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Celery Root, Cauliflower and Chickpea Stew

If you like food loaded with both warmth and comfort, this veggie stew is the one for you. Its star ingredients are celery root, cauliflower, and chickpeas, that add much needed protein to this dish. Cook everything in a rich tomato sauce, and serve it with a touch of yogurt, for a refreshing wave of flavor. If you’re not afraid of extra calories, you can replace the yogurt with savory heavy cream.

Celery Root, Cauliflower and Chickpea Stew Read More »

Ingredients Needed for Celery Root, Cauliflower and Chickpea Stew

2 tablespoons of vegetable oil
1 red onion, chopped
1 celery root, chunks
8 cauliflower florets
salt
½ teaspoon curry paste
½ cup chickpea
½ cup chicken stock
½ teaspoon turmeric
2 tablespoons of canned tomatoes
parsley
yogurt

How to Make Celery Root, Cauliflower and Chickpea Stew

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the red onion and cook it until softens.
  3. Add the celery root and cauliflower. Cook everything for 3-4 minutes. Season with salt and curry paste.
  4. Add the chickpeas and pour the chicken stock. Season with turmeric and cook until the sauce reduces by half.
  5. Add the canned tomatoes and parsley.
  6. Cook for an additional 2 minutes and turn off the heat.
  7. You can serve the dish with a touch of yogurt on top!

Classic Hummus With Toasted Pine Nuts

Hummus is a popular Middle Eastern snack made from mashed chickpeas, blended with a bit of olive oil, tahini, lemon/lime juice, and seasoning to your liking. Nowadays you can find it in most grocery stores, but we find the homemade version to be much better. If you’ve never tried it, we highly recommend that you do, being one of our all-time favorite snacks.

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Ingredients Needed for Classic Hummus With Toasted Pine Nuts

10 ounces of canned chickpeas
1 teaspoon sumac
salt
1 tablespoon tahini
2 tablespoons of olive oil
½ lime
2 tablespoons of pine nuts
2 tortilla wraps

How to Make Classic Hummus With Toasted Pine Nuts

  1. Place the canned chickpeas in a large bowl.
  2. Season with salt and sumac. Add the tahini, olive oil, and pine nuts. Squeeze the juice out of 1 lime.
  3. Mix everything and blend until you obtain a smooth paste.
  4. Heat a skillet over medium heat and add the pine nuts. Add a pinch of salt and toast them for 1-2 minutes.
  5. Use them to top the hummus.
  6. If you want, you can also heat the tortilla before serving the hummus for a bit of extra crispiness.
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