squash with chickpeas

1 T. oil
1 large onion, diced
2 cloves garlic, minced
3 carrots, chopped
3 celery stalks, chopped
1 butternut squash, peeled and diced
3 T. orange juice
1/2 cup water
1 tsp. cumin
1 tsp. paprika
1/2 tsp. cinnamon
salt and pepper
1-15 oz can chickpeas, drained and rinsed
parsley

Heat a skillet with oil. Saute the onion, garlic, carrot, and celery for 10 minutes until it begins to soften. Add diced squash and water. Cover and cook until soft about 15-20 minutes. Add the orange juice, spices and chickpeas. Cook on low for 5 minutes. Sprinkle with parsley. Serve with rice.

you can also use lentils, black beans or cannelini beans.

eggplant chickpea stew

1 onion, diced
4 garlic cloves, chopped
1 celery stalk, diced
1 bell pepper, diced
1 medium eggplant, diced
1 14-15 oz. can of Hunts diced tomatoes with basil, garlic, and oregano
1 15. oz can chickpeas, drained
1 T. tomato paste
2 T. brown sugar
salt and pepper to taste
fresh thyme to taste

Saute the onion, garlic, celery, and pepper until softened, about 5-7 minutes. Add the eggplant, can of tomatoes, chickpeas, tomato paste, brown sugar, salt and pepper, and thyme. Cook, covered & stirring occasionally, until softened, about 20-30 minutes. Add water if necessary.

celery chickpea salad

Adapted from Racheal Ray


1-16 oz can chickpeas, rinsed and drained
5 celery stalks, sliced
2 carrots, peeled and sliced
1 red onion, sliced
1 bell pepper, diced
Dressing:
3 T. oil
juice of 1 lemon
1 tsp. vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 tsp. fresh thyme or 1/2 tsp. dried
salt, pepper, and garlic powder to taste

Toss together the salad. Place dressing ingredients in a small jar and shake to combine. Add to the salad and mix well.

chickpea burgers

1 15-oz can chickpeas, drained and rinsed
1 onion, diced
3 cloves garlic, chopped
1/2 tsp. dijon mustard
1 egg
2 T. ground almonds
1/4 tsp dried thyme
1/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. cumin
1 tsp. parsley

Saute the onion and garlic in a bit of olive oil until slightly browned. In a mixing bowl, mash the chickpeas, leaving small chunks for texture. Mix in the sauteed onion and garlic and remaining ingredients. Heat a pan with oil. Form burgers and fry on both sides until golden brown.

olive hummus

1 can chickpeas, drained and rinsed
20 olives, pitted
3 T. or more oil
fresh ground black pepper

Place ingredients in a food processor or blender and pulse until coarsely pureed.