chickpeas – Jackalope and Robin http://www.jackalopeandrobin.com mama, bookworm, yogi, nerd Tue, 29 Sep 2020 22:32:52 +0000 en-US hourly 1 https://wordpress.org/?v=5.5.5 http://www.jackalopeandrobin.com/wp-content/uploads/2018/07/cropped-favicon-32x32.png chickpeas – Jackalope and Robin http://www.jackalopeandrobin.com 32 32 Veggie Enchiladas with Peppers, Black Beans, + Chickpeas http://www.jackalopeandrobin.com/veggie-enchiladas/ http://www.jackalopeandrobin.com/veggie-enchiladas/#comments Wed, 18 Jul 2018 02:32:53 +0000 http://www.jackalopeandrobin.com/?p=40

Oh hey! Another chickpea recipe! I seriously buy cans of chickpeas, black beans, and tomatoes by the dozen at Costco. They’re organic and the cans are BPA-free, if you’re into that kind of thing. I’m more into the non-perishable staples in my pantry at any given moment thing and I got real tired of watching fresh tomatoes turn bad on my counter because I didn’t plan accordingly. But anyway, on to the enchiladas!

Yes, I’m that mom who sneaks veggies into her kids via tortillas and pasta. No shame in my game.
So good, I forgot to photograph the finished product!

This is my own little twist on Vegan Protein Monster Enchiladas. Specifically, we love cheese and the thought of fighting with rolling tortillas full of goo infuriates me, so I never bothered and layered it like a casserole instead. BOOM. Also in the interest of ease and sanity, I’ve been leaning heavily on bottled sauces like Trader Joe’s Enchilada Sauce (or simmering a bunch of autumn veggies in their Thai Red Curry Sauce, but that’s a recipe for a different day.)

This usually feeds us for two days, but my bigger casserole dish went missing, so last time I made it in a 9×9 pan instead and served the extra filling with chilaquiles in the morning! I’m not even mad 😅

I added collard greens this time, which were too chewy, but I’ve had good luck with spinach in the past.

Veggie Enchilada “Casserole”

Ingredients

  • 1 onion
  • 1 Bell pepper
  • 15 oz. Can black beans
  • 15 oz. Can chickpeas
  • 1/3 cup nutritional yeast
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 15 oz. can tomatoes
  • 6 flour tortillas
  • 1 bottle enchilada sauce (I like Trader Joe’s)
  • Shredded Mexican cheese

Directions

  1. Preheat oven to 350°.
  2. Dice onion and bell pepper.
  3. In a large skillet over medium heat, saute onion and bell pepper for about 8 minutes.
  4. Meanwhile drain and rinse beans.
  5. When onions are tender, reduce heat and add cumin, paprika, tomatoes, nutritional yeast, garbanzo and black beans. Stir well. Heat for 4-5 minutes then set aside.
  6. In a lightly sprayed 9×13 baking dish, layer sauce, tortillas, bean mixture, tortillas, sauce, bean mixture, tortillas, sauce, shredded cheese.
  7. Bake for about 25 minutes.
 

]]> http://www.jackalopeandrobin.com/veggie-enchiladas/feed/ 1 Quick and Dirty Chickpea Chili http://www.jackalopeandrobin.com/chickpea-chili/ http://www.jackalopeandrobin.com/chickpea-chili/#comments Mon, 02 Jul 2018 04:30:03 +0000 http://www.jackalopeandrobin.com/?p=8

This originally started as a recipe from the Good Housekeeping Cookbook with lots of substitutions for simplicity — like canned chicken instead of ground turkey and pre-mixed seasoning. Well, I went to send it to my dad the other day and realized it’s basically unrecognizable from the book, and I love it! It’s won workplace chili contests and survived the move to (mostly) vegetarian and I’m pretty darn proud of it.

 

Seriously, this is the cheapest, laziest home cooked meal. It’s like $4 and totally portable. I doubled the recipe and cooked it while camping with my cousins in the North Woods. Great success!

chili ingredients

Using the potato masher is the magic step that elevates this from being just a bowl of beans. It gives the whole thing this thick, creamy texture in a super short cook time.

beans with potato masher

You may not know this about me, but I hate wasting food. Or anything… I want to be a minimalist, but my little green heart struggles to throw things away. So when I open a carton of broth, I replace the original best-by date with my own date, two weeks from opening! No more questionable broth in the fridge getting chucked to be on the safe side!

 

This makes 3 servings at 270 calories each, but the kids aren’t interested in it these days, so lately I’ve been saving one serving for lunch and pairing it with a slice of this AMAZING bread from Sally’s Baking Addiction.

Enjoy! <3

Quick and dirty chickpea chili

  • 1 Tbsp olive oil
  • 1 onion (diced)
  • 1 can red kidney beans
  • 1 can chickpeas
  • 1 pouch McCormick’s white chicken chili seasoning (for the record, this contains chicken, but I’d like to call myself a “flexitarian” so I don’t sweat it)
  • 1 cup vegetable broth
  • 1 can Rotel or diced tomatoes and green chilis
  1. In a 12 inch skillet, saute onions in olive oil over medium heat for 5 minutes until tender.
  2. Drain and rinse beans and mash half of each can with a potato masher.
  3. Add whole beans and seasoning packet to the skillet. Stir to combine.
  4. Add mashed beans and broth and boil until thickened, approx 1 minute.
  5. Add tomatoes and serve!
 

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