Hummus

Yield: 3.75 c ( 360 g )
Total Time: 11 Minutes

Ingredients:
15 ounces canned chick peas (garbanzos), drained
15 ounces canned chick peas (garbanzos), with liquid
1/4 cup (35 g) raw sesame seeds
1 Tablespoon olive oil
1/4 cup (60 ml) 2 lemon juice
1/4 cup water (possibly change recipe to use less water)
1 garlic clove, peeled
1 teaspoon ground cumin (double this portion)
Also good to add Paprika
Salt, to taste

Directions:

1. Place ingredients into the Vitamix container in the order listed and secure lid.
2. Select Puree setting.
3. Let the whole program run.
4. Recommendation to add olive oil and paprika or cayenne pepper or something to add a special flavor! Maybe roasted red peppers or olives.

Lasts 4 to 5 days in fridge. Can freeze also.

Cost: 

$4.65 for 4 cups

2 - 2 cans chickpears

.65 lemon juice

2 sesame seeds

Chicken in Tomato Sauce With Chickpeas and Kale

YIELD: Serves 4  *  ACTIVE TIME: 45 minutes  *  TOTAL TIME: 45 minutes

INGREDIENTS:
1 cup breadcrumbs (I didn't use)
1 tablespoon plus 1 teaspoon dried oregano, divided
1 tablespoon plus 1 teaspoon dried thyme, divided
1 medium garlic clove, minced or grated with a Microplane
4 skinless boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 shallot, thinly sliced
Pinch of dried red chili flakes
1 (28-ounce) can whole peeled tomatoes
1 cup homemade chicken stock or store-bought, low-sodium chicken broth
1 (14-ounce) can chickpeas, drained and rinsed
2 cups lacinato (Tuscan) kale, stems removed and leaves cut into 2-inch ribbons

DIRECTIONS:
1.  Optional if you are going to use breadcrumbs - Heat a 12-inch skillet over medium heat until hot. Add the breadcrumbs and toast them, stirring occasionally, until lightly browned, 2 to 3 minutes. Stir in 1 teaspoon oregano, 1 teaspoon thyme, and the garlic, and cook until fragrant, about 1 minute longer. Transfer breadcrumbs to plate and set aside.

2.  Season chicken breasts with salt and pepper. In the same skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add chicken and sear on both sides until golden-brown, 5 to 6 minutes per side. Transfer chicken to a plate and set aside.

3.  Add the remaining 1 tablespoon oil to the skillet and heat over medium-high heat until shimmering. Add shallot and a pinch of salt and cook until softened, about 2 minutes. Add chili flakes and remaining 1 tablespoon each oregano and thyme and cook until fragrant, about 30 seconds. Add tomatoes, their liquid and the stock and bring to a simmer, breaking up the tomatoes with a wooden spoon. Simmer until sauce has thicken slightly, about 10 minutes. Add chicken and simmer until cooked through, about 5 minutes.

4.  Stir in chickpeas and kale and cook until chickpeas are warmed through and kale is wilted, about 2 minutes. Top with the breadcrumbs and serve immediately.

Recipe from Serious Eats.

Moroccan Nectarine and Plum Chicken Tagine

Prep time: 15, Cook Time: 40,
Ready in: 55 minutes, Servings: 4

Ingredients: 
1 tbsp olive oil
1 1/2 lb chicken thighs
1 tbsp olive oil
2 onions, sliced
2 cloves garlic, chopped
1 tsp ginger, grated
4 nectarines, stoned and sliced
4 plums, stoned and sliced
1/2 cup water
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp cumin
1/2 tsp turmeric
1/2 tsp cinnamon
1 pinch saffron
salt and pepper to taste
2 tbsp lemon juice
1/4 cup kalamata olives, chopped (instead of olives,  I put chickpeas)
1 tbsp harissa
1 tbsp honey
1/4 cup parsley, chopped
1/4 cup cilantro, chopped

Directions:
1. Heat the oil in a medium pan over medium heat.  Brown the chicken on all sides, then remove to a plate.

2. Heat the second tbsp of oil and cook the onions until just starting to brown. Add in the garlic and ginger and cook for 30 seconds or until fragrant.

3. Add in the nectarines, plums, water, paprika, cayenne, cumin, turmeric, cinnamon, saffron, salt and pepper.  Cover and simmer for fifteen minutes.

4. Add in the chicken, harissa, lemon, honey, and olives.  Simmer, covered, for 25 minutes.

5. Mix in the parsley and cilantro and serve.

Comments: Recipe from Joanne Eats Well With Others. Ingredients about $13 for 4 servings. 

F&W Chickpeas in Spicy Tomato Gravy

Ingredients
  1. 8 garlic cloves, chopped
  2. 2 jalapeños, chopped
  3. One 2-inch piece of fresh ginger, peeled & chopped
  4. 1/4 cup vegetable oil
  5. 3 onions, cut into 1/4-inch dice
  6. 2 tablespoons ground cumin
  7. 1 tablespoon ground coriander
  8. 3/4 teaspoon cayenne pepper
  9. 1 1/2 cups canned diced tomatoes
 10. Two 15-ounce cans chickpeas, drained & rinsed
 11. 2 cups water
 12. Salt
 13. 2 tablespoons cilantro leaves


Directions
   1. In a mini food processor, combine the garlic, jalapeños and ginger and process to a paste. I don't have a mini food processor so instead I grated the garlic, jalapenos and ginger to a paste. 

   2. In a large nonstick skillet, heat the oil. Add the onions and cook over moderately high heat until sizzling, about 3 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are browned, about 7 minutes. Add the garlic paste and cook, stirring, until fragrant, about 2 minutes. Add the cumin, coriander and cayenne and cook, stirring, for 1 minute. Add the tomatoes and simmer over moderate heat until thickened, about 6 minutes. Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes. Season the chickpeas with salt, garnish with the cilantro and serve.

Comments:

My recipe came out a little more soupy than the F&W photos. Next time consider draining to diced tomatoes.

Great appetizer or side dish served with any variation of pita bread. 

See original recipe here.