Category Archives: Beans (no Rice)

Moroccan Chickpea Chili

Moroccan Chickpea Chili

From Best Cinnamon Recipes Blog

Ingredients

  • 2 teaspoons olive oil
  • 1 cup onion, chopped
  • 3/4 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1 1/2 cups water
  • 2 tablespoons no-added-salt tomato paste
  • 2 (15 1/2 ounce) cans chickpeas, rinsed and drained
  • 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lemon juice, fresh

Instructions

  1. Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
  2. Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
  3. Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Please see source website for additional pictures and detailed instructions – Best Cinnamon Recipes Blog

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BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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Chorizo and Chickpeas @ Food52

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Chorizo & Chickpeas

Emartin @ Food52

Ingredients

  • Onion
  • Chorizo
  • Tin tomatoes (chopped or whole)
  • Tin chick peas
  • pinch Dried Oregano (be generous)
  • pinch Dried basil (generosity is a virtue)
  • splash Olive oil

Instructions

  1. Chop an onion. Any size you like ( fine or chunky) and slice the chorizo.
  2. Heat a saucepan on top of the stove, add olive oil and fry the onion until translucent. Don’t have the heat too high .
  3. Add sliced chorizo and fry till it gets browned a little.
  4. Add the tin of tomatoes and the chick peas ( after draining ).. Give it a stir while adding in the basil and oregano. Using chopped tomatoes reduces cooking time.
  5. Cover and Let it simmer away while you do something else for about 15-30 minutes. It can cook longer without any problems.
  6. Serve with whatever you fancy. Works well with cous cous or warm Turkish or naan bread. Fresh coriander ( cilantro) sprinkled over the top is also nice.

Please see source website for additional pictures and detailed instructions – Food52

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Sour Cream and Onion Roasted Black Eyed Peas @ Slim Pickin’s Kitchen

Photo by Slim Pickin’s Kitchen

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Sour Cream and Onion Roasted Black Eyed Peas

Amber @ Slim Pickin’s Kitchen

Ingredients

For the Roasted Black Eyed Peas:
  • 3 cups (2 cans) low sodium black eyed peas, drained and rinsed
  • 1-2 tbsp olive oil
  • salt & pepper to taste
For the Sour Cream and Onion Powder:
  • 2 tbsp powdered buttermilk
  • 1 tbsp dried chives or 1 tsp onion powder
  • 1 tsp dried parsley
  • ½ tbsp garlic powder
  • ½ tsp sugar of choice

Instructions

  1. Preheat oven to 425 degrees (F) and line a baking sheet with parchment paper. Add all of the ingredients for the sour cream and onion powder to a spice grinder and grind into a fine powder, if you don’t have one, just toss them all together in a small bowl and stir very well. Set aside.
  2. Spread black eyed peas on paper towels and gently pat until they are very, very dry.
  3. Add the peas, olive oil, and salt and pepper to the baking sheet and toss to coat.
  4. Bake for 10 mins, remove from oven, toss again, then return to the oven to bake for another 10 minutes. Remove from the oven again, toss again, then bake for another 10 minutes.
  5. Check the black eyed peas for desired crispiness. If they aren’t crunchy enough, bake for another 5-8 minutes or until crispy.
  6. Remove from oven and immediately dust with several heavy sprinkles of the sour cream and onion powder. Toss to coat.

Please see source website for additional pictures and detailed instructions – Slim Pickin’s Kitchen

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.