Posts Tagged ‘Chick peas’

Hi everyone!

My name is Caroline and I’m super excited to share this post with you all. Like the Hungry Birdie herself, I am also a law student – studying across the pond in a town called Canterbury (yes from the tales!). As a self-professed cheese aficionado, I have to admit I wasn’t always so thrilled with the idea of vegan cooking. I expected the ingredients to be completely foreign and inaccessible, but reading Robin’s blog inspired me to try a few new recipes (Winter potato salad, Penne with sun dried tomatoes and walnuts… Mmmmm!). And while you probably won’t catch me with a forkful of tofu any day soon, I’m getting a little closer… Enjoy!

Vegetable curry

Serves: 4

1 onion
2 cloves garlic
2 tbsp olive oil
2 tbsp curry paste
4 plum tomatoes, or similar
2 red bell peppers
1 can chickpeas, rinsed and drained
½  can coconut milk
4 cups of spinach or other dark green

Halve and peel one onion and slice into very thin half-moons. In deep pan, sauté onions in olive oil and a pinch of salt until golden and translucent (bonus points if you have the patience to caramelize them slightly). When golden, add two finely chopped cloves of garlic and two tablespoons of your favourite curry paste.

Add a few chopped tomatoes, sliced bell pepper and one can of chickpeas. Shake and pour in half a can of coconut milk. (I freeze the other half in an ice cube tray, pop them out and keep them in the freezer for next time!) Add about a cup of recently boiled water until you are happy with the consistency. Simmer away for a few minutes, add salt if needed.

At the end, wilt in a few handfuls of dark greens – I used organic spinach here. Serve alongside rice, quinoa, or nan bread, and a cold ale if you so fancy it. Enjoy!

If you’re in the mood for a nice light dessert to go with your spicy curry, try…

Baked Plums with Golden Sugar and Allspice

Serves: 4

4 plums, halved and pitted
2 tbsp golden brown sugar
1 ½ tsp allspice

Preheat your oven to 350 degrees. Coat the exposed side of each plum in the allspice and sugar. Bake cut-side up for 20-25 minutes, until slightly scorched and soft in the middle. (This works better with firm plums.)

Serve warm or room temperature, with chopped nuts or a nice soymilk ice cream!


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Simply sunny

photo by me

You can probably tell by now that I love colourful food! And yes… that’s a carrot-shaped bowl, I love those too. This is a typical weekday lunch for me- I often scrounge up whatever veggies we have on hand and combine them into some sort of salad. This recipe really needs no explanation, what you see i what you get: chickpeas, corn, chilis, green onions and bell peppers, all coated in a fresh lemony dressing. Easy peasy!

Easy corn and chickpea salad
Serves 2

1 cup chickpeas
1 cup corn (fresh is preferred, but alas, it’s winter)
2 hot chilis, sliced
2 green onions, chopped
1/2 bell pepper, chopped

Lemon dressing

2 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 squirt mustard
1 squirt maple syrup

I’m sure you can all take it from here, but allow me: combine the salad ingredients in a bowl, whisk together dressing ingredients, mix it all up, eat! This dish is great on its own but can also be enjoyed over a bed of baby spinach (my lunch yesterday) or warmed up in a whole grain tortilla (Paul’s dinner yesterday- he added cheese too). Nothing too crazy or creative here, just a happy little salad to brighten up your Friday!

Have a wonderful weekend everyone xo

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Pass the naan, man

photos by pwisenberg

This week has been brutally cold in Toronto. In this type of mind-numbing weather there’s nothing quite like a hot meal to warm you up from the inside out. And so the spicy baked chick peas, cherry tomatoes and green bell peppers with warm naan bread and a cool soy yogurt cucumber sauce was born..It certainly is a mouthful, but oh what a mouthful it is! But really, this recipe is much easier than it looks and sounds. You could substitute any type of bean in place of the chick peas and basically go nuts with the veggies. What really makes this beauty a winner is the delicious and spicy mixture it all gets tossed in. Mmm!

Spicy baked chick peas with cherry tomatoes and warm nan bread

Serves 4

1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon dried red pepper flakes
1/2 teaspoon chili powder
salt and pepper to taste
1/2 cup plain soy yogurt
1/4 cup cucumber, diced
1 tablespoon fresh lemon juice
1 28-oz can chick peas, drained and rinsed
2 12-oz containers cherry tomatoes
1 large green bell pepper, diced
1/2 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
4 slices of store bought naan bread
4 cups loosely packed baby spinach (optional)

Preheat oven to 450 degrees. In a small bowl, combine the first 7 seven ingredients, reserving 1 teaspoon of mixture for the yogurt sauce. Add reserved spice mix, cucumber and lemon juice to yogurt. Whisk together and refrigerate until ready to serve. Add chick peas, tomatoes, green pepper and cilantro to spiced oil mixture and toss to coat. Roast everything until hot and bubbly, about 25 minutes.

Meanwhile brush naan bread with olive oil and sprinkle with sea salt. Heat for 3-5 minutes immediately before serving.

Once the bean mixture is cooked, garnish with parsley and serve on a bed of fresh baby spinach if you so desire. Serve with warm naan and cool yogurt sauce. Sit back as your friends ooh and ahh at your culinary mastery!

Stay cozy my friends.


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