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Delicious & Easy Chickpea Curry

So the semester has started…I am teaching four upper level division classes plus wanting to start a science outreach project at local high schools…oi…very busy.

I am supposed to be working on a review paper…but I am sitting in the train right now, commuting home from work and decided to write up a couple of recipes that we recently tried.

I love chickpeas…it’s a bit weird but I could eat them straight out of the can. So when I came across another chickpea recipe, of course I had to try it. I like the Curried Indian Chickpea recipe https://ourfunstuff.wordpress.com/2014/09/21/curried-indian-chickpeas/ that I blogged about earlier. However, this current recipe suggested very different spices to experiment with. I modified the recipe to our liking and here is what I made:

Ingredients (3-4 servings):
1 tablespoon ghee (if not at hand use another “fat”, such as olive oil or butter)
1 yellow onion, sliced
4 garlic cloves, minced
½ to ¾ teaspoon chili powder
½ to ¾ teaspoon salt
½ to ¾ teaspoon ground turmeric
½ to ¾ teaspoon paprika
½ tablespoon ground cumin
½ tablespoon ground coriander (as we thought we did not have any at home, we left this spice out, turned out we did have it…I will add it next time)
2 (14.5-ounce) can organic chickpeas, drained and rinsed
1 (14.5-ounce) can organic chopped tomatoes
½ to ¾ teaspoon garam masala (available as powder at Whole Foods)

Preparation:
1. Heat the ghee in a medium pan. Add the onion and garlic. Cook, stirring occasionally, using medium heat until onion is soft. Add all of the spices (except garam masala) and cook for an additional 2-3 minutes, stirring constantly.

2. Stir in the chickpeas and tomatoes. Simmer over low-medium heat, covered for 20 minutes, stirring occasionally. If you are planning on serving the dish with rice, start preparing the rice. Rice usually takes about 20 minutes to be made. We used Jasmine rice following the instruction on the package.

3. Stir in the garam masala and simmer, covered, for an additional 10 minutes.

4. Serve with rice and naan bread. Enjoy =)

 

Note: This dish stores well in an airtight container in the refrigerator and can easily be reheated in the microwave.

 

 

Curried Chickpeas_3_small

Costco sells really yummy naan bread

 

Adapted from a recipe book that I used to own but rarely ever used, since I thought that most of the recipes wouldn’t taste good to me.

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Curried Indian Chickpeas

I am still behind with posting things…but this another attempt to catch up one recipe at a time.

Here is a recipe that is super-yummy and easy to make. It cannot compete with traditional Indian cooking, but it is really really really good.

Ingredients (Makes 3-4 servings)
1 onion, chopped
2 tablespoons olive oil
½ cup vegetable broth
2 (15 ½ -ounce) cans chickpeas, drained
1 teaspoon curry powder
1 teaspoon coriander powder or tumeric
1 teaspoon cumin
3 tablespoons prepared chutney
2 (15 ½-ounce) cans diced tomatoes

Preparation:
1. Sautee the onion in olive oil until soft, about 3 to 5 minutes.
2. Add remaining ingredients and stir to combine well. Cover, and allow to cook for at least 5 minutes (I preferred simmering 15-20 minutes to soften chickpeas), stirring occasionally, until heated through.
3. Meanwhile prepare rice to go with meal. We prefer Jasmin rice.
4. Serve over rice or other whole grain if desired.

Curried chickpeas served over Jasmin rice

Curried chickpeas served over Jasmin rice

Healthful benefits:
* Chickpeas are a great source of proteins, so it is a wonderful dish for vegetarians. It is also high in fiber. In addition, the amount of iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K content contribute to building and maintaining bone structure and strength.
* Tomatoes are a great source of vimatins C and E, beta carotene, magnesium, potassium, and calcium.


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Roasted carrot and garlic hummus

I finally have time to post a new recipe I made last week. I still had some carrots left, so I used another blogger’s recipe http://milesforthought.wordpress.com/2013/11/28/roasted-carrot-and-garlic-hummus/
as an inspiration to create the following hummus.

As we did not have tahini paste on hand, so I made the hummus without it.

Ingredients:
1 1/2 cups raw baby carrots
3 cloves garlic
1 can organic chick peas, drained
2 1/2-3 tablespoons olive oil (plus approximately one extra)
2 cubes lemon juice (approximately 1/2 cup freshly pressed lemon juice)
1/2 teaspoon cumin
1/2 teaspoon coriander
3/4 teaspoon pepper
3/4 teaspoon salt

Preparation:
1. Preheat oven to 375 F. Lay the carrots and garlic cloves on a baking sheet and sprinkle with approximately 1 tablespoon olive oil. Use your hands to toss the carrots and garlic to evenly coat with the oil. Bake for 30 minutes.
2. Add the carrots and garlic to a food processor. Add the remaining ingredients and blend until all ingredients are well-mixed.
3. Enjoy with carrots, pita bread, or crackers. Make sure to share the dip, because it’s delicious.

Roasted carrot & garlic hummus

Roasted carrot & garlic hummus


1 Comment >

Hans and I were in the mood for tortilla soup. Most recipes that we came across online were not vegetarian-friendly. So we decided to come up with our own recipe. So we choose the ingredients (including veggies and spices) and just trusted in the Dutch oven magic. Anything that is cooked in a Dutch oven, will by default be amazing, right?!

Ingredients (Makes 4 servings):
½ onion, chopped
3 garlic cloves, minced
½ red pepper, seeded and chopped
1 can (15 ounce) organic garbanzo beans, including liquid
2 cups (16 ounce) medium salsa
1 cup water
1 veggie bouillon cube (½ cube for 1 cup water)
1 cup tricolored quinoa
1 teaspoon cumin
¾ teaspoon chili powder

Preparation (Preparation time approximately 40 minutes)
1. Add all ingredients into the seasoned Dutch oven (8 inch).
2. Place Dutch oven on hot coals and heat, stirring occasionally, for 30 minutes. The quinoa is fully done, when the grain looks translucent and the white-germ has partially detached itself, appearing like a white-spiraled tail.
3. Enjoy with cheese quesadilla.

Note: This recipe can be adapted to accommodate whatever you can find in your pantry. Need to use up potatoes and carrots. Just cut them into small pieces and add to the Dutch oven. No salsa, just use a can of cut tomatoes instead. Don’t like garbanzo beans, just use kidney beans. I would suggest buying organic tomatoes and beans, so you will not have to drain either can before adding them to the dutch oven. For another example, see Tortilla Soup Version 2.
https://ourfunstuff.wordpress.com/wp-admin/post.php?post=216&action=edit&message=6&postpost=v2

Tortilla soup_before cooking

Tortilla soup_before cooking

Tortilla soup

Tortilla soup

Tortilla soup_full meal

Tortilla soup_full meal

 

Healthful benefits:
* Quinoa is glutenfree and rich in protein. It is also a good source of essential amino acids like lysine and acceptable quantities of calcium, phosphorus, and iron.
* Chickpeas are a great source of protein.