Thursday, January 24, 2013

North African Chickpeas & Vegetables

When I was flipping through my new copy of Forks Over Knives Cookbook, I saw this recipe and the sauce really intrigued me. It has spices, tomato, cilantro, lemon juice, and Kalamata olives. I had to buy sweet paprika, but I had everything else. I soaked some chickpeas and cooked them in the slow cooker (about 3 or 4 hours on high). I left the sauce a little chunky for fun, even though I could have made it super smooth in the Vitamix. I followed the serving suggestion and made a little portion of brown rice to serve with the dish. It was a interesting mix of flavors and I enjoyed it. :)

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