chickpeas

A Hearty Stew Without Meat

Vegetarians and carnivores alike will love this rich, filling dinner.

Online Jewish Week Columnist

There's almost nothing better for dinner in these frigid, windy months than a big hearty stew to warm you up from the inside out. When you think stew, chances are you're thinking beef or chicken. But a thick, delicious stew can be vegetarian, too, or even vegan.

Ingredients
Ingredients: 
2 tablespoons oil
1 large or 2 medium onions, diced
2 large sweet potatoes, diced
3 to 4 cups vegetable stock
1 package extra-firm tofu, diced
1 can chickpeas, rinsed and drained
2 heaping teaspoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
additional salt and pepper, to taste

Sephardic Spiced Salad

This grilled eggplant and chickpea salad is the perfect picnic food to beat the insufferable summer heat.

Special To The Jewish Week

It’s been in the 90’s for weeks here in Austin, Texas, but now that Memorial Day has passed it officially feels like summer. Pull out the margaritas and jorts, and put away the casseroles and roasts! When the temperature gets this high, I have zero desire to turn on my oven. Ideally, I would lounge all day in a hammock on my porch as a gentleman caller fans me and feeds me peeled grapes, but since that isn’t happening anytime soon, I made this salad instead. Not a bad consolation prize. 

Ingredients
Ingredients: 
For salad:
1 large eggplant, cut into 1-inch rounds
Salt
2 tbsp extra virgin olive oil
3 Roma tomatoes, diced
1 can (16 oz) chickpeas, drained and rinsed or 3 ½ cups cooked chickpeas
2 tbsp black olives, chopped
Minced mint for garnish
For dressing:
2 cloves garlic, minced
¼ tsp cumin
½ tsp paprika
¼ tsp black pepper
tbsp white vinegar
Juice from one lemon
1/3 cup extra virgin olive oil
Salt to taste

Childhood Memories Salad

A salad that can fill you with a lifetime's worth of memories...and delicious Middle Eastern flavors.

Growing up in Barcelona in a Jewish/Lebanese household, we were lucky to be exposed to an amazing fusion of cuisines that sparked our interest in food at a very young age.  We had the chance to enjoy an incredible array of herbs, spices, flavors and textures that we still remember and use to this day.

Almost every ingredient, flavor and recipe we use today has a memory attached to it. And that is something we treasure immensely, now that we live in a town on the east coast, so far away from home.

Ingredients
Ingredients: 
3 Persian cucumbers
3 kumato tomatoes, diced
9 medium radishes, diced
1.5 cups fresh chopped cilantro
6 0z sheep's milk feta cheese, crumbled
For the pita bread croutons:
3 pita pockets
4 tbsp extra virgin olive oil
6 tbsp za'atar
For the spiced chickpeas:
2 cans chickpeas (15 oz), drained
2 tbsp extra virgin olive oil
1 tsp cumin
2 tsp sweet paprika
1 tsp hot paprika
1 tsp tumeric
1 tsp salt
1/4 tsp ground black pepper
For the dressing:
1/2 cup and 2 tbsp tahini
1/4 cup and 2 tbsp freshly squeezed lemon juice
1/4 cup and 2 tbsp luke warm water
1/2 tsp salt (or to taste)
2 tsp rice vinegar
1 tbsp maple syrup
Snippet
Snippet: 

Growing up in Barcelona in a Jewish/Lebanese household, we were lucky to be exposed to an amazing fusion of cuisines that sparked our interest in food at a very young age.  We had the chance to enjoy an incredible array of herbs, spices, flavors and textures that we still remember and use to this day.

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