unwrapped: [re]Thinking the Way We Package Food, Health, and the Body.” The whole post is worth the read; this blogger knows how to live life and enjoy good food. Wherever her farmers market is, I want to visit it. She also has a recipe for roasted red pepper hummus that you should check out.
Here’s a main dish recipe that looks divine.
- 3 cups dried chickpeas (garbanzo beans)
(soak overnight with enough water to cover; I soak them right in the crock
In the morning, rinse and drain beans; return to crock pot. Cover with water, cook on medium for about four hours. (I turned mine to “warm” after about four hours, because I wanted them to still be firm for dinner. When I do it again, I’ll start them later in the day).
- 2T olive oil
- garlic to taste (I use a lot!)
- ½ onion, chopped (Mike hates it so I have to use powder)
- ½ lemon
- 1 tomato, chopped
- 1T coriander
- 1T cumin
- 1t turmeric
- 1t paprika
- ½ t cayenne pepper
- 1/2 t garam masala
Once beans have cooked to desired tenderness, heat oil in large pot. Add garlic and onion, cook for about a minute. Add all but the last two spices, cook for about 30 seconds or until spices start to really smell good. Add the tomato and cook for about five minutes on medium/low heat. Add 3 ½ cups of the cooked beans, with about a cup of water. As you bring that to a boil, add the juice of ½ lemon, paprika, garam masala, and salt and pepper to taste. Cook for about ten minutes, reduce to low heat; cover and serve over rice when ready.
If that doesn’t sound good, try one of AllRecipes.com’s 200 chickpea recipes!