Tag Archives: chickpeas

Ditalini with chickpeas and veg. 7/1/20

This is one of John’s favorite things to eat. If I ask him what vegetarian dish he would like to have, he invariably chooses this chickpea stew. We load up our stew with lots of vegetables to make it even … Continue reading

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Chickpea, vegetable, and pasta stew. 5/30/20

We have not made chickpea stew in a while and I forget how wonderful all the vegetables look and taste in the bowl. And then, there they are with all their beautiful colors and textures. The combination of the vegetables, … Continue reading

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Instant Pot Palak Dal. 5/25/20

Our son has been encouraging us to try this dal (lentil) dish that he makes at home. The recipe he sent me Lentils with Spinach or Palak Dal was from America’s Test Kitchen and like many of their recipes had … Continue reading

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Sea bass with chickpea purée and parsley sauce. 5/19/20

This dish turned out looking a little garish what with the bright oranges and greens but it was quite delicious—a lot of work for the person dealing with the vegetables, though. And that was me! The original recipe is from … Continue reading

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Split chickpeas with spinach and basmati rice. 5/9/20

It looks as though I was trying to match the split chickpeas to the rice! Good job, me! I guess what happened is that both recipes included turmeric. I made the split chickpeas (Chana dal) in the Instant Pot and … Continue reading

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Chana Dal with zucchini and cabbage. 4/21/20

Chana dal is made with dried split chickpea in a pressure cooker or Instant Pot. I do not know which of my dals I like better Chana dal or Afghani dal. They are both delicious. Chana dal is a little … Continue reading

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🥬 Goodness in a bowl, chickpea stew. 3/25/20

Vegetarian or vegan, this chickpea stew is the epitome of goodness in a bowl. Healthy and filling but also quick, easy, and economical, it is the perfect shelter-in-place kind of meal. My original recipe came from Melissa Clark of the … Continue reading

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🥬 Instant Pot split chickpea stew. 1/28/20

This is such an easy and delicious vegan dinner. A cup of split chickpeas, that I found at the WalMart grocery store amongst the Indian foods, are soaked for 30 minutes. While this is going on I sauteed some cumin … Continue reading

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🥬 I served a vegetarian meal to guests and they liked it! 1/2/20

We had old out-of-town friends whom we have not seen for a while over for dinner last night. I made my chickpea stew and a fabulous blood orange and roasted golden beet over hearty greens salad. I served this with … Continue reading

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🥬 Chickpea, fennel, and mustard greens with ditalini. 2/20/19

Our regular chickpea stew got some new ingredients for tonight’s supper. Instead of celery, I used fennel. In place of collard greens or kale, I used spicier mustard greens. It is the same comforting dish with a slightly altered taste.

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