Tag Archives: chickpea

Chickpea and Tomato Soup with Dumplings

14 Mar

I have never made dumplings before, so this was a treat!  I feel like it went really well.  The dumplings were a lot easier to prepare than I figured they would be.  Dumplings are a great way to add some filler to a vegetable soup (instead of meat).

Chickpea and Tomato Soup with Dumplings

***Vegetarian Recipe***

Serves 4

Prep. Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

1 TB olive oil

1 onion, chopped

2 garlic cloves, minced

2 ts garam masala

1/2 ts chili powder

2 cans (15 oz. each) chickpeas, drained

2 cups vegetable stock

1 15 oz. can tomato sauce

1 15 oz. can chopped tomatoes

1 cup all purpose flour

1 TB butter

2 TB parmesan cheese

2 TB chopped herbs

1/2 cup milk

Directions:

1.  Heat the oil in a saucepan.  When the oil is hot, add the onions.  Cook them for 3 minutes, then add garlic, garam masala, and chili powder.  Cook another minute.

2.  Add the chickpeas, stock, tomato sauce and chopped tomatoes.  Bring to a boil, lower heat to a simmer, cover and cook for 10 minutes.

3.  While the soup cooks, make your dumplings.  Sift the flour into a bowl and add the chopped butter.  Rub the butter into the flour with your fingers until it becomes like breadcrumbs.  Stir in the cheese and herbs.

4.  Make a well in the center of the bowl.  Pour milk into center.  Use a knife to mix the milk and flour mixture together.  Roll the dough into 8 balls.

5.  Drop the dumplings into your soup and cook for another 20 minutes.  Dumplings are finished when a toothpick comes out clean.

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Chickpea Patties with Caramelized Onion

1 Jun

Chickpea Patties with Caramalized Onion
VEGETARIAN

Prep. Time: 20 minutes
Cooking Time: 30 minutes
Serves 4

Ingredients:

1 TB olive oil
1 red onion, chopped
2 red onions, thinly sliced
2 cloves garlic, crushed
1 TB ground cumin
2 cans chickpeas, drained (10 1/2 oz. each)
1/4 cup sunflower seeds
1/2 cup finely chopped cilantro
2 eggs, beaten lightly
2/3 cup chickpea flower
1 1/2 oz butter
3 ts soft brown sugar
plain yogurt (optional)

Directions:

1. Heat oil in frying pan, add the onion and cook for 3 minutes. Add garlic and cumin; cook 1 minute.
2. Blend chickpeas, sunflower seeds, cilantro, egg, and onion in a food processor until smooth. Fold in chickpea flour and season. Divide mixture into 8 portions. Using floured hands form into patties. Heat 1/2 inch oil in frying pan and cook the patties 2/3 minutes on each side. Keep warm.
3. Melt butter in frying pan. Cook the onion for 10 minutes over medium heat, stirring occasionally. Add sugar and cook for 1 minute. Spoon over patties and dollop of yogurt.

Best Products to use with this dish:

Vegetarian Minestrone Soup

19 Mar

Slow Cooker Vegetable Minestrone Soup

6 Servings

Calories per serving = 100
Fat per serving = 2 grams
Carbohydrates = 17 grams
Cholesterol per serving = 17 mg
Sodium per serving = 400 mg

Ingredients:
6 cups Vegetable Broth
4 carrots, chopped
2 large onions, chopped
6 ribs celery, chopped
2 garlic cloves, minced
2 small zucchinis, cubed
2 bunches of fresh kale, chopped
2 cans chickpeas, drained
1 can chopped tomatoes
1 TB parsley
1/2 ts dried thyme
1 ts dried oregano
1 ts salt
1/4 ts pepper

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 6-8 hours, or until vegetables are tender.

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