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.)

Fresh Vegetable Salad with Red Wine Vinaigrette

My husband and I try to always eat our veggies. But we tend to always fall back on our standby, spinach; we eat salads with most meals, and after awhile, eating the same thing day in and day out starts to get old. We were watching the Food Network the other day and saw this delicious, simple veggie salad Giada was making, and decided to try it out. A perfect side dish for summer.

Photo courtesy of Nicholas Draney Photography Anytime Vegetable Salad Recipe courtesy Giada De Laurentiis 2 cups shelled edamame soy beans 8 ounces thin green beans, trimmed 8 ounces yellow wax beans, trimmed (I omitted, couldn't find any at the store) 1 1/2 cups cherry tomatoes, halved 1/3 cup red wine vinegar 3 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh basil or tarragon leaves 2 teaspoons chopped fresh thyme leaves 1 teaspoon salt 3/4 teaspoon freshly ground black pepper Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl. Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette. When you're ready to serve, shake the jar again to re-mix the vinaigrette and pour it over the vegetables. Season with more salt and pepper, if desired. Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad, to taste, with more salt and pepper, and serve.