September 17, 2020 / Lyn Jones / 0 Comments
Full of flavor! Servings: 5
Ingredients
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1 can tomatoes with green chilies
1 tbsp extra virgin olive oil
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1 can (15.5 oz) chickpeas, rinsed and drained
Salt and pepper, to taste
Saute garlic and onion in olive oil over medium heat for about two minutes.
Stir in cumin, ginger and coriander.
Cook until onion is tender.
Add chickpeas, vegetable broth and tomatoes with juice and bring to a boil. Cover and simmer for ten minutes.
Serve alone or with brown rice and steamed green beans.
NOTES:
* Served it over a mound of shredded, sauted kale
* This was really yummy! I used minced fresh ginger, added fresh spinach. Simple and delicious.
* Thickened with a little cornstarch & served in pita bread. Stirred in wilted baby spinach at the end
September 17, 2020 / Lyn Jones / 0 Comments
Spiced to perfection – to make them even spicier, add jalapeno soy cheese and top with salsa
Ingredients
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1 small hot or jalapeno pepper, minced
1/2 medium red pepper, diced
2 cups cooked or canned black beans, mashed
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2 tbsp parsley, minced (optional)
1. On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.
2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.
3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.
Makes 6 patties.