(http://www.haggisandherring.com/2009/04/channa-masala.html)The one ingredient here that is not usually available in supermarkets is the garam masala, which is a mixture of ground spices that warms the one who eats it, and means literally “warming mixture”. I bought my most recent bottle of garam masala at a inconveniently-located health-food store; when I ran out, I mixed my own… Continue reading Channa Masala
Tag: canned chickpeas
Garbanzada (Goya)
I also have a vegan garbanzada recipe that uses Soyrizo, a textured vegetable protein seasoned like chorizo. This one just uses chorizo. Either way, you wind up with a garlicky, spicy chickpea dish. Whether it’s real chorizo, which is made up of all kinds of meat odds and ends, or whether it’s seasoned soy, it… Continue reading Garbanzada (Goya)
Garbanzada with Soyrizo
I also have a more traditional garbanzada recipe that uses chorizo. Either way, you wind up with a garlicky, spicy chickpea dish. Whether it’s real chorizo, which is made up of all kinds of meat odds and ends, or whether it’s seasoned soy, it is seasoning that’s important. 1 package (12 ounces) Frieda’s Soyrizo1 small… Continue reading Garbanzada with Soyrizo
Chickpea and Pasta Soup (Goya)
In this recipe I referred to something called “spoon pasta”. It’s just our family for any kind of macaroni that one eats exclusively with a spoon – elbow macaroni, ditalini, tubettini, or small shells, to name four. For soup, use whatever makes you smile the day you’re at the supermarket. 1 can (16 ounces) chickpeas,… Continue reading Chickpea and Pasta Soup (Goya)
Tunisian Tuna On Couscous
1 box (10 ounces) plain couscous¼ teaspoon salt1 tablespoon olive oil2 medium zucchini, cut into ¾" chunks1 medium onion, cut in narrow strips1 can (19 ounces) chickpeas, rinsed1 can (16 ounces) tomato sauce1 teaspoon ground cumin1/8 teaspoon ground cinnamon1 can (6 ounces) solid light tuna, drained8 large pimento-stuffed green olives, sliced Cook couscous according to… Continue reading Tunisian Tuna On Couscous
Mediterranean Chicken
1 ½ pounds peeled butternut squash, cut in 1" pieces (about 4 c.)1 lb. skinless, boneless chicken thighs, trimmed of fat and cut into 1" pieces1 large red bell pepper, cut into 1" pieces½ cup salsa1 can (14.5 oz.) diced tomatoes¼ cup raisins1 clove garlic, minced½ teaspoon ground cumin½ teaspoon salt¼ teaspoon ground cinnamon1 can… Continue reading Mediterranean Chicken
Bowties with Chickpeas and Tomato Sauce
There is one disagreement in our household concerning this. The majority of adults here find raisins in tomato sauce to be interesting and innovative. Other members of the family did not think it a good idea and they were not charmed after sampling it. 1 pound tricolor bowtie pasta2 tablespoons olive oil4 cloves garlic, sliced1… Continue reading Bowties with Chickpeas and Tomato Sauce
Red Lentil and Chickpea Chili
6 cups vegetable stock or broth2 tablespoons tomato paste1 tablespoon Dijon mustard2 teaspoons ground cumin½ teaspoon ground turmeric¼ teaspoon cayenne pepper½ teaspoon salt1 pound red lentils1 can (14.5 ounce) diced tomatoes1 sweet onion, diced1 carrot, diced2 celery stalks, diced3 cloves garlic, diced2 bay leaves2 cans (15 ounces each) chickpeas, drained and rinsed¼ cup chopped cilantro… Continue reading Red Lentil and Chickpea Chili
Spicy Chickpea and Spinach Curry
This is very simple. Cook dried chickpeas overnight, then mix it up and cook; or if using canned, just mix it up and cook. Read More at Epicurious 1 pound dried chickpeas, picked overor4 (15-ounce) cans chickpeas 8 cups baby spinach leaves2 (15-ounce) cans diced tomatoes2 teaspoons ground coriander2 teaspoons ground cumin1 teaspoon garam masala½… Continue reading Spicy Chickpea and Spinach Curry
Recipes out of the Blond Box 