Moroccan Bean Stew Mediterranean Chickpea Salad Vegetarian
Chili Creamy Bow Tie Supper Chickpeas On The Half Shell
Moroccan Bean Stew
1/2 lb. dried chickpeas
2/2 lb. dried baby lima beans 3 Tbsp. olive oil 2 lg.
onions, finely chopped 4 lg. cloves garlic, minced 2 lbs.
lean boneless lamb shoulder, cut in chunks 1 tsp. ground
coriander 1 tsp. ground cumin
3/8 tsp. ground saffron 16 med. sized new potatoes, peeled
2 lg. carrots, peeled and cut in 2 inch chunks 4 eggs in
their shells (optional) Juice of one lemon Salt and
freshly ground black pepper 2 Tbsp. toasted slivered
almonds 2 Tbsp. chopped fresh mint
Place chickpeas and beans in a bowl, cover with water to a
depth of 2 inches and soak at least 4 hours or overnight.
Drain and rinse the beans. Heat the oil in a heavy
casserole. Add onions and saute until golden. Stir in the
garlic, saute for a minute or so, then remove the
vegetables from the casserole. Preheat oven to 300
degrees. Add lamb and saute until lightly browned. Stir in
coriander, cumin, and saffron. Stir in drained beans and
the onion and garlic mixture. Tuck the potatoes, carrots
and eggs (if using) among the other ingredients. Add 6
cups water. Bring to simmer. Skim the surface of the
casserole, then cover and place in oven. Bake mixture for
1 1/2 hours, then add lemon juice and season to taste with
salt and pepper. Place a layer of foil over casserole and
place the lid back on. Lower temperature to 250 degrees.
Bake 6 hours or longer, until liquid has been absorbed but
ingredients are still moist. To serve, remove eggs, peel
them, cut them in half and arrange them on top of the
casserole. Sprinkle the casserole with toasted almonds and
chopped mint. Serves 8 to 10.
Mediterranean Chickpea Salad
2 cup cooked chickpeas 1 recipe Lemon-Herb dressing for
marinade 1 med. green pepper, cut in strips
4/4 cup chopped sweet onion 2 med. sized ripe tomatoes, cut
in thin wedges, or 12 cherry tomatoes, halved 2 Tbsp.
chopped parsley 1 recipe Lemon-Herb dressing for salad
Place chickpeas in a non-metal bowl. Pour dressing over
them and marinate in the refrigerator for an hour or two.
Add rest of ingredients, toss well and serve. Variation:
Add two tablespoons toasted sesame seeds to salad just
before serving.
Lemon-Herb Dressing:
1 fresh squeezed lemon 2 Tbsp. olive oil 3 Tbsp.
distilled water
5/8 tsp. cayenne pepper
6/4 cup brown rice vinegar 2 tsp. fresh basil
7/2 tsp. dry mustard
Mix all ingredients in a blender.
Vegetarian Chili
7 (1oz.) cans whole peeled tomatoes
7 (2oz.) can Puree
7 (3oz.) jar Ragu chunky vegetable
8/2 cup OR 1 cup chili powder 1 Tbsp. crushed hot
chili peppers
9/8 tsp. black pepper 2 Tbsp. Italian seasoning 2 jars
Heinz Chili Sauce 2 lg. onions 3 lg. green peppers 4
lg. carrots
9 (1oz.) cans red kidney beans
9 (2oz.) can chickpeas
9 (3oz.) can pinto beans
9 (4oz.) can Heinz vegetable beans 1 - 2 lb. shredded
Mozzarella
In a large pot (12 quart or so) mix whole tomatoes (crush
them with your hands into large chunks), puree, Ragu, chili
powder, peppers and spices, chili sauce. While you bring
that to a boil, chop onions, and green pepper into large
chunks. Shred carrots and add to sauce, stirring frequently.
Put on simmer for 3 - 4 hours. Add beans 1 hour BEFORE
serving, if you add beans too soon they'll break. Top with
shredded cheese. Serve with nachos (optional). This can be
frozen in single serving containers or all in one. If you
like spicy chili but not hot, add 1 cup chili powder. If you
like it HOT double or triple the amount of crushed hot chili
peppers and use 1/2 cup chili powder.
Creamy Bow Tie Supper
1 lg. head escarole 2 Tbsp. water
9 (5oz.) pkg. bow tie noodles
10/4 cup butter or margarine 1 clove garlic, minced 2 Tbsp.
flour 1 tsp. salt
11/4 tsp. crushed red pepper flakes 2 1/4 cup milk
12/4 lb. fontina cheese, shredded
12 (1oz.) can chickpeas, drained Grated Parmesan cheese
Cut escarole into bite size pieces. In large saucepan, heat
water to boiling. Add escarole and cook until wilted, about
2 minutes. Drain and squeeze excess moisture. Prepare noodle
according to package directions. In large saucepan, melt
butter. Add onions and garlic, cook until onion is tender.
Add flour, salt and crushed red pepper; cook 1 minute,
stirring constantly. Remove from heat and add milk. Cook
until boils and thickens slightly. Stir in cheese until
melted. Mix drained pasta, cheese sauce, chickpeas and
cooked escarole, tossing to coat with sauce. Serve with
Parmesan cheese, if desired.
Chickpeas On The Half Shell
2 acorn squash 1 Tbsp. safflower oil margarine 1 clove
garlic, cut in half 3 slices of Fu, toasted, diced into
small cubes [Mod: Fu is a Japanese speciality of dried wheat
gluten made into a spongy dough] 1 Tbsp. oil - Sesame 1 med.
onion, chopped
13/2 cup chopped green pepper
14/4 tsp. cayenne
15/4 tsp. cumin 2 Tbsp. minced fresh parsley 1 1/2 cup
cooked chickpeas, drained
Preheat oven to 365 degrees. Cut squash in half lengthwise
through stem. Scoop out seeds and set in a baking dish,
cavity up. Surround with 1/2 inch hot water, cover pan and
bake for about 30 minutes until just tender. While squash
bakes, melt butter in a skillet, add garlic and cook for 1
minute. Add Fu cubes and cook, stirring several times, until
browned. Transfer Fu to a plate. Add oil to the skillet and
saute onion and green pepper for 3 to 5 minutes until
tender. Add cumin and mix well, heating for about 30 seconds
longer. Remove from heat and add parsley and chickpeas.
Drain any liquid that has accumulated in the squash. Fill
hollow with bean mixture. Cover with croutons, pressing them
gently into the surface so they hold. Return pan, uncovered,
to the oven and bake for about 15 minutes, or until filling
is hot and squash is tender. Sprinkle with cayenne pepper.
Note: Partial baking and stuffing can be done in advance for
convenience, and the squash can be refrigerated if it
is being held for more than an hour. For best flavor
and a moist squash, reserve final baking until just
before serving. Be sure to mix the squash meat with
the filling as you eat from the shell.
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