Laura Wright is a vegan cookbook author and blogger based in the Niagara region of southern Ontario, Canada. Her most recent post is 25 Vegan Chickpea Recipes and can be accessed at https://thefirstmess.com/. Y’all might remember my earlier post 25 Vegan Soup Recipes – the First Mess. Again I take no credit for these recipes and Laura isn’t paying me any royalties for advancing her brand. This is merely another Giant Sticky Note that serves as a reminder to Self to try these recipes. And before I forget…
Here’s the link https://thefirstmess.com/2021/05/19/vegan-chickpea-recipes/
Enjoy! Let me know which recipes are your favorites. Better yet, let Laura know.
A few weeks ago I cooked too many chickpeas. Some got roasted with this Veggie Burrito Spice Blend. The rest got tossed into this concoction. The problem I have saving a recipe to revise at a later time is I tend to forget to revise and post. Then I can’t remember what stopped me from posting earlier. Like this recipe which I thought needed revisions but actually didn’t. I think.
- 2 Tbsp olive oil
- 1 tsp minced garlic
- 1 tsp minced fresh ginger (or 1 tsp ginger powder)
- 1/2 sweet onion, diced
- 1 tsp curry powder
- 1/2 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1/2 tsp cumin
- crushed red pepper to taste
- 3 cups cooked chickpea
- 1 medium sweet potato, peeled and diced
- 3 medium carrots, peeled and cut into chunks
- 1 15oz. can no salt diced tomatoes
- 4 cups MOL vegetable broth and bean cooking liquid (MOL= more or less)
- salt and pepper, to taste
- Add the onion, garlic, and ginger to a soup pot with the olive oil and sauté over medium heat
- After a few minutes toss in the curry powder, smoked paprika, sweet paprika, cumin, and red pepper flakes. Keep sautéing for another few minutes.
- Add the potatoes, tomatoes, carrots and chickpeas to the pot. Pour enough vegetable broth and/or bean cooking liquid to cover the ingredients by an inch.
- Turn the heat up and bring to a boil. When boiling, turn the heat down to low and simmer for about an hour, lid on partially covered. Stir occasionally. Add more broth/cooking liquid as the stew thickens.
- After an hour taste and adjust your seasonings. The amounts of seasonings I used results in a very mild stew that allows all of the flavors to shine.
- Serve over rice (or not).
Chickpeas Potatoes and Tomatoes
1/4 cup extra virgin olive oil
1/2 large red onion, chopped
3 red potatoes, peeled & diced
2 carrots, cut into 1/2-inch rounds
2 garlic cloves, minced
1 tsp. ground coriander
1 tsp. dried red chili pepper flakes
3 C cooked chickpeas (or 2 (15oz) cans chickpeas, rinsed & drained)
1 C diced tomatoes with chipotle, drained
1/2 cup organic vegetable stock (water is OK too)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley (use dried, if fresh not available)
Salt and fresh ground black pepper
1.) Heat the oil in a large skillet over medium-heat.
2.) Add the onion, & cook until wilted, stirring occasionally (about 5 minutes).
3.) Add the potatoes, carrots, garlic, red chili flakes and coriander. Saute for 5 more minutes.
4.) Add the chickpeas, tomatoes, stock, salt, & a few grinds of pepper.
5.) Cover & gently simmer until the potatoes are tender, about 15 – 20 mins.
6.) Stir in the cilantro and parsley. Taste and adjust seasoning.
This dish started out as a lot of dishes start out. I had some fresh cilantro that I originally bought for guacamole. I was in the mood for chickpeas. Last week I ate the last portion of my homemade bean soup supply from the freezer and needed another bean dish for quick lunches. I went to my cookbook shelf and opened Deborah Madison’s Vegetarian Cooking for Everyone in search of a chickpea recipe. This is what I found.
The changes I made to the original recipe were made to accommodate some ingredients I had in the pantry. The only diced tomatoes I had on hand consisted of one tiny 10 ounce container that included chipotle. Into the pool. Red pepper chili flakes were added for a little more heat and flavor. Organic vegetable stock replaced water from the original recipe to add depth of flavor.
1 garlic clove
1 15 oz can organic chickpeas, drained, rinsed
Salt to taste
1/4 cup organic tahini (sesame paste)
Freshly squeezed lemon juice (1 lemon)
2 tablespoons extra virgin olive oil
In a food processor fitted with the steel blade, drop the garlic and process until minced. Add the rest of the ingredients and process until the hummus is smoothly pureed. Serve with fresh whole wheat pita bread wedges.
I’ve been making hummus since my college days. There was a graduate student from the Middle East whose name I’ve forgotten that had a room down the hall from me in the dorm. What makes this memory so unforgettable was the introduction of hummus to my taste buds. Love from the first bite. Like I said, I’ve been making hummus for a long time. This hummus recipe was one of our appetizers at this weekend’s gathering of exquisite friends. Before I get off point let me share my hummus tips.
I never thought there would be a big difference between organic and regular tahini/canned chickpeas. I was wrong. Use organic chickpeas and you’ll never go back to the private label brands ever again. Raw garlic is pretty garlicky. Use one clove. Any more fresh garlic than a single clove and you will no longer have gatherings with your exquisite friends. Most hummus recipes call for a lot more tahini than a 1/4 cup. Go ahead and use more tahini if you prefer but I’ve found out that a little tahini (like raw garlic) goes a long way. I happen to like my hummus lemony. One lemon is usually what your exquisite friends will tolerate without forcing them to abruptly depart mumbling something under their lemony breath. Go easy with the salt but use enough extra virgin olive oil to create the consistency of hummus you prefer.
And that’s it. We like to spread our spread thinly on a large serving plate, drizzle with more EVO and sprinkle a little paprika and parsley on top.
Two cloves of garlic and the juice from 1.5 lemons.
Trust me on this.