This is the perfect fall weeknight meal and it’s mostly pantry items!
2 tbsp olive oil
5 cloves garlic, minced
1 – 28 oz can tomatoes, crushed
1 tsp red pepper flakes
1 1/2 tsp fennel seeds
8 oz baby kale
2 – 15 oz cans Chickpeas, drained
1 bunch basil, chopped
Finely grated cheese or grated cheese alternative
In a medium skillet, heat oil over medium heat, add garlic and cook for 2 minutes. Add tomatoes, red peppers and fennel seeds, cook for 20 minutes until it thickens. Stir in Chickpeas and cook for 5 minutes. Stir in kale and cook until wilted.
This soup is so good and filling! Leave out the Pancetta and it’s vegan. TJs sells mirepoix already chopped!
1 tbsp dried porcini
1 c hot water
4 oz diced Pancetta
2 pieces celery, minced
2 carrots, minced
1 onion, minced
1 lb chickpeas, soaked overnight
1 28 oz can chopped tomatoes
Olive oil or truffle oil for drizzling
10 oz frozen Porcini mushrooms
Pour 1 c of boiling water over the Porcini mushrooms. Let soak 30 min. Reserve the liquid for the soup, if it’s gritty, drain through a coffee filter. Chop the mushrooms.
In a multicooker, add Pancetta and mirepoix (celery, carrots and onion) cook over medium heat until soft. Stir in Chickpeas with liquid, mushrooms with liquid, tomatoes and cook on low for 4 hours on low or 2 on high.
Use an immersion blender to purée until smooth. Ladle into bowls and drizzle with olive oil.
This brings the flavors of tuna melt without the tuna. So healthy and tasty! It makes enough for 4 – 6 open faced sandwiches.
15 oz chickpeas, drained and rinsed
1 c walnuts, soaked for 1 hour
1/2 c celery, chopped
1/2 c bread and butter pickles
1/4 red onion chopped
3 tbsp dill
3 tbsp lemon juice
2 tbsp Dijon
1 tbsp vegan mayo
Dash of hot sauce
Salt and pepper
4 slices of bread
1 tomato, sliced thin
4 slices cheese – vegan or regular
In a food processor, chop the walnuts and chickpeas until finely ground. Remove and place in a large bowl. Add celery, pickles, onion and dill to food processor and pulse till finely chopped. Add the chickpea mixture and stir in lemon juice, mustard, mayo and cayenne pepper.
Spread 1/4 the mixture over a slice of bread, top tomato slice and cheese and broil until cheese is melted.
This is a great weeknight meal – it comes together quickly and tastes wonderful.
2 Tbsp olive oil
2 garlic cloves, thinly sliced
1 sprig rosemary (optional)
1 15-oz. can chickpeas, rinsed
1 15 oz can diced tomatoes
1 Tbsp. tomato paste
1 Tbsp sweet smoked paprika
1 c heavy cream or almond cream
2 large eggs
4 thin slices of prosciutto
Heat oil in a medium skillet over medium. Cook garlic and rosemary, tossing, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Add chickpeas, tomatoes, tomato paste, and paprika to skillet and cook, stirring often, about 10 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer. Crack eggs into chickpea mixture and season them with kosher salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs.
This salad is oh so good – who needs meat when you can have all this!
1 cauliflower, broken into florets
Salt and pepper
1 can chickpeas, rinsed and drained
1 tbsp lemon juice
1 tbsp orange juice
1 tbsp tahini
3/4 tsp rice vinegar
1/2 tsp Honey
3/4 c parsley
1 clove garlic
3/4 c mint
1/4 tsp sumac
1/4 tsp Aleppo
1 bag baby spinach
1 avocado, diced
Toasted sesame seeds
Preheat oven to 425. Toss cauliflower with olive oil and spread on a baking sheet. Roast for 35 – 40 minutes until brown and tender.
In a blender combine 2 tbsp chickpeas, lemon juice, orange juice, tahini, rice vinegar, honey, 1/4 tsp salt, 1/4 c parsley, 1/4 c mint, garlic, sumac, and Aleppo, purée till smooth. With the motor running, drizzle in 1/4 c olive oil and 1/4 c water until smooth.
Toss the remains chickpeas with olive oil and roast 20 – 30 minutes until golden brown.
In a large bowl, toss spinach, mint, parsley, cauliflower and a couple tbsp of dressing to coat. Divide among plate, top with Chickpeas, avocado and sesame seeds.