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MMMM Awesome ! Thank you Donna Z for these !
Chickpea Potato Curry
Ingredients:
2 1/2 cups vegetable broth
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles
6 baby (new) Yukon Gold potatoes (about 12 ounces), quartered
1 medium onion, diced (about 1 cup)
1 Tbsp unsalted butter
2 teaspoons minced ginger
1-2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
Method:
In a large pot, combine the broth, chickpeas, tomatoes, potatoes,
onion, butter, ginger, 1 teaspoon of salt, cumin, coriander, and
cayenne. Stir to mix and nestle the potatoes into the liquid.
Set the pot, uncovered, over medium heat. Simmer vigorously for
about 35 minutes, or until the potatoes are tender. Add more salt to
taste. Serve the curry in bowls over Jasmine rice.
Source: Simply Recipes
Moroccan Chickpea Soup
Ingredients:
1 1/2 cups dried chickpeas
8 cups water
1 (35-oz) can whole tomatoes, drained
1 large onion, finely chopped
1 small celery rib (including leaves), finely chopped
3 tablespoons unsalted butter
1 teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon cinnamon
2/3 cup chopped fresh cilantro
4 cups vegetable broth (preferably organic) or chicken broth
1 cup lentils
2 oz dried capellini,broken into 1-inch pieces, or fine egg noodles (3/4 cup)
1/2 cup chopped fresh parsley
Lemon wedges (for accompaniment)
Method:
Prepare chickpeas: Soak chickpeas in water to cover by 2 inches 8 to 12 hours.
Drain chickpeas and rinse well. Transfer to a large saucepan and
add 8 cups water. Bring to a boil, then reduce heat and simmer,
uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and
drain, reserving cooking liquid. You should have about 2 1/2 cups
liquid (if not, add more water).
Coarsely purée tomatoes in a food processor.
Cook onion and celery in butter in a 4-quart heavy pot over
moderately low heat, stirring occasionally, until softened. Add
turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.
Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved
liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat
and simmer, uncovered, until lentils are tender, about 35 minutes.
Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.
Source: Epicurious.com
I was raised in the south and now I substitute shredded Buffalo
or Teriyaki Buffalo in all my bean recipes (no longer use bacon
or ham) for a healthier choice and added taste !
I love whole beans cooked any way !
Linda
TeamLeader/Guardian
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