I’m getting tired of eating meat and want to try something different using my culinary skills. The good news is that I have been able to commit to this by eating beans once a week. This week, I found out that I could make varieties with chickpeas and consume less meat. Here are some of the chickpea varieties you could try out:
This is an image of Squash and Chickpea Moroccan Stew from Aida Mollencamp.
A major ingredient for this Moroccan dish is preserved lemon. Not that I am a fan of preserved lemon, of a truth I am indifferent about it because I have to look everywhere for what I don’t like and pay $10 for them.
However, you can use something different from a preserved lemon. I tried salt-pickled lemons which I got at Garden of Eden, New York. Also, you can try Elise’s homemade recipe. They add a lovely taste to the dish with their wonderful fragrance. You can try anything new with them or the salt-pickled lemons.
Yields: 6 to 8
- An Indian chickpea stew with lentils and quinoa.
Even though I have not been able to prepare this recipe but there are good reports about it. It is nutritious, delicious, and therapeutic.
The lentil soup is enjoyed best when served hot. You can choose to serve some naan bread alongside the spicy and zesty stew/soup.
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