Tag Archives: Tomato

Chickpeas 2 Ways: Italian & Indian

28 Nov

After rolling myself out of my parents’ house, I got hungry (again).  I was craving veggies in a major way after days of carb-loading (sour cream & cream cheese mashed potatoes anyone), and needed to make something straight out of the pantry since I was without groceries.  I looked in my bare cabinets, and pulled out a can of chickpeas.  Eureka!

I love creating multiple recipes with different flavor profiles from the same base ingredients.  It’s a way for me to make left-overs exciting and new!  Last time I shared my meatball recipes.  Now I bring you Chickpeas 2 ways.

Indian Chickpea Curry (serves 1)

  • 1/2 of a 15.5 oz can of chickpeas (garbanzo beans)
  • 1/2 medium onion, diced
  • 1 tbs garlic, minced
  • 1 tbs tomato paste
  • 1 cup chicken stock
  • 1 tbs olive oil
  • 1 tsp garam masala
  • 1/2 tsp curry powder
  • 1/2 tsp cumin
  • sprinkle of ginger
  • salt & pepper to taste

Heat 1 tbs olive oil over medium heat.  Add 1/2 a can of chickpeas and diced onions, then sprinkle with salt and pepper.  Saute for 5 mins. 

Add tomato paste and 1/2 cup of chicken broth to pan.  Add garam masala, curry powder and cumin to pan.  Stir, and continue to cook over medium heat until sauce thickens, about 7-10 mins.  Add additional 1/2 cup of chicken stock and sprinkle ground ginger over top.  Add salt and pepper to taste, and stir.  Cook for about 5 more mins and take off the heat.  Your chickpeas should be soft, and will be perfect served over a bowl of brown rice!

Italian Chickpea, Spinach and Tomato Stoup (serves 2)

  • 1/2 of a 15.5 oz can of chickpeas (garbanzo beans)
  • 1/2 medium onion, diced
  • 1 tbs garlic, minced
  • 2 tbs tomato paste
  • 1 cup chicken stock
  • 1 tbs olive oil
  • 1/2 cup water
  • 3 oz fresh spinach
  • 1/2 cup orzo (small grain pasta that looks like rice)
  • 1 14 oz can of diced tomatoes with juice
  • 1 tbs pepper
  • 1 tsp salt

Heat 1 tbs olive oil over medium heat.  Add 1/2 can of chickpeas and diced onions , then season with salt and pepper.  Saute for 5-7 mins.  Add tomato paste, 1/2 cup of water, spinach and canned tomatoes to the pot.  Continue to cook over medium heat until chickpeas are tender and spinach has wilted.  About 7 mins.  Add cup of chicken stock and orzo, then bring to a boil. 

Continue to cook at a boil until orzo is cooked, approximately 7 minutes, stir periodically or orzo will stick to the bottom of the pot.  Add salt and pepper and stir. 

I love this stoup (Rachael Ray’s term for a cross between stew and soup), because it’s hearty and healthy after days of indulgence!  Plus I found a way to make 3 meals out of ingredients in my apartment.  You can re-create this meal for a few bucks at the store.  Yay for cheap/free food!

Do They Serve Beer With This?! Pt. 1

11 Jun

Recently my family and I took a trip to Ireland.  We were there for eight glorious days driving all around the country.  Actually, make that eating and drinking all around the country!  Here are my pictures from the first part of our culinary journey in Dublin.

 Our trip started off right with a stop to the Guinness Brewery.  How else were we supposed to battle jet lag?  This is my photo of the perfect pour.  Could it get more Irish than a Guinness with a shamrock in the foam?  Mmmmm stout!  Let’s just say my family made it a priority to grab at least one pint each day and try out each city’s brew including Murphy’s and Beamish.

 The following morning we got up and were ready to take on Dublin!  We stopped for a delicious breakfast at Lemon, which was a very casual creperie.  There were a zillion options and my favorite included the bacon and egg with the tomato marmalade.  Oh, and did I mention their gorgeous cappuccino and coffee?

After fueling up we were ready to take on Dublin. We met up with our graduate student tour guide at Trinity College and covered most of the city in just two and a half hours.  We ended our walking tour in the bustling area of Temple Bar.  Famished and seriously parched, we stopped off at Gallagher’s Boxty House for dinner.  I had a great seafood chowder, a pint of Murphy’s, and the star was the lamb boxty.  The boxty was like a thicker wheat-based crepe filled with lamb stew and topped with a yogurt sauce. Talk about comfort food on a rainy day.

And for my dessert I had a bit more of this.

The following morning my sis and I left the hotel in search of a killer breakfast and found ourselves at the Queen of Tarts

I had a pot of tea and a delicious savory breakfast of bacon, poached tomatoes, a fried egg, and a potato and chive cake.  As far as I’m concerned there was no better way to start our day.   

My only wish would have been to leave more room so I could have eaten breakfast dessert like these!

That’s all for part 1 of my meal pictures from Dublin.  Stayed tuned for part 2 which picks up in Galway!