Roasted Chickpea & Tomato Bowl
My husband and I found ourselves super duper hungry one evening and I felt a creative push to make something great! This dish was developed out of a desire to use up extraneous items in the pantry and fridge. In retrospect I think adding a poached egg on top of each bowl would be delicious!
Prep time 15 min
Cook time: 30 min
1 cup of rice
2 15oz can of chickpeas
1 1/3 tbs. olive oil
1 tsp. dried sage
1 tsp. cumin
1 yellow onion, finely chopped
2 cloves of garlic, finely chopped
1 shallot, finely chopped
2 vine ripe tomatoes cut into small chunks
1 15oz can tomato soup (preferably roasted)
1 bay leaf
2 tsp. dried oregano
½ pint of grape tomatoes
2 green onions, finely sliced
½ cup fresh parsley, chopped
1. Preheat the oven to 415F.
2. Cook rice in rice maker or pot. Leave aside once ready.
3. Toss chickpeas in a medium size bowl with 1 tsp. of olive oil, cumin, and dried sage. Once tossed, spread out the chickpeas evenly on a cookie tray and place in the oven for 10 min. Shake tray to prevent chickpeas from sticking. Cook 5-7 min after shaken.
4. In a large pot heat 1 tbs. of olive oil, add the garlic, yellow onion, and shallot. Cook for 6-8 min on low-medium heat until slightly translucent. Add the chunks of tomatoes. Cook 8 min. Add the can of tomato soup, bay leaf, dried oregano, dash of salt and pepper. Bring to a simmer. Add the grape tomatoes, green onions and chickpeas. Simmer 7 min. Add parsley.
5. Top the rice with the tomato and chickpea soup.
Avocado toast as been all the rage for a good while now. I remembered a breakfast and/or snack dish that a friend had taught me a while back. Everyone i've made it for has found it delicious!
Prep time & Cook time 5min
2 slices of bread, toasted
Cream cheese, flavor of your choosing
1 avoado, sliced thin
Fresh lemon juice, splash
Smoked paprika, dash
Sea salt flakes, sprinkle
1. Toast your bread.
2. Spread the cream cheese.
3. Lay our the slices of avocados neatly on top.
4. Squeeze a bit of fresh lemon juice on top.
5. Sprinkle the smoked paprika, sea salt flakes, and pepper.
2 tablespoon vegetable oil
2 large yellow onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, finely chopped
1 fresh jalapeño chili, seeded for slightly spicy or not seeded for spicy, finely chopped
1 fresh Anaheim pepper, finely chopped
1 fresh poblano pepper, finely chopped
1 can (15oz) black beans, drained, rinsed
1 can (15oz) garbanzo beans, drained, rinsed
1 can (15oz) cannellini beans, drained, rinsed
2 cans (14.5oz each) fire roasted diced tomatoes, undrained
2 1/2 – 3 cups of water (depending on the preferred thickness)
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon coarse salt
1 ½ cup frozen sweet corn
Sour cream, for topping
Shredded cheddar cheese, for topping
Chopped cilantro, for topping
Corn chips, for topping
1. In a large pot, heat oil over medium heat. Add the onions, peppers, garlic, and chilies and stir until blended; cook 7 to 9 minutes, stirring frequently, until tender.
2. Stir in beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in frozen corn. Heat to boiling again. Reduce heat; simmer uncovered 5 minutes longer.
3. Top each serving with remaining ingredients. Crush corn chips in hand and sprinkle on top.