We know that chickpeas (garbanzo beans) are not everyone's favorite - but, like so many grains, legumes, and proteins, the flavor you give them makes a big difference.
One of Chef Ryan's favorite things to teach student volunteers is flavor and flavor balance. When working with these recipes, you can play along too!
Coconut curry chickpea stew
Serves 6
Ingredients:
3 tablespoons cooking oil (canola, vegetable, or grapeseed)
2 onions, julienned
1⁄2 head garlic, cloves peeled & sliced
1 1⁄2 lbs vegetables (broccoli, zucchini, bell pepper, carrots, or anything seasonal), cut bite-sized
2 tablespoons curry powder
1 15 oz can coconut milk
2 small cans garbanzo beans (aka chickpeas), drained & rinsed
1 bag/sm. tub baby spinach or arugula
1⁄4 cup lime juice
1 bu cilantro, finely chopped
Salt & pepper to taste (about 1 tsp salt & 1⁄2 tsp. pepper)
Method:
1. In a large pot, heat the oil over medium heat. Add the onions and cook for 10 minutes, stirring often. Add the garlic and cook for 5 minutes more.
2. Add the vegetables, curry powder and coconut milk, and cook for 5 more minutes. Then add the chickpeas, and cook until the vegetables are just done.
3. Add the spinach/arugula, cilantro, lime juice, salt & pepper, and cook until the greens are wilted. Taste for seasoning, and serve over rice or another starch.
Pear & ginger crisp
Serves 6
Ingredients:
2 lbs pears, sliced
2 T sugar
2 T grated fresh ginger
1 stick butter/coconut oil, melted
1⁄2 C brown sugar
1⁄2 C corn starch
2 1⁄2 C old-fashioned oats
1⁄2 t salt
Method:
1. In a large bowl, combine the pears with 2 T sugar and the ginger. Allow to macerate at room temperature for 30-60 minutes.
2. Preheat the oven to 375 degrees.
3. Combine the butter, oats, corn starch, brown sugar and salt into a chunky crisp topping.
4. In a baking dish, pour the berries and liquid in the bottom, and make a layer of crisp topping to cover. Bake for 30-45 minutes or until the crisp topping is golden. Serve as-is or with ice cream. Careful, it'll be hot for awhile!