Chickpea Enchillada!

My family loves this recipe!   So much so that they requested me to make it tonight.  I love this recipe as it is so easy to make!  And of course I just use what I have on hand.  I also made my homemade tortilla's, and homemade salsa.  So yummy!!!!

2 cups                chickpeas(soaked and cooked as recommended) Today I am going to use my sprouted chickpeas!
1 cup                  salsa

1/2 cup               cottage cheese I have no cottage cheese in the fridge so I am going to use cheddar and add lot of add ins!

Add ins               onion, peppers, jalapeno peppers, mushrooms, corn, black beans, garlic, spices. what ever you have on hand or like!
1 1/2 cups           salsa
3/4 cup               shredded cheese
6                        tortilla's

1. Preheat oven to 350 degrees.
2. In a bowl mash chickpeas, mix with salsa, cheese, and any add ins.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with salsa sauce and 3/4 cup shredded cheese.
4. Bake uncovered in the preheated oven 30 minutes. Cool 10 minutes before serving. Best served with fresh guacamole, and a nice garden salad.

If you are looking for more Chickpea recipes click here!

Mid-Eastern Mushroom and Sprouted Chick Pea Couscous

Mid-Eastern Mushroom and Chick Pea Couscous

Modified from recipe on canadianparents.com

Ingredients

• 1 ¾ cups vegetable broth            
• ½ tsp Each ground cumin and ground coriander    
• ¼ tsp hot red pepper flakes      
• 1 tbsp grated fresh gingerroot            
• 2 cloves garlic, minced   (I used about 5)             
• sliced fresh Mushrooms            
• sliced carrots                    
• 1 onion, chopped (I used green onion to sprinkle on top)               
• 1 cup whole wheat couscous        
• 1 cup sweet red pepper, chopped            
• 1-2 cups sprouted chickpeas   
• ½ cup raisins                        
• ¼ cup chopped cilantro         

Directions

1. In large saucepan combine broth, cumin, coriander, hot pepper flakes, gingerroot and garlic; bring to boil.

2. Add mushrooms, carrots and onion and cook covered over medium heat for 5-7 minutes or until carrots are crisp-tender.

3. Meanwhile, place couscous in a medium bowl and pour 1cup boiling water over it; cover and let stand for 5 minutes.

4. Add red pepper, chickpeas and raisins to the mushroom mixture; continue to cook 2-3 minutes or until hot.

5. Sprinkle with cilantro

6. Fluff couscous with a fork and spoon into individual serving dishes; top with vegetable mixture including broth. 

Dilly Chick Wraps

Dilly Chicks is my "on no what to make for lunch?" concoction.

Dilly Chick Wraps

1 cup chickpea sprouts
2tbls mayonnaise
1 dill pickle
2 handfuls shredded cheese
A few lettuce leaves
2 whole wheat wraps

Use a food processor to mix chickpeas, mayo, and a dill pickle.
Spread chickpea mix on a wrap.
Sprinkle shredded cheese on top.
Lay lettuce.
Roll it up!
YUM!

Friday Foodie Fix - Chickpea Enchilada's!

Today’s Secret Ingredient for Friday Foodie Fix is Chickpeas. 
As a flexitarian family we eat a lot of Chickpeas!  The hard part was to choose a favorite recipe.  Today I chose My Chickpea Enchilada's!  This recipe is so easy make and kids love it! 


My family loves this recipe!  It is so easy!  And of course I just use what I have on hand.  I used my homemade tortilla's, and homemade salsa.

2 cups                chickpeas(soaked and cooked as recommended)or you can use cooked chicken or beef leftovers!
1 cup                  salsa
1/2 cup               cottage cheese
Optional add ins  onion, peppers, mushrooms, corn, black beans, garlic, spices. what ever you have on hand or like!
1 1/2 cups         salsa
3/4 cup              shredded cheese
6                      tortilla's

1. Preheat oven to 350 degrees.
2. In a bowl mash chickpeas, mix with salsa, cheese, and any add ins.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with salsa sauce and 3/4 cup shredded cheese.
4. Bake uncovered in the preheated oven 30 minutes. Cool 10 minutes before serving. Best served with sour cream, guacamole, and a nice garden salad.

If you are looking for more Chickpea recipes here are a few of my other ones!

Dilly Chick Wraps

 

Chickpea Taco's

Yummy Curry

Homemade Tahini and Hummus

Chickpea Sprouts

Chickpea Taco's!

Chickpea Taco's

Normally I would mash the chickpeas with seasonings to put inside the taco's but today I decided to try something new!  I was inspired by this recipe!  This was another hit with the kids, so will be made again!

Ingredients:

• 2 cups cooked chickpeas
• 1 tbsp soy sauce
• 2 tsp lemon juice
• 1 tbls taco seasoning
• 8 corn tortilla shells
• Tomato, diced
• Lettuce, shredded
• cheese, shredded 
• yogurt

Instructions:

Preheat oven to 400F.
Mix the soy sauce, lemon juice, and taco seasoning together. Add the chickpeas and toss until well covered. Bake in the oven for 20-25 minutes, until crunchy. Assemble tacos and ENJOY!

Homemade Tahini and Hummus

Last week while visiting Hallee The Homemaker she posted on how to make your own Tahini Paste.  We all know how expensive tahini paste is!  I can't believe I didn't think of this, can you?  Super easy recipe 2 ingredients!

So today I decided to make some hummus, but first I would have to make some tahini.  Found the recipe, and that was when I realized I didn't have enough sesame seeds!  So  I thought ok I will half the recipe...but then I remembered Hallee also posted recipe that same day to make Sunflower Seed Substitute Tahini Paste !  Well ok!   I have sunflower seeds!  With both sesame seeds and sunflower seeds I still was a bit short.  So I adjusted the oil a little and I made Sesame/Sunflower (tahini)paste!  Mmmm yummy!  No more buying expensive tahini!  Hallee says that the jar should last about 3months in the fridge...but I really don't think my jar will last that long.

Sesame/Sunflower (tahini)paste

• 1cup toasted sesame seeds
• 1cup toasted sunflower seeds
• 1/2cup olive oil 

Put all ingredients into food processor, whirl till mixed!
This is the best tasting Tahini ever!  I am totally addicted to this!  So easy, so yummy!  You really got to try it!


Hummus
I do not have an amazing must make recipe for hummus...Yet.  I just throw in the chickpeas, tahini, olive oil, lemon juice, garlic, and today I tried seasoning with cumin.  Nothing special but still yummy.  Do you have a good hummus recipe?  Let me know!

Sharing with Ultimate Recipe Swap hosted by Life as a Mom.

Chickpea Enchilada's

Today I am participating in the Ultimate Recipe Challenge.  This weeks challenge is Beans and Lentils!  As a flexitarian family we eat a lot of beans and lentils so this is no challenge to me!  The hard part was to choose a favorite recipe.  Today I chose My Chickpea Enchilada's!  This recipe is so easy make and kids love it!  So here is the original post.


My family loves this recipe!  It is so easy!  And of course I just use what I have on hand.  I used my homemade tortilla's, and homemade salsa.

2 cups                chickpeas(soaked and cooked as recommended)or you can use cooked chicken or beef leftovers!
1 cup                  salsa
1/2 cup               cottage cheese
Optional add ins  onion, peppers, mushrooms, corn, black beans, garlic, spices. what ever you have on hand or like!
1 1/2 cups           salsa
3/4 cup              shredded cheese
6                         tortilla's

1. Preheat oven to 350 degrees.
2. In a bowl mash chickpeas, mix with salsa, cheese, and any add ins.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with salsa sauce and 3/4 cup shredded cheese.
4. Bake uncovered in the preheated oven 30 minutes. Cool 10 minutes before serving. Best served with sour cream, guacamole, and a nice garden salad.

If you are looking for more beans and lentils recipes here are a few of my other ones!
Black Bean and Corn Quesadillas
Curried Sprouted Mung Beans
Curry
Lentil Lasagna
Healthy Nacho's
Dilly Chick Wraps
Black Bean Brownie with Superlicious Fudge Spread

And remember to go to the Ultimate Recipe Challenge today for more great recipes!

If you like what your reading please subscribe!  click here!  I love followers!
Angie

Yummy Curry

This may not be the healthiest curry dish and it is in no way good for your waist line!  But it is our favourite meal!  I alter this dish to the ingredients I have on hand.  It's all good, and my kids love it!  The coconut milk makes it a little sweet to accompany the spicy!

Ingredients

Onion, green onion, or not at all.
1 fresh green chili, or chili spice.
Vegetables any, all or none what ever you have.
Tomatoes I throw in one or two of my frozen roma toms chopped or purred.(no skin) or not at all!
ginger fresh or powder

Protein - Chicken, sprouted chickpeas, both or 1 as much as you need to feed your family!...let me know if you try something different that works!
fresh cilantro (go out buy this it is so good for you!) chop leaves I dont use the stems.
1 tbls curry paste or use curry powder.
1 can of coconut milk (yes I said can...but it is so good!  Still looking for a replacement)
Almonds if you got them!  So yummy!
unsweetened shredded coconut - handful
Dried fruit raisins, apricots, figs...or none
a little freshly ground pepper

Cook first group of ingredients for about 10 min on medium heat.  You may use a little oil if wanted.
Add the rest of the ingredients and simmer for 20-30 mins.  Add a little water if needed.

Serve with a dollop of natural yogurt, top with almonds, fresh cilantro, and a little squeezed lemon if you like. Beside rice, couscous, homemade naan, and/or chopped green salad!

Chickpea Sprouts

How to sprout chickpeas

1. First, pick through and discard any broken, mouldy, discoloured or disfigured seeds. They can contain harmful toxins that you would want to avoid.

2. Wash them and then soak them in cool filtered or spring water for 24-36 hours. I usually do this step at night.  Try to rinse and change the water every 6 hours.

3. After soaking, keep the seeds damp. I put them in a large sieve, and rinse them under the tap a couple of times a day. The seeds need to be kept damp and aired, but not wet.

4.  On the 3rd day you should see a small tail about 1cm long!  Now your beans are read to be enjoyed! 

Dilly Chick Wraps

I was very busy yesterday I achieved non lead bread! And a nice Moussaka!
And today for kids lunches I came up with Dilly Chick Wraps! (I just made up that name)

The Moussaka was a bit dry so I am going to have to tweak my recipe before I share it. But even though it was dry Kaitlyn enjoyed 2 pieces!

Dilly Chicks is my "on no what to make for lunch?" concoction. I was going to make chickpea salad wraps...but Kaitie was I don't want celery, carrots and and all of that. So I had to be creative.

Dilly Chick Wraps

1 cup chickpeas (cooked and cooled)
2tbls mayonnaise
1 dill pickle
2 handfuls shredded cheese
A few lettuce leaves
2 whole wheat wraps

Use a food processor to mix chickpeas, mayo, and a dill pickle.
Spread chickpea mix on a wrap.
Sprinkle shredded cheese on top.
Lay lettuce.
Roll it up!
YUM!