Tag Archives: chickpeas

Hearty Chickpea Stew

Hearty Chickpea Stew

I was chatting with my friend K’s daughter the other day about what we’re most looking forward to this Christmas. She of course is excited for presents; last year she got a little sister, I don’t know how her parents are going to top that one. Another thing she was exciting about is making snowman pancakes with her granddad when he comes home for the holidays.

This made me think about the holidays and how integral food is to the holidays.
Food at this time of the year is almost as important as the family we break bread with; it provides us a reason to gather and to celebrate.

I love that I come from a family of food lovers and ‘food sharers’ Christmas celebrations at my grandmother’s included the task of delivering cakes to friends and neighbours.

On Christmas morning, she’d cook a giant pot of jollof over an open wood fire to share with friends and family, it was always vibrantly orange and fragrant with subtle hints of smoke.

Hearty Chickpea Stew

Hearty Chickpea Stew

This hearty chickpea stew is the type of food that comes to mind when I think of sharing meals over the holidays. It’s hearty like its name suggests, plentiful, filling and vibrant like my grandmother’s jollof.

My sister, @pearlsa makes this stew. She’s taken over the helm as the family cook and inherited my grandmother’s spirit of generosity, she always makes enough to share with family, friends and neighbours.

It’s a simple but rich and flavourful dish; chickpeas are stewed in a warm and tangy spiced broth of tomatoes and finished off with a splash of lemon juice.

It’s an adaptation of channa masala with discreet elements of a traditional Ghanaian stew.

It’ intensely satisfying served over warm rice, we love a sprinkle of crushed toasted nuts and some fresh lemon juice over it.

Left overs are even better because the sauce thickens and time allows the flavours to deepen some more.

It’s also wonderful on those super dark wintery days when you crave meals that are especially comforting, filling and nutritious.

Hearty Chickpea Stew

Hearty Chickpea Stew Hearty Chickpea Stew

Hearty Chickpea Stew
Excellent, spicy, fragrant and warming stew, serve over a bed of warm rice for a deliciously tempting and filling meal
  1. 1/8 - 1/4 cup coconut oil (about 2 – 4 tablespoons)
  2. 1 teaspoon mustard seed
  3. 1 teaspoon ground cumin
  4. 1 teaspoon ground coriander
  5. 1 large onion, diced
  6. 2 garlic cloves, minced
  7. 1 teaspoon turmeric powder
  8. 3 cups crushed tomatoes (or 1 28-oz can crushed tomatoes)
  9. 1 teaspoon red chilli powder
  10. 1 teaspoon ground ginger
  11. 3 1/2 - 4 cups cooked chickpeas (about 2 15-oz canned beans)
  12. 1/2 teaspoon kosher sea salt, plus more or less to taste
  13. Juice of 1/2 a lemon, plus more for serving
  14. Freshly ground black pepper and chopped fresh cilantro for serving
  1. Heat coconut oil in a large saucepan over medium-high heat
  2. When oil is hot, add mustard seeds, ground cumin and coriander
  3. Stir and cook for about a minute or so until spices are fragrant and mustard seeds start popping
  4. Add onions and garlic and sauté for a few minutes until onions start to soften
  5. Add turmeric powder, tomatoes, chili powder and ground ginger, let it cook for 3 – 5 minutes
  6. Add chickpeas, let the stew cook for a few minutes, stir occasionally and let it come to a gentle boil
  7. Add salt, lower heat and let stew simmer for another 5 - 10 minutes or so to let the flavours meld and the oil rise to the top
  8. Check seasoning, stir in lemon juice and remove from heat
  9. Serve over a bed of cooked basmati rice with freshly ground black pepper, and garnished with cilantro and lemon juice
  10. Enjoy!
  1. For a thicker stew, blend or process tomatoes, chilli powder and ginger until smooth and add to stew
  2. If you find that your stew is too thick, add 1/4 cup or more water or vegetable stock
  3. This stew makes for great leftovers!
the Whinery by Elsa Brobbey http://elsbro.com/blog/
Hearty Chickpea Stew

Spicy Roasted Chickpeas

Spicy Roasted Chickpeas

I eat a lot of chickpeas. Some would say too much, but not me. I love chickpeas, like, a lot!

Chickpeas are probably my favourite protein next to lentils. I don’t think this whole plant-based-diet undertaking would be the same if chickpeas did not exist.

The great thing about chickpeas, besides being a good source of protein, fibre and folate, is that it’s such a versatile little legume – we’ve made cookies, burgers, savoury cakes, ratatouille, salads, hummus, crepes and plenty more with chickpeas.

We keep a stash of chickpeas in the cupboard, I cook my own chickpeas because it tastes better, it’s cheaper and convenient to have around to throw into salads, soups, stir-fry etc. for added protein.

Spicy Roasted Chickpeas Spicy Roasted Chickpeas
Spicy Roasted Chickpeas Spicy Roasted Chickpeas

I used to get roasted chickpeas from the Italian store; crunchy, spicy and hot! they were so very moreish; then I found it’s just as easy to make at home.

If you have cooked chickpeas, it’ll make for a quick and healthy snack. These are perhaps one of the fastest snacks you’ll make in a while; all you need to do is grab a jar or can of precooked chickpeas, toss with a little bit of nutritional yeast, pepper and salt, and bake until golden. That is it!

Spicy roasted chickpeas are one of our favourites snacks to bring on road trips and plane rides; I love bringing snacks and treats on long flights, it makes such a great difference, it takes the journey from bearable to enjoyable.

Spicy Roasted Chickpeas
Spicy Roasted Chickpeas Spicy Roasted Chickpeas

The nutritional yeast adds a savoury ‘cheesy’ flavour to the chickpeas, pepper adds heats and salt rounds out the seasoning; it bakes slightly crunchy, and tastes spicy.

Do feel free to add your favourite spices and or change the spices up as desired.

These chickpeas came with us on this last trip to Paris, and this weekend, while setting out decorations for the season, we munched on spicy crisp chickpeas and sipped apple cider while listening to Christmas carols.

Spicy Roasted Chickpeas
Spicy Roasted Chickpeas

Spicy Roasted Chickpeas
A great and healthy snack food, Perfect for those with nut allergies. It's a little addictive!
  1. 3 cups cooked chickpeas (about 1 2/3 15oz canned)
  2. 2 tablespoons nutritional yeast
  3. 2 tablespoons extra-virgin olive oil
  4. 1/2 teaspoon garlic powder
  5. 1/2 teaspoon crushed red pepper
  6. 1/3 teaspoon fine sea salt (or to taste)
  1. Preheat oven to 350 degrees F., line a baking sheet with parchment paper and set aside
  2. Drain and rinse chickpeas (if using canned) and place them in a large bowl
  3. Mix nutritional yeast, olive oil, garlic powder, crushed red pepper and salt in a small bowl
  4. Pour over chickpeas and toss to combine, making sure chickpeas are evenly coated
  5. Transfer chickpeas to the parchment lined baking sheet
  6. Spread them in an even layer
  7. Bake for 30 – 35 minutes, until chickpeas are golden brown, stir once halfway through
  8. Store leftover chickpeas in an airtight container at room temperature
  9. Enjoy!
  1. Cool chickpeas inside the oven with the oven door cracked open, this will help them get crunchier
  2. Roasted chickpeas will lose its crunchiness after a day or two, but will still be very good!
  3. If your chickpeas are coming out soggy, increase your oven heat and cook for a little longer, keep a close eye on it to make sure it doesn’t burn.
Adapted from Vegan Yack Attack
Adapted from Vegan Yack Attack
the Whinery by Elsa Brobbey http://elsbro.com/blog/
Spicy Roasted Chickpeas

Spiced Chickpea and Fresh Vegetable Salad

Spiced Chickpea and Fresh Vegetable Salad

We spent last weekend getting our little balcony summer ready.We’ve had many wonderfully long sun-filled days – the neighbourhood is awakened, with the beaches and parks are bustling with people. It feels decidedly like summer now.

Our local farmers’ market started last weekend; that to me is the sign of summer’s start; the vibrant and cheerful energy of the open market, fresh local produce – colourful and abundant, it all just feels very summer-ry.

Spiced Chickpea and Fresh Vegetable Salad
Spiced Chickpea and Fresh Vegetable Salad Spiced Chickpea and Fresh Vegetable Salad

I snagged the most beautiful bunch of radish not quite sure what to make with them, I brought them home, saw my copy of Jerusalem and I just knew… I went back out and got tomatoes, cilantro and parsley – I was going to make Ottolenghi’s spiced chickpea and fresh vegetable salad again.

This is one of the very first recipes I tried from the Jerusalem cookbook; it seemed so simple and unfussy.
I was pleasantly surprised at how wonderfully the flavours melded.

I love this salad because it’s refreshing and tasty and plays well with the warm aromatic spices in the chickpeas.
I also love how easy it is to put together and the fact that it uses simple and nourishing seasonal produce.

Spiced Chickpea and Fresh Vegetable Salad
Spiced Chickpea and Fresh Vegetable Salad Spiced Chickpea and Fresh Vegetable Salad

Colourful meals eaten on lovely sunny balconies will make for happier people…

I want to stretch out on my little patio with salads like this, enjoy the lovely views and perhaps fall in love with my quirky neighbourhood again

That’s my wish for this summer, and for unending bright days that make everything seem possible.

Spiced Chickpea and Fresh Vegetable Salad

Spiced Chickpea and Fresh Vegetable Salad

Chickpea Ratatouille with Couscous


I just realized that this is my second post about chickpeas in a row, but you’ll forgive me because you already know how much I adore chickpeas.

You know how certain foods are memory triggers? Well, ratatouille with couscous will forever remind me of a small gathering of friends, lively conversation, laughter, flickering candles, and stories… fascinating tales that make you homesick for places you’ve never been.


I had ratatouille for the first time not too long ago…
It was a ‘welcome back’ dinner for a friend’s mom who’d come home from travelling the world; we ate roasted ratatouille on a bed of saffron laced couscous.

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This French vegetable stew with its vibrant colours and complex flavours… it’s all I talked about for weeks, until @adjoa took pity on me and started making this version of ratatouille – she got the recipe from a French newsletter and adapted it to include chickpeas.


And when she occasionally makes this, it’s a delight; earthy chickpeas and a melange of vegetables simmered and stewed – it’s fresh, simple and tasty, full of happy memories.

To make the couscous that accompanies this ratatouille, bring 1 cup of water to a boil, stir in 1 cup of couscous, a pinch of salt and a teaspoon of butter or olive oil. Remove from heat, cover and let the couscous sit for 5 minutes. Fluff with a fork and serve

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Chickpea and Salsa Bruschetta


Boy, am I glad the weekend is here.
This week almost broke my will; I had so much going on while all I wanted to do was crawl into bed and never get up.
I think I may be coming down with a cold, or worse, the flu. Not that I know what’s what.
The universe seems to be in tune with my mood, it’s been gloomy all week, I haven’t decided if that’s a good thing or not.

The meals I’ve made these past few days haven’t been very exciting; that was until I stumbled into putting this chickpea and salsa bruschetta together.

The recipe got its start as hors d’oeuvres; an easy and tasteful starter @adjoa and I made a couple of months back.
I’d wanted to make it again, but the timing was always off, I always seemed to be out of an essential ingredient.

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 IMG_3231 Chickpea Bruschetta

I came home from another wearying day this week, and there they were; a jar of chickpeas and a bottle of salsa, side by side.
It’s a humbling and satisfying meal, quick and tasty; very delicious, kind of like fast food but good for you.

Did I mention it was easy? It’s basically sliced bread toasted and brushed with olive oil, with a generous heaping of salsa and crushed chickpeas and finished with a drizzle of balsamic vinegar.

As sad as it might sound, these were the highlight of my week.