This delicious, filling and tasty soup is a quick-to-make dinner for the chilly season.

• 2 (15.5-ounce) cans chickpeas
• 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
• 3 medium carrots, chopped (about 1-1/4 cups)
• 1 large yellow onion, finely chopped (about 2 cups)
• 1-1/4 tsp kosher salt, divided, plus more to taste
• 3 garlic cloves, finely chopped
• 1-1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/8 tsp cayenne pepper, plus more to tate
• 6 cups loosely packed fresh spinach, coarsely chopped
• 1/2 tsp fresh lime juice

Drain chickpeas, reserving liquid.

Heat 3 Tbsp oil in a large heavy-bottomed pot or medium Dutch oven over medium heat. When simmering, add carrots. Cook; stirring occasionally, until slightly softened, about 4 minutes. Add onion and 1/4 tsp salt; cook, stirring often, until onions are golden in spots, about 10 minutes. Push onion mixture to one side of the pan; add garlic, cumin, ginger, turmeric, cayenne and remaining 1 Tbsp oil to empty side of pan. Cook, stirring spice mixture constantly, until fragrant and spices coat bottom of pan, 30 seconds to 1 minute.

Add chickpeas, reserved 1 quart of bean liquid and water, add remaining 1 tsp salt to pan. Partially cover, and bring to a simmer over medium. Reduce heat to low, and gently simmer, partially covered, until chickpeas and carrots are very tender but chickpeas still hold their shape, about 30 minutes. (You should have about 5-1/2 cups of cooked bean mixture. If needed, add additional water to equal 5-1/2 cups).

Transfer 1 cup chickpea mixture to a blender, taking care to get a good mix of solids and liquid. Process until smooth, about 40 seconds; return to pan. Return the soup to a gentle simmer over medium.

Gradually add spinach in batches; stirring until wilted. Stir in lime juice, and add additional salt and cayenne to taste. Ladle soup into bowls, and drizzle with olive oil.

(Source: Food & Wine)

The post Moroccan-Style Chickpea, Carrot & Spinach Soup appeared first on Family Eats.

• 3 medium leeks (white and pale green parts only)
• 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
• 3 celery ribs, cut into 1-inch-wide pieces
• 4 garlic cloves, chopped
• 1/4 cup olive oil
• 4 thyme sprigs
• 2 parsley sprigs
• 1 Turkish or 1/2 California bay leaf
• 1/8 tsp ground cloves
• 3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
• 1 qt. water

For Garlic Crumbs

• 4 cups coarse fresh bread crumbs from a baguette
• 1/3 cup olive oil
• 1 Tbsp chopped garlic
• 1/4 cup parsley

Halve leaks lengthwise and cut crosswise into 1/2-inch pieces, then wash well.

Cook leeks, carrots, celery and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 tsp each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling part, about 30 minutes.

Make garlic crumbs while cassoulet simmers.

Preheat oven to 350 degrees F with rack in middle.

Toss bread crumbs with oil, garlic, and 1/4 tsp. each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

Cook crumbs in pan, then return to bowl and stir in parsley.

Finish Cassoulet

Discard herb springs and bay leaf. Mash some of the beans in pot with a potato masher or back of a spoon to thicken brith. season with salt and pepper. Just before serving, spring with garlic crumbs,.

Source: Gourmet, March 2008

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This recipe was a surprise. Not only did I like it, but the burgers were immediately prepared by the rest of the family for lunch. I made this using a pressure cooker for my dried black beans, while I cooked up the sweet potato in my countertop oven. Use canned beans, pressure cooker, steamer, or whatever . . . it’s a delicious recipe.

• 1-1/2 cups rolled oats
• 1 cup peeled, mashed, cooked sweet potato
• 1 cup mashed black beans
• 1/2 tsp salt
• 2 tsp onion powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp chipotle powder, optional
• oil for cooking

To make the patties, pulse the rolled oats in a food processor until coarsely ground and set aside.

Combine the sweet potato, black beans, salt and spices; then incorporate the ground oats. Let sit for about 5 minutes so flavors can marry.

Form the mixture into 4 patties. In a skillet, heat a thin layer of oil over medium heat.

Add the patties and fry on both sides until crisped, about 4 minutes per side.

Top with onions, cooked leeks, or a sauce made with pureed pepitas and salsa verde.

Source: The Blue Zones Kitchen

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Deliciously easy to make, these fried meatless fritters are a staple of Middle Eastern food. They can be made in a variety of ways, and this recipe, with chickpeas, has proven to be one that my family requests frequently.

• 1 cup chickpeas – dried or canned
• 1/2 large onion, roughly chopped (1 cup)
• 2 Tbsp finely chopped fresh parsley
• 2 Tbsp finely chopped fresh cilantro
• 1 tsp salt
• 1/2 to 1 tsp dried hot red pepper
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp baking powder
• 4-6 Tbsp flour
• vegetable oil for frying
• chopped tomato, diced onion, diced green pepper for serving
• yogurt dipping sauce
• pita bread

If using dried chickpeas, place them in a large bowl, adding cold water to cover by at least 2 inches. Allow to soak overnight, then drain. If using canned chickpeas, drain.

Place the drained, uncooked chickpeas and onions in a bowl of a food processor. Add the parsley, cilantro, salt, pepper, garlic and cumin, then process until blended, but not pureed.

Sprinkle in the baking powder and 4 Tbsp of the flour and pulse. Continue to add flour until the dough forms a small ball that doesn’t stick to your hands while making. Transfer the dough into a bowl and place in the refrigerator, covered, for several hours.

Form the dough into balls the size of walnuts.

Heat 3″ of oil (to 375 degrees F) in a deep pot or wok, then fry a handful of the balls for a few minutes on each side, until golden brown. If the balls fall apart during frying, add a bit of flour.

Drain on paper towels. Stuff half pita bread with chopped tomatoes, onions, green pepper, or lettuce, then add falafel. Top with yogurt dipping sauce, or tahini sauce.

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• 1/4 cups medium grind bulgur
• coarse salt to taste
• freshly ground black pepper , to taste
• 1 tbsp pine nuts
• 2 tsp fresh lemon juice
• 2 tsp olive oil
• 1/4 cups crumbled feta cheese (1 ounce)
• 1/4 cups fresh parsley, chopped
• 1/4 cups cucumber, peeled, halved, seeded and finely diced
• 1/4 heads Bibb lettuce, torn into large pieces

Directions

In a medium bowl, mix bulgur with 1/8 teaspoon salt and ½ cup boiling water. Cover, let sit until bulgur is tender (but still slightly chewy), about 30 minutes

Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.

Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and ½ the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing/ Top with bulgur mixture and pine nuts.

Source: Martha Stewart

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I love mixing up our side dishes — and this recipe using pearl couscous (also called Israeli couscous) transforms a meal. It’s toothsome, pasta-like, quality, is creamy and extremely tasty.

• 2 Tbsp extra virgin olive oil
• 1 dried red chile
• ½ cinnamon stick
• 1/2 tsp ground peppercorns
• 2 medium red onions, quartered and thinly sliced
• 2 tsp kosher salt
• 3 medium tomatoes, chopped
• 1 cup large pearl couscous
• 4 cups water
• 1 Tbsp unsalted butter

Heat the oil with the chile, cinnamon, and ground pepper corns in a large skillet over medium-high heat until the cinnamon starts to unfurl, about 1-1/2 to 3 minutes. Add the onions and salt and cook, stirring often, until the onions are soft, about 3 minutes.

Add the tomatoes and cook until they’re thick and jammy, stirring often, about 5 minutes.

Stir in the couscous and cook for 1 minute, then pour in 1 cup of water and bring to a simmer. Reduce the heat to medium.

Cook until the couscous sticks to the bottom of the skillet, and the water is absorbed, stirring occasionally. Add another cup of water and continue to cook in the same manner. Continue to add that remaining water until the couscous is very sticky. Turn the heat to lowest setting and allow to cook 2 minutes longer. Cover the skillet and turn the heat off allowing the couscous to sit for 5 minutes before serving.

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An easy deep-dish pizza with a thick and crunchy cornmeal crust. The recipe yields 1, 10-inch pie, which serves four. We like to substitute our favorite vegetables, or those we have currently available. Also, at times we skip the tomato slices and add a bit of tomato sauce instead.

Crust:

• 1 ½ cups coarse cornmeal
• 1 tsp salt
• 1 ½ cups cold water
• 2 cups boiling water
• a little olive oil

Filling:

• 1 tbsp olive oil
• 1 small onion, thinly sliced
• ½ cup thinly sliced bell pepper
• about 10 mushrooms, sliced
• 1 small zucchini, thinly sliced
• 5-6 medium cloves garlic, sliced
• 2 tsp dried basil (or 2Tbsp minced fresh basil)
• ½ tsp oregano
• fresh black pepper
• ¼ lb. mozzarella cheese, grated
• 2 small – or 1 medium – ripe tomato(es), sliced

Combine cornmeal, salt, and cold water in a small bowl. Have the boiling water on the stove in a saucepan, and add the cornmeal mixture, whisking. Cook about 10 minutes over low heat, stirring frequently. It will get very thick. Remove from heat, and let cool until it can be handled.

Preheat oven to 275 degrees F. Oil a 10-inch pie pan or baker. Add the polenta, and use a spatula and wet hands to form it into a smooth, thick crust over the bottom and the sides of the pan. Brush the surface with olive oil, and bake uncovered for 45 minutes.

While the crust bakes, heat 1 tbsp olive oil in a medium-sized skillet. Add the onion, and sauté for 5-8 minutes, or until it begins to soften. Add bell pepper, mushrooms, and zucchini, and sauté until everything is tender. Stir in the garlic and herbs, and sauté just a few minutes more.

Turn up the oven to broiling temperature. Sprinkle half the cheese onto the bottom of the baked crust, then add the tomato slices. Spread the sautéed mixture over the tomatoes, and sprinkle the remaining cheese on top. Broil until brown (about 5 minutes), and serve hot.

Source: The New Moosewood Cookbook by Mollie Katzen

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As a snack, side dish, or as a main meal, this lima bean curry is a flavorful and filling option for when you just want to go meatless.

• 1 cup Camellia brand Large Lima Beans or Baby Lima Beans
• 1 tsp oil
• 1 onion, finely chopped
• 1 tsp ginger-garlic paste
• 2 tomatoes, pureed
• 1/4 tsp turmeric
• 1/2 tsp chili powder
• 1 tsp coriander or dhania powder
• 1/4 tsp channa masala or chicken masala seasoning
• coriander leaves for garnish
• 1/4 tsp ghee

Rinse and sort beans

In a saucepan, cover beans with water and bring to a boil. reduce to a simmer and cook until beans are tender. Drain beans, reserving cooking liquid, and set both aside.

Heat oil in a saucepan. Cook onions and green chili until onions are translucent.

Add ginger-garlic paste to saucepan, and stir until well blended.

Add tomatoes and cook for 5 minutes.

Add turmeric, chili powder, coriander or dhania powder, channa masala or chicken masala seasoning, and sauté for 1 minute.

Add cooked beans and reserved cooking liquid.

Simmer 5-10 minutes, or until well blended. Garnish with coriander leaves and ghee.

Source: Camellia Brand 

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Preliminary: Cook 2 cups brown or white rice in 3 cups boiling water until tender. (This will take 15 to 20 minutes for white, and 35 to 45 minutes for brown). Fluff the cooked rice with a fork and set aside.

1, 1-lb. bunch broccoli

1 tbsp butter or canola oil (plus a little for the pan)

1 cup chopped onion

¾ tsp salt

1 large clove garlic, minced

2 tbsp fresh lemon juice

about 6 cups cooked rice

freshly ground black pepper

cayenne to taste

2 tbsp minced fresh fill (2 tsp dried).

3 tbsp minced fresh mint (3 tsp dried)

¼ cup minced fresh parsley

½ cup toasted sunflower seeds (optional)

1 packed cup grated cheddar or Swiss (about ¼ lb. cheese) – optional

a little melted butter for the top (optional)

Trim the tough bottoms from the broccoli stalks, and cut the tops into smallish spears of whatever size suits you. Cook them in a steamer over boiling water until bright green and just barely tender. Rinse under cold running water, drain well, and set aside.

Reheat oven to 325 degrees F. Lightly grease a 9 X 13-inch baking pan.

Melt the butter or heat the oil in a large, deep skillet or a Dutch opven. Add the onion and salt, and sauté over medium heat for about 5 minutes or until the onion begins to soften. Add the garlic and lemon juice, and sauté for about 2 minutes longer. Stir in the rice, some black pepper and cayenne to taste, the herbs, and the optional sunflower seeds and/or cheese. Taste to correct salt, if necessary, and spread into the prepared pan.

Now for the fun part. Arrange the broccoli upright in the rice, and if desired, drizzle with melted butter. Cover loosely with foil, and bake until just heated through (15 to 20 minutes. Serve right away.

Source: The Enchanted Broccoli Forest, Mollie Katzen, Ten Speed Press

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This beautifully-strange cauliflower is perfect raw or cooked and is a highly nutritious food. Many studies link Romanesco to preventing digestive tract cancers. It has high levels of carotenoids, which help promote glowing skin, and iron, Vitamin C and folate, which combat anemia an are beneficial for healthy reproductive systems.

Its strikingly chartreuse structure is unlike any other vegetable. Its florets, rather than being rounded, tower into a pyramid of spiraling peaks – fractal. If you break off a piece, it contains a replica of itself, which contains a replica of itself, and so on. It’s like a hall of mirrors.

The florets have the same texture as white cauliflower, but the flavor is more earthy, with a slightly nutty flavor. Some say the flavor is more like broccoli than cauliflower.

Farmer’s Market Romanesco Cauliflower Pasta

• 1 head romaneso cauliflower
• 2 shallots, minced
• 1/3 cup dry white wine
• 1 lb of fresh linguini
• 3 tbsp fresh basil, finely copped
• 1/3 lb fresh mozzarella cheese, grated
• 2 tbsp olive oil
• salt and pepper

Cut the cauliflower in half, cut out the inner core and break off the pointy florets into 1-inch pieces.

Put a large pan on medium-high heat and pour in the olive oil and heat up. Add the shallot ands ir for a minute or two, then add the cauliflower. Continue to cook and stir for about 8 to 10 minutes uncovered until the florets start to brown. Start making the pasta.

Add some salt and pepper to the cauliflower. Pour in the wine and deglaze the bottom of the pan by rubbing with a wooden spoon and stirring everything in the pan. Put the heat on low, cover and steam for about a minute until the cauliflower is tender. Add the basil

Remove the sauce form the heat and pour over the pasta. Sprinkle with the mozzarella cheese.

Serves 4

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