Chickpea Alfredo Spaghetti Squash

Ingredients
1 large spaghetti squash
Avocado oil
1-2 tbsp. vegan butter
1 small white onion, died
1 can chickpeas (3/4 c. dried) 
1 tsp. Italian seasoning (or mix of basil, oregano, thyme) 
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground nutmeg
salt and pepper, to taste
2 c. cashew cream (3/4 soaked cashews, blended with water up to 2 cups) 
1 garlic bulb, roasted
1/4 c. vegan grated parmesan
1/4 c. vegan shredded parmesan
1 tbsp. nutritional yeast
1/2 lemon, juiced
Vegan mozzarella shreds

Directions

Cut off top of garlic bulb, drizzle with oil and wrap in foil. Roast in 375-degree oven for 35-45 minutes. 

Cut your squash in half and scoop out the seeds. Brush with avocado oil and place face down on baking pan. Roast in oven for 30 minutes or until tender. 

While squash is cooking, prepare the sauce. Drain and rinse your chickpeas. Add vegan butter to a large saucepan and sauté onions for about a minute. Add chickpeas and seasonings. Mix well and sauté for 5 minutes, stirring frequently. Add in the cashew cream, vegan parmesan cheeses and nutritional yeast. Squeeze in the roasted garlic and fresh lemon juice. Salt to preference and cook on low for 10-15 minutes until warmed through. 

Remove squash from the oven. Use a fork to shred the squash into the alfredo sauce. Mix well and then add the combined squash and alfredo back to the squash shells. Top each filled squash with vegan mozzarella and place in the oven until cheese melts, about 20 minutes. You may also want to broil for a few minutes to brown up the top. 

Serves 4. 

Basmati & Wild Rice with Chickpeas, Currants & Herbs

Adapted from Jerusalem by Yotam Ottolenghi. 

Ingredients
2 tbsp. olive oil
1/2 c. basmati rice
scant 1 1/2 cups boiling water
2 tsp. cumin seeds
2 tbsp. curry powder or garam masala
1 1/2 c. drained chickpeas
1 lb. extra firm tofu, pressed and cubed
1 medium onion, diced
1 c. dried currents
1 c. flat leaf parsley, chopped
1 c. cilantro, chopped
1 c. chopped dill, chopped
salt and freshly ground black pepper

Directions

To cook the basmati rice, pour a tablespoon of the olive oil into a medium saucepan with a tight-fitting lid and heat on high. Add the rice and 1/4 tsp of salt and stir to combine the rice and oil. Carefully add in the boiling water, lower heat to very low, cover, and let cook for 25 minutes. 

Remove the pan from the heat, remove the cover, lay a clean towel over the pan, re-cover, and let sit for 10 minutes.

Heat the remaining tablespoon of olive oil in a large, deep saucepan over high heat. Add the onion, cumin seeds and the curry and cook until fragrant. Then, add the chickpeas and tofu, as well as about a teaspoon of salt. Stir fry the chickpeas and tofu for a couple of minutes, then turn off the heat. 

Add the rice, currants and herbs to the chickpea-tofu mixture. Add salt and pepper to taste. Serve warm or at room temperature, over greens with fresh cucumber and tomatoes. 

Makes 6 servings; keeps well for over a week.

Calories = 350

Sheet Pan Veggie Dinner with Miso Maple Lime Dressing

Quick weeknight meal from Vegan Richa. 

Ingredients
1 head of broccoli
1 c. cubed sweet potato
1.5 c. cooked chickpeas or 1-15 oz. can drained
1 c. tofu (pressed for 10 mins then cubed)
1/2 c. red or green bell pepper, sliced
2 tsp. oil
3/4 tsp. chipotle pepper powder
1/2 tsp. red pepper flakes
1/2 tsp. smoked or sweet paprika
3/4 tsp. garlic powder
1/2 tsp. onion powder
3/4 tsp. salt
Optional spices: dash of black pepper, cinnamon or 1/2 tsp. oregano
3 tbsp. sunflower seeds
3 cloves of garlic finely chopped

Miso Maple Lime Dressing:
1 tbsp. lime juice
1 tbsp. miso
1 tbsp. water
1.5 tbsp. maple syrup
A good pinch of salt and paprika or chipotle pepper
1 tsp. olive oil optional

Directions
Preheat the oven to 400 degrees. Line a large baking dish with parchment. Cube the veggies and tofu and add to bowl or directly to the baking dish. Add chickpeas or beans that you are using. Drizzle oil all over and toss.

Mix the spices and salt in a small bowl. Add the spice mix and toss to coat. You can prepare the veggies and store in Ziploc bag for a day or two at this point. Spread the veggies in the baking dish in one layer. Bake at 400 degrees for 25 minutes.

For the Dressing: 
Mix miso in lime + water until well combined. Add the rest of the ingredients and mix. (you can also use a small blender to mix the dressing). Taste and adjust flavor to preference with additional lime for tang or salt.

Sprinkle the sunflower seeds and garlic, spray oil on top of the garlic and seeds and bake for another 10 to 15 minutes until the veggies are done to preference and chickpeas are roasted.
Serve with drizzle of the miso maple dressing and some crunchy lettuce or greens if you wish or add to tacos with the dressing and avocado.

Serves 4.

1 serving = 430 calories

Sheet Pan Cheeseburger Veggies with Garlic Mayo Dressing

Vegan Richa calls this "Cheeseburger" because the flavors mimic those of a fast food burger. 

Ingredients

For the Veggies:

2 c. cubed sweet potatoes or squash
7 oz. firm tofu, pressed and cubed into 3/4 inch cubes
1-15 oz. can chickpeas
1 red bell pepper, chopped
1/2 red onion, coarsely chopped
1/2 to 1 c. seasonal veggies of choice such as broccoli or cauliflower
3 to 4 tbsp. sunflower seeds

For the Cheeseburger Dressing:
1 tbsp. oil
2 tsp. soy sauce 
2 tsp. vegan Worcestershire sauce
1 tsp. paprika
1 tsp. thyme
1 tsp. oregano
3 tbsp. barbecue sauce
1 tsp. prepared mustard
2 tbsp. ketchup
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/2 tsp. garlic powder

For the Garlic Mayo Dressing
1/3 c. vegan mayo
1 tsp. vinegar
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/4 tsp. salt

Directions
Chop all of your veggies. Line or grease a large baking dish. Preheat the oven to 400 degrees. 

In a bowl, mix in all of the cheeseburger sauce ingredients until well combined. Reserve 1 1/2 to 2 tablespoons of this mixture to use later to drizzle on top. Add the chopped veggies, and toss well to coat with the cheeseburger sauce mixture, until evenly coated. You can do this a day or two in advance. I like to put my veggies and the sauce into a Ziploc and toss occasionally. 

Drop this mixture into the prepared baking dish, and spread it out into a single layer. 

Bake at 400 degrees for 35-45 minutes, or until the sweet potatoes are tender to preference, and everything else is starting to get gold and crisp. Sprinkle sunflower seeds on top in the last 5 to 10 mins of baking. 

To make your garlic mayo dressing, blend all the ingredients until well combined, taste and adjust flavor by adding more vinegar or salt.

Serve individual portions of the veggie tofu bean mixture, and drizzle the mayo on top. Thin out the reserved cheeseburger sauce with a tsp or two of water, and drizzle that as well. Top with some red pepper flakes, and fresh herbs of choice, and serve. You can also serve the tofu veggie mix over a bed of fresh lettuce!

Serves 4.

1 serving = 490 calories

Grilled Peach, Corn & Zucchini Quinoa Salad with Lemon-Basil Vinaigrette

Awesome summer salad from The Simple Veganista.

Ingredients
1 c. dried quinoa (or farro or wheatberries!)
1 3/4 c. water or vegetable broth
2 peaches (ripe but firm)
2 corn on the cob
2 medium zucchini
1 c. cherry tomatoes
1-15 oz. can chickpeas or 1 1/2 cup cooked, drained and rinsed (or try edamame!)
1/2 avocado
Small handful pepitas
Salt & fresh cracked pepper, to taste
Handful or two of baby arugula, to serve (optional)

Lemon-Basil Vinaigrette:
1/4 to 1/3 c. basil leaves, packed
3 to 4 tbsp. extra virgin olive oil
2 tbsp. lemon juice (about 1 medium lemon)
2 to 3 tsp. apple cider vinegar
1 small clove garlic, chopped
Pinch of red pepper flakes
Good pinch of mineral salt

Directions
For the Quinoa:
In a medium saucepan, add quinoa and water or vegetable broth. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, remove lid and let rest for 10 minutes, fluff with fork.

For the Vinaigrette:
Add all the ingredients to a small food processor and blend until smooth and creamy. Set aside to let the flavors come together. Taste again before mixing to adjust flavor. Keep in the refrigerator if making a day or two in advance.

For the Vegetables: 
If corn has husks, remove them and all the silk threads from underneath. Cut peaches along the seam all the way around and twist halves off the pit. Cut zucchini in half lengthwise. Add a light of oil to the cut side of the peaches and zucchini before placing on the grill. Start with the corn first, it will take the longest, about 10 minutes or so depending on your grill. Then add the zucchini and peaches cut side down. The last two should grill up fairly quickly, about 3 to 5 minutes.

Once done, remove the corn off the cob. Slice zucchini into 1/4 to 1/2 inch slices. Slice peaches into 1/8 to 1/4 inch slices. Slice tomatoes in half. Slice avocado in half, twist to separate halves, remove seed and slice thinly.

Add quinoa to a large mixing bowl, along with the peaches, corn, zucchini, tomatoes, chickpeas, avocado and pepitas, and toss to combine. Add the dressing and mix again. Add salt & fresh cracked pepper to taste. Serve at room temperature or chilled. Enjoy as is or with a handful of arugula.

Serves 4 generously.

1 serving = 458 calories

Tumeric & Coconut-Braised Cabbage

Ingredients
½ medium head of green cabbage (about 2 lb.)
2 medium shallots (about 4 oz.)
1 1" piece ginger
2 garlic cloves
1 serrano or other green chile
3 tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, plus more
1 13.5-oz. can unsweetened coconut milk
1 15.5-oz. can chickpeas (about 2 cups)
1 tsp. brown mustard seeds
1 tsp. ground cumin
1 tsp. turmeric powder
½ cup vegetable stock or water
Freshly ground black pepper
Steamed white rice, cilantro leaves, and lime wedges, for serving

Directions
To start, prep your ingredients. Slice cabbage through core to make 4 wedges. Peel and finely chop shallots. Finely chop or grate ginger and garlic cloves. Halve green chile lengthwise and, if you don’t want it too hot, scrape out seeds and white membrane with the back of the knife; discard. If you prefer some heat, leave as is. Finely chop chile. Set shallots, ginger, garlic, and chile aside. 

Heat 2 tablespoons of extra-virgin olive oil in a large high-sided skillet with lid or wide Dutch oven over medium-high. Add cabbage, cut side down, and season with kosher salt. Cook, undisturbed, until lightly charred underneath, about 5 minutes. Turn over and cook, undisturbed, until charred, about 5 minutes. Transfer cabbage to a plate. Shake one 13.5-oz. can unsweetened coconut milk to ensure it’s well mixed; open can. Open one 15.5-oz. can chickpeas and rinse in a colander under running water. Heat remaining olive oil in same skillet over medium-high. Add reserved shallots, ginger, garlic, and chile, and cook, stirring with a wooden spoon, until fragrant, about 1 minute. Add brown mustard seeds, ground cumin, and turmeric powder and cook, stirring, until mustard seeds are popping, about 1 minute. Add coconut milk, chickpeas, ½ cup vegetable stock or water, and 3/4 teaspoon of salt. Stir to combine. 

Place cabbage wedges back into pan and, using a large spoon, baste cabbage with coconut milk; bring mixture to a boil. Cover, reduce heat to low, and cook until cabbage is tender, 15–20 minutes. Taste and season with salt and freshly ground black pepper. Scoop some steamed white rice into each bowl and divide cabbage and chickpeas over; top with cilantro leaves. Serve with lime wedges, for squeezing over.

Serves 4.

Lemon Basil & Beet Hummus

Ingredients
4 lemon-sized beets
2 cups cooked chickpeas (about 1 can)
1/3 c. tahini
2 lemons, zested and juiced
1 to 2 cloves of garlic, based on preference
Handful of fresh basil
Water (or aquafaba from cooking chickpeas)
Salt

Directions
Cook the beets until tender, using your preferred method. (I have both roasted and cooked them in the Instant Pot successfully.) Peel and chop the beets into pieces. Drain and rinse chickpeas. Combine all ingredients in a high-powered blender (I used a Vitamix) and blend until smooth; use as much water as necessary to get the ingredients moving and add more to achieve your desired consistency. Salt to taste.

Makes about 4 cups of hummus.

1 tbsp = 20 calories

Chickpea Quinoa Bowls with Tarator Sauce & Pickled Shallots

Ingredients
¾ cup quinoa
1 can chickpeas (about 2 cups)
2 tsp. sumac
6 oz. broccoli florets
1 shallot or red onion
2 tbsp. golden raisins
2 tbsp. Champagne vinegar
½ cup sliced almonds
1 garlic clove
1 lemon
2 oz. Lacinato kale
1 tbsp. + 2 tsp vegetable oil
2 tbsp. olive oil
Salt and pepper

Directions
Preheat the oven to 425°F. Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the spirals burst, 12 to 15 minutes.

Drain and rinse the chickpeas, and pat dry. Place them on a baking sheet with 1 tablespoon of vegetable oil, sumac, and a pinch of salt, and toss to coat. Chop the broccoli florets into bite-size pieces. Add the chopped broccoli, 2 teaspoons of vegetable oil, and a pinch of salt and pepper to the baking sheet and toss to coat. Roast until the chickpeas and broccoli are browned in places, 12 to 15 minutes.

Peel and thinly slice the shallot. Add the sliced shallot, golden raisins, Champagne vinegar, just 1 tablespoon sliced almonds, and a pinch of salt to a small bowl and stir.

Peel the garlic. Halve and juice the lemon. Add the garlic, half the lemon juice, remaining sliced almonds, 2 tablespoons of olive oil, and ⅓ cup water to a blender and blend until smooth. Taste, and season the tarator sauce with salt as necessary.

Destem the kale and thinly slice the leaves. Add the sliced kale to the cooked quinoa and toss until the greens are slightly wilted. Add the remaining lemon juice, taste, and season with salt and pepper as necessary.

Divide the kale quinoa, roasted broccoli, and sumac chickpeas between large bowls. Drizzle with tarator sauce and top with pickled shallots.

Muhammara Stuffed Sweet Potatoes with Crispy Chickpeas

Ingredients
2 sweet potatoes
1 can chickpeas
1 tbsp. ras el hanout
1/2 c. quinoa
1 lemon
1 scallion
4 oz. roasted red peppers
1/4 c. walnuts
2 tbsp. of balsamic glaze or pomegranate molasses
1 Persian cucumber
2 oz. Treeline Cashew Cheese (optional)

Directions
Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to one half of a baking sheet. Rub potatoes with 2 teaspoon olive oil each and sprinkle with a pinch of salt and pepper.

Drain, rinse and dry the chickpeas with a paper towel. Add them to the other half of the baking sheet. Toss the chickpeas with 1 tablespoons of olive oil, ras el hanout, and a pinch of salt and pepper. Bake until the chickpeas are crispy and the sweet potatoes are tender, about 30 to 35 minutes.

Add the quinoa, ¾ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.

Halve the lemon. Roughly chop the scallion. Drain the roasted red peppers. In a blender, combine the just half the lemon juice, chopped scallion, roasted red peppers, walnuts, cumin, just 1 tablespoons of balsamic glaze, and 2 tablespoons of olive oil. Blend on high until smooth and season with salt.

Cut the remaining lemon into wedges. Dice the cucumber. Once the sweet potatoes are tender, flip and mash the flesh slightly with a fork.

Divide the quinoa between large plates and top with roasted sweet potatoes. Layer on the crispy chickpeas, diced cucumbers, roasted red pepper vinaigrette, and cashew cheese. Serve with lemon wedges.

Chickpea Crepes with Spinach Yogurt & Cilantro Chutney

Ingredients
1/2 c. mung beans
1 red onion
2 garlic cloves
1 serrano pepper
1 lemon
2 oz. sundried tomatoes
1/2 tsp. cumin seeds
1 tsp. mustard seeds
6 oz. baby spinach
3/4 c. garbanzo bean flour
1/4 c. rice flour
5.3 oz. plain nondairy yogurt
1/4 c. cilantro chutney (pre-made)

Directions
Place the mung beans in a small saucepan with 1 1/2 cups cold water over high heat. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until the mung beans are tender and begin to break down, about 20 to 25 minutes. Drain the mung beans and return to the saucepan, off the heat.

Peel and dice the red onion. Peel and thinly slice the garlic. Trim, deseed, and mince the serrano pepper. Halve the lemon. Drain and roughly chop the sundried tomatoes. Add just 1/4 cup of the diced onion to a medium bowl with cold water.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the sliced garlic, minced serrano pepper, cumin seeds, and mustard seeds. Cook, stirring frequently, until sizzling, about 1 to 3 minutes. Add the remaining diced onion, spinach, and a pinch of salt and pepper. Cook until wilted, about 2 to 3 minutes. Transfer spinach to a medium bowl and chill in the fridge until the last step.

Add the garbanzo bean flour, rice flour, 1¼ cup cold water, and a pinch of salt and pepper to a medium bowl and whisk until smooth. Return the skillet to high heat with 2 tsp olive oil. Once hot, pour in half of the batter and tilt to coat the bottom of the pan. Cook, undisturbed, until the batter sets, about 4 to 6 minutes. Carefully transfer to a plate and repeat with the remaining batter.

Drain the diced red onion. Once the mung beans are finished, add the sun-dried tomatoes, diced red onion, and a pinch of salt and pepper to them. In a medium bowl, combine the lemon juice, sautéed spinach, yogurt, and a pinch of salt and pepper and stir the spinach yogurt raita to combine.

Divide the chickpea crepes, mung beans, and spinach yogurt raita between large plates. Serve with cilantro chutney on the side.

Radio Social's Hummus

Ingredients
1 c. dried chickpeas
2 tsp. baking soda
2 c. tahini - use Soom!
1 c. lemon juice
2 heads of garlic, chopped with the skins on
2 1/2 tsp. salt
1 tsp. cumin
1 1/2 c. ice water, a few tablespoons at a time

Instructions
Put chickpeas in a container with baking soda and cover with water. Soak for 24 hours.

While your chickpeas are soaking, make your "mother sauce" base. Start by making garlic-infused lemon juice by combining lemon juice with garlic cloves (with the skins on) and let sit for 10 minutes. Then, strain out the garlic. Use a food processor to blend the tahini paste, salt, and cumin with ice water, a few tablespoons at a time. You will be left with your tahini mother sauce, a puree that resembles a light hummus.

After the chickpeas have soaked for 24 hours, simmer them over gentle heat for 90 minutes to two hours, stirring often. You can leave the pot on the stove and "let them go until they're gone." The chickpeas will double in volume in the cooking process, so be sure to use more water than you think you need. You should be able to mash the peas between your fingers without resistance.

Strain the peas until most of the moisture is removed. Set aside some of the water. Puree 1.5 cups of tahini mother sauce and the chickpeas together. Add both elements to the food processor and puree. A good rule of thumb: when you think you're done pureeing, keep going for 3 to 5 more minutes. This incorporates air into the puree and further breaks down the chickpeas.

Plate your hummus into a dish and top with a garnish of your choice! Serve immediately for best results, with dipping breads or veggies. The hummus will keep in the fridge for several days.

Tortilla Soup

Ingredients
1 medium onion, chopped
1 carrot, chopped
1 bell pepper, chopped
1 to 2 jalapenos, diced
4 cloves garlic
1 tbsp. olive oil
2 1/2 tsp. each ground cumin, dried oregano, and chili powder
1/8 tsp. salt
1-14.5 oz. can fire-roasted tomatoes
1/4 c. tomato paste
5 c. vegetable broth
1 tbsp. lime juice
6 to 8 corn tortillas, cut into 1-inch squares
1 1/2 c. cooked chickpeas (or 1 can)
chopped cilantro, minced jalapenos & avocado for garnish

Directions
Saute onion in the oil until translucent. Add carrot and bell pepper and cook until golden, another 3 minutes. Add jalapenos, garlic, spices, and salt and cook for another 30 seconds. Add tomatoes and paste. Stir thoroughly. Add broth and bring to a simmer.

Add the lime juice and tortilla squares. Stir and let simmer until tortillas get nice and soft, about 10 minutes. Turn off the heat and pulverize with your immersion blender until smooth.

Serve with chickpeas piled in the center of each bowl, with chunks of avocado, minced jalapenos, and some cilantro. Vegan sour cream is a nice add here, as well.

Serves 4 to 6.

Lemon Chickpea Orzo Soup

Ingredients
2 tbsp. olive oil
1 medium onion, diced (I've used shallots)
2 large carrots, halved lengthwise and finely sliced
3 celery stalks, diced
3 garlic cloves, minced
1/2 tsp. dried thyme
6 cups vegetable stock + 1 cup water
1 can chickpeas, rinsed and drained
1 sprig of rosemary (or 1 tsp. dried)
1 c. orzo
1 bay leaf
1/8 c. lemon juice, freshly squeezed
1 bag of baby spinach
Parmesan cheese, freshly grated

Directions
Heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook for about five minutes, until vegetables have softened. Add the thyme and some freshly ground black pepper. Add the vegetable stock and water and bring to a boil. Add the chickpeas and orzo, as well as the rosemary and bay leaf (I put these into a spice ball for ease of removal later). Reduce heat to a low simmer and cook for 10 to 12 minutes, or until orzo is cooked through. Reduce heat to low, stir in lemon juice, then add the spinach. Serve with freshly grated Parmesan.

Serves 4 to 6.

NOTE: I replaced the thyme, rosemary and bay leaf with 1 tsp. of Laurie's Tuscan Spice Mix with great results. I recommend adding an extra cup of water (for a total of 2) to reduce the sodium overall.

BBQ Chickpea Chopped Salad

Ingredients
15 oz. can chickpeas
2/3 c. BBQ sauce
1 large head romaine
1 c. corn (thawed, if frozen)
1-1/2 c. cherry or grape tomatoes, quartered or halved
1 c. shredded carrots
2-3 scallions, chopped

For the dressing: 1 avocado
1 c. milk, half-and-half, or other creamy drink
3 tbsp. lemon juice (about 1 lemon)
2 tsp. white wine vinegar
1-2 cloves garlic
1/2 tsp. dried dill
1/2 tsp. dried parsley
1/2 tsp. onion powder
Fresh chives

Salt to taste

DirectionsTo make the dressing, combine all ingredients in a blender or food processor and blend until smooth. Taste and adjust seasonings as necessary.

Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in the BBQ sauce for about 10 minutes, stirring occasionally.

Meanwhile, chop the romaine, tomatoes, and scallions. Place in a bowl with corn and carrots. Toss to combine. When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.

Makes 2 to 3 large salads.

Kung Pao Chickpeas

Ingredients
2-14.5 oz. cans chickpeas
1 bell pepper, chopped
4 ribs celery, chopped
3 carrots, chopped
1-8 oz. can water chestnuts
1 bunch of scallions, sliced on a diagonal
1 c. dry roasted, unsalted peanuts
5 dehydrated red chilies,whole

For the marinade:
1/4 c. soy sauce
1/4 c. rice wine vinegar
1 lime, juiced and zested
1 tbsp. agave or sugar
2 tbsp. coconut oil (liquified)
2 tbsp. cornstarch

For the sauce: 
1/3 c. soy sauce
1/3 c. rice vinegar
1 tbsp. agave or sugar
1/4 c. hoisin sauce
1/4 c. peanut oil
1 tsp. garlic, minced
2 tsp. ginger, minced

Directions
Combine all marinade ingredients and pour over chickpeas. Allow to marinate for at least 30 minutes. On high heat, with little peanut or coconut oil, stir fry chickpeas and whole red chilies in a large pan or wok. The chickpeas will start out with a lot of liquid and eventually cook down and begin to caramelize. Once caramelized and a little thicker, add red peppers, water chestnuts, and peanuts.

Meanwhile, stir fry carrots and celery on high heat. Once slightly softened (and a touch brown in spots), add to chickpea mixture. Continue to simmer on low for a few more minutes. You may want to add a touch more cornstarch (mixed with a little of the liquid) to thicken further. At the last minute, stir in 3/4 of your scallions.

Serve over rice and garnish with scallions and peanuts. Serves 4.

Chickpea & Dill Pitas

Ingredients

1 c. plain yogurt

2 garlic cloves, peeled and minced

½ tsp. curry powder

¼ tsp. cayenne

1-15 oz. can chickpeas, well-drained and rinsed

1/3 c. fresh dill, finely chopped

½ c. shallots, finely chopped

2 tbsp. plain dry bread crumbs

2 tbsp. lemon juice, freshly squeezed

2 tbsp. tahini

½ tsp. salt

¼ tsp. black pepper, freshly ground

¼ tsp. ground cumin

Vegetable oil

6 pita pockets

Directions

Lightly mash half of the chickpeas in a medium bowl. Add the dill, shallots, bread crumbs, and lemon juice and mix well. In a food processor, combine remaining chickpeas, tahini, salt, pepper and cumin, until smooth. Add to the mashed chickpeas, mix well, and form into six to eight patties.

Oil a 12-inch skillet over medium heat and cook the burgers until very crispy and dark golden on both sides, about six minutes. Don’t flip them too often. Drain on paper towels or brown paper bags on a wire rack.

For yogurt sauce, combine yogurt, garlic, curry powder and cayenne. Stir until blended thoroughly.

Stuff the patties into pita pockets. Drizzle with yogurt sauce. Serves 3. 

Cranberry Cashew Biryani

Ingredients
1 tsp. vegetable oil
1 tsp. cumin seeds
1 tsp. mustard seeds
3 cloves garlic, crushed
2 medium carrots, diced
1 can chickpeas, rinsed and drained
200 g. basmati rice
1-1/2 tsp. garam masala
1/4 tsp. tumeric
1/4 tsp. red pepper flakes
3/4 tsp. salt
1000 mL water
5 tsp. tomato paste
60 g. dried cranberries
80 g. roasted unsalted cashews, chopped
50 g. frozen peas
fresh cilantro and chopped scallions, for garnish

Directions
Preheat the oil in a large saucepan over medium heat. Add cumin and mustard seeds and cover. Let the seeds pop for about 30 seconds and stir a few times. If seeds are not too brown, allow to pop for about 30 seconds more. Add garlic and saute for about a minute more. Add carrots, chickpeas, rice, spices, and stir constantly for about a minute. Dissolve tomato paste in warm water, and add to mixture. Cover and bring to a boil. Once boiling, reduce heat to a simmer. Allow to cook for about 30 minutes, stirring occassionally; at this point most of the liquid should be dissolved. Stir in the cranberries, cashews, and peas. Cook a little longer, if necessary, until liquid is completely absorbed. Fluff with a fork and garnish to serve. Serves 4 as an entree, 6 as a side.

Buffalo Chickpea Quinoa Burgers

Ingredients
1/4 c. uncooked quinoa
1 can of chickpeas, drained and rinsed
1/2 c. rolled oats
1/4 c. minced shallot
2 garlic cloves, minced
1/4 c. buffalo sauce (see recipe for Buffalo Cauliflower)
1 large egg, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. breadcrumbs
whole grain hamburger buns
crumbled blue cheese or blue cheese dressing
lettuce, tomato and/or avocado

Directions
Bring 1/2 cup water to a boil. Add quinoa, cover, reduce heat and let simmer 15 minutes. Remove from heat and keep covered for 5 minutes. Fluff with a fork and let cool slightly.

Meanwhile, add chickpeas to the bowl of a food processor or mini chopper and pulse until they are broken down into crumb-sized pieces. Transfer to a large bowl. Add oats to same food processor and pulse a few times to break them down into fine crumbs (but not a powder). Add to chickpeas in large bowl. Add to the bowl the shallots, garlic, buffalo sauce, egg, salt, and pepper. Add the cooked quinoa. Mix everything together with a large fork until well combined. If mixture is still too wet to form patties, add the 1/4 cup of breadcrumbs (or enough to hold the mixture together). Divide and shape into patties (made about 3).

Heat a non-stick skillet over medium-high heat and cook patties for about 4-5 minutes per side.

Assemble burgers by placing patty on bun, topping with additional buffalo sauce, a bit of blue cheese, lettuce, and avocado or tomato if desired.

Chickpea Quinoa Burgers with Pineapple

A recommendation from Tracey Henderson, this veggie burger is one of the few that holds up on the grill! Full of protein and Indian flare, it was super easy to throw together for a quick dinner! Sweet potato fries accompanied ours! 

Ingredients
1 can chickpeas, drained
1/2 c. coconut milk
1/2 tsp. curry
1/2 tsp. garam masala
1/2 tsp. garlic powder
1 tsp. adobo seasoning
1/4 c. fresh chives or scallions, chopped
1/2 c. quinoa, cooked
2/3 c. panko breadcrumbs
4 slices fresh pineapple
3 tbsp. olive oil
2 tbsp. toasted sesame seed oil
1/4 c. Veganaise
lime zest
black pepper, freshly ground
4 whole wheat hamburger buns

Directions

Place the chickpeas, coconut milk, curry, garam masala, adobo seasoning, and garlic powder in a food processor. Pulse until pureed. Stir in the chives, Quinoa, and panko crumbs. Form into 4 patties.
Heat a grill to medium-high heat. Mist patties with olive oil spray and grill patties until golden brown on each side. Then set aside the patties, mist pineapple with sesame seed oil spray and grill until grill lines appear on each side of the fruit.

In a small bowl, stir together the lime zest, pepper, and Veganaise.
Serve the Chickpea burgers topped with grilled pineapple, your flavored Veganaise, and a bit of lettuce on top of of your burger buns.

Chickpea, Squash & Red Lentil Stew

Ingredients
1 yellow onion, chopped
1 tbsp. olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2-3 tsp. garam masala
1 butternut squash (about 3 lbs.), peeled and chopped
1-28 oz. can diced tomatoes in tomato juice
1 qt. vegetable broth
1 c. red lentils
2-15 oz. cans chickpeas, drained and rinsed
1-2 tsp. sea salt (to taste)
fresh cilantro, minced (for serving)

Directions
Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and sauté for about six minutes. Add the minced garlic and sauté for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.

Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours...the longer you cook, the thicker your stew will be.

Season with sea salt to taste, and serve. This stew freezes extremely well and will keep in the fridge for up to five days.