Tag Archives: chick peas

Curried Chick Pea Rice Bowl

7 Aug

I received the cookbook refresh for my birthday and I’ve been debating what healthy, vegan recipe to make first. The book contains a variety of recipes from breakfast through dessert, sauces, shakes and more. Finally settling on the Energy Rice Bowl, I set to work prepping the curried garbanzo filling. (side note: I really wanted to name our dog “Garbanzo.” J was having none of it. Buzzkill.)  I adapted the recipes a bit to utilize what I had on hand also to my taste but it’s essentially the same. It’s filling, it’s healthy, it’s vegan and it’s great. Once the prep is done, you toss everything in a pan and in less than 10 minutes, dinner is ready.  Hard to argue with that!

Serves 4.

Ingredients

2 tb extra virgin olive oil
1 onion, finely diced
1 green pepper, finely diced
1 carrot, peeled & finely diced
1 jalapeno, finely diced (remove the seeds if you want less heat)
5 garlic cloves, chopped
2 tb cumin
1 tb salt
1 tb turmeric
1 tb oregano
4 c cooked chick peas, rinsed
1/2 c tomato paste
2 c cooked rice
1/2 English cucumber, peeled & diced
handful cherry tomatoes, quartered
2 green onions or 1/2 red onion, finely diced
4 tb tahini
drizzle of Sriracha

Directions

1. Heat the oil over medium-low heat in a sauce pan. Add the vegetables and spices and cook until soft.
2. Mash the chick peas and toss into the pan with the tomato paste. Stir together and cook until heated through.

Cooking away...

Cooking away…

3. Serve over rice and top with cucumber, tomato and diced onion. Drizzle with tahini and Sriracha.

curried banzo 2

Quick, Healthy Vegetarian Curry

6 Mar

Back from vacation, it’s my turn to cook and…there’s just about nothing in the fridge. I have the chance to go the grocery store, but won’t be home for a while nor near a fridge so meat and cheese are out. What’s a girl to do? Make a simple, healthy, flavourful curry, that’s what!

I’ve made a number of curries before but they tend to be coconut milk-based and require a number of ingredients. This time, I wanted to try something that was a little healthier but just as delicious. Enter: simple veggie curry. Lots of healthy ingredients and it only takes about 20 minutes total to make. I topped mine with a spicy mango chutney that balanced out all the flavours nicely.

Serves 2.

Ingredients

1 tb canola oil
3 garlic cloves, minced
1 tb fresh ginger, minced or grated
2 ts curry powder
1 ts garam masala
1/2 head cauliflower florets
15 oz can of chick peas, drained and rinsed
15 oz can of diced tomatoes, including juice
salt & pepper to taste
1/2 c frozen peas

Directions

1. Heat the canola oil in a large saucepan to medium heat. Add the garlic, ginger,  curry powder and masala. Stir and cook til fragrant, 2-3 minutes.
2. Add the cauliflower florets to the pan and toss to coat. Then add chick peas and tomatoes. Season with salt and pepper to taste.
3. Place a lid on the pan and simmer til cauliflower is tender, stirring occasionally, 10-15 minutes.

Cooking away...

4. Add in frozen peas and stir. Cook til they’re warmed through, 2-3 minutes.
5. Serve on basmati rice. If you desire, top with yogurt and/or mango chutney.

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