chickpeas

‘Flu Fighting’ Lemon Chicken & Rice Soup with Chickpeas

November 8, 2016 by The Partial Ingredients

Lemon Chicken & Rice Soup with Chickpeas

Cold and flu season has officially hit and I thought I would post one of my favorite sickness fighting powerhouses. Whether you’re making soup to prevent future illness or currently in the throws of a nasty bug, this recipe is for you! While most kids would disagree, the most nutritious stuff for you really can be delicious as well. This soup is full of anti-inflammatory fighting ingredients that may also help with sinus congestion, nausea and sore throats. Turmeric, garlic, lemon and ginger are a few of these heroic ingredients and they just happen to be delicious. I like to use my own chicken stock for this since it offers its own set of health boosting ingredients. While you can make the rice and add it into the soup after it’s done cooking you can also make single servings for each bowl as you go. The benefit to making smaller servings is that it won’t soak up all the broth as it sits in the fridge. This recipe has become a favorite of mine especially when I start to feel like I’m coming down with something for a quick immune system boost.
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Tofu and Chickpea Massaman Curry

April 4, 2015 by The Partial Ingredients

I love the flavors of Massaman curry. This recipe is a take on those flavors but with a twist. Traditionally Massaman curry is made with chicken, beef, or tofu. I chose the tofu version for this recipe and added chickpeas for protein instead of potatoes and peas for more veggies. You can make the red curry paste from scratch or go to a local Thai or Asian market and pick up a pre-made version. I like to buy a few cans of the Maesri brand curry pastes on hand for busier nights. Surprisingly, I haven’t found a huge discrepancy in quality or flavor of the dish. I was pleased with how quickly the recipe came together and how flavorful the dish turned out to be. If you make a large batch of the curry paste before hand it makes for a perfect week day dinner that comes together quickly and easily.
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Moroccan Chicken Soup with Chickpeas and Preserved Lemons

June 15, 2014 by The Partial Ingredients

This recipe combines the heartiness of classic chicken vegetable soup with the flavors of roasted Moroccan chicken and curry flavors. For the freshest and most nutritious soup I use homemade chicken stock. Preserved lemons might be hard to find at your average grocery store which is why I just make them ahead of time. I had also found that roasting a chicken in the oven with spices and olive oil allows for the most tender, shredded meat for the soup. If you don’t have any chicken stock on hand, you can use the bones from the chicken and make your own. If you already have some ready, that’s great, because you can then freeze the bones and have it ready to go for next time! The recipe uses a whole butternut squash, carrots, red potatoes and chickpeas for heartiness and flavor. A few tablespoons of spicy Moroccan Harissa paste and a curry spice blend is all that it needs to take this soup to the next level! I was very happy with the results and will be incorporating it into my weekly meals! The recipe yields a lot of soup so it makes a perfect weekday dinner.
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Carrot Soup with Roasted Chickpeas and Lemon Tahini

December 14, 2013 by The Partial Ingredients

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!

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Baked Spiced Chickpeas

January 26, 2013 by The Partial Ingredients

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.

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Chicken and Butternut Squash Stew with Preserved Lemons

November 14, 2012 by The Partial Ingredients

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.

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