Not exact matches
Add chard leaves, 1/4
cup hot
chickpea broth and the miso dressing.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable
broth 2
cups cooked
chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
1 16 oz can
chickpeas, drained and rinsed 1/4
cup extra virgin olive oil 1
cup vital wheat gluten 1
cup plain breadcrumbs 1/2
cup vegetable
broth or water 1/4
cup soy sauce 1 teaspoon dried thyme 1 teaspoon paprika 1/2 teaspoon dried sage Olive oil for pan frying
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2
cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6
cups broth 1 24 oz can
chickpeas, drained and rinsed (about 3
cups) 3 tablespoons fresh chopped dill, plus extra for garnish
(If you eat legumes, you can thicken this soup and make it heartier by adding 2
cups of (cooked)
chickpeas and an extra
cup of vegetable
broth.)
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4
cups fat - free chicken or vegetable
broth 2/3
cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2
cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1
cup cherry tomatoes, cut in half 15 oz canned
chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1
cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
YaYa's Potatoes recipe from Buff
Chickpea blog 2 pounds potatoes, peeled & cut into large chunks 2 onions, sliced 2 tablespoons olive oil 1/3
cup vegetable
broth 1 teaspoon oregano 3 garlic cloves, minced or grated 2 lemons, zested & juiced Dried Parsley Sea salt & pepper Paprika powder
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10
cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12
cups) 1 teaspoon fresh thyme leaves 1/4
cup chopped fresh dill 4
cups vegetable
broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (opti
broth (I recommend Imagine's No Chicken
Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (opti
Broth) 5
cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted
chickpeas, for garnish (optional)
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)
Wet - 1.5 Cups Vegetable
Broth (I used Imagine Vegetarian No - Chicken
Broth) 1/2
Cup Mashed
Chickpeas 1/2
Cup Chickpea Soaking Liquid 1 Tablespoon
Chickpea Miso 1 Tablespoon Extra Virgin Olive Oil Dry - 1.75 Cups Vital Wheat Gluten 1/4
Cup Sweet Sorghum Flour 1/3
Cup Nutritional Yeast 2 Tablespoons Potato Starch 2 Tablespoons Simpy Organic All Purpose Seasoning 2 Teaspoons Sea Salt 2 Quarts Vegetable
Broth For Boiling
1 tbsp olive oil 1
cup onion, chopped 2
cups cooked
chickpeas 1 lb Brussels sprouts, trimmed and quartered 4 garlic cloves, minced 1/2 tsp dried thyme 1/2 tsp dried basil 1/4 tsp dried tarragon 1/2
cup sun - dried tomatoes, rinsed and chopped (soaked for 10 minutes in boiling water if super dry) 2
cup vegetable
broth 1/4
cup red wine 2
cups thinly sliced kale (200g prepped)
2 Tablespoons Olive Oil 1 Medium Onion, Peeled & Diced 2 Carrots, Trimmed & Diced 2 Celery Stalks, Diced 4 Links Italian Turkey Sausage, Meat Removed From Casings 3 Garlic Cloves, Peeled & Diced 1 (1 Pound) Bag Green or Beige Lentils 2 Cups Chicken
Broth 1 Tablespoon Chopped Fresh Thyme 1 Tablespoon Chopped Fresh Oregano 1/3
Cup Chopped Fresh Parsley Salt & Pepper 1 Can Black Beans 1 Can
Chickpeas Lemon Wedges Herb Pesto: 1
Cup Fresh Basil 1/3
Cup Fresh Parsley 1/4
Cup Fresh Mint 2 Cloves Garlic, Peeled Salt & Pepper 1 Tablespoon Lemon Juice Extra Virgin Olive Oil
Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2
cup chopped onion 1 medium green or red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces)
chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4
cups vegetable
broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spinach leaves
cheese sauce 4 thin carrots, 8 inches in length vegetable
broth 2
cups chickpeas 4 cloves of garlic 2 to 3 tablespoons apple cider vinegar 1/2 teaspoon smoked paprika 1/8 teaspoon ground cumin 2 tablespoons nutritional yeast sea salt & black pepper 2
cups plant milk, or more to thin
1 teaspoon olive oil 1 scant
cup thinly sliced shallots 6 cloves garlic, thinly sliced 2 tablespoons breadcrumbs 2
cups vegetable
broth 1/3
cup dry white wine A few dashes fresh black pepper Generous pinch of dried thyme 1 16 oz can
chickpeas, drained and rinsed 1/4
cup capers with a little brine 3 tablespoons fresh lemon juice 4
cups arugula
Vegetarian Minestrone Soup Makes 6 servings 6
cups vegetable
broth 2 carrots, chopped 2 large onions, chopped 3 ribs celery, chopped 2 garlic cloves, minced 1 small zucchini, cubed 1 handful fresh kale, chopped 1/2
cup dry barley 2 cans
chickpeas or white kidney beans, drained 1 Tbsp parsley 1/2 tsp dried thyme 1 tsp dried oregano 28 - oz.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4
cups fat - free chicken or vegetable
broth 2/3
cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2
cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1
cup cherry tomatoes, cut in half 15 oz canned
chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1
cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
1 medium onion, diced 2 medium carrots, sliced 1 small cauliflower, about 3
cups florets 1 pound super-firm tofu, cubed 1 Tbsp curry powder 1 can fire - roasted crushed tomatoes 1
cup vegetable
broth 1 can
chickpeas 1
cup frozen peas 1 can unsweetened coconut milk Salt and pepper to taste Fresh chopped cilantro for garnish (optional, but oh so good!)
1 medium onion, diced 4 cloves garlic, minced 1 15 - ounce can black beans, rinsed and drained 1 15 - ounce can red kidney beans, rinsed and drained 1 15 - ounce can
chickpeas, rinsed and drained 1 14 - ounce can crushed tomatoes, with jalapenos 2
cups mixed vegetables (corn, green beans and / or carrots) 3
cups reduced - sodium vegetable
broth 1 teaspoon smoked paprika 1 teaspoon black pepper 1 heaping teaspoon dried parsley 1 teaspoon oregano
Ingredients 2 cans
chickpeas, rinsed and drained 3 cloves garlic Juice of 1 lemon 2 teaspoons ground cumin 2 teaspoons Bragg Liquid Aminos 1/4
cup water or vegetable
broth Directions Blend all ingredients into a thick paste.
If you don't have time you can substitute 2
cups of canned
chickpeas and 6
cups of good vegetable
broth.
Chicken
Chickpea Stew INGREDIENTS 6 SERVINGS 6 tablespoons olive oil, divided 6 skinless, boneless chicken thighs Kosher salt 3 large garlic cloves, minced 1 small onion 1 red pepper 1
cup chopped fennel 1 tsp dried basil 1 tsp dried oregano 2 tablespoons ground cumin 1 large can strained tomatoes 2
cups chicken
broth 3/4 -LSB-...]