Tag: chickpeas

Lemony Orzo + Chickpea Soup

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We’re battling our first baby stomach virus up in here.

Pray for us, won’t you?

It all began when Garr & I decided it’d be nice to go out to brunch to celebrate our 7th anniversary.

That was our first mistake. How quickly we forgot we can’t have nice things or nice, pleasant times out in public with an 11 month old. About 90 seconds into our food coming out, Lou tosses her cookies alllll onto her cheese quesadilla. The very quesadilla Garr was looking forward to eating most of after she got done picking at it. But alas. Poor baby has never really been sick before, thank you, Jesus. So this is major unchartered territory for us. We both just kind of sat there stunned for a second like, “Did this really happen?” before we started frantically cleaning her up & trying to hide the fact she puked everywhere. She felt great afterwards, though, and proceeded to throw Cheerios at anyone who looked her way!

I really shouldn’t blog about vomit before sharing a recipe with you guys.

Time: 35 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 white onion, chopped
  • 3 carrots or 5-6 petite, multi-color carrots (seen here), peeled + sliced thin
  • 1 tbsp. of garlic, minced
  • 1 cup of orzo, uncooked
  • 1 can of chickpeas, rinsed + drained
  • 1/3 cup of tahini
  • Juice of 2 lemons
  • 1 cup of fresh spinach
  • 1/4 cup of fresh dill, chopped
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat olive oil in a stock pot or dutch over over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add carrots, cook another 3-4 minutes
  • Add garlic, cook another minute
  • Add orzo + chickpeas + S+P + about 6 cups of water, bring to a boil, reduce heat to low + simmer for 10 minutes
  • Turn off heat, add in tahini + lemon juice + spinach + most of the dill, leaving some for serving, + some S+P, let spinach wilt, stirring occasionally
  • Serve warm with more dill
  • Adapted from here!
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Roasted Cabbage + Sweet Potato Salad

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Guess what the cat dragged in???
My mother.
You guessed it. Susan is a Colorado resident!!!
Sound the alarms! The band is back together. & we celebrated with a big ole Target run. We did some DAMAGE in the baby section. We probably would have gone harder had there been a better selection, but we’ll get them next time. It is just so neat-o having her right down the street. We haven’t lived near a parental unit in 7 years. Susan & I still haven’t gotten used to it, though, because we keep calling each other every couple of hours like we still live hundreds of miles apart. We need to invest in a walkie talkie system.

Which would make Garr even happier than he already is to be living down the road from his mother-in-law.

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1/2 head of cabbage, chopped
  • 1 sweet potato, peeled + chopped
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of quinoa, cooked
  • 1/4 cup + 1 tbsp. of olive oil
  • 2 tbsp. of apple cider vinegar
  • 2 tbsp. of whole grain dijon mustard
  • 1 tsp. of garlic, minced
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1/2 tsp. of Italian seasoning
  • S+P, to taste
  • Arugula, for serving

How to:

  • Preheat oven to 425
  • Arrange cabbage + sweet potatoes + chickpeas on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P chili powder + cumin + smoked paprika + Italian seasoning
  • In a bowl, combine remaining olive oil + apple cider vinegar + mustard + garlic + S+P
  • Drizzle that on your pan + stir
  • Roast for 30-40 minutes, tossing halfway through
  • Serve warm atop some arugula + with some quinoa
  • Curl up on the couch with a plate of this + a viewing of Halloweentown

Adapted from here!

Chickpea Biryani

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I’ve really evolved over the last several years.
I used to be one of those girls that abhorred the outdoors.
But after living in Washington, North Carolina and now Colorado, I finally appreciate, understand, and ~sometimes~ even crave the fresh mountain air.
We went on a hike this weekend. I can’t lie, I feel really at peace and centered when traipsing up a mountain. Granted, Garr is carrying Lou on his back and I’m completely uninhibited, just gliding through the forest. We were having a lovely time, the endorphins were flowing, giggles were had. As we’re coming back down, I notice a spot in front of me that looked wet. I was telling myself “Be careful, do not slip on that wet spot” when BOOM, down I go, using my forearm and hand as brakes. I walked the rest of the way with my arm up in the air – not because I needed to keep the blood from gushing out, but because I like the drama. Also, it is a pretty sweet battle scar and I look like I mean BUSINESS.
The most upsetting is that my mom assumed I was wearing tennis shoes because I couldn’t possibly own real hiking boots.

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 1-2 cups of cooked chickpeas
  • 1 yellow onion, sliced thin
  • 1 red bell pepper, sliced thin
  • 1/2 cup of matchstick carrots
  • 2 cups of uncooked basmati rice
  • 1 tbsp. of minced garlic
  • 1 tbsp. of ground ginger
  • 1 tbsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of cinnamon
  • 1/2 tsp. of pumpkin pie spice
  • 1/2 tsp. of za’atar seasoning
  • 2 bay leaves
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 cup of raisins
  • 1/2 cup of cashews, chopped
  • Cilantro, for serving

How to:

  • Add rice to a bowl + cover with hot water, set aside
  • Heat olive oil in a stock pot over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add carrots + red pepper, cook another 3-4 minutes
  • Add garlic + all spices, cook another minute
  • Drain rice + add to pot along with 1/2 the raisins + four cups of water
  • Bring to a boil, reduce heat, cover + simmer for 30 minutes or until rice is cooked
  • Serve warm with more raisins + cashews + cilantro
  • Eat slowly over like three days + turn into a basmati rice grain

Adapted from here!