Curried Zucchini Soup

We used the dried zucchini chips to top this in the crockpot and served with a side bowl of roast curried chickpeas. It was a delicious soup, with lots of warm spices -- curry, cumin, cayenne pepper and garlic.

Curried Zucchini Soup

• 1 tablespoon butter or olive oil (for vegan)
• 2 tsps olive oil, divided
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 stalks celery, diced with leaves chopped
• 2 pounds zucchini, diced
• 1-540 ml (19 oz) can of chickpeas (garbanzo beans), drained, rinsed,
• 6 cups vegetable stock
• 2 tablespoons fresh lemon juice (don't use if adding cream)
• 2 tbs curry powder
• 2 tsp cumin
• 1/2 tsp cayenne pepper
• 1 tsp white pepper
• 1/2 cup coffee cream (Optional)
• Salt and pepper to taste

1. In a large, heavy bottom pot, melt butter or warm the oil using medium to medium-low heat.
2. Cook onion until translucent -about 5 minutes.
3. Add garlic, zucchini, and spices, cook until zucchini begins to soften, about 2 minutes.
4. Add vegetable stock,  and chickpeas. Reduce heat to a simmer.
5. Cook, covered, for 30 minutes. After simmering, remove from heat.
6. Using an immersion blender puree until smooth. Alternatively, pour into standard blender in small batches, and holding lid on the blender with a towel, carefully pureeing until smooth.
7. Add lemon juice and additional salt and pepper to taste.

 adapted from <http://blog.freepeople.com/2013/09/curried-zucchini-soup-recipe/>

Moroccan Chickpea Stew

1 can (540 ml) )chickpeas, rinsed and drained

1 can (796 ml) diced tomatoes – I use no salt added

1 can (4.5 oz) green chilies

1/2 cup diced onions – about one small onion

2 stalks of celery diced

2 cloves garlic, minced

1 cup diced sweet potato (optional)

1 tbsp extra virgin olive oil

1 tbsp ground cumin

1/2 tbsp ground ginger

1 tbsp ground coriander

1/4 cup vegetable broth

4 or 5 frozen spinach pellets or ½ cup of chopped fresh spinach

½ chopped green sweet pepper

Salt and pepper, to taste

DIRECTIONS

1. Saute garlic and onion in olive oil over medium heat for about two minutes.
2. Stir in cumin, ginger and coriander.
3. Add celery and cook until vegetables are tender.
4. Add chickpeas, vegetable broth, green chilies and tomatoes with juice and bring to a boil. Add sweet potatoes if using. Cover and simmer for ten minutes or until sweet potatoes are fork-tender. Add additional water or vegetable broth if it is too thick.
5. Option: stir in some frozen spinach pellets or add ½ green pepper, diced. Remove from heat and let flavours mingle for a few minutes before serving.
6. Serve alone or with brown rice and steamed green beans.

Easy Wrap Chickpea Sandwich Filling

Ingredients: 

9 oz – 540 ml can chickpeas (garbanzo beans)

1 stalk celery, chopped fine

½ onion chopped fine

1 Tablespoon mayonnaise

1 Tablespoon lemon juice

1 teaspoon dried dill weed or 1 Tablespoon fresh dill

Salt and pepper to taste

Directions:

1. Drain and rinse the chickpeas 

2. Put the chickpeas in a medium sized bowl and mash with a fork. We found using a pastry cutter at the start was helpful. 

3. Add celery, onion, mayonnaise, lemon juice, dill and mix well.

4. Add salt and pepper to taste. 

Serving suggestions: we use this in tortilla wrap sandwiches with a little lettuce and some shredded cucumber or carrot for colour and crunch. 

Tip: You might wish to substitute tzatziki (Greek yoghurt dip) for the mayonnaise for a slightly different flavour.