Category: Recipes

Blackbean Breakfast Burritos

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Blackbean Breakfast Burritos

Recipe adapted and modified from Share Our Strength’s Cooking Matters®

Image Source: cookingmatters.com

Keyword: Breakfast
Ingredients
  • 3 green onions chopped
  • 1 medium green bell pepper diced
  • 1 medium garlic clove minced
  • 1 15.5 oz can black beans
  • 1 tsp canola oil
  • 4 large eggs or 8 egg whites
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 4 100% whole wheat tortillas
  • 4 oz low-fat cheese
Instructions
  1. Chop veggies
  2. Drain and rinse black beans
  3. Heat canola oil in skillet on medium heat
  4. crack eggs in small bowl, add seasoning, and beat
  5. Add veggies, and beans to the skillet and sauté until soft (about 3 minutes)
  6. Pour eggs over veggies in pan
  7. turn heat down to medium-low, and stir until eggs are firm (about 3-5 minutes)
  8. Spoon mixture into tortillas and add cheese
  9. Enjoy or roll in parchment paper and freeze for later

Oven Roasted Chickpeas

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Oven Roasted Chickpeas
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack
Servings: 4
Ingredients
  • 1 12 oz can chickpeas (garbanzo beans) drained
  • 2 tablespoons olive oil
  • salt optional
  • garlic salt optional
  • cayenne pepper optional
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Cinnamon Toast Crunch Roasted Chickpeas

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Cinnamon Toast Roasted Chickpeas
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Image Source/Recipe Source:www.runningtothekitchen.com

Ingredients
  • 1 15 oz can chickpeas drained, rinsed and thoroughly dried
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch sea salt
Instructions
  1. Preheat oven to 400 degrees F.
  2. Spread chickpeas out on a dry dish towel and peel skins off. This will take about 10 minutes, it's tedious but worth it for crispy roasted chickpeas that won't get soggy!
  3. Spread peeled chickpeas out on a baking sheet and roast for 10 minutes, shaking the pan once so they don't stick.
  4. Meanwhile, whisk together coconut oil, maple syrup and vanilla in a small bowl.
  5. Remove chickpeas from oven pour the coconut oil mixture over top, season with the cinnamon and sea salt and toss to combine making sure all the chickpeas are evenly coated.
  6. Return baking sheet to the oven and roast an additional 12 minutes, tossing once half way through baking.
  7. Turn the oven off, open the door a few inches and let oven cool with the baking sheet still in the oven.
  8. Once cooled, chickpeas will be crispy and ready for snacking! Store in a paper bag to retain crispiness but there likely won't be any leftover to do so!

Chickpea Peanut Butter Cookies

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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

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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.