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
- Preheat oven to 375F
- Line your baking pan with parchment
- Rinse and drain the chickpeas
- Put them into a large bowl and add the oil. Shake to coat the chickpeas.
- Put in the curry powder and cumin and salt, shake again to coat.
- Put the chickpeas on the pan with the parchment and spread them out.
- 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.
- Store in an air tight container and use on their own or as a garnish.
STEW PART TWO!!!
Val and I were in stew mode and she came up with a yummy Thai Coconut Curry Stew. Full of Veggies and Tempeh.
If you’re on the road to eating vegetarian/vegan, give Tempeh a try for your protein source. It can be used in so many different ways and it is gluten free as well.
Marinade for Tempeh
- 220 g Tempeh
- 2 tbsp lime juice & 2 tbsp water
- 1 tbsp almond butter
- 2 tbsp tamari
- 1 tsp sesame oil
- 2 tsp shredded ginger
- 1 clove garlic, minced
- 1/4 tsp crushed red chilis
- 1/2 tsp ground cumin
- pinch of cinnamon
- *Use 2 tbsp coconut oil for cooking tempeh
Ingredients for Stew
- 1 tbsp coconut oil
- 2 shallots, minced
- 1 inch piece of fresh ginger, grated
- 2 tbsp red curry paste
- 1 tbsp Tamari sauce
- juice of 1 fresh lime
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tbsp maple syrup
- 1/2 tsp turmeric
- 1 cup shiitake mushrooms, stems removed and caps sliced
- 2 medium carrots, sliced
- 3 cups baby bok choy
- *Garnishes: thinly sliced red onion, unsalted peanuts and lime wedges
1. In a medium glass mixing bowl whisk all the ingredients for the marinade together. Cube the tempeh into bite sized pieces and add to bowl and mix until evenly coated. Marinade for at least 30 minutes.
2. Heat a cast iron pan on medium high heat and add 2 tbsp coconut oil. Add the marinaded tempeh to the hot pan and cook until tempeh is golden in colour. Keep an eye on the pan, to ensure the tempeh doesn’t burn. Set tempeh aside.
3. Meanwhile, heat another pan on medium heat and add coconut oil, shallot, garlic, ginger and cook until shallot is tender @ 5 minutes. Stir in red curry paste and cook an additional 2 minutes, stir to prevent burning.
4. Add coconut milk, broth, tamari, maple syrup, turmeric, carrots and mushrooms. Bring to a boil then reduce heat and simmer for 12 minutes. Add bok choy, lime juice and tempeh, cook another 5 minutes.
Serve in medium sized soup bowls with a lime wedge, chopped peanuts and thinly sliced red onions to garnish.
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.
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
- Heat oil on medium heat in a large wok or saucepan and add ginger, garlic and curry powder.
- Stir and cook for 1 minute before adding potatoes and coconut sugar.
- 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.
- Stir in the chickpeas and mix well. Cover and cook over medium heat for 4 minutes.
- Season with sea salt, remove from heat.
- 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.