Category Archives: tomatoes

Simple Greek Garbanzo Salad


Friends drop by for lunch? Nothing in the fridge? I recently wanted to make something with garbanzos since I love them, love the protein and the gluten-free nature of a salad. This is a simple and quick salad you can whip up for friends or just for yourself. The feta cheese gives it a Greek edge, but I’m guessing that goat cheese or no cheese is just as good. The longer it sits around, the more the flavors mesh, so make enough to last a few days.

I tend to always have cans of beans in the cabinet, but if you have the time and want to soak your dried beans overnight, by all means go for it. Usually, I want something now rather than waiting overnight-I’m just that way.

Simple Greek Garbanzo Salad
1 can of garbanzos, rinsed thoroughly
2 Roma tomatoes, chopped
6 oz. feta cheese, crumbled
2 TBS fresh basil, chopped
Juice of one large lemon
1-2 Tbs olive oil
salt/pepper to taste

1. Add all ingredients to a large bowl and mix (except for 1 Tbs olive oil and salt/pepper).
2. Add one Tbs of olive oil first and taste. If you need more, add it. Depending on the size of the lemon, you may need to cut the acidity a little more.
3. Add salt/pepper to taste.
4. Done.

This is so simple, yet tastes so great. Simple dishes are sometimes the best in so many ways. I also like to separate it into small containers that I can eat whenever I’m hungry or grab it on the go. I even grabbed a container and brought it to my mom in the hospital when she was sick of hospital food. Worked like a charm!

Enjoy!

Advertisements

Leave a comment

Filed under feta cheese, garbanzos, gluten free, salad, tomatoes, vegetarian

Moroccan Chickpea Stew


It’s time to study Africa during our World Geography class. I’ve been having a blast researching and teaching the class, and this week we’re in Africa. I decided to try and cook something for class tomorrow and this is what I came up with after research on the Internet. Of course, I’ve been making something like this for years, but I’m trying to be authentic and use the spices and ingredients that are most prevalent in Africa. Of course, Africa is a huge place and there are many cultures and dishes. It’s not easy trying to find something to represent a continent-sort of like trying to find a food to represent Asia. Thai, Chinese, Japanese, Indian….you get the point.

But I decided to go with the Moroccan Chickpea Stew I found, and believe it or not I’m trying to make injera, which is the answer to bread using teff flour (which happens to be gluten free, but we’ll get into that later.) I’ll tell you all about that tomorrow (it has to ferment overnight). First-the stew.

Rather than cook slowly most of the day on the stove, I opted for the crockpot, although I know that is probably not an ancient cooking process for Morrocans. But let’s assume it is now, OK? Ingredients are all optional, add or replace anything you are not fond of. It tastes great and I’m not sure I can wait until tomorrow to eat it. I hope the kids like it…

Moroccan Chickpea Stew
3 cans chickpeas
3 cans diced tomatoes
1 medium potato, diced
1 large sweet potato, diced
1 medium onion, chopped
1 cup red lentils, rinsed
1 tsp salt
2 tsp cumin
2 tsp nutmeg
1 tsp paprika
1 tsp turmeric
1 tsp chopped garlic

1. Saute onion for a few minutes with a little olive oil to soften.

2. Pour all ingredients into the crockpot and cook on high for 5 hours (6-8 on medium).

3. Test for doneness of the potatoes and then make sure you don’t need more salt. Done.

4. Since peanuts are popular and often-used, I’ve garnished mine with a few warm peanuts.

It’s that simple. The crunchiness of the garbanzos gives it so much depth, yet the sweetness of the yams is just heavenly. Go easy on the spices until you know for sure how much you like (and since I’m making this for the class, I want to be sure not to blow away the kids with too much spice.) I prefer to let the vegetables take over, rather than the spices anyway. I love the tartness of the tomatoes and the firmness of the white potatoes (which were not in the original recipe, but I had one around).

I don’t drain the beans and that, along with the tomatoes, should be enough liquid. You should have enough to cover all ingredients, but if you don’t-use a little veggie broth or water.

I’m making the injera tomorrow and that is typically used to scoop up the stew and soak in the food, instead of using a spoon. That’s why you want the stew to be thick, not soupy. But if you like yours soupy, by all means add more broth. The best part of all this is that the entire stew is gluten free. And much of the food that I found for this lesson was gluten free. Wheat is not common on the continent, as far as I can see (we’ll talk about htat tomorrow). And luckily, there are many vegetarian dishes to make.

Variations-add chopped kale, spinach or chard for color and texture. I’ve also heard that okra is a common veggie used so give that a try if you can find it. You can also add some cayenne pepper to give it a little kick, or add more of the spices to make it stronger. It’s all up to you, Dear Chef.

Enjoy!

Leave a comment

Filed under garbanzos, lentils, potato, stew, sweet potato, tomatoes

Awesome Black Bean Soup


Throughout the ages, we’re all looking for that great, quick soup recipe. Well, here it is. This is the reason for buying a crockpot, just to make this soup. I must give credit to the original recipe-I found it on crockpot365.com. I did have to tweak it, you know that’s the way I roll. I love using a crockpot since the work is done for you. Follow the recipe and you can’t go wrong (unlike the mushroom/broccoli risotto fiasco just a week ago in the crockpot. I won’t even tell you how that turned out. Let’s just say we all make mistakes!)

Awesome Black Bean Soup
3 cans black beans, drained
1 can stewed tomatoes, do not drain
2 cups veggie broth
6-9 packets Taco Bell mild taco sauce (yes, I’m not kidding)
1 TBS cumin
1 cup chopped carrots
1/2 cup chopped celery
1 cup frozen corn
shredded cheese (optional)

1. Pour all ingredients except corn and cheese into crockpot. (I usually spray the inside just to try and make cleanup easier).
2. Cook on high for 4-5 hours, medium for 8-10 hours.
3. At the end of the cook time, take out two cups of soup (trying not to get too many tomatoes) and use an immersion blender to blend it till smooth.
4. Return the reserved soup and frozen corn.
5. Cook for about 5 minutes to warm corn.
6. Serve with shredded Mexican cheese if you want, or even tortilla chips.

My daughter loves to scoop the soup with tortilla chips. I prefer to just eat it with a slight pinch of cheese. Husband adds a boatload of tabasco. Whatever floats your boat, dear chef. And I tend to double the recipe if I’m bringing it to a potluck. It goes over very big and is one of the first things to be empty.

Enjoy!

1 Comment

Filed under beans, soup, tomatoes