Who doesn’t love a treat you can enjoy and the kids enjoy that isn’t high in fat and loaded with good things for them, like protein and potassium, rather then just sugar and empty calories? I can tell you this will now get made a lot more often instead of regular cookies in our house. It was so much higher in protein that we found them to be actually very filling. While taste wise I wanted more then one I actually felt full enough to resist. Make a batch of regular cookies and I would polish off the whole batch in one sitting if I let myself. So the idea of having a quick and simple go to cookie recipe that is so tasty and nutritionally has a lot to offer is amazing. I would say this was the most exciting recipe creation of the year so far. They have a lovely, soft cake like texture on the inside with a crisp outer making these almost like brownies.
Chickpea Chocolate Oat Cookies
400g (15 oz) tin chickpeas, rinsed and drained
142g (1/2 c.) all natural almond butter or peanut butter
115g (1/3 c.) honey (maple syrup if you want to keep it vegan)
2 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
50g (1/2 c.) oats
45g (1/4 c.) cocoa powder
After a week holiday in Italy for my brother’s wedding and then a crazy week at work with studying for my citizenship test, which I am so happy to say I PASSED! I have been MIA but I am back and so excited about this Sunday Supper theme. Today we are all sharing slow cooker meals. And I don’t know about you but I could always use inspiration on slow cooker meals. Especially when life gets as busy as it has for me.
For my recipe I decided to attempt something I have wanted to do for a while now, Chana Masala.
This is one of my favourite curries and yet I have never had success with it at home. But this recipe from Simple and Sustainable Cooking seemed a lot easier then others I have seen so I decided to finally give it a try. I have to say when I noticed she used dried chickpeas and yet didn’t soak them first I foolishly questioned whether or not it would work. Not only did this recipe amaze me with how well they cooked but it has made me want to start to cook my dried beans in the slow cooker instead of the stove from now on.
We seriously have such an amazing collection recipes to share with you today so don’t forget to check out the rest of the Sunday Supper menu.
Slow Cooker Chana Masala
140g (3/4 c.) dried chickpeas (garbanzo beans)
600mL (2 1/2 c.) water
salt to taste
1/2 tsp turmeric
1 onion, diced
2 Tbsp oil
1 tsp cumin
1 tsp coriander powder
1 inch piece peeled fresh ginger
1-2 green chilies
1 tsp garam masala
1 lemon or lime
2 scallions, chopped
handful of coriander (cilantro)
Happy first Sunday Supper of the Year! I am so excited about this week’s topic because we have all decided to attempt a bucket list recipe. I am sure you have at least one of those dishes that you keep telling yourself you will make but never get to it, or like mine you have attempted it but failed miserably. I think it is so important to always challenge yourself in the kitchen because it is the only way you can grow as a cook. If you never step out side of your comfort zone then you run the risk of getting stuck in a cooking rut. Actually this can be true for any area of your life. So if you do only one thing this year, “resolution wise”, I challenge you to choose to do at least one thing that is outside of your comfort zone.
Now onto the falafel. First of all I want to say that while I was browsing around trying to find a new recipe, the last one I tried we didn’t like, I noticed a lot of bloggers describing these as a vegetarian meatball or vegetarian patty. While they are correct in that this is vegetarian friendly I would say this is not the best way of describing these tasty morsels. I know many meat eaters that the second you even utter the words, vegetarian, they refuse to even try it. Countries where this is served do not serve this as a vegetarian option, it just is a regular dish that they eat that happens to not contain meat. So don’t sell these short. Whether it is served as an appetizer or, our favourite, with some salad in pita with hummus, this is a wonderful recipe full of nutrients and flavour.
Also included in this recipe I wanted to share a little tip I use to not only make my life easier but to eat healthier. I am sure by now everyone is well aware that tinned fruits, vegetables and beans are not that good for you, nor are they a cheaper option. For example one 500g (17oz) bag of dried chickpeas cooked produces just over 1000g of cooked chickpeas which comes out to about 4 tins, drained. At the store it costs me .79 for 1 tin of chickpeas while a bag of dried chickpeas costs only 1.09 that is 2/3 more expensive. It might not seem a lot in the long run but trust me when I say it is because of small changes like this that I have reduced our food budget. Plus you know your family is eating a healthier product not eating out of tins which often have chemicals and other not so good things in them.
475g (2 c.) cooked chickpeas
1 large onion, chopped
2 cloves of garlic, chopped
3 Tbsp of fresh parsley, chopped
1 tsp coriander
1 tsp cumin
2 Tbsp flour
Oil for frying
Recipe from Mideastfood.about.com