chickpeas

Warm rosemary chickpea & sweet potato hash with yogurt smoosh

What the heck is a smoosh? I’m not really sure, but in this case it just felt right. Whisk a little dairy-free yogurt with olive oil, lemon and a pinch of salt…. wait for it ….. and smoosh it around the bottom of each serving bowl

Makes sense now, right?

Dollop on the warm Rosemary, Sweet Potato and Chickpea Hash … mmmhhh. I made this for breakfast, so feel free to drop an egg on top!
Happy Eating,
~Monique

WARM CHICKPEA HASH with LEMON YOGURT SMOOSH

1 tbls ghee
1 small sweet potato, skin on, diced into bite-sized pieces
1 leek, cleaned and chopped
1-2 handfuls of torn kale
2 cloves garlic, finely sliced
1 sprig rosemary,
pinch or two of dried chili flakes
handful whole almonds, crushed (or pumpkin seeds
2 cups (1 can) chickpeas, drained
1 cup plain, dairy free yogurt (like KiteHill)
1 tbls Extra Virgin olive oil
Lemon wedge
1 tsp pink salt
Optional toppings: arugula, radish slices, green olives

Whisk together the yogurt, 1 spoon olive oil, a squeeze of lemon and a pinch of salt. Spread on the bottom of a platter.

Melt the ghee in a medium frying pan over a medium high heat. Add the leeks, sweet potatoes and fresh rosemary. Saute and toss until the leeks are softened and the sweet potato are half-way done. Add the kale, almonds/seeds and chili pepper to wilt the kale and toast the nuts/seeds.

Add the chickpeas and garlic -toss well and sauté to warm the chickpeas. Add the garlic, stir fry or a minute or so.

Smear the yogurt smoosh across the bottom of a bowl. Top with the hash. Top with fresh arugula, radish slices and green olives. Drizzle with the bowl with olive oil.

Humble Bean Stew with Roasted Garlic and Cauliflower

2 tbls olive oil, ghee or grass-fed butter
1/4 – 1/2 head cauliflower
1 head garlic
1 cup unflavored almond or other non-dairy milk
2 cups beef or veggie broth
1 can chickpeas + liquid
1 can northern white beans
1/4 tsp each ground sage, thyme and parsley
1/4 tsp pink salt
handful or two of torn greens
Toasted toasted bread
Toppings: Lemon, Parmesan cheese, red pepper flakes, extra virgin olive oil, flaky sea salt

Preheat oven to 350 degrees. Slice the garlic in half crosswise. Separate the cauliflower into florets, toss with 1 tbls oil and a few pinches of salt on a sheet pan. Set one half of the garlic in the middle of the sheet pan cut side down, rubbing a little oil on the cut side first.

Warm remaining tablespoon oil over medium heat. Set second half of the garlic head cut-side down into the oil. Simmer just a minute or two until lightly golden.

Add the beans, milk, broth and seasoning. Lightly simmer on low for about 45 minutes. Stir in greens and let wilt for a minute. If the stew is a little too liquidy, smash a few of the beans to thicken it up. If the Humble stew is a little thick, stir in a little more liquid.

Remove cauliflower from the oven. Spread roasted garlic on toasted bread and set in a bowl, adding a scoop of the stew and a few of the roasted cauliflower florets. Squeeze lemon over the top, add a drizzle of olive oil, a pinch of flaky salt, a few shavings of cheese and flakes of red pepper.