Hummus Casserole

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Original recipe makes 8 servingsChange Servings

• 1 pound ground beef(optional)
• 1 medium onion, chopped(optional)
• 1/4 teaspoon allspice(optional)
• salt and ground black pepper to taste
• 2 teaspoons olive oil
• 1/2 cup pine nuts

• 4 cups hummus spread
• 3 pita bread rounds
• paprika, for garnish
• 1/2 cup chopped fresh parsley, for garnish
• 2 tablespoons fresh lemon juice

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Directions

1. In a large skillet over medium heat, combine the ground beef and onions. Cook, stirring frequently, until meat is no longer pink and onion is transparent, about 10 minutes. Remove from heat and drain fat. Season with allspice, salt, and pepper; set aside.
2. Heat the olive oil in a skillet over medium heat. Stir in the pine nuts to coat with oil. Continue stirring until the nuts turn golden brown, about 2 minutes. Set aside.
3. Assemble by spreading half of the hummus over the bottom of a 9x13 casserole dish. Tear the pita bread rounds into pieces and layer these over the hummus. Spoon the remaining hummus evenly over the bread, then top with pine nuts. Sprinkle with paprika, half the parsley, and drizzle with lemon juice. Top with ground beef mixture and remaining parsley, and serve.

Kitchen-Friendly View

• PREP15 mins
• COOK10 mins
• READY IN25 mins

Footnotes

• Editor's Note
• The nutritional information shown for this recipe does not include the optional ground beef, onion, or allspice.

Chickpea Salad with Basil, Olives, Red Onion and Feta

CHICKPEA SALAD WITH BASIL, OLIVES, RED ONION & FETA Amy (amylz)
(serves 4-6 as a side salad)
www.cooksister.com/2008/11/chickpea...

1 400g tin chickpeas, drained
1/2 a sweet red onion
100g feta cheese, crumbled
a generous handful of fresh basil leaves
12-15 pitted olives, sliced
3-4 Tbsp mild olive oil
lemon juice
salt and pepper to taste

Chop the onion very finely and chiffonade the basil leaves.  In a large bowl, mix the chickpeas, basil, onion, sliced olives and crumbled feta cheese.  Add the olive oil and a glug of lemon juice, toss well and check for seasoning.  Add a good grind of black pepper and salt to taste.  If you want this as a warm salad, prepare everything else and then heat the chickpeas, either in the microwave or on the stovetop in their canning liquid.  Drain, mix as above and serve warm. 

Spicy African Peanut Slow Cooker Soup

(peas and thank you)

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 sweet potato, cubed (about 1 c. total)
• 1 1/2 t. curry powder
• 1/2-3/4 t. garam masala (depending on how spicy you like it)
• 1 t. cumin
• 1 T. minced ginger
• 2 t. minced garlic
• stevia to taste (I used almost 2 packets of NuNaturals)
• dash of cinnamon
• 1 14 oz. can fire roasted tomatoes, in juice
• 1 can light coconut milk
• 2 c. vegetable stock
• 2 T. natural peanut butter
• 1/2 c. red lentils, drained and rinsed (can substitute quinoa, if desired)
• Optional garnishes: cilantro, chopped peanuts, sour cream or plain yogurt (vegan, if desired)

Instructions

• Combine all ingredients in a crock pot and turn to high for about an hour. This gets your crock pot good and going, then switch it to low for the next several hours.

Pan Grilled Falafel

Pan Grilled Falafel

Yield:

6

Ingredients:

Amount	Ingredient
1/4 lb	(1/2 cup) dried split fava beans presoaked
1/4 lb	(1/2 cup) dried chickpeas presoaked
1/2 cup	seeded diced green bell pepper
1/2 cup	chopped Italian parsley leaves
1/2 tsp	garlic powder
1/2 tsp	onion powder
1 tsp	salt
1/4 tsp	freshly ground black pepper
1/2 tsp	ground cumin
1/4 tsp	baking soda
1/2 tsp	olive oil or spray for cooking
	Bitars Salad in Garlic Dressing see recipe
6 x	pita breads, whole-wheat

Instructions:

Instructions: 1. Prepare the falafel: Drain the presoaked favas and chickpeas. Place in a food processor and blend to a pasty texture. Add the bell pepper, parsley, garlic and onion powders, salt, pepper, cumin and baking soda. Process until well mixed.

2. Transfer the mixture to a bowl. Form into balls about 1-inch in diameter and arrange on a waxed-paper lined tray. Cover and chill thoroughly, for at least 1 hour.

3. Preheat a nonstick skillet over medium heat, then lightly coat pan with oil. Pat the falafel balls into thin patties and add to the pan. Cook falafel patties on both sides (as you would pancakes). When browned remove from pan.

4. Prepare the garlic dressing. Prepare the salad. (see recipe).

5. Heat or grill the pita rounds. Serve falafel on top of the salad accompanied by warm pita.

TIP - SLOW-SOAK CHICKPEAS - 10 hours at room temperature, change the water once to prevent fermentation in hot humid weather. QUICK-SOAK CHICKPEAS: Bring to a boil, cook 3 minutes, add a pinch of baking soda to cooking water for chickpeas; remove from heat and let soak 1 hour.

TIP - SLOW SOAK BROWN FAVAS - 12 hours at room temperature, change the water once to prevent fermentation in hot humid weather. QUICK-SOAK FAVAS: Bring to a boil, cook 5 minutes; remove from heat and let soak 1 hour.

Description: "Chickpeas mixed with fava beans"

NOTES : Amin Bitar developed this popular recipe for his customers who were looking for a lighter version of falafel. Brothers, Amin and Jude Bitar, run Bitars Grocery and Pita Hut in Philadelphia.

Salad in Garlic Dressing

Yield:

6

Ingredients:

Amount	Ingredient
1/2 cup	fresh lemon juice
2 tbl	extra virgin olive oil
1 tsp	minced fresh garlic
1 head	lettuce shredded
	(egs: Romaine/ iceberg/ green leaf)
2 lrg	ripe tomatoes seeded and diced
1 cup	chopped Italian parsley leaves only

Instructions:

Instructions: 1. Prepare Dressing: Using a hand held blender or in a blender, blend the juice, oil and garlic to a creamy liquid.

2. Prepare salad: Toss dressing with lettuce, tomatoes, parsley and pickles.

NOTES : Amin Bitar developed a lighter falafel for his customers in Philadelphia. He serve two-bean falafel with this salad. See the recipe Bitars Pan Grilled Falafel with Salad in Garlic Dressing. 

Chickpeas and Tofu with Rice

Chick Peas and Tofu with Rice
Amy - amylz

1 onion, chopped
1 clove garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 pinch cayenne
1 package tofu, cut into cubes
1 16oz. Can undrained chickpeas
2 tomatoes, chopped
1 pinch salt, or more to taste
Cooked Rice of choice

Saute the onion and garlic until the onions are translucent, stirring occasionally.  Stir in the cumin, coriander, turmeric, pepper, salt and cayenne.  Add the cubed tofu and cook for a minute or so, stirring constantly.  Add the chickpeas with liquid and simmer for 5 minutes.  Add the tomatoes and continue to cook until thoroughly heated.  Add salt to taste. Serve over rice.  I prefer brown rice but Coconut Basmati rice is a great choice too!

Vegetable Barley Soup

Vegetable Barley Soup (brook219)

2.5 quarts vegetable broth, 1 cup uncooked barley, 2 large carrots, chopped, 2 stalks celery chopped, 1 (14.5 ounce) can diced tomatoes with juice, 1 zucchini chopped, 1 (15 ounce) can garbanzo beans drained, 1 onion chopped, handful of frozen spinach, 3 bay leaves, 1 teaspoon garlic powder, 1 teaspoon white sugar, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried parsley, 1 teaspoon curry powder, 1 teaspoon paprika, 1 teaspoon Worcestershire sauce

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. Remove bay leaves before serving.

Tuscan Mushroom Chickpea Soup

Tuscan Mushroom Chickpea Soup
margots-mom adapted from a "clean eating" message board

2 cans of chickpeas, rinsed and drained
1/2 cup dried mushrooms, lightly packed, add 1 cup boiling water and let sit for an hour, do not discard the water!
mix of any kind of mushroom (I used white mushrooms and shitake, about 10 oz)
1 onion
1 medium potato, peeled and cubed
1 med sweet potato, peeled and cubed
fresh sprig of rosemary - if fresh is not possible, use about 2 tsp of the dried needles and add to the soaking mushrooms to soften, do not use powdered
1 clove garlic, roughly chopped
chicken broth
extra virgin olive oil
sea salt
freshly ground pepper

Saute onion, garlic and ground pepper with olive oil over medium heat. It should be fragrant and will turn slightly translucent but never brown. Add the potatoes, rosemary, a sprinkle of salt, soaked mushrooms and mushroom water. Add chicken broth to cover. Cook over medium heat until the potatoes are cooked. The pot should be at a low simmer, not a boil. Add fresh mushrooms and continue cooking - it will be about 5-10 minutes. Add the chickpeas and when they are heated through remove half of the soup to puree in a blender. Add back into the soup. Taste and adjust the salt. Add more water if the soup is too thick.