Rinse and chop the produce accordingly. Preheat your oven to 425˚F and line 1 baking tray.
Add the chickpeas to one side of the baking sheet, and the tomatoes to the other. Season and toss in olive oil. Roast 20-25 minutes, until the chickpeas are crispy.
Make the risotto. Add the stock to a small pot, and bring to a gentle simmer. Meanwhile, in a large skillet, add the onion, and cook until translucent, 4-5 minutes. Then, add the garlic and cook for 1 additional minute. Then, add the rice, and cook for 1 minute before adding about ½ of the vegetable stock at a time. Stir often. As the pan become dry, add another ½ cup of stock. Repeat the process until all of your stock has been used, or until your rice is al dente. Then, turn off the heat and add in the spinach. Stir and cook until wilted. Season to taste.
Make the pesto. Add all of the ingredients to a food processor and pulse until smooth.
Serve the risotto, and top with pesto, chickpeas, tomatoes, and your favorite garnishes. Enjoy!
• Roasted Oregano-Spiced Chickpeas (see below) • 2 cups Farro • 4 cups Cherry Tomatoes, halved • ½ Red Onion, diced • 1 ½ cups Scallions, thinly sliced • 1 Red Bell Pepper, diced • ½ cup Kalamata Olives, chopped • 1 English Cucumber, diced • 1 cup Parsley, chopped
For the Dressing: • 1 Lemon, juiced • ¼ cup Basil • 1/3 cup Tahini • ¼ cup Water • 3-4 cloves Garlic • Salt, to taste • Black pepper, to taste
Rinse and chop the produce accordingly.
Bring pot of water to a boil. Once boiling, add farro and cook for 20-25 minutes. Then, drain and rinse under cold water.
Make the chickpeas (see below).
Make the dressing. Combine all ingredients in a blender, and pulse until smooth. Adjust thickness by adding more tahini or water as needed. Season to taste.
Add farro to a bowl with chopped tomatoes, onion, cucumber, scallions, bell peppers, and olives.
Add the chickpeas and the dressing, and toss to combine. Enjoy!
Roasted Oregano-Spiced Chickpeas
Cook and Prep Time: 30 minutes
• 1 29 oz. can Chickpeas, rinsed and drained • 1 tsp. Olive Oil • Salt, to taste • Pepper, to taste • 1 tbsp. Ground Cumin • 2 tsp. Dried Thyme • 1 tsp. Dried Oregano
Rinse and drain the chickpeas. Heat an oven to 400°F. Line 1 baking tray.
On a baking tray, add chickpeas and spices. Sprinkle olive oil mix well with hands.
Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through.
Place in a bowl for serving. Garnish with fresh parsley. Enjoy!
Shakshuka is one of those dishes I go back to time and time again!
Simple to put together and easy to clean up, this can easily become a family favorite for you too!
One-Pot Vegan Chickpea Shakshuka
Cook and Prep Time: 30-35 minutes
1 large can Chickpeas, rinse and drained
1 large can Tomato Puree
½ cup Vegetable stock
4-5 cloves Garlic, minced
1 Bell Pepper, diced
½ cup Onion, diced
1 tbsp. Cumin
1 tbsp. Smoked Paprika
1 tsp. Ground Coriander
1 tbsp. Coconut Nectar OR Maple Syrup
1 tbsp. Chili Powder
1 tbsp. Cayenne Pepper (optional)
¼ cup Chopped Kalamata Olives
Salt, to taste
Black Pepper to taste
1 Lemon, juiced
Chopped Parsley or Cilantro, for garnish
Brown Rice or Riced Cauliflower, for serving
1 tbsp. Olive Oil or Vegetable Stock
Rinse and chop the produce accordingly.
Set a large rimmed skillet to medium heat. Add olive oil. Once hot, add bell pepper, onion, and garlic. Cook for 4-5 minutes, stirring frequently, or until onion is translucent.
Add tomatoes and spices. Stir to combine. Bring to a simmer and cook for 2-3 minutes, stirring occasionally to avoid burning.
Add chickpeas and chopped olives, and stir to combine. Lower the heat and cover. Cook for 15-20 minutes, until flavors begin to marry. Adjust seasonings accordingly. Add lemon juice, and stir to combine.
Optional, if your pot or pan is oven friendly, add to the oven for 5 minutes to brown the top.
Remove from heat. Serve with brown rice or riced cauliflower. Garnish with fresh herbs. Enjoy!