Day 147 Indian Chickpea Salad

Indian Chickpea Salad

1 1/2 Cup Cooked Chickpeas
1 Teaspoon Curry Powder
1 Teaspoon Garlic Powder
1 Cup Cucumber, diced
1 Cup Arugula
2 Tablespoons Sliced Almonds
1 Lime, juiced

Heat the chickpeas in a small saucepan over medium heat.  Add the curry and garlic powders.
Layer the arugula, cucumber and almonds on a plate.  Top with the chickpeas.

Soundtrack Andy Bopp - Guitar Moods

Day 94 Squash, Chickpea and Barley Stew

Squash, Chickpea and Barley Stew

3/4 Dried Chickpeas

1 Cup Dried Barley

2 1/2 Pounds Butternut Squash, peeled, seeded and cut into 1 inch cubes

2 Carrots, peeled and sliced

1 Red Onion, chopped

4 Cups Vegetable Broth

1/2 Cup Red Wine

2 Tablespoons Tomato Paste

1 Tablespoon Fresh Ginger, peeled and minced

1 1/2 Teaspoons Ground Cumin

1 Teaspoon Salt

1/4 Teaspoon Saffron

1/4 Teaspoon Freshly Ground Pepper

1/4 Cup Cilantro

1/4 Cup Lime Juice

1/2 Cup Roasted Unsalted Peanuts, chopped

Cooked chickpeas and barley

1.  Place chickpeas in a large pot and cover with water.  Heat to boiling, then reduced heat to a good simmer.  Cook for an hour.  Add the barley and enough water to cover.  Cook on medium until chickpeas and barley are almost cooked.  Return heat to high and boil out most of the water.

Butternut squash

2.  Add the squash, carrots, onion, broth, and wine to the pan.  Heat should be on medium.  Dissolve the tomato paste into the broth.  Add the spices.  Cook 1 hour at a simmer.

3.  Turn off heat and add the cilantro, lime juice and peanuts.

Goes well with Spinach Salad

Pairs well with 2014 Domaine Cheveau Pouilly Fuisse

Soundtrack Jim Byrnes - St. Louis Times

Day 15 Chickpea Stew

Chickpea Stew

Great for a winter day and easy to make.

Stew ingredients

1 Tablespoon Safflower Seed Oil
1 Teaspoon Cumin Seeds
1 Red Onion, chopped
5 cloves Garlic, minced
1 Tablespoon Ground Coriander
1 Cup Water
1 Cup New Potatoes, diced
15 Ounce can Chickpeas, drained
1/2 Teaspoon Salt
1/2 Teaspoon ground Black Pepper
1 Cup Vegetable Stock
2 Tablespoons Cilantro, chopped
1 Tomato, chopped

Coriander onions

1. Heat oil in a large saucepan over medium heat; cook cumin seeds for 10 seconds. Add onion and garlic, stirring till softened.  Add coriander; cook, stirring for 20 seconds.  Stir in water, potato, chickpeas, salt, and pepper.  Bring to a boil.  Reduce heat to low, add the stock.  Cover and simmer until the potato is tender.

Simmering stew

2.  Add tomato and cilantro.  Let sit for a few minutes to warm the tomato.

Goes well with Papaya Jicama Salad

Soundtrack Allen Stone - Radium