Tag Archives: chickpeas

Pumpkin Peanut Butter Hummus

I make hummus practically every week, so I have to vary the recipe a bit in order to keep myself interested in my own cooking!

This hummus has a hint of brown sugary sweetness with the richness of a peanut butter and pumpkin combination–and is still justifiably healthy!  If you are serving it in a dish, garnish with a cinnamon stick, caramelized walnuts, or a drizzle of honey.  It tastes best with celery sticks, graham crackers, buttery crackers, or wrapped in crepes with potatoes and greens.  

INGREDIENTS:
1 16 oz. can chickpeas (garbanzos)
1 C pumpkin (cooked or canned)
1/2 C peanut butter
1/8 C olive oil
1 T lemon juice
1/4 tsp salt
4 T brown sugar
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp allspice
1/2-1 C water

DIRECTIONS:
Add all ingredients to food processor except water.

Begin blending.  Slowly pour 1/2 C water through the feeder tube in your food processor. Blend 10 seconds, or until hummus reaches a smooth consistency.  Taste and adjust spices.  Blend again, pouring in the remaining water until hummus becomes fluffy and smooth.  You might not need all the water–or you might need a little more than 1 C–just stop pouring when your hummus reaches the consistency you prefer most.

Garnish with a cinnamon stick, some caramelized walnuts, or a drizzle of honey.

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Vegetarian Chili

I’m a fan of spicy chili, so this recipe tends to be on the spicier side (according to my roommate).  If you’d like to tone it down, halve (or omit) the crushed red pepper.  Additionally, you can stir in a spoonful of sugar at a time until the spiciness is adjusted to your liking.

INGREDIENTS:

1 15 oz. can black beans (with sauce)
1 15 oz. can kidney beans (rinsed)
1 15 oz. can chick peas (rinsed)
1 C uncooked lentils
1 28 oz. can crushed tomatoes
1 6 oz. can tomato paste
1 medium yellow squash (grated or chopped)
1 medium zucchini (grated or chopped)
1 medium onion (grated or chopped)
2 T minced garlic
2 T chili powder
1 T crushed red peppers
1 T ground cumin
1 T oregano
1 tsp sea salt
3 T olive oil

DIRECTIONS:

Prepare vegetables and set aside.  I like to use the grating plate on my food processor, but if you like a chunkier texture in your chili, then you might like your vegetables chopped or slivered.  A grated texture tends to mask the vegetable flavor, if you are cooking for someone who prefers a meatier chili.

In a large stovetop pot, heat olive oil over medium heat.  Add onion, squash, and garlic.  Sautee 4-5 minutes, until vegetables are soft, but not browned.  Reduce heat to medium-low.  Add chili powder, crushed red pepper, cumin, sea salt, and oregano.  Stir into mix, and continue to heat until fragrant.  Add crushed tomatoes, tomato paste, and lentils.  Cook for 30 minutes.  If chili begins to wildly sputter, then turn the heat down a bit.

Add kidney beans, chick peas, and black beans (remember to include the liquid from the black beans can).  Stir, and cook for an additional 20 minutes.

Taste, and adjust spices to your liking.  Garnish with sour cream, chives, shredded cheddar cheese, tortilla chips, or all of the above!


Chickpea Cutlet Wraps (a la Veganomicon)

This is my favorite standby recipe when I don’t want to think about cooking.  I have the recipe semi-memorized from  Veganomicon.  I don’t recall the exact measurements, because the book is being kindly stored by my parents in Indiana (and I am in NYC), but here’s how I currently prepare them.

INGREDIENTS:
1 can chickpeas, drained and rinsed
1/2 C breadcrumbs or oats
1/2 C wheat gluten
1/2 C vegetable broth
2 T olive oil
2 T soy sauce
1/2 lemon, zested and juiced.  orange or lime works okay too if you are in a pinch
1/2 tsp paprika
1/2 tsp rosemary, thyme, or both (depending on my mood and the other ingredients I have on hand)
1 T rubbed sage (or to taste–I love lots of sage, so you may choose to tone it down)
additional olive oil for pan frying
1 ripe avocado
romain lettuce hearts
sprouts or microgreens (clover, alfalfa, radish, etc…)

DIRECTIONS:
In a bowl, mash the chickpeas and olive oil together until everything is evenly distributed.  Add remaining ingredients.  Mash everything together with your hands and let it sit for about 5 minutes to activate the wheat gluten with the wet ingredients.  When the mash becomes stringy pull it into 8 equal pieces and shape into a flat patty.  Pan fry in olive oil until golden on both sides.  These are delicious by themselves, but my new favorite thing to do is make them into wraps.

Now for the wrap.  Lay out a large romain leaf.  Add cutlet to lower center.  Top with avocado and sprouts.  Wrap like a burrito or an open-ended envelope.  They are easier to eat if the top is left open–see picture of my roommate!  If you are making a bunch to serve, it is helpful to spear each with a deli toothpick after you wrap them.

Dip in soy sauce (and add some wasabi, if you’d like) for a saltier kick!

Chocolate Coated Chickpea Clusters

INGREDIENTS:
1 can garbanzos, drained & rinsed
1/2 C sugar
1 tsp. cinnamon
12 oz. high quality dark chocolate
wax paper or parchment paper

DIRECTIONS:
Preheat oven to 450 F.
Sift sugar and cinnamon together in a large bowl.  Place garbanzos in the bowl with sugar/cinnamon and toss until beans  are coated. The moisture on the rinsed beans should absorb the mixture.  Spread garbanzos evenly on an ungreased baking sheet.  Bake approximately 45 minutes, or until beans are crisp.
Melt chocolate in microwave or on stovetop double-boiler (medium-low heat).  Mix a handfull of chickpeas at a time in the chocolate.  Scoop out tablespoon-sized clusters and place on wax paper or parchment paper to dry.  Store in a cool, dry place.