Tag Archives: chickpeas

Lighter Sloppy Joes

My posts have been few and far between lately. I can’t explain it. I’m busy, I spend too much time on the computer already, I have other things I want to do, blah blah blah. The thing is, I still cook every weekend and make the food I plan on posting. I just don’t get around to writing up these posts. Honestly, my life is boring lately. I don’t really have anything to say. My life consists of work, cooking, eating and doing puzzles. Oh, and trying to get in a daily workout. But who wants to hear about all of that? It’s life after all and we all have one. Not to mention that I’ve been struggling with what to make lately. I’m trying to eat healthy and make food that is easy to portion out. Because I am one of those people who will have just one more bite, okay one more spoonful, okay one more helping. Portion control for me is key. These Lighter Sloppy Joes are a good dish to portion out so they make for a quick go-to lunch or dinner.

Ground turkey is cooked with onion and spices before settling into a smooth tomato sauce. Mashed up chickpeas are added to the mixture which gives an additional nutritious boost that blends right in. I’ve been pretty into sloppy joes lately and this unique kind is a new favorite. I’m a firm believer in the benefits of beans so this sandwich is a winner in my book. I topped this with some spicy banana peppers instead of pickles and now I’m hooked. I may never go back to regular pickles again. Especially on my sloppy joes.


Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes or until almost tender.


Add turkey; cook until browned and no longer pink, stirring to crumble. Stir in chili powder, sugar, and salt; cook 1 minute, stirring constantly.


Add 1/4 cup water and tomato sauce; reduce heat, and simmer 2 minutes or until thickened.


Place chickpeas in a bowl; partially mash with a fork or potato masher. Stir chickpeas into turkey mixture.



Spoon about 1/2 cup turkey mixture onto bottom half of each bun; top each with pickles or banana peppers and top half of bun.


Additions: None

Omissions: None


  • Ground turkey
  • Banana peppers

Overall Rating: Love It

Source: Cooking Light magazine

Moroccan Chicken and Chickpea Stew

I flew home from Chicago on Friday and turned around and left for another work trip on Sunday. Over the last four weeks, I’ve been home for one and that week was spent hardly eating, let alone cooking (thanks to some food poisoning). Even though I was only home for barely two days this weekend, I was eager to cook. But when I’m heading away again, there doesn’t seem a point to make something that will sit in the fridge and go bad before I get back home. So I decided to make this Moroccan Chicken and Chickpea Stew so I store it in the freezer where it will be waiting for me when I get back home.

Chickpeas, fire-roasted tomatoes, carrots, and onion are mixed with broth and flavored with cumin and red pepper flake before half the mixture is blended and added back into the pot to help thicken the stew. To finish it off, chicken is simmered in the stew giving it another layer of flavor and heartiness. Cilantro and lemon zest, which are added when it’s time to serve, provide one last fresh punch to this stew. Now that the temperatures are starting to cool down a little tiny bit, I’m excited to keep my pot out and make soup, stew, and chili all fall long.


In a large pot, heat the olive oil over medium heat. Add the onion and carrots; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.


Stir in the garlic, cumin and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Stir in the stock, chickpeas and tomatoes.


In a blender, puree 2 cups of the mixture. Stir the puree into the stew, season and bring to a boil. Reduce the heat to medium-low.



Add the chicken and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes; season. Serve with cilantro and lemon zest.


Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

Crunchy Chickpeas

For the second weekend in a row, I’ve gotten completely sucked into the 80’s miniseries North and South staring Patrick Swayze.  Last week was North and South Book 1 and yesterday was North and South Book 2 (based off of John Jakes’ book Love and War).  I remember watching both of these miniseries when I was a kid and have managed to get sucked right back into it all over again like I’ve never seen it.  I’ve always slightly been fascinated by the Civil War but it might be because I grew up in the Land of Lincoln, 30 minutes away from Springfield, Illinois where every field trip I went on in school was somehow related to Abraham Lincoln.  As if dedicating two Sundays in a row to the Civil War and Abraham Lincoln wasn’t enough, I proceeded to watch Killing Lincoln on Nat Geo last night before bed which let me tell you – was not a good idea.  At some point, I did manage to make myself a snack of Crunchy Chickpeas, to keep me going through hours of, well, death.  I guess it’s fitting since today is President’s Day, right?

I’ve seen these chickpea snacks nearly everywhere – in magazines, on Pinterest and in food blogs so I figured, why not give them a try?  They aren’t the simplest things to make but now I get the hype.  Canned chickpeas are tossed with garlic and seasonings and baked low and slow for a long time until crunchy on the outside but slightly chewy on the inside.  Sounds simple enough but the beans first have to be drained and de-skinned.  Hah..wahh?  I never really paid attention to the fact that chickpeas have skin but they do.  Lay them out on a paper towel, top with another paper towel and gently roll.  Yes, roll.  Those little pesky skins will slide ride off.  But take my word for it, do this process in batches.  Otherwise, you’ll be rolling and plucking skins all day.  My first bite of these chickpeas, I wondered what was so great.  But then, there I was, watching 80’s TV and popping these obsessively into my mouth.  I can’t explain it what it is about these snacks but they are slightly addictive.


The ingredients:


Wrap chickpeas in a towel; lightly roll to loosen skins. Discard skins.


Combine chickpeas and remaining ingredients.


Arrange on a baking sheet.


Bake in a preheated 300°F oven for 1 hour and 40 minutes, stirring every 20 minutes.


Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

Spicy Chickpea Samosas

When it comes to spicy food, lately I can’t get enough. If my tongue or the back of my throat doesn’t burn just a touch from whatever it is that I’m eating, I’m just not satisfied. Usually I can get my kick by adding a little bit of cayenne pepper here and there so when I come across a recipe with “spicy” in the title…I may as well melt!

These Spicy Chickpea Samosas not only have a slight kick but they are full of other delicious flavors like garlic, ginger, cilantro, and scallions. Samosas are a typical Indian street food which are fried but here they are baked which makes them a healthy appetizer, snack or light lunch. These are made with phyllo dough which usually uses tons of butter to make them flaky and decadent but the dough here is sprayed with non-stick spray which lightens it up while still keeping the layers crispy and flaky. I love the fact that these are vegetarian, as most traditional samosas are, but feel free to swap out the chickpeas with ground meat if you choose. This chickpea mixture is so good by itself, I could just sit and eat it with a spoon!

I served my samosas with a side of sweet, tangy mango chutney but this recipe has instructions to make a cucumber raita that can be made which will help tame that spicy heat. But I say bring that heat on!

The ingredients:

In a large skillet, cook carrots in canola oil for 3 minutes until carrots are slightly softened.

Add in scallion, ginger, and garlic and cook for 1 minute, stirring constantly.

Add in tomato paste, cumin, mustard, salt, pepper, and cayenne. Cook for 1 minute.

Stir in peas, water, and chickpeas. Cook for 1 minute. Remove from the heat and add in cilantro and lemon juice. Allow mixture to cool.

Unroll the thawed phyllo dough and cover with a damp towel or paper towel to keep it from drying out. Take one layer of the phyllo, lay it on a flat surface and spray with non-stick spray. Carefully place another layer of phyllo on top of the first one and spray with non-stick spray as well.

Fold phyllo dough layers in half lengthwise and flatten with your hand. Place a spoonful of the chickpea mixture at one end of the dough. Carefully fold one corner of the phyllo over the mixture into a triangle.

Continue folding the dough in triangles until you reach the end. Place on a baking sheet and brush with melted butter or spray with non-stick spray and keep covered with a damp towel. Repeat with remaining layers of phyllo.

Bake the triangles in a 400°F oven for 10 minutes.

Additions: None


  • Butter (I used non-stick spray instead)


  • Ground cumin for cumin seeds
  • Dry mustard for brown mustard seeds

Overall Rating: Love It

Source: Cooking Light Magazine

Chickpeas and Spinach with Smoky Paprika

I wasn’t too sure if I’d like this dish at first but the former-vegetarian in me couldn’t resist trying it.  I’m still not sure if this is an appetizer, a stew, or a light dinner but I think it’s safe to say it could be all of the above.  I ate it with grilled sourdough bread (left over from the Panini with Chocolate and Brie) and I must say it’s a very tasty little bite.  There are many ingredients in this dish with big flavors – garlic, onions, fire-roasted tomatoes, parsley – but the real star of this show is the smoked paprika.  If you’ve never tried it before – go get some!  Regular paprika just doesn’t compare.  I was pleasantly surprised with this dish and at only 86 calories for a 2/3 cup serving, I didn’t feel guilty having 2 servings.

Additions:  None


  • About 1/2 of the onions

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine


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