Curried Roasted Chickpeas

Soooo…when you don’t wear your glasses when you are cooking and you pick up the wrong can out of the cupboard, open it, what do you do?

While making some chili the other day, I wanted to add in some lentils and quickly grabbed a can that I assumed was lentils and once opened, found them to be more chickpeas.  Since I had already put them into my chili, I was just going to put them into a plastic container and put them into the fridge, but then I thought…hey…why not just roast ’em!

Super easy recipe and a nice addition to the chili or just as a snack on their own.


  • 1 can of chickpeas, rinsed and drained
  • 1 tbsp of olive oil (enough to coat the chickpeas)
  • 1 tbsp of curry powder
  • 1 tsp of cumin
  • 1 or 2 shakes of salt


  1. Preheat oven to 375F
  2. Line your baking pan with parchment
  3. Rinse and drain the chickpeas
  4. Put them into a large bowl and add the oil.  Shake to coat the chickpeas.
  5. Put in the curry powder and cumin and salt, shake again to coat.
  6. Put the chickpeas on the pan with the parchment and spread them out.
  7. Bake for a total of 40-50 minutes but I made sure to stir them every 10 minutes.  Bake until crunchy.  If they aren’t baked enough they will be mushy so don’t be afraid that they are in a while.
  8. Store in an air tight container and use on their own or as a garnish.

IMG_2818roasted chickpeas


Chickpea Curry – warmth from the inside out!

As the colder weather comes, we are all on the hunt for warm comfort foods.  Nothing warms you up from the inside like a good curry.

This curry recipe’s superstar is chickpeas!  Delicious and full of protein, chickpeas are an awesome alternative to meat.  Give this one a try on a cold fall evening.

Chickpea Curry


1 tbsp grapeseed oil

2 cloves garlic, crushed

1 tsp peeled and finely grated ginger

2 tbsp curry powder

pinch cayenne pepper

24 ounce bottle of strained tomatoes

*2 x 14 ounce cans of chickpeas, drained and rinsed

1 tsp coconut or brown sugar

2 small sweet potatoes, peeled and diced

3 small potatoes, peeled and diced

1 small red pepper, diced

pinch of sea salt

plain yogurt to serve

small handful fresh cilantro for garnish


  1. Heat oil on medium heat in a large wok or saucepan and add ginger, garlic and curry powder.
  2. Stir and cook for 1 minute before adding potatoes and coconut sugar.
  3. Continue cooking for 3 minutes before adding strained tomatoes, bring mixture to a boil, cover and reduce heat to medium for 15 minutes, stirring occasionally.
  4. Stir in the chickpeas and mix well. Cover and cook over medium heat for 4 minutes.
  5. Season with sea salt, remove from heat.
  6. Drizzle with plain yogurt and sprinkle with the chopped cilantro before serving. Serve with brown rice and maybe some Naan bread for a super comfort food.

*For this recipe I used white kidney beans. You may exchange the strained tomatoes for diced tomatoes.


Vegan Shepherd’s Pie with Lentils

Well the weather sure has taken a turn for the cooler here.  With that change in weather, comes a change in the foods we crave as well.  We still want to try our best to eat fresh, whole foods, but the craving for comfort foods is more intense this time of year.

One of our favourites is a shepherd’s pie.  Typically made with ground beef and veggies, topped with mashed potatoes and then baked, we change ours up a bit and still end up with a hearty, stick your ribs dinner that satisfies the need for something warm and soothing.

By replacing the beef with lentils and chickpeas, we can get the heartiness of the protein from the beef without having to eat it.  For hard core meat lovers, this may seem a little weird at first, but I assure you to give it a try.  This shepherd’s pie is full of great, fresh foods, that will not disappoint.


1 can of lentils, rinsed and drained

1 can of chickpeas, rinsed and drained

1/2 zucchini, chopped

1/2 red pepper

1 onion

2 large carrots, sliced

1 large tomato

2 tablespoons olive oil

2 cloves of garlic, minced

1 cup baby kale

6 medium sized potatoes

1 cup of butternut squash soup (I used Pacific brand, but you can use any kind, or homemade)

1 1/2 cup warm water

2 tablespoons of corn starch

2 tablespoons of vegan butter

salt to taste

2 teaspoons of dried rosemary


Wash and cut the potatoes in quarters and put into pot of boiling water.  Let boil for 15-20 minutes or until they are tender and soft.

While the potatoes are cooking, chop up all the veggies and get them ready.

In a large skillet, on medium heat, put in the oil and heat that up.  Then goes the garlic and onion. I cook them for about 5 minutes or so.  Then put in the peppers, carrots, zucchini, and let them cook for about 5 minutes.  I then put in the lentils, chickpeas, tomatoes and kale.  Cook for another 5-7 minutes.  Then in a small bowl, mix the warm water with the corn starch, mixing until it is dissolved, then pour into the pan and stir.  Cook the mixture for about 10 minutes and season.

Once it is cooked turn of the heat to the skillet.

Once the potatoes are cooked, drain the water from the pot and keep the potatoes in the pot.  Add the vegan butter and the butternut squash soup.  Mash with a potato masher until smooth.  If you feel that they are a little lumpy, you may need to add more soup. You can also use veggie broth but I really enjoyed the taste of the potato mixed with the spices that were in the soup.

In a casserole dish, spoon the veggie and lentil mix into it.  Then spoon the mashed potatoes on top, covering the all of the veggies.  This layer will be about an inch thick or so.  Cook at 350 F for 20-25 minutes until the top is browned.

IMG_9099     IMG_9101

Take out and cool for 5 minutes and cut and enjoy.


I love the flavour of rosemary in the Fall, but there are certainly a whole lot of other spices you can use to give this shepherd’s pie a kick.  I am tempted to try some with curry and cumin in it for a really different twist on the recipe.  Let us know if you have a favourite spice you like to add to your shepherd’s pie.