Vegetable Lime Chickpea Chili

My apologies for lack of posts this month. I'm having a hard time getting into a posting groove since the holidays have been over. If you have made anything amazing in the kitchen this month send me your recipes!

I adapted this recipe from the one over at Two Peas and Their Pod.

Ingredients:

• About 1 Tb. olive oil
• Heaping 3/4 c. chopped onion
• Heaping 3/4 c. chopped zucchini
• Heaping 3/4 c. chopped yellow squash
• 1/2 c. chopped sweet bell pepper (any color)
• 5 mushrooms, sliced
• 1 Tb. garlic, minced
• 1 can chickpeas, drained and rinsed
• 1 can petite diced tomatoes
• 1 c. vegetable broth
• 1/4 c. cilantro
• 2 Tb. lime juice
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp chili powder
• 1/2 tsp salt
• about 1/4 tsp black pepper
• tortilla chips
• avocados

Directions:

1.  Heat the olive oil in a soup pot over medium heat.
2. Add onion, zucchini,  yellow squash, bell peppers, mushrooms and cook 5-8 minutes, till tender.
3. Add garlic and cook 1 more min.
4. Add chickpeas, tomatoes, broth, cilantro, lime juice, cumin, coriander, chili powder, salt, and pepper. Stir to combine and bring to a boil.
5. Reduce heat and simmer until ready to serve. Serve with tortilla chips and avocado slices.

Cauliflower Power Tacos

This was AMAZING. My picture, however, is not as amazing, but please please don't judge this recipe by the picture! I found the recipe over at Betty Crocker.

Ingredients:

Roasted Cauliflower

• 1 medium head cauliflower (2 lbs), separated into florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt

Crispy Chick Peas

• 1 can (15 oz) chick peas (garbanzo beans), drained, rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground oregano

Cilantro-Pepita Pesto

• 2 cups fresh cilantro leaves
• 1/3 cup pepitas
• 1 very small clove garlic, cut in half
• 2 tablespoons chopped jalapeño chiles
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 cup olive oil

8 gluten-free white corn tortillas, heated as directed on package 

Directions:

1. Heat oven to 425°F. Place cauliflower florets in large bowl. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Stir until evenly coated. Arrange on large cookie sheet. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until cauliflower is tender and browned.
2. Meanwhile, mix crispy chick peas ingredients. Spread on 15x10x1-inch pan. Bake 15 minutes; stir. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.
3. Meanwhile, in food processor, place all pesto ingredients except oil. Cover; process using quick on-and-off motions. With food processor running, slowly drizzle in 1/4 cup oil through feed tube, stopping halfway through to stir mixture with spatula. Remove pesto to small bowl.
4. Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chick peas. Garnish with fresh cilantro, if desired. Serve with remaining chick peas.

Notes about this recipe:

1. Pepitas are pumpkin seeds.

2. I only did 1 Tb of the jalapeno chilies, and the only time I felt like it was too spicy for me was if I got a big chunk that my blending missed. If you are worried about spice nix the jalapenos and maybe try seranos or something more mild.

3. My hubby and I are not huge fans of corn tortillas so we used flour tortillas instead. Whole wheat tortillas are even better!
4. Also delicious with sliced avocados on it. 

FYI: Chickpeas

Picture courtesy of http://www.elements4health.com/chickpeas.html

What is it?

Chickpeas (also known as garbanzo beans) are from the legume family. They are a small round bean.

There are two main types:

• Kabuli is lighter colored, larger size, and smoother coat.
• Desi is darker colored, smaller size, and rough coat.
  

Why should I eat it?

Chickpeas...

• are a good source of protein
• are low in fat
• are a good source of cholesterol-lowering fiber
• are a slow burning complex carbohydrates.
• can increase your energy by helping to replenish your iron stores. (Iron is an integral component of haemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism.) http://www.cai-sa.pt/graodebico.en.html
  
• are also an excellent source of the trace mineral manganese, which is an essential cofactor in the energy production and in our antioxidant defence. http://www.cai-sa.pt/graodebico.en.html
• are a source of zinc and folate
  

What should I know about using it?

• They can be bought canned or dried.
• When cooking with dried chickpeas you will need to soak, rinse, and cook the beans. May take some planning to use in a meal, but it's worth it!
• You can use them cold or hot, in salads, soups, chilies, blended into hummus, etc.
  

Information from Wikipedia and http://www.cai-sa.pt/graodebico.en.html