Sentences with phrase «lot of chickpeas»

Plus we've got a lot of chickpeas up in here, adding a good dose of dietary fiber and plant - based protein to the mix.

Also, I JUST bought a huge lot of chickpeas..

The following combination has lots of chickpeas and is the sort of dish I might create when I want to serve up a tasty, high protein meal.

Okay, lots of chickpea talk but let's also talk beets.

I made these because I have an insatiable sweet tooth, lots of chickpeas, and little operating capital at the moment.

Not exact matches

just make sure to include lots of planet protein — nuts, quinoa, spiralina, chickpeas, lentils etc

I've been using a lot of black beans because it's common here, I live in Southern California (Orange County to be exact) and there is a strong Mexican influence in our cuisine and I am a fan of black bean salsas etc, but we've all grown quite sick of it and I was so excited to see your chickpea stew dish.

Dinner — Adam does all the cooking, my faves are his sourdough bread, and he makes a «salty pasta» that has chickpeas, greens, artichokes, olives, feta, and lots of olive oil.

I like a lot of cuisines, but one of my favourites is a Moroccan chickpea and lentil stew with lots of tomato and silverbeet.

Part of the reason that I love it so much is that chickpeas are a fantastic source of vegetarian protein so you'll get lots of energy from it.

Veganism, for example, can be unbelievably nourishing and rewarding if you interpret it to mean a diet full of veggies, fruit, quinoa, chickpeas, almonds, green juice etc but refined sugar, white pasta and lots of processed food can also be vegan and that's not super healthy!

My favourite cuisine is indian — as my last meal in life I would choose chickpeas curry with lots of fresh corriander;)

this everyday chickpea curry is vegan, gluten free, dairy free and yet loaded with lots of flavor.

It does take a long time to make (especially pealing of the chickpeas, took me ages:)-RRB- so I'm happy there is a lot of it and I will freeze some for later.

My daily smoothie bowl is quite possibly my favorite thing I eat all day, which is saying a lot since I eat it every single day and any normal chickpea would grow sick of it.

Canned chickpeas are widely available in supermarkets in the US and you can easily use them in a lot of recipes.

I have been making a lot of Indian recipes lately and have chickpea flour....

I'm not vegan but I enjoy a lot of vegan recipes because I love veggies A friend of mine (who is vegan) suggested trying a chickpea sandwich, I found your recipe and I'll be trying it next week.

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.

I like mine with lots of yummy fillings, so I love the fact this recipe has tofu steaks and a chickpea «scrambled egg».

Alex and I made a lot of Tone It Up approved recipes, including chickpea burgers on Saturday night.

This Detox Cauliflower Brussels Sprouts Salad with Roasted Chickpeas is full of great flavor, a lot of crunch, and best of all it's loaded with protein, fiber, and healthy fats!

I'm trying to get off wheat and sugar, so I've been loikong for a starter recipe using almond flour, this one turned out pretty well, despite a lot of substitutions I used half chickpea flour, I added cocoa instead of chocolate chips, subbed earth balance for the fat and sweetened with a little coconut sugar and stevia.

Both are lighter than oat or chickpea flour, which I use in a lot of other baked goods, but I avoided here because they can give a little bit more dense texture — still amazing, but not what I was aiming for with these dark chocolate cupcakes.

We eat a lot of beans, lentils, chickpeas and peas (obviously!)

More will end up braised with lots of garlic and olive oil, then warmed with chickpeas and a good hit of aleppo.

Since my last post I have been experimenting a lot with turning chickpea brine into different kinds of egg white based things.

What this nine minutes buys you, however, is a world of difference, hummus that is as far from the grainy, beige beleaguered paste a lot of recipes have led me to as it can be — all pillows and plumes of the softest chickpea - tahini - lemon - garlic puree.

This lovely tart from Dreena Burton's «Let Them Eat Vegan» is aptly named, «Festive Chickpea Tart», and is packed with savoury herbs and cranberries for lots of flavour, along with chickpeas, walnuts and oats to make a really hearty meal.

Took me a lot longer peel the chickpeas but it was sort of therapeutic!

I totally over-cooked my chickpeas though, which turned my «peeling» into an hour - long ordeal, but I did get a lot of good, simultaneous tv - watching done:) I will be making this hummus on repeat.

For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.

The brand is crucial, I think, since I gave up after 45 minutes of peeling chickpeas because my feet were numb, I had a small bowl of halves and parts and a few whole, and lots scattered about the sink, counter and kitchen because they sometimes (but VERY seldom) popped out of their skins.

I am sure a lot of people will be annoyed at the idea of peeling chickpeas, but then there will also be some of us who # $ % * ing LOVE the idea of peeling chickpeas.

But I've discovered that it doesn't really change the texture or smoothness of the hummus that much by peeling off the skins — I find the biggest differences are from using lots and lots of tahini, using chickpeas from scratch (and using baking soda in the process), and blending the chickpeas by themselves in the food processor first.

I have blogged my own version of cauli couscous salad a few months ago: http://kelliesfoodtoglow.com/2014/04/01/loaded-cauliflower-couscous-salad-with-roasted-turmeric-chickpeas-that-study/ («That study» is not about chickpeas, btw) I favour a quick drying a softening blast of grated and turmeric - coated cauliflower in a hottish oven, with preserved lemon and lots of shaved veggies stirred in.

Healthy Chickpea Summertime Salad It's summertime and that means lots of backyard barbeques, easy meals and outdoor entertainment (and staying cool with these mocktails!).

The chickpeas and mushrooms get chopped up in the food processor, quickly sautéed, and then incorporated into the gravy with lots of savory seasonings.

I used the chickpea crust (love it) and white bean paste (added garlic) and topped it with pinto bean / wheat gluten maple «sausage», chopped apples, and lots of chopped kale.

I've been eating lots of lentils, chickpeas and other beans, hummus, seed crackers, vegetables, nuts and nut butters, and the occasional serving of quinoa or sweet potatoes.

Among our staple weeknight dinners: — Your pasta with chickpea sauce — Ina's weeknight bolognese — Chicken gyros with lots of tzatziki — Various stirfries — «Big salads» — my husband likes them more than me, but our most common version is a southwestern style, with black beans, avocado, tomato, greens, a little leftover chicken.

Pasta with homemade basil and pecorino pesto (made with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer need a recipe, potato and red pepper frittata, roasted tomato and red pepper soup with smoked paprika, veggie burgers with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and peanut sauce on mung bean noodles, dahl and basmati, haloumi salad wraps, veg green / red curry.......

There's no need to restrict protein certainly - I eat plenty of beans and lentils which are high protein and low - fat (allowed on the Whole Approach), I use chickpea flour a lot too which is also a great source of protein and do use vegan protein powders from time to time, especially after a workout.

Nutritional Highlights: By adding chickpeas, lots of veggies, and a mayonnaise free dressing to whole wheat pasta, pasta salad is no longer something you need to avoid.

I've seen lots of recipes around for tofu scramble, and while I like it, I think chickpeas give a bit more flavour and texture.

Lots of leftover BBQ (meat, portabella mushrooms, corn, etc.), chickpea wild rice salad, potato salad and cake... so I made salads out of them.

Batch 4: Canned chickpeas, drained and rinsed These were described as mushy with a hint of «old person» and didn't have a lot of flavor.

It's not necessarily a «healthy cookbook» in the sense that some of the recipes do call for white sugar or pasta, but a lot of the recipes are centered around whole foods, like the vegan Chickpea Curry recipe I'm sharing below.

There's lots of recipes out there for chickpea blondies, but this is my first time dabbling in the chickpea - inside - of - baked - goods world and yes, while I was also a little skeptical at first, I think you're going to be amazed at how tasty these are.

This recipe is the best in my opinion, it's come out of lots of trial and error over many years, to get the balance of textures and spices just right and also experimenting with canned vs dried chickpeas.