How To make Spicey Chickpea/Butterbean Pasta
1 pk Your favorite pasta
2 cn Chickpeas, drained and
Rinsed 2 cn Butterbeans including
Liquid 1 cn Vegetable stock (14 1/2
Oz) 3 lg Chili peppers
IF CHILI PEPPERS ARE NOT HOT:
1 To 2 jalepanos
1 ea Tobasco sauce to taste
Make pasta as usual. Meanwhile, heat a dutch oven over med. heat. Add a little veg stock. Chop chilis into large chunks and saute in stock (include the seeds) for about 2 minutes. Add chickpeas and more veg stock and cook for 5-10 mins. Add the butterbeans with liquid and the rest of the veg stock. Let simmer and liquid reduce some. If chilis are not hot enough, puree in blender or chopper 1 or 2 jalepanos and add. Then add tobasco to taste. I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more. Posted to Fatfree Digest Thu, 21 Apr 94 10:26:43 EDT By MPAX@pbs.org Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
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Spiced Chickpea and Butterbean Stew | Deliciously Ella | Vegan
This is the perfect one pot, batch cooking recipe. It's warming, hearty and delicious with easy ingredients and a simple cooking method. We make it at home all the time. It's vegan, full of great ingredients and I'm hoping you love it too!
For the stew
⁃ 1 white onion
⁃ 3 cloves garlic
⁃ 1 fresh chili
⁃ 1 packet/300g cherry tomatoes, halved
⁃ 1 x400g tin of butter beans, drained
⁃ 1 x400g tin of chickpeas, drained
⁃ 1 x400g tin of chopped tomatoes
⁃ 2 tablespoons tomato puree
⁃ 1 teaspoon mustard seeds
⁃ 1 teaspoon paprika
⁃ 1 teaspoon cumin
⁃ 1 teaspoon coriander
⁃ 1/2 teaspoon cayenne
⁃ 2 teaspoons apple cider
⁃ 1 heaped teaspoon brown miso
⁃ 100ml of water
⁃ Salt and pepper
⁃ Olive oil
To serve
- 1 sweet potato
- 1 avocado
- Handful of fresh coriander or parsley
- Coconut yoghurt
Method
Roughly chop the onion and garlic, and finely chop the chili. Add them to a large frying pan with a drizzle of olive oil, salt and pepper. Sautee for five to ten minutes, until the onion softens and starts to go translucent. At this point add the mustard seeds, paprika, ground coriander, cumin and cayenne pepper and sauté.
Add the halved cherry tomatoes, stirring them through the spice mix for a few minutes before mixing in the drained. Next add the tinned tomatoes and tomato puree and let the stew start to simmer for fifteen minutes, stirring every five minutes or so.
After fifteen minutes, add the water, apple cider vinegar and miso and let it continue to stew until it reaches your preferred consistency. I normally cook it for about fifteen minutes.
Chickpea Curry is a tasty dinner idea
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⭐️ This chickpea curry is a creamy and wholesome recipe perfect for weeknight dinners or meal prep for the whole family.
⭐️ Ingredients
1 tablespoons extra virgin olive oil
1 medium onion chopped
2 cloves garlic grated
1 teaspoon ginger grated
2 teaspoons curry powder
1 teaspoon cumin seeds or ground
⅓ teaspoon red pepper flakes
1 teaspoon turmeric powder optional
½ teaspoon ground coriander optional
½ teaspoon black pepper
1 teaspoon salt
3 cans (15 oz each) chickpeas or 4½ cups cooked chickpeas
1 - 2 cups vegetable stock depending on your desired consistency
1 can (15 ounce) crushed tomatoes
½ to 1 can (14 ounce) coconut milk
1 teaspoon garam masala optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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2tbs butter
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3tbs parsley (chopped)
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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