Tag Archives: Chickpeas

Roasted Cauliflower and Chickepeas with Mustard and Parsley

Because I’m always on the lookout for new and delicious sounding recipes to entice me into healthy eating, I picked up Gwyneth Paltrow’s book in Chapter’s one day. After a few discreet iPhone shots of some especially mouth-wateringly good sounding recipes, I figured I should just go ahead and buy the whole thing.  I’ve tried a handful of recipes so far, and have really liked all of them.   This one for roasted cauliflower and chickpeas was the first one I tried, and will definitely be making it again.   We had it as a side for dinner one night, and it was so good that two people easily polished off an entire head of cauliflower in one sitting!  And the whole recipe involved about six ingredients, most of which you likely already have in your pantry.  Not complicated at all!

Cauliflower and chickpeas

Roasted cauliflower and chickpeas set-up

Mix up two kinds of mustard, add rice vinegar, parsley and kosher salt.  Dressing complete!

Two mustard dressing

Two-mustard dressing

Toss the cauliflower and chickpeas with a bit of olive oil and salt, and roast in the oven for about 45 minutes.  The dark brown pieces is where the flavour’s at 😉

Roasted Cauliflower

Roasted Cauliflower and chickpeas

Toss the cauliflower mix with some parsley and the mustard dressing, then revel in that gorgeous, golden colour!

Roasted Cauliflower and Chickpeas with mustard and parsley

Roasted Cauliflower and Chickpeas with mustard and parsley

Roasted Cauliflower and Chickpeas with Mustard and Parsley Recipe

1 14 oz can chickpeas, rinsed
1 head cauliflower, cut into bite sized pieces
Extra Virgin Olive Oil
1 tbsp Dijon mustard
1 tbsp seeded mustard
1 tbsp white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian parsley

  1. Preheat oven to 400 degrees
  2. Toss the chickpeas and cauliflower together in a large roasting pan or cookie sheet with 3 tbsp olive oil and a big pinch of salt.  Roast, stirring occasionally, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.
  3. Meanwhile, whisk together the mustards, vinegar and 1/4 olive oil with a big pinch of salt and fresh ground black pepper.  While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.  Serve warm or at room temperature.

From:  It’s All Good


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Filed under Apps & Sides, Easy Peasy, Vegan, Vegetarian

Sweet Potato and Chickpea Curry

This is easily one of the most flavourful curries I’ve ever made.  I have my go-to curry recipe, but thought I’d spice it up a bit and try a curry recipe from Jamie Oliver.  I had some sweet potatoes that needed to be used up so his sweet potato and chick pea curry called to me.  I made a few minor adjustments based on what I had in the fridge, and man oh man, this turned out great!  What I loved most was how rich the curry tasted, and how the sweetness from the potatoes was a perfect balance.  Fresh cilantro, salty cashews and Greek yogurt really put this curry over the top.

It all starts with a solid base of onions, garlic and curry paste.

Onion and garlic curry base

Onion and garlic curry base

Then add your veggies and some coconut milk and let it simmer until the sweet potatoes are cooked through.

Veggie and coconut curry

Veggie and coconut curry

Once the sauce has thickened up and you are about to serve, throw in some spinach.  Stir, let sit for a few minutes until just wilted.

Spinach curry

Spinach curry

Then serve it up with cilantro, cashews and Greek yogurt. Prepare for your taste buds to rejoice!

Sweet Potato and Chick Pea Curry

Sweet Potato and Chick Pea Curry

Dang.  Just try this.  So good.

Sweet Potato and Chickpea Curry Recipe

2 tbsp olive oil
1/2 white onions, diced
4 cloves garlic, diced
3 tbsp curry paste
1 red chilli, finely chopped
3cm piece of ginger, grated
A bunch of cilantro, stalks chopped, leaves picked
1 cup cauliflower
2 sweet potatoes, cut into chunks
1 x 400g tin chickpeas, drained
4 ripe tomatoes, roughly chopped or 1 x 400g tin chopped tomatoes
1 x 400ml tin light coconut milk
1/2 cup frozen peas (optional)
400g spinach, washed
Dollop Greek yogurt
1 tbsp chopped cashews
Poppadoms and rice, to serve

  1. Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic and curry paste, mix well, then cook for 10 minutes, stirring occasionally, until the onion is soft and golden.
  2. Add the chilli, ginger, cilantro stalks, cauliflower, sweet potato and chickpeas. Cook for 5 minutes. Add the tomatoes and 200ml water (or broth) and bring to the boil.
  3. Reduce the heat to a simmer, then cover and cook for 10–15 minutes. Remove the lid, then cook for a further 15–20 minutes, stirring occasionally, until the sweet potato is cooked through and the sauce thickened. Add more water/broth if necessary, 1/4 cup at a time.  Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted. Scatter over the coriander leaves, cashews, greek yogurt, then serve with poppadums and rice.
  4. To freeze the curry for another time, leave to cool in the pan, then spoon into portion-sized containers or freezer bags and freeze. The curry will keep there for up to 3 months.

From: Jamie Oliver

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Filed under Main Courses, Vegetarian

Fantastic Falafel

These falafels are a garlicky DREAM.  Lots of raw garlic ensures this! I have a pretty serious addiction to garlic, so I served these with homemade tzatziki;  also chalk full of raw garlic.  Don’t go anywhere after eating this unless you have some high octane mouthwash or aren’t afraid of losing a few friends due to intense garlic breath.  It’s powerful stuff!

Now that you’ve been adequately warned about the garlic, let’s move onto the rest of the ingredients; chick peas, parsley, lemon, cumin, hot sauce and salt.  Very simple and very delicious.

Fantastic Falafel Ingredients

Throw everything in the food processor or blender and pulse until well blended.

Falafel Mixture

Add some flour(use whole wheat if you want to keep it extra healthy) to the chickpea mixture and stir until completely combined.

Falafel Mixture with flour

Form the mixture into patties and fry them in a bit of butter or oil.

Fried Falafel

Make sure they get golden and crispy!

Golden, Delicious Falafel

Get the rest of your ingredients ready.  I like to inhale my falafel on a pita with homeade tzatziki and fresh veggies.

Falafel Set-up

Take a nice close look at this pretty little thing.

Fantastic Falafel Close-up

Or do it up open face!

Open face falafel

Open face falafel

Fantastic Falafel Recipe

2 cans (19 oz each) chickpeas, drained and rinsed
4 cloves garlic, minced
¾ cup parsley
1 ½ tbsp lemon juice
1 ½ tsp ground cumin
1 tsp hot sauce
1 tsp salt
¾ cup whole wheat flour
¼ cup olive oil

1.    In food processor, blend together chickpeas, garlic, parsley, lemon juice, cumin, hot sauce and salt. Transfer mixture to bowl and stir in flour.
2.    Form mixture into 24 balls (about 2 tbsp each) and flatten slightly.
3.    Heat oil in non-stick frying pan over medium-high heat.  Fry falafel for 2 – 3 minutes per side or until golden brown.
4.    Serve in a pita with tzatziki along with cucumber, diced tomato and lettuce.

From:  The G.I. Diet Cookbook


Filed under Main Courses, Vegetarian

Avocado and Chicken Salad Sandwiches

Once you’ve had avocado on your chicken salad, you’ll never go back. Every time you’re forced to endure an avocado-less chicken salad sandwich, you’ll spend the whole time thinking “Where is the closest grocery store?  This thing really needs some avocado!”

Often I find it’s easy for chicken salad to be  drowning in heavy mayonnaise dressing, but this dressing is light and the avocado brings an amazing creamy texture.  Also, the addition of chickpeas and diced tomato to the mixture help make it light, fresh and healthy. And you can absolutely use light mayonnaise and sour cream in the dressing to make it that much healthier.

The end product is a bit messy, but totally worth it.  Make this for a hearty lunch or a light summer dinner.  (If you opt for the dinner option, add wine :).  Or even at lunch, I won’t judge you.)

Start by mixing up the dressing, then put it in the fridge until you’re ready to use it.

Chicken Salad Dressing

Throw everything you want to appear in the chicken salad into one bowl.  The possibilities are endless!  Usually I add celery because I like it’s crunchiness, but I didn’t have any this time around so I used snow peas instead.  It was delicious, and got me thinking that you really could add any vegetable you want to this mix.  I also used grated carrot, diced red pepper, and chickpeas.   Such a tasty way to get your veggies!

I also added chives from my “garden” (aka, a few planters on my 4′ X 4′ balcony), but again add whatever fresh herbs you have on hand.  It’ll add another dimension of freshness!  So much freshness going on in this sandwich!

Chicken Salad Mixture

Mix in the dressing and load it up on your favourite bread.  Bring a fork along to finish this sandwich….it can get messy!  Or you could stuff it into half a pita and reduce the mess, but I rarely pass up the opportunity to consume fresh baked bread.

I added a few slices of cheddar to this too, because I also rarely pass up the opportunity to consume cheese.

Chicken Salad Sandwich

Attempt to fold it up into sandwich form, and dive in!

Chicken Salad on Artisan Bread

Avocado and Chicken Salad Sandwiches Recipe

2 large chicken breasts, cooked and chopped into bite size pieces
1 red pepper, diced
1 large carrot, grated
2 -3 stalks celery, diced
1 cup chickpeas
1/2 cup diced tomatoes
2 tbsp fresh herbs, chopped
¼ cup mayonnaise
2 tbsp sour cream
1 -2 tbsp lemon juice (to taste)
Salt and pepper to taste

  1.  In a large bowl, combine chicken, vegetables, chickpeas and fresh herbs.
  2. In a small bowl, add mayonnaise, sour cream, lemon juice and salt and pepper.  Stir together until completely mixed.
  3. Add mayonnaise mixture to chicken mixture, and stir until completely coated.
  4. Serve on fresh bread, or stuffed into a pita.

From:  G.I. Diet Cookbook

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