Spicy Crockpot Chickpeas

I recently tried hummus, and fell in love. I typically hate beans, and I refuse to call chickpeas by their other name, garbanzo beans (even though that was what the cans I bought at Trader Joes called them.) I have fooled myself into thinking they are not, in fact, a bean, but a pea instead. Whatever you call them, they are delicious, as well as high in protein, fiber and iron. They are a great replacement for red meat in your diet, which is great for someone like myself who does not eat any red meat.

This crockpot recipe is simple to throw together, and can cook in your crockpot while you are at work during the day, providing a great option for a weeknight meal. It is also great with naan or pita bread as an appetizer or snack.

Spicy Crockpot Chickpeas
Recipezaar

20 minutes prep, 1/2 day cook time

1 Tbsp vegetable oil
2 onions, peeled and finely chopped
4 garlic cloves, finely chopped
2 Tbsp minced fresh gingerroot
2 tsp ground coriander
1 tsp cumin seed
1 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp cayenne pepper (reduce if too spicy for your tastes)
2 tsp balsamic vinegar
2 cups coarsely chopped tomatoes (canned or fresh)
2 (19 oz) cans chickpeas, rinsed and drained*

*Be sure to thoroughly rinse your chickpeas before cooking with them, as the canning process alters their taste.

In a skillet over medium heat, cook onions, stirring, just until they begin to brown; then add garlic and all spices and cook, stirring for 1 minute.

Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well.

Cover and cook on Low for 6 - 8 hours, or on High for 3 - 4 hours, or until the mixture is hot and bubbling.

Serve with hot naan or pita bread (I ate this over brown rice and it was delicious! A dollop of yogurt on the side would also be excellent.)

Chicken Tortilla Soup

So this was the first time I've ever made soup at home. Neither my husband nor I eat (drink?) soup very often, but this recipe caught my eye and I had to try it out. I made this soup in my crockpot and it turned out really well. I paired it with some freshly baked cornbread. This was a nice warm meal to come home to after a chilly, late-afternoon walk on the beach.


Chicken Tortilla Soup
adapted from Cooking Light

1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups shredded, cooked chicken breast
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 tablespoon chopped seeded jalapeno pepper (I used 1 Tbsp. canned diced jalapeno)
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) cans no-salt-added chicken broth
1 (14.5-ounce) can diced peeled tomatoes (such as Del Monte Fresh Cut), undrained
1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup (such as Campbell's Healthy Request), undiluted
1 1/4 cups baked tortilla chips, crushed
1/2 cup fat-free sour cream (I omitted this and instead used 1/2 cup Mexican cheese)

Preparation
Heat oil in skillet over medium-high heat. Add onion and garlic; saute 2 minutes. Add chicken to crockpot; add sauteed onion & garlic, and next 9 ingredients (corn through tomato soup) and cook on high for 4 -5 hours. Ladle soup into bowls; top with tortilla chips and sour cream (cheese).

Trader Joe's Cornbread

1 package cornbread mix
1 egg
1/2 cup oil (I used applesauce instead, which made it deliciously sweet and moist, and as an added bonus, lowered the fat/calorie content.)
3/4 cup milk

Preheat oven to 350. Lightly grease 8 x 8 baking pan. Mix egg, applesauce, and milk until combined. Add cornbread mix and mix until combined - do not overmix. Pour mixture into baking pan and bake for 35 - 40 minutes or until a knife comes out clean.

Chicken Lettuce Wraps with Peanut Sauce

I love these lettuce wraps; they are healthy, delicious and super easy to make. I use butter lettuce for the wraps because it tends to hold together best as you eat it.

Chicken Lettuce Wraps

Head of butter lettuce
Garlic-Soy Chicken, recipe below
Peanut sauce, recipe below

Slow Cooker Garlic-Soy Chicken
From The Busy Mom's Slow Cooker Cookbook

1 small onion, sliced
2 tsp. garlic powder
3/4 cup low-sodium soy sauce
1/2 cup vinegar
3-4 boneless, skinless chicken breasts

Combine onion, garlic powder, soy sauce, and vinegar in small bowl and mix well. Place chicken breasts in slow cooker and pour soy mixture over chicken. Cover and cook on low heat for 6 - 8 hours.

Remove chicken and shred. Drain onions and serve on the side as topping for your wraps.

Peanut Sauce
From Cooking Light

1/4 cup lime juice
3 Tbs. peanut butter
3 Tbs. soy sauce
3 Tbs. honey (I only used 2)
1 Tbs. chili paste with garlic
4 garlic cloves, minced

Combine ingredients in small bowl and stir well with a whisk. Can be used as a dipping sauce, or poured over the contents of your wrap.

Yields 1/2 cup sauce.

Photo courtesy of Nicholas Draney Photography