The Splendid Table recently ran a recipe for a vegan sloppy joe which immediately caught my eye. I gratefully had a helper in the kitchen who went to town on mashing the chickpeas. Unfortunately, my instructions, “mash the chickpeas, some chunks are ok” was not very clear. On the plus side, I have a set of hands that can make hummus without a food processor!!
As we got to sautéing the veggies, my helper’s optimism was waning. And when we added the mashed chickpeas, the look on his face was priceless. I even suggested we preheat the oven for a frozen pizza, just in case. But, we carried on. I decided to add some TVP to compensate for the, um, lack of texture with the mashed chickpeas. That was honestly a hit. I also added a few dashes of my secret, go-to ingredients like Dijon and Worcestershire.
Feel free to play around with the recipe!
– 2 cans of chickpeas
– olive oil
– 1/2 medium red onion, diced
– 1 red bell pepper, diced
– 1 clove garlic, minced
– 1 can fire-roasted tomatoes
– 1/4 c tomato paste
– 3 Tbls liquid aminos
– 2 tsp dried oregano
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp sweet paprika
– liquid smoke
– 1 tsp Dijon
– 2 tsp Worcestershire
– 2 Tbls barbecue sauce
– 1/2 c TVP
– Salt and black pepper to taste
1. Roughly mash chickpeas
2. Sauté the onion and red pepper over medium heat for about 5 minutes
3. Add the remaining ingredients and simmer for about 15 minutes, adding water if necessary
4. Top with sriracha or barbecue sauce
I don’t normally name dishes after myself, but, I thoroughly enjoyed this one. I will undoubtedly make it again and again. The chickpeas give the salad protein packed goodness which makes it all the more satisfying. Also, by using oil, it is much lighter than pasta salads that are heavy cream based. You can easily make this vegan by omitting the feta or using a vegan cheese, Daiya is a great vegan cheese brand.
– 2 1/2 c fusilli pasta
– 6 oz feta
– 1/4 c capers
– 1/4 c chopped kalamata olives
– 2 roasted red peppers, diced
– 2 cans of chickpeas, rinsed
– 2 cucumbers, peeled, seeded and diced
– 1/2 c olive oil
– 1/4 c white wine vinegar
– 1/2 shallot, finely minced
– 1 tsp dried dill (use fresh if you can)
– salt and pepper to taste
1. Cook pasta until al dente, rinse under cold water once it’s done
2. Stir remaining ingredients in a large bowl, add the pasta. Enjoy!
This was my first time fully deconstructing a curry recipe and building one from what I had in my pantry. Overall, it turned out pretty great! I think the main downfall was subbing unsweetened almond milk for the coconut milk. But, as they say, desperate times call for desperate measures…pun intended 😉 Enjoy!
– 1 small sweet potato, peeled and diced
– 1 small rutabaga, peeled and diced
– coconut oil
– 1/2 large onion, chopped
– 2 cloves garlic, minced
– 1″ chunk of ginger, minced
– 2 Tbls curry powder
– 1/2 tsp garam masala
– 2 Tbls tomato paste
– 1 jalapeño, diced
– 3 c veg broth
– 1 bunch of kale, destemmed and torn into bite sized pieces
– 1 can of chickpeas, drained and rinsed
– 1 c milk of choice (go for coconut milk!)
1. Roast the root veggies at 400F for about 20 minutes
2. Sauté onion, garlic and ginger in coconut oil until fragrant
3. Add spices, paste, jalapeño and broth. When root veggies are done, transfer them to the pot and simmer for about 5 minutes
4. Next, add the remaining ingredients. Cook until the kale has wilted
5. Serve over basmati rice. Feel free to add salt as I have a tendency to omit this
These chickpea rissoles made for the perfect appetizer. They are very similar to chickpea fritters or falafel patties. Next time, I would play with the spices and maybe add some cayenne for a touch of heat. Feel free to get creative with the dipping sauce as well. I decided to use fresh salsa that my parents make every summer. You could make a nice tzatziki or a cumin parsley sour cream dip.
– 1 can chickpeas, drained and rinsed
– 1 large onion, diced
– Olive oil
– 2 cloves of garlic, minced
– 3 Tbls fresh parsley, chopped
– 1/4 c cake flour
– 1 egg, beaten
– 1 Tbls cumin
1. Pureé the chickpeas in a food processor until smooth
2. Sauté the onion in oil until soft
3. Add the garlic, parsley and cumin. Cook for 1-2 minutes. Remove from heat and add to the chickpea blend
4. Now, combine the flour and egg with the chickpea blend. Form patties and fry in oil over a medium-high heat. Once they are browned, remove from the skillet and set patties on a platter lined with paper towel
5. Serve immediately
I threw together a simple soup with just a few ingredients: a carton of veggie broth, a can of chickpeas, a few sun-dried tomatoes packed in oil, kale, quinoa, garlic and Italian seasoning. I sautéed a tablespoon of garlic in a little oil and then added some veggie stock and about a cup of quinoa. Once the quinoa was cooked, I added a bunch of kale which I had sautéed in a separate pan with the sun-dried tomatoes and garlic.
I simmered everything together for about 15 minutes.
Curries can sometimes be rich and heavy, but the eggplant chickpea curry from Isa’s Appetite for Reduction book is light and full of flavor. I’m not going to post the recipe because I think you all should go out and buy her books. However, I’ll give you a tip in that it is very similar to her eggplant and black-eyed pea curry she has posted on the Post Punk Kitchen site.
I love when I can make a delicious meal in less than 10 minutes. Chickpea salads are the perfect substitute for chicken/tuna salads (*note, if you want to make this salad similar to tuna, substitute the tarragon for some kelp powder).
I used the following ingredients:
1 15 oz can of chickpeas
a heaping 1/4 c of chopped celery, 1/4 c of finely chopped onion, 1/4 c of chopped bread and butter pickles, 1 tsp tarragon
and 3-4 Tbls Vegenaise
Mash the chickpeas with a potato masher (I used a dough cutter because I couldn’t find a masher and it was too laborious with a fork). Once you get a desired consistency, add in Vegenaise and veggies/herbs. Salt and pepper to taste. I had to divide this up and put it away ASAP because it was that good!
(modified from MidWestVeg’s chickpea chicken salad recipe)
Wow am I stressed. My remaining final projects are eating a hole through my stomach lining. Yet somehow I have a ravenous appetite. I skipped class to finish a project (which was originally due tonight, but we received a week extension if we needed it) and I had so much on my mind, I couldn’t think of making a big meal. I knew I had that gigantic avocado that needed to be consumed, so I made a quick guac and marinated chickpeas in a taco seasoning then roasted for 15 or 20 minutes. Enough lolly-gaggin, back to the books.