All posts tagged chickpea

Super Veggie & Chickpea Soup

Published October 29, 2011 by Vegan Derby Cat Party







I’ve been in bed for the last three days sicker than I’ve been in years. Since eating fully vegan, I usually just get sick for a day or half a day, and it goes away, so this was pretty odd. I’m blaming this one on the [not vegan!] flu shot that I was forced to take for work. I got the injection last Thursday, and Thomas was sick all last weekend. I think the two compounded to give me one hell of a nasty bug. What’s my point? I needed soup!

My mom dropped off a big bag of veggies yesterday, and today I was finally feeling a bit better and able to stay in the kitchen longer than 3 minutes without having to go run for a tissue. I based this around a north african chickpea soup recipe that I used to make a lot. Mine has a ton more veggies in it, though! Tomatoes would be great in here too if you have any.

Super Veggie & Chickpea Soup
6 servings

Olive oil for misting pot
1 large onion, finely chopped
2 carrots, finely chopped

1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 poblano pepper, seeded, finely chopped
1/4 jalepeno pepper, seeded and finely chopped
1 tsp. sea salt
2-3 tsp. curry powder
1.5 tsp. cumin
1.5 tsp. turmeric
~1/8 tsp. smoked paprika
dash of cayenne
few grinds of smoked black pepper

7 c. filtered water + 2 veggie bouillon cubes (or use all water or all veggie broth to suit your needs)
2 15oz cans chickpeas, well rinsed
1 large zucchini, peeled (not organic) and chopped
1 large summer squash, peeled (not organic) and chopped
1-2 c. chopped frozen greens, i used spinach


1. Spray a large dutch oven or heavy pot with olive oil and heat to low-medium. Add onions and carrots. Cook until they begin to soften about 5-7 minutes, while you cut your other veggies. Raise heat to medium, add peppers & spices, and cook for another few minutes.

2. Add water, chickpeas, frozen greens, and squash. Bring to a boil and simmer for at least 15 minutes, but 30 or more is better!

Nutrition Facts: Approximately 164 Calories, 3.3g Fat*, Cholesterol 0mg, Sodium 500mg*, Carbs 30.7g, Fiber 8.4g, Protein 8.3g, Vit A 102%, Vit C 110%, Calcium 8%, Iron 18%

* Fat & Sodium will vary based on the broth or bouillon you choose!

Veganomicon Chickpea Quinoa Pilaf

Published April 7, 2011 by Vegan Derby Cat Party

So I decided to start flipping through the Veganomicon again. There are SO many recipes in that book, and with only great successes so far, I’m happy to keep on trying them out!  I picked out 2 recipes starring chickpeas/garbanzos to make this week.

The only adjustment I really made was using a large red onion, and ground coriander instead of crushing the seeds myself. What’s weird is that if you google this recipe, some people list it as having a finely diced medium carrot too. I’m not sure if this is in another edition, but it’s not listed in mine. It would probably make a tasty addition though. Even though they have it under side dishes, I served it as dinner last night. Between the chickpeas and the quinoa, it’s pretty hearty. It came out to two dinner servings and a little leftover.

I’ve started using my food processor to chop onions and garlic lately.

Here it is right before the broth addition. Onions, garlic, tomato paste, spices and quinoa.

Turned out really flavorful and yummy. Definitely a keeper recipe!!

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