Spicy & Sour Chickpea tomato curry
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This is super easy and delicious.  Vegan too! (without the yogurt)  If you are not vegan it would be great served with some grilled, spicy chicken.  Serve on noodles, spinach or rice -whichever you prefer.  I added some scallions and cilantro and stirred in some nice Greek yogurt before eating.  Mango chutney would be good as well.

2 -19 oz cans of chickpeas, drained

2- 28 oz cans of tomatoes, (mash up any whole tomatoes with a masher before using)

2 Tbsp Tamarind concentrate mixed with 1/2 cup water

3 Tbsp olive oil

1 medium yellow onion, chopped thin

1 Tbsp fresh garlic, pressed

1 Tbsp fresh ginger, minced fine

1 tsp. Turmeric

1/2 tsp. cayenne pepper

2 heaping tsp. madras curry powder

1 tsp. ground cumin

coarse sea salt to taste

fresh ground black pepper

cilantro, scallions, Greek yogurt for condiments

washed spinach or cooked rice noodles or prepared Basmati rice for serving



1. Heat 3 Tbsp oil over medium heat with the onions and a good dash of salt.  Stir often and cook until golden.

2. Add garlic, stir for 30 seconds, Add spices (turmeric, cayenne, Madras curry powder and cumin) and stir to combine.  Add Tamarind/water mixture, canned tomatoes, chickpeas and ginger.  Stir, bring to light boil and reduce heat to simmer for 20 minutes or so.  Adjust for salt and add fresh ground black pepper.

3. Serve over rice, noodles or spinach.  Toss some fresh scallions and cilantro on each serving and a dollop of Greek yogurt.

Serves about 8.  Around 295 calories per serving before rice or yogurt.

Do it!


Is that Hummus?

Yes!  It’s sweet potato & carrot hummus to be exact!


2 cans (16 oz each) of chickpeas

1 large sweet potato

1 medium carrot

1/2 cup olive oil

3 cloves of garlic

1/2 tsp paprika

2 tsp cayenne pepper

2 lemons, juice of

Sea salt, to taste


1. Rinse chickpeas well, then in a large pot cover with water, bring to a boil and simmer for 30 minutes.

2. Coarsely chop the carrot and sweet potato and add them to the pot along with the garlic. Simmer for an additional 20-30 minutes or until the chickpeas and vegetables are soft.

3. Drain the chickpeas and veggies and process together in a food processor along with the paprika, cayenne pepper and lemon juice.  Taste and add sea salt as necessary.  Add olive oil gradually, pureeing at high speed until a very smooth paste is formed.  Use more olive oil to obtain the desired consistency. Garnish with more cayenne pepper on top.

Serve immediately or refrigerate in an airtight container. Serve with celery and carrot sticks and crackers.

Avocado, Fava, & Quinoa Salad

oh hey, high protein and VEGAN!


1 cup quinoa, cooked, rinsed and air dried.

1 pound edamame beans, shelled (cooked in boiling water for 6 minutes)

2 lemons, -cut off lemon peel and segment with a sharp knife.

1 lemon, juice of

2 ripe avocado’s, sliced thin

4 minced garlic cloves

1 handful of thinly sliced radishes

1 small handful of fresh Basil, chopped fine

1 Tbsp ground cumin

1/3 cup olive oil

1 tsp. chili flakes

salt and fresh ground black pepper, to taste


1. In a small bowl, toss lemon segments, lemon juice, garlic and olive oil.

2. In a large bowl, combine quinoa, edamame beans, cumin and radishes. Pour lemon dressing and lemon segments over, add avocado slices and gently combine. Add chopped basil, chili flakes, salt and pepper to taste.  Garnish with a few fresh Basil leaves and serve.



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