Author: Michael Hetrick

Chickpea Peanut Butter Cookies

Print
Chickpea Peanut Butter Cookies
Prep Time
10 mins
Total Time
22 mins
 

Recipe Source/Image Source: www.theendlessmeal.com

Servings: 28 cookies
Ingredients
  • 1 14 oz can of chickpeas drained and rinsed (or 1 3/4 cups of cooked chickpeas)
  • 1 cup smooth peanut butter
  • 1/2 cup agave maple syrup, or honey
  • 1 1/2 teaspoons vanilla
  • 1 1/2 teaspoons baking soda
  • 1 cup dark chocolate chips
  • 1/2 cup chopped roasted peanuts
  • 1/4 cup brown sugar optional: for more sweetness
Instructions
  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Add drained chickpeas and honey or maple syrup to a food processor or high-powered blender (don't use a regular blender) and blend until smooth. Transfer to a medium-sized bowl.
  3. Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, don't worry.
  4. Drop batter by tablespoonfuls onto prepared baking sheets. Bake for 12-14 minutes. Remove from oven and set aside to cool for 10 minutes.

Chickpea Vegetable Soup

Print
Chickpea Vegetable Soup
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

Image Source/ Recipe Source:www.cookingnytimes.com

Ingredients
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 cups peeled and chopped sweet potatoes
  • 3 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1 tomato chopped
  • 1 10 oz package frozen mixed vegetables
  • 1 15 oz can garbanzo beans, drained
  • salt to taste
  • ground black pepper to taste
Instructions
  1. In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
  2. Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
  3. Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Classic Chickpea Hummus

Print
Classic Chickpea Hummus

Image Source:www.ruchiskitchen.com

Ingredients
  • 1 15½-oz. can chickpeas
  • 1 large lemon
  • 1 garlic clove
  • ¾ tsp. kosher salt
  • 1.5 tbsp ground black pepper
  • ¼ tsp ground cumin
  • 3 tbsp extra-virgin olive oil plus more for drizzling
  • sesame seeds for serving
Instructions
  1. Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
  2. Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
  3. Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
  4. Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
  5. Process until smooth, about 1 minute.
  6. With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.

  7. Transfer hummus to a shallow bowl, top with sesame seeds, and drizzle with more oil.

Recipe Video

The legacy of volunteerism left by George H.W. Bush

“I’ve spoken of a thousand points of light, of all the community organizations that are spread like stars throughout the nation doing good,” said President George H.W. Bush in his 1989 Inaugural Speech.

One point of light in East Texas, Davonte Kemp, a volunteer at The East Texas Food Bank.
(Read more from KETK)

SFA wraps up fourth annual Cooking Matters program

Stephen F. Austin State University students in the School of Human Sciences wrapped up their fourth annual Cooking Matters program with a graduation ceremony and game night.

During this six-week collaborative course with the East Texas Food Bank, SFA students worked with community members to educate them on healthy eating habits and budgeting.
(Read more from SFASU)