Sentences with phrase «chunks of chickpeas»

Enter this Chickpea, Parsnip and Kale soup, which has it all in terms of texture: a smooth and silky base, with satisfying chunks of chickpeas and kale throughout.

Can you imagine chunks of chickpeas in frosting...?

It was smoothish with chunks of chickpea.

Not exact matches

While the cauliflower cooks chop the broccoli into bite sized chunks, and ten minutes before the cauliflower finishes cooking add these and the chickpeas to the baking tray with another tablespoon of tamari and a sprinkling of paprika.

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Although vegetarian, the chunks of sweet potatoes and protein - rich chickpeas are substantial enough to satisfy even the hungriest of carnivores.

I recently posted a recipe for Chickpea Chocolate Chunk Cookies and I decided to make an even more chocolatey variation of this recipe using black beans.

However, this might just be a limitation of my Cuisinart FP, but I kept finding bigger chunks than I wanted of garlic, even when I pureed the chickpeas for a long time.

Augment simple salads of lettuce, tomato, peppers, and cucumbers with chickpeas, chunks of baked tofu and / or grated nondairy cheese.

This easy one - pot meal is made with red beans, chickpeas, diced tomatoes and thick chunks of smoked sausage.

Bean and Sausage Chili made with red beans, chickpeas, diced tomatoes and thick chunks of smoked sausage.

We left ours with quite a few chickpeas chunks to give it the feel of traditional egg salad.

1 can of chickpeas - drained and rinsed 1 pepper — deseeded and cut into pieces 1 small sweet potato - peeled and cut into chunks 1 garlic clove - minced 1/2 teaspoon of cumin powder 1/2 teaspoon of turmeric powder Salt to taste

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

I decided to make a cake version of my favorite Chickpea Chocolate Chunk Cookies and today's Chickpea Cookie Cake with Coconut Frosting was born!

With a chunk of ginger sitting in my fridge, an extra can of chickpeas and butternut squash left over from my recent obsession with Hearty Chicken Stew with Butternut Squash and Quinoa (I've made it three times in the past two week), I set to work on a light vegetarian stew.

It is bursting with fruit flavours and chunks of soft pears, and also makes use of one of my favourite gluten - free flour combinations: chickpea, oat and almond.