Chickpea and Spinach Soup
This is a delicious soup, full of healthy ingredients and tasty spices. It was especially nice on a chilly winter’s day.
Serving Size: 4
Ingredients:
1 tablespoon oil
1/2 onion, chopped
1 6oz canned chickpeas, drained, rinsed
1 garlic clove, minced
2-3 cups vegetable stock
1/2 cup baby soup pasta
150 g / 5 1/2 oz baby leaf spinach
1/4 teaspoon turmeric
1/8 teaspoon cardamom
1/8 teaspoon [...]
Veggie Vindaloo
We enjoyed this spicy meal even though we had warmer weather. It’s very colorful with the spinach and very filling served over withe rice.
Serving Size: 4
Ingredients:
1 zucchini, cut into bite sized pieces
1/2 head cauliflower, cut into florets
1 can chickpeas, drained and rinsed
1 bag (250 grams) fresh spinach, washed and stems removed
1 tablespoon oil
for the Vindaloo [...]
Review: Bulgur and Chickpea Salad With Mint and Parsley
We at Vegalicious, have been happy to find such an interesting and positive campaign done by the N.Y.Times. This recipe was found at the “Recipes for Health” campaign, under “Health and Fitness”. Although not intentional, often these are vegan recipes. This was a very tasty salad, and offers a complete protein. We followed the simple [...]
Moroccan Pumpkin Soup
This is a sweet mild pumpkin soup that is quick and easy to make. The leeks give it a nice mild onion flavor and the chickpeas add a chewiness.
Serving Size: 4
Ingredients:
1 cups chickpeas, cooked
3 tablespoons olive or vegetable oil
2 leeks (white and light green part only), chopped
4 cups vegetable bullion
4 cups pumpkin puree
2-4 tablespoons sugar, [...]
Zucchini Ankara
We had a very good summer for zucchini. This year we grew yellow zucchini, and froze a lot so we would have it during the year.
Zucchini that has been frozen works best in stews or soups. This makes a very tasty meal, especially when served over couscous that has been cooked with 1 cube of [...]
