Curried chickpea-stuffed peppers with almonds and yogurt

I note this in the attached post ~ but these curried chickpeas are equally delicious on their own...over rice or stuffed into a pita with some leafy greens and additional yogurt on the side.

Completely vegetarian. Completely healthy. Completely filling and delicious!

You'll find my recipes here at SheKnows.com:
Curried chickpea-stuffed peppers with almonds and yogurt

Cheers! Carolyn

...For the record...I don't love this picture, but it's really hard to get the best shot when all you want to do is EAT the subject ;)

Pureed Chick Peas with Garlic, Rosemary, Lemon and Feta ~ Five for Fridays ~ Five Photos ...and a Recipe

Roasted Green Peppers stuffed with Curried Chickpeas and Raisins

Last night I made stuffed peppers two ways. Post #1 will focus on these...

Roasted Green Peppers stuffed with Curried Chickpeas and Raisins.

My intent was to make a dinner that was super healthy ~ yet filling and jam packed with flavor!




Green peppers submerged in boiling water...




Peppers removed from the water and letting off steam...




Chickpeas all dressed up and ready to be baked...




Chickpeas out of the oven and mixed with plain Greek yogurt...




Blanched green peppers stuffed with curried chickpeas and raisins before baking...



Peppers out of the oven and garnished with more yogurt and fresh sprig of coriander...

Ready to eat and enjoy!!!

Click here for Part 2: Roasted Peppers stuffed with Black Beans, Corn, Chorizo and Cheese




Roasted Green Peppers Stuffed with Curried Chickpeas and Raisins
Makes enough for 4 medium or 3 large peppers

3 or 4 green peppers, tops and insides removed, blanched in boiling water for 12 minutes
2 cans chickpeas, drained and rinsed well
3 T. olive oil for tossing with the chickpeas
3 T. garam masala
2 T. brown sugar
1 T. ground cumin
1 tsp. ground garlic
1/2 tsp curry powder
1/4 tsp. ground turmeric
1/4 tsp cinnamon
1/2 cup plain Greek yogurt
1/2 cup raisins
Salt and pepper to taste

Directions:

Preheat oven to 375.

Line roasting pan with foil. Add olive oil to bottom of foiled pan. Add your chickpeas, garam masala, brown sugar, cumin, garlic powder, curry, turmeric, salt and pepper. Mix well to see that all the chickpeas are coated with the oil and spices.

Bake in the oven for 10 minutes.

Remove from the oven and add the curried chickpeas to a medium bowl.

Add the yogurt and raisins and mix well. Salt and pepper again to taste if needed.

Stuff your already blanched peppers.

Bake stuffed peppers in the already preheated 375 degree oven for 15 minutes.

Remove from oven and serve with additional yogurt, fresh coriander and warm pita bread (optional).

DIG IN!

Moroccan Slow-Cooked Lamb ~ I Can't Wait to Make it Again!

(I will preface this post with the fact that I believe the lamb was suppose to be trimmed off the bone.  I cooked it as seen in these photos. Everything about this dish was wonderful...I just wished for MORE MEAT...exactly what the attached recipe intended! If you like these flavors...YOU MUST give this Moroccan Slow-Cooked Lamb a try!)

I've been craving lamb - but NOT its hefty price tag! So when I came across choice lamb stew meat, behind the butcher's counter the other day (at $2.29 a pound) I thought why not give it a shot?!

I returned home and scoured the web for recipes!



In general I love my lamb BOLD...usually in "chop form" and grilled on a charcoal grill.

Any kind of recipe that "strayed" away from my norm ...HAD to be full of flavor!



They call this lamb dish "slow-cooked" ...but it's not like it takes all day.

It's a one pot meal with just a few simple steps, whose total cooking time is under two hours...

...most of which you're sitting back...reveling in its aroma!



The recipe for this Moroccan Slow-Cooked Lamb can be found here on epicurious.com

The lamb's 4 fork rating...multiple stellar reviews...and fact that it's even better when prepared a day in advance... initially drew me to the dish....

The enjoying of the lamb with my husband...served atop couscous with pita bread and an Oregon Pinot Noir...elevated the recipe to the status of, "must have family favorites!"

Note: I substituted the dried apricots with one cup regular raisins (as they were all I had on hand). Other than that, I followed the recipe to a tee (aside from previously mentioned up top!) Seriously out of this world!

Chickpea Cakes stuffed with Chorizo and Goat Cheese

My daughter was at preschool and the boy was down for his nap...



There was a pile of laundry to do upstairs and a house that needed dusting...



There were phone calls to return and bills that needed to be paid...



There was a treadmill sitting idle in the basement...



But with leftover chorizo sitting in the fridge and cans of chickpeas too plentiful to count...



I was overcome with a sense of urgency... so the responsible adult that I am...here's what I did...

because...isn't productivity all relative?

Chickpea Cakes stuffed with Chorizo and Goat Cheese
yields about 22, 2 inch cakes

Ingredients:
2 cans Chickpeas, drained and rinsed well
1 tsp. Cajun seasoning
1 heaping tablespoon plain Greek yogurt
1/3 cup goat cheese
1/3 cup cilantro
1 egg, lightly beaten
1/4 cup flour
2 links chorizo, sliced in 1/4 inch pieces, cooked thru and blotted dry
Goat cheese for filling
Oil for frying

Dipping Sauce:
Equal parts Greek yogurt (or sour cream) and a prepared red pepper spread or simply chopped roasted red peppers....mix well. A nice contrast to the chorizo and cheese.

Directions:
Preheat oven to 350.

Place first 5 ingredients in a food processor and pulse until well blended and smooth. Place contents into a large bowl.

Add egg and flour and mix well with spoon.

Form the mixture into round disks. With your finger or kitchen tool, place a divot in the center of the disk, place some goat cheese and one piece of cooked chorizo in the center. Form the chickpea mixture around the opening and close up to form the cake.

Heat olive oil in a frying pan until hot. Brown cakes on both sides about 2-3 minutes per side.

Transfer cakes to a baking sheet and cook in the oven for 5-8 minutes to warm throughout.

Serve with yogurt dipping sauce (see above).

Hummus with Smoked Salmon, Chives and Dill ~ Improvising

One of my favorite things about homemade hummus (aside from its superior taste to those you buy in the store) is how you can flavor it with just about anything!

What began as an intense desire for bagels, cream cheese and lox...ended with this homemade Hummus with Smoked Salmon, Chives and Dill.



You see ...with no bagels ...and no cream cheese ...I was forced to think out of the box...

Reminding me again of one of... "Life's Little Lessons..."

"A satisfying life...is all about improvising."

Hummus with Smoked Salmon, Chives and Dill

Ingredients:

2 15oz cans of Chickpeas
4-6 tablespoons lemon juice (depending on taste)
4 tablespoons tahini
3 cloves garlic, crushed (more if you like it garlicky)
4 -5 tablespoons olive oil
2 Tablespoons chives, chopped
2 -3 Tablespoon dill, chopped
Smoked Salmon, chopped (as much a you like)

Directions:

Place chickpeas, lemon juice, tahini, garlic and olive oil in a food processor and pulse to desired consistency. Taste and adjust any ingredient to your preference.

Fold in chives and dill.

Salt and Pepper to taste - careful not to overly salt if you're adding smoked salmon

Top with smoked salmon and serve with crackers, crusty bread or pita chips.

Tomato Chickpea Chipotle Soup ~ Hear Me Out

I know what you're thinking...another Chickpea Soup?!  And one that looks exactly like her other Chickpea Soups!?  Major Yawn!  I am so done with her!

But wait!!  While I do not think I should really have to explain myself  (being that I desperately want you to still like me) ...I will. 

You see...when I saw a version of this soup on Simply Life earlier this week, I could barely contain my excitement and here's why...

When I eat Chickpea Soup I feel super healthy.  It takes one hot bowl of the stuff to leave my body satisfied and my palate excited!  I will even go so far as to say I believe chickpeas (when part of my regular diet) help me maintain a healthy weight - therefor - I am always looking for new and exciting soup ideas where the chickpea is an integral component!

Now... throw some chipotle in adobo to the mix...and I'm in spicy chickpea heaven!

The other chickpea recipes I have featured on my blog (though similar in appearance and deliciousness) are Mediterranean and/or Middle Eastern inspired.  Here (thanks to Simply Life's original introduction) the Chickpea and Chipotle meet again...creating another healthy and hearty soup with Smokey Mexican Flare! 

-----------------------------------------------------------------------------------------------
*Oh, by the way... Braun and I reunited for old time sake! He's alright that Braun...  ;)
**Also...chickpeas NOT your thing? Try using black beans instead...that's on my list of things to do!

 I LOVE this soup!

Tomato Chickpea Chipotle Soup

INGREDIENTS:

2-4 T olive oil
1 large onion, diced
3 cloves garlic, chopped
1 chipotle pepper in adobo sauce, chopped (add some additional sauce if you want more heat but use caution!)
1 teaspoon chili powder
1/2 teaspoon cumin powder
2 14-15 oz. cans chickpeas**, drained and rinsed
2 14-15 oz. cans diced tomatoes, I used fire roasted
4 cups vegetable or chicken stock
1/2 cup chopped cilantro
chopped scallion for garnish
Sour Cream - just a bit stirred in but completely optional
Kosher salt (only if needed - taste soup before salting - some stocks add enough salt)
Fresh cracked pepper

DIRECTIONS:

Over medium heat, in a large stock pot (equipped with lid) add olive oil then onion, garlic and chipotle pepper. Saute for 4-5 minutes.

Add chili powder and cumin, stir together for one minute.

Add chickpeas and stir until well coated, about 1-2 minutes.

Add tomatoes, stock and stir. Bring to a boil.

Once boiling, turn down heat to a simmer, add cilantro, stir, then cover pot and let simmer for 40 minutes.

Remove from heat and eat as is OR mash soup with a potato masher or electric hand held mixer (*i.e. Braun) or regular blender.

Garnish with chopped scallion and more cilantro and sour cream if you like.

A Break Up

Just a quick Thursday night post to announce...I'm breaking up with Braun.

I know, I know...we were the last ones you expected...but isn't that always the case?

It was a difficult decision, but after making Dave's Moroccan Spiced Chickpea Soup again tonight and opting not to completely puree it (like Braun and I did originally) it made me realize I've become too dependent...too much of an "enabler" to Braun's willingness and ability to pulverize - into oblivion - even the most tender of ingredients.

Braun's power to turn a wilted spinach leaf into something barely recognizable (frankly) has become frightening...and so while this may seem abrupt - for me - it's the right decision. 

Dave Lieberman's Moroccan Spiced Chickpea Soup (no doubt delicious WITH Braun) was over the top wonderful....without him....just as Dave intended.

So sure...  ...I'll miss Braun.

And there will be times (out of pure habit) I'll appropriately pivot over to his drawer.... yearning for what we once had...

But with this post...I am hoping to find the strength to rid myself of Braun...

...if only for the weekend. ;)

Moroccan Spiced Chickpea Soup ~ Common Law or Hostage Situation?

This time of year, I tend to get carried away with "Braun" ...my emulsion blender.  I don't know if it's the hand held power to pulverize anything in sight or the fact that when it's turned on, its motor silences my children...but ever since being introduced to "Braun" back in the late 90's...I've always considered it... a must have kitchen tool!

Funny thing is, there's some question as to who rightfully owns Braun. My sister left the emulsion blender in our New York City apartment back in 1999...so as far as I'm concerned...a decade plus later...my relationship with Braun is one of "legal common law."

My sister on the other hand, likes to refer to Braun's existence in my home as a "hostage situation" ...noting every time she comes to visit, Braun mysteriously disappears?

Anyway on to the food...

Dave's recipe does not call for this Moroccan Spiced Chickpea Soup to be completely pureed, but when the soup was finished cooking... hot and ready to eat...I knew Braun would want in on the action! So I grabbed found Braun behind one of our living room pillows... and got straight to blending!

"Braun'ed" or not "Braun'ed"...serve this Moroccan Spiced Chickpea Soup with crusty bread for a delicious vegetarian weeknight meal  ...or... in smaller portions for a fun and festive start to a Moroccan themed dinner party!

It won't disappoint!

now if you'll excuse me...I have Braun...(and a sweater I think) I need to go and hide.

Moroccan Spiced Chickpea Soup
Recipe courtesy Dave Lieberman, foodnetwork.com

1/4 cup extra-virgin olive oil, plus more for garnish (I used less)
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika (I used hot paprika -gave it a kick for sure!!)
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Directions

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes. Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. (I used the emulsion blender and pured the entire soup, including the spinach) Stir in the spinach and let heat through until wilted, just a couple minutes. Season again, to taste, with salt and pepper.  Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Baked Chickpeas, Take It Off Food #5

Since I've been eating better...chickpea has become a dear close friend. We were always acquaintances (enjoying each others company on occasion), but recently I'm feeling we're inseparable! I'm glad too, as I know many people who can't stomach chickpea...many who can't stand to be in its presence - a "conflicting texture thing."

I quite like chickpea's soft bite and subtle earthy quality. I especially appreciate how chickpea seems open to whatever my mood. Whether pulsed into a soup, hanging in a salad or baked in the oven dressed in marinade of choice...chickpea is a friend I can count on time and time again ~ who leaves my stomach satisfied and my mind full ~ of creative ideas for our next encounter! (...we should all wish for a friend so loyal.)

Baked Chickpeas (adapted from recipes off the web)

1 can Chickpeas (drained and rinsed)
1-2 Tablespoons Olive Oil
2 cloves garlic, minced
pinch of salt and fresh cracked pepper
1 T. garam marsala
1t. paprika
1T. brown sugar
1T. chopped, fresh cilantro

Directions:
Preheat oven to 400. Line roasting pan with sides with aluminum foil. Place chickpeas in pan in a single layer. Drizzle with olive oil and minced garlic. Shake around to coat the chickpeas well.

Now this next part I've seen done different ways - some add other flavors and spices before cooking and some add them right out of the oven. Shown here: I added 1 T garam marsala and 1t. smoked paprika prior to cooking. After 12 minutes, I took them out of the oven and sprinkled with approx 1 T. brown sugar and 1 T. chopped cilantro. S&P to taste. Sweet and Spicy!

Makes a delicious snack or perfect side dish! Get creative with your spices!

Chickpea and Rosemary Soup - Take it Off Food #3

Perfect ANY season...in this post I'll spare you the story of how the chickpea saved my life and get right to the point...I can hear the collective sighs of relief! This Chickpea and Rosemary Soup is so easy, healthy and satisfying, if you make it once it will become a staple in your home! (It is hands down one of my favorites!)

Just a few basic ingredients: olive oil, garlic, fresh rosemary, red pepper flakes, chickpeas, broth, and lemon...it's hearty enough to be a main course and I have yet to share it with friends who (upon cleaning their bowls) aren't begging for the recipe!

Oh FYI - I finally started a Design Wine and Dine Facebook Page hope you'll visit me there! Just click the link above or on the Facebook badge on the sidebar!

My notes:
*I use a hand blender instead of the regular blender, makes it even easier!
*Taste before you add any salt, sometimes it's not needed depending on what broth you use
*To make it even heartier, serve it with homemade garlic croutons or pita bread
*I often do not drizzle with olive oil at the end - optional

Chickpea and Rosemary Soup
Created by April Bloomfield of The Spotted Pig

Ingredients:Serves 6

3 tablespoons olive oil , plus additional for drizzling
8 cloves garlic , finely chopped (I use 3-4 very large cloves)
1 tablespoon fresh rosemary leaves , minced
1/2 teaspoon crushed red pepper flakes
3 cans (15 to 19 ounces each) chickpeas , rinsed and drained
4 cups chicken broth (or veg. broth)
2 tablespoons fresh lemon juice
Sea salt

In a large saucepan, heat oil over medium heat. Add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until garlic starts to sizzle, about 1-3 minutes. Add chickpeas and cook 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat and simmer, covered for 30 minutes; let cool slightly.

Transfer 1 cup of soup at a time to a blender; cover loosely and puree until just smooth. Return to saucepan. Repeat two more times. Stir lemon juice and salt into soup to taste. Drizzle with olive oil and serve.