Posts tagged ‘chickpeas’

Vegetable and bean soup


Happy Meatless Monday! Here is a very simple soup recipe – basically a half-finished minestrone soup. It was so (unexpectedly) popular with everyone here that I think I will be making it again and again.

If I had a TV show, it would be called “Cooking with Casey,” and it would feature recipes that can be completed with one hand while holding a baby/toddler. We have a budding chef on our hands, I’m sure, because he absolutely needs to be “up!” to see all chopping, stirring and especially mixing with the KitchenAid.

I intended to add pasta, lentils and various seasonings to this soup, but I learned that hungry babies are not interested in culinary musings when the basics are already ready. Our stove top taste test at what I thought was the halfway point resulted in a lot of vigorous “more!” signs, so we sat down to eat, and rightly so. This soup was substantial enough for dinner, but not too heavy – the broth is really nice and light.

If you save parmesan cheese rinds in the freezer to flavour soups and sauces like I do, this is a perfect place to use them. Or omit them and you will have a completely plant-based meal. The soup is delicious either way.

Vegetable and bean soup
Serves 4-6

1 tablespoon vegetable oil
1 large onion, finely chopped
4 medium carrots, chopped
2 stalks celery, chopped
3-4 large bay leaves
1 large (28 oz) can chopped tomatoes
4 cups of water
Rind from parmesan, asiago or other hard cheese (optional)
2 cups cooked mixed beans (I used a combination of chickpeas, kidney beans and white beans)
1 cup finely minced kale
Salt and pepper to taste

Saute onion in oil on medium heat until translucent; about 10 minutes. Add carrots, celery, bay leaves, tomatoes, water and cheese rind (if using). Cook until carrots soften; about 20-30 minutes. Stir in the beans and kale, season with salt and pepper, cook for a few minutes until heated through and tasting great, and then eat.


February 8, 2016 at 12:23 pm 1 comment

International Year of Pulses

year of the pulses

I am overdue for a big hooray about the fact that 2016 has been named International Year of Pulses by the United Nations General Assembly. Pulses being delicious, healthy, sustainable foods including beans, lentils, peas, and chickpeas that are a staple of plant-based cooking and eating. Beans, chickpeas and the like could use some positive PR with most eaters I know. Let’s hope the International Year of Pulses helps alleviate some of the grim faces that often accompany the words “are there lentils in this?”

I love all pulses, and they are in heavy rotation in my kitchen as I am always trying to sneak more protein into vegetarian fare. I’m looking forward to working on some new pulse-friendly recipes this yearalready I’ve been so inspired by #lovepulses posts all over the internet. In the meantime, here is a quick round-up of previously posted recipes that I’m keen to revisit in celebration of lovely legumes this year.


February 3, 2016 at 12:25 pm Leave a comment

Beets, squash, kale and chickpeas…together at last

There’s nothing like a week off work to spur on more blogging. I’ve been looking through a few photos I took in recent weeks and found this one of a veggie dish I made for a holiday dinner with friends. I started with an ingredient that everyone seems to love: roasted beets. I also had butternut squash, a fresh bunch of kale, chickpeas, pumpkin seeds and shallots, all things that have come to be staples in my kitchen one by one over the past few years, so that’s how this dish came to be.

Uplifting day-glo colours, healthy veggies, a bit of protein, and aside from the messiness of beets it’s a snap to make.


January 4, 2012 at 4:03 pm 1 comment

Potato chickpea and kale curry

I wrote recently about the fact that I am now cooking with real cream. In the days of old, I was a substituter – always finding inventive ways to step around full-fat ingredients like cream, butter, cheese and oil. No more. Cream is now part of the weekly shopping list. That aside,  I am usually pretty health-conscious in my eating and cooking and I realize that it’s important to strike a balance. Gluten-free and vegetarian is the main fare coming out of my kitchen, and this curry dish with chickpeas, kale, and potatoes falls squarely in the virtuous category. Kale is also one of the few vegetables that is truly local this time of year. Walking around neighbourhood and community garden plots this winter, I’ve discovered that kale grows year-round in Vancouver. It will definitely be part of my cool-weather gardening mix this year.

Potato, chickpea and kale curry

4 cups cooked potatoes, diced about 1-inch square
1-1/2 cups chickpeas, drained (about 1 can)
2 cups chopped fresh kale
1-1/2 cups coconut milk (1 can)
2 tablespoons green curry paste
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon ginger juice
1/2 cup chopped cilantro

Combine potatoes, chickpeas and kale in a casserole dish. Mix together coconut milk, curry paste, sugar, soy sauce and ginger juice in a small bowl and pour over top potato mixture. Stir gently to mix. Bake in a 375F oven for 25-30 minutes and top with fresh cilantro.

March 1, 2011 at 12:31 am 2 comments

Stuffed acorn squash

I am slowly turning on to acorn squash. I’ve always loved the way it looks, and the sheer simplicity of it. But it’s so rich that sometimes I find myself sated after the first few bites. I decided to try making it stuffed instead of the usual baked version with maple syrup glaze. It was delicious, a snap to make and perfect for a chilly winter evening. Below is a recipe for 4 people. (more…)

December 1, 2009 at 8:11 pm 2 comments

Superfood: Hummus

pita sandwich

Despite a sometimes overly busy lifestyle, we try to eat healthy, unprocessed, responsibly produced foods. We’re definitely not perfect, but there are a few recipes and habits that are making it easier to live up to the goal of wholesome eating. One of those is homemade hummus! Everyone likes it. It’s cheap to make and easy, and good for vegetarians (including vegans), and those with aversions to gluten, nuts and dairy. (more…)

September 7, 2009 at 12:42 pm Leave a comment

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