Stewed Tomatoes and Chickpeas
My brother isn’t much of a baker and he’s been on me to post some more savory items. Since he’s my best follower, I suppose I can give him what he wants. This dish makes a nice side dish, particularly on a cold day, but it would also taste good over pasta. It is an adaptation from a recipe in Veganomicon - I didn’t have all of the correct ingredients for the recipe in there so I innovated with what I did have.
- 1 15-oz can chickpeas
- 1 15-oz can diced tomatoes (pureed tomatoes works fine)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 c white wine
- 1 T olive oil
- 1 t sugar
- 1 t thyme
- 1 t rosemary
- 1 T balsamic vinegar
- 1/4 c almonds
- 1/4 c quick oats
Toast almonds and oats in a medium sauce pan for about 3 minutes. Blend (using a blender or food processor) until a coarse flour is formed. Set aside.
Using the same blender or food processor, blend the tomatoes (if using diced tomatoes). Set aside.
Saute the onion with olive oil in the same pan used for the almonds and oats. Add the garlic and spices (thyme, rosemary) and saute until translucent. Pour in the white wine while stirring in order to dissolve cooked on garlic and spices. Add the tomato puree, sugar and vinegar. Bring to a boil and reduce heat to simmer for about 10 minutes.
Stir in the almond/oat mixture then add the chickpeas. Simmer another 10 minutes, until the sauce thickens and reduces a little.
Prep time: 1 hour Serves: 4-6
Chickpea Burgers
North Carolina has had the kind of weather that makes people want to eat burgers. I like this recipe because it doesn’t have to be eaten as a burger. It can be eaten as a sandwich spread or a salad topper, even a dip for chips.
- 1 15-ounce can chickpeas, drained
- 1 cup shredded carrots (I used juice pulp!)
- 1/2 onion, diced
- 1 T olive oil
- 1 T mellow miso
- 1 T braggs liquid aminos
- 1 t dried dill
- 1/2 t salt
- pepper to taste
Put all ingredients in a food processor and process until the mixture starts to come together. If it looks really dry drizzle in more oil until the desired consistency is reached. Taste for seasoning and adjust if necessary.
For burgers, scoop a 1/4 cup of the mixture and form into a patty. Cook in a hot pan with a little oil on both sides until they are nicely browned.
