Cindy’s Garden Cooking

Fresh Ingredients
2-3 leaves kale, chopped
2-3 leaves chard, chopped
1 tsp fresh rosemary, chopped
1-2 cloves garlic, minced

PantryFare
1 can chickpeas
1 can diced tomatoes (or 4 fresh plum tomatoes)
1/2 cup quinoa
1/2 cup vegetable broth

Spices and Oils
1 tsp olive oil
1 tsp corriander
1 tsp Italian herbs
dash of red pepper flakes

Put the olive oil, garlic, all spices and herbs in a soup pan or large skillet. Saute on medium heat for a couple minutes. Add the vegetable broth. Drain and rinse the canned chickpeas. Add them along with the tomatoes, quinoa to the seasoned broth. Layer the kale and chard on top, cover pan and cook 15-20 minutes.

For cold leftovers, place on a bed of Romain leaves.
Serves 3-4

Leave a Comment July 1, 2010

Chickpea-Vegetable Salad

Dressing:
1/3 C chopped cilantro
2 T olive oil
1 T lemon juice
1-1/2 tsp curry powder
3/4 tsp salt
1/2 tsp minced garlic (from the jar)
1/4 tsp ground pepper
8 oz plain fat-free yogurt

Salad:
2 C finely shredded carrot
1-1/2 C thinly sliced yellow or red bell pepper
1-1/2 C chopped plum tomato
1/2 C golden raisins
1/4 C finely chopped red onion
2 Cans (15 oz) chickpeas/garbanzo beans, rinsed and drained
12 C chopped romaine lettuce

Serves 6

Sources: MeatlessMonday.com and CookingLight.com

Leave a Comment September 9, 2009