African Chickpea and Spinach Stew

I got this recipe from Vegetarian Times magazine. This is a delicious and easy meal to make. Lately, I've been leaving out the spinach entirely because there hasn't been any that looked fresh enough in stores. I have to say that I almost prefer it without the spinach. If you do decide to leave it out, it becomes almost like a curry, and it could be good served with rice, though I haven't tried that yet.

2 tsp olive oil
1 medium onion, chopped (about 1 c)
1 clove garlic, chopped (about 1 tsp)
1/4 c smooth natural peanut butter (I've also used crunchy with no discernible difference)
2 c low-sodium vegetable broth (or chicken broth), divided
1 tsp paprika
1 tsp coriander
1/4 - 1/2 tsp cayenne pepper
1 can chickpeas, rinsed and drained
1 can diced tomatoes
2 oz. spinach, chopped (about 2 c)

Heat oil in large pot over medium heat. Add onion, saute 5 minutes until soft and golden. Add garlic, cook 2-3 minutes more until browned. Blend peanut butter and 1/2 c broth in food processor to make a smooth paste. Blend in remaining broth. Add paprika, coriander, and cayenne to onion mix. Saute one minute, until fragrant. Stir in peanut butter mixture, chickpeas, and tomatoes. Simmer 5 minutes. Season with salt and pepper. Add spinach just before serving.

257 calories, 13 g fat, 9 g fiber, 11 g protein per serving. Serves 4.

Hummus bi Tahini

This is a wonderful and simple recipe for hummus. I make it all the time, and it only takes about 5 minutes. Hummus is a great snack, and people always think it's amazing that you made it from scratch. Just as a note, I usually make half of this recipe, since one can of chickpeas = about 2 cups.

4 c drained canned chickpeas
1 clove garlic (I like to use roasted garlic - it's less bitter)
salt
1/2 c tahini (you can find this at many grocery stores and definitely in an import or specialty foods store)
1/4 c lemon juice
3 T olive oil

Rinse chickpeas, put in food processor with 1/4 c water and puree. Add tahini, lemon juice, salt, and garlic. Process again for a few minutes. Add olive oil and mix until smooth. Garnish with a dash of paprika or chopped parsley.

Here are a few good accompaniments for hummus:
- Triscuits
- Wasa light rye crispbread (I love this stuff)
- Baby carrots
- Pita bread
It's also delicious as a sandwich spread.

Chickpea Curry

I wanted to make a quick curry the other day, and so I threw one together with ingredients I had on hand. This recipe is almost impossible to ruin, so experiment with different combinations of spices!

2 cans chickpeas, rinsed and drained
1 can light coconut milk
1 can petite diced tomatoes
coriander
cumin
cilantro
1/2 tsp. turmeric (a little goes a long way... trust me)
asian chili paste (or hot sauce like sriracha)
roasted garlic

Put all ingredients together in a saucepan and simmer until it reaches the desired consistency. Serve over rice (I like it with a wild rice blend).

This is a seriously easy dinner that definitely impressed my roommates.