It’s been a little colder the last few weeks so I thought a warm bowl of soup would be a nice thing to come home to. After all the eating from Thanksgiving I settled on a healthy and hearty soup made from carrots and garnished with chickpeas and tahini. I’m not usually a fan of pureed soups but this one caught my eye because of all the tasty garnishes on top. I was already a big fan of Baked Chickpeas so I was excited to try them out in a soup. I was surprised at how well all the ingredients came together. I loved the earthy flavor of the carrot soup with the tangy tahini and crispy chickpeas. I served the soup with a few slices of pita bread which also served as an edible spoon!
I was looking for a tasty snack–something to munch on during the day that had a good amount of filling protein but also packed with flavor. I came across a recipe for baked chickpeas and was intrigued because I always liked them in stews and soups but had never tried them on their own. The chickpeas are lightly tossed with olive oil, rolled in a spice blend, and baked until they become dry and crispy. They remind me a little of popcorn but so much healthier and tastier! The spice blend can be adjusted to your own tastes, whether you want it saltier, sweeter, or spicier. I preferred the spicy and salty, but I plan to experiment more and see what I like best.
This stew is a great combination of Fall and middle eastern flavors. The recipe brings together shredded chicken, butternut squash, chickpeas, Bulgur wheat, preserved lemons and savory spices. This combination makes a great dinner on a cold night. Butternut squash has been a favorite of mine for a while and once again it didn’t disappoint! Another favorite ingredient of mine is preserved lemon which flavored the stew very nicely. The bulgur, chickpeas and chicken made the stew extra hearty and delicious! I topped the stew with a little yogurt and lemons slices for garnish.