Loving Chickpeas

A monkey full of Chickpeas

   In the past year I've started to really enjoy chickpeas. I've had them before, served cold in a salad and was not impressed. I've also had humus, which I did enjoy, but it seemed so different from chickpeas straight up. My husband, however, loves Indian food, especially Chana Masala, and has shared some with me at restaurants and I liked it! But I didn't really think about cooking with chickpeas myself until Theo started eating solid food and needing more protein. Theo (like everybody else, I guess) enjoys variety... and in true toddler style, what he likes one day he does not like the next.  While he usually enjoys different meats, sometimes he doesn't want any! So, we resort to peanut butter, almond butter, eggs, cheese, lentils, and chickpeas. 

Theo loves his chickpeas!

And he loves the camera...

   Here are two easy, healthy, and delicious chickpea recipes. They are not Indian or Moroccan, though they share a some flavours; they are more of a fusion cuisine (and by-the-way, if you enjoy Indian-fusion food and are in the Toronto area, you should check out 5th Elementt). Both recipes are vegan if you use olive oil instead of butter. Sorry, no recipe photos, as I wrote this after finishing eating the leftovers...

Tomato & Apple Chickpea Curry

Note: This first is loosely based off this Martha Stewart recipe, though the final product is very different, and much simpler. I've added cinnamon and omitted the yogurt, ginger, garlic, cilantro, lemon juice, and used less curry powder. I also prefer golden delicious apples.

Total prep and cook time is about half an hour

*Best if made in a large, shallow, sauce pan with a lid.

Ingredients:

1 can of chickpeas, rinsed and drained

~1 TBS. butter or oil

2 large tomatoes, chopped

2 large apples, chopped (I use Golden Delicious)

1/2 onion, chopped

1 TBS. curry powder

1 Tsp. ground cinnamon

Salt and pepper to taste

Directions:

1.) Heat butter or oil in pan, fry chickpeas and onions until the latter golden

2.) Add tomatoes and apples, stir for a few minutes at medium heat.

3.) Stir in curry powder, cinnamon, and salt and pepper

4.) Put the lid on your pan and let the flavours merry, keeping at medium heat. Check and stir occasionally until the apples are tender.

Serve with rice or couscous; I like to serve it with Basmati rice prepared with spinach (boil half a package of frozen spinach in with your rice)

Cinnamon Coconut Chickpeas

Total prep and cook time is about twenty minutes- half an hour (depending on how long your rice or couscous takes).

*Any old frying pan will do.  

Ingredients:

1 TBS  butter or oil if using onions, 1-2 Tsp for just the chickpeas

1 can of chickpeas rinsed and drained

1 can of coconut milk 

1 cup of peas (fresh or frozen)

1/2 onion (optional)

1 tsp ground cinnamon

1/2-1 tsp ground coriander 

1/4-1/2 tsp salt

Directions:

1.) Heat butter or oil in pan, fry chickpeas and onions (if desired) until onions are golden, or for ~3 minutes

2.) Pour in the coconut milk, and stir in the peas. Bring to a boil.

3.) While still bubbling, stir in the cinnamon, coriander, and salt. Turn the temperature to low, and keep warm, stirring occasionally until ready to serve.

Serve with rice or couscous. Works well with baked or sauteed cinnamon & brown sugar apples and pears as a side.

Enjoy!

-J.L.