I came across the original recipe on Martha Stewart's website and adapted it to be vegan. I subbed in yellow split peas for the yellow lentils, which taste great but do take a lot longer to cook - which was fine since the rice it is served over takes an hour to bake. Beyond being… Continue reading Mulligatawny with Chickpeas
Tag: garbanzo beans
Rosemary Chickpea Pasta
Rosemary Chickpea Pasta Ingredients: 1 lb mini bow tie pasta 2 Tbsp extra virgin olive oil 1 Tbsp roasted garlic (jarred) 1 tsp dried rosemary, crumbled ΒΌ tsp red pepper flakes 2 14.5 ounce cans no salt diced tomatoes 15 ounce can chickpeas, rinsed well and drained Kosher or sea salt to taste Directions: Heat… Continue reading Rosemary Chickpea Pasta
Chickpea Vegetable Soup
Last week I saw a recipe for chickpea soup on Seattle Times and it sounded like a tasty recipe, with a few changes. I cut back the olive oil and salt called for and changed a few things, along with taking it vegan. The results were delicious. Again, we are having yet another cold and… Continue reading Chickpea Vegetable Soup
Chickpeas and Tomato Pasta
For dinner (and lunch today!) I made a quick pasta dinner using part of the slow cooked chickpeas I made over the weekend. Did I mention quick? That it was and very filling as well! Chickpeas and Tomato Pasta Ingredients: 1 lb mini farfalle (bowtie) pasta 1 Tbsp extra virgin olive oil 1 yellow onion,… Continue reading Chickpeas and Tomato Pasta