One of the the intentions I set for the new year was to start cooking new things. I have a couple of recipe books I have been using that cater to my dietary choice of being plant-based. But I have neither the time nor the desire to cook every day. I cook a few times a week and make enough so we can have leftovers at least once from each meal. This way, we’re trying new recipes but I’m not tied to the kitchen every day.
What’s on today’s menu?
As you may have guessed if you’ve been following me this month, I like chickpeas.I use them in hummus, as a substitute for tuna salad and in many cooked recipes. Tonight’s selection is one of those cooked recipes. I have adapted this recipe from a book called Everyday Plant Based. I’ll post the recipe as it is written in the book and tell you the adaptations I made. With the changes I made, it reminded me of a vegetarian tagine. It was delicious!
Try it out, either how it’s written or with my adaptations and let me know what you think. I know it’s going to stay in my rotation of new recipes.
- 1 cup chopped onion
- 1/4 cup Vegetable broth
- 2 cloves crushed garlic
- 2 15 oz cans chickpeas, drained and rinsed
- 1 28 oz can diced tomatoes
- 1/2 cup sliced red bell pepper
- 1/2 cup sliced green bell pepper
- 1/2 cup sliced yellow bell pepper
- 2 tbsp oil-cured olives, pitted and chopped
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/4 tsp salt
- 1 bay leaf
- 2 tbsp lemon juice
- Combine onion, broth and garlic in a large nonstick skillet. Cook and stir over medium heat until onion softens
- Add chickpeas, tomatoes, bell peppers, olives spices and bay leaf. Simmer until peppers are tender
- Remove and discard bay leaf
- Stir in lemon juice and adjust spices
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