Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Sunday, January 11, 2015

Spicy Chickpeas and Kale in Coconut Cream

The inspiration for this recipe came from a dish that a friend brought to me when I was sick a couple of months ago.  It was so delicious I asked for the recipe, but she had purchased it from a gourmet-to-go place, so could not provide it.  I have been craving it frequently ever since.  This isn't necessarily close to what that recipe is, but it satisfied my craving, and I am sure to make it again!  We served it with quinoa and a salad.

I started out this morning by cooking the chickpeas in my slow cooker.  This is a super-simple way to cook dried beans.  I just put 2 cups of dried chickpeas in the slow cooker with plenty of water, a piece of kombu and a dried chipotle pepper.  The kombu and dried chipotle provide all the flavoring you need.  I set it on "low" for 9-10 hours, then just scooped out what I needed for tonight's dinner.  The rest I put in a container in the refrigerator for a future recipe.  You can also freeze them.  If you do this, spread them out in a single layer on parchment paper on a baking sheet.  After they are frozen, pour them into a jar and place them in the freezer.  You can pour out what you need for future recipes.  Follow these instructions for other kinds of dried beans.  No need to soak them the night before!

I found the coconut cream for this recipe at Trader Joe's.  It is thicker than coconut milk, which is why I only used one cup (about half a can).  If you can't find coconut cream, substitute a can of coconut milk.  The finished dish will be a little thinner.

Spicy Chickpeas (Garbanzo Beans) and Kale in Coconut Cream

3-4 TBS coconut oil
1 small red onion, sliced
1 clove garlic, pressed
1 bunch kale, chopped (remove stems before chopping)
3 cups cooked chickpeas (also known as garbanzo beans)
¼ tsp tumeric
¼ tsp ground coriander
¾ tsp cumin
4 tsp sriracha chili sauce
1 TBS fish sauce
2 tsp soy or tamari sauce
1 cup coconut cream

Heat coconut oil in large frying pan.  Saute onions until clear, stirring.  Add pressed garlic and stir.  Add chopped kale and stir.  Add cooked chickpeas and stir.  Add spices (tumeric, coriander, cumin, sriracha, fish sauce and tamari) and stir.  Then stir in coconut cream, which is very thick but will liquify as it heats.  Serves 4-6.

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