Greetings, friends! I apologize for my sporadic posting as of late. A lot of things have been going on in my life, and not even my friends that are closest to me are filled in on all of that business. It feels kind of crazy actually, but I am well!
- See!
For my blog I’ve been figuring out how to weave my backlog of things to share with you all so it doesn’t seem so random. Themed posts came to mind, and that’s the direction I’m going in for right now until things have settled more and the posts have caught up with my current life. Phew! I am starting to sound more like a strategist right now! Oh that is all part of my plan… not really. I think all the job searching, formal writing, and business matters have gotten to me. Anyway, like all good strategists I’ve got to get the job done! So onward with the post.
The title of this post is straightforward about my sentiments, and the recipes that you’re going to want to make! Yes, you will want to make these.
- This may be featured as a “Thanksgiving” recipe, but I actually whipped this up during the summertime.
Chickpeas were an unexpected ingredient in this recipe.
- And did you know that allspice is actually a dried fruit?
I didn’t! Not until I saw this container of these peppercorn-like things in my parents’ cupboard.
- So what was this mysterious (not in a cafeteria lunch way) dish I made?
Butternut Squash Mash with Mango, Ginger, and Allspice, which you can easily make veg-friendly by omitting the pancetta. If you love flavorful things, and want to taste butternut squash in a way you haven’t before then I suggest this recipe. It’s very easy to make, and can also be used as a love spell.
- This pot was just big enough!
- Another “warming” dish during the summertime as if South Florida heat isn’t enough.
- African Bean Soup
The common addition of peanuts and peanut butter in African soups really does add something wonderful to them. This one in particular left my family wanting more. Luckily, the recipe makes eight servings, which can be eaten in one sitting.
- I am, for the most part, not a fan of parsley.
However, Italian flat leaf parsley walks the fine line for me, and it crossed over to my good side in this tabouli recipe. I’ve also been trying to cook with different grains to add more variety to my family’s diet. They say consistency is key, but sometimes being so consistent can give people an upset tummy.
- I added chickpeas, well, for the love of chickpeas!
- Now for a sweet take on chickpeas.
I made Katie’s ‘Blondie Batter Dip‘, and you want to know how long a batch lasted me? Let’s just say I managed to incorporate it into a lot of things…
- Folding it into homemade strawberry-banana soft-serve.
Plus, eating it by the spoonful like it was pudding, you can imagine a batch didn’t last me too long.
- I also made up a hummus recipe
Cilantro Hummus
This is a very fresh and flavorful hummus, which is just what I need to liven my tastes!
Ingredients
-2 cups of cooked chickpeas, reserve some of the cooking liquid*
-2 cloves garlic, crushed
-1 tsp fresh ginger, minced
-juice of 1 large lemon
-2 tbl tahini
-1/2 cup chopped cilantro, you’re gonna love it!
-2 tbl cumin
-2-3 tbl extra virgin olive oil
-atleast a 1/2 tsp of sea salt
*a big can of chickpeas can be used as well
Directions
1. Puree the chickpeas in the food processor, with about 1/4 cup of the reserved liquid to a chunky consistency.
2. Add the ingredients from the garlic to the cumin in the order in which they are listed. Blend until smooth.
3. Pour the olive oil and sea salt in the puree, and mix well.
What’s your favorite chickpea recipe? Do you even like chickpeas?
I used to make a steamed broccoli-chickpea-sundried tomato mixture that I always fancied. Love your creations!
WE NEED TO SKYPE. Or actually, you just need to visit again
my fave way to use chickpeas is this one
http://www.loveveggiesandyoga.com/2010/10/carmelized-cinnamon-sugar-roasted.html
They taste sort of like the candied peanuts you can get at the mall or in big bins around the holidays. Seriously so good. I don’t throw that around lightly. I think you’d love em
Love everything you made in this post. You’re such a good cook!!
Thank you, Averie <3
do i like chickpeas?!? i even like just saying the word chickpea.
LOL! I do too :p
Haha, I didn’t even know “All-Spice” was a single spice; I thought it was different spices all mixed together!! LOL
Your eats look so flavorful as usual, and I think the themed posts are great! It allows you to show different sides of one subject/ingredient in many perspectives, in my opinion.
I’m not a huge fan of chickpeas due to gas, but I do still love hummus!
I love chickpeas in any form, but mostly in salads! Your eats look scrumptious!
Nope. I hate chickpeas. With a passion.
. Oooh wait, just even SAYING I hate chocolate sounds so awful and sad and mean… I am sorry, chocolate! Please forgive me!
Hate them almost as much as I hate chocolate
You are always so smiley and vibrant in every single picture I see of you! You have such a zest for life; I love it!! Just like I love chickpeas. And chocolate.
I love chickpeas! I don’t have a favorite recipe, so obviously I don’t cook with them enough! Although, one of my favorite ways to enjoy them is roasted with a good quality oil and some tasty seasonings. So good!
I was happy to see a new post from you. I’ve been missing you, girl!
I am definitely a chickpea lover!!
My favourite recipe is curried chickpeas with spinach in coconut milk, but I’ve also been enjoying make all sorts of hummus lately. Lemon dill is a nice combination! Your cilantro version sounds scrumptious.
Chickpea lover here! My favorite way to eat chickpeas is hummus–your cilantro version sounds good. I usually just make plain hummus. Off to check out the African soup. Love peanut butter in soup!
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