all things food
This vegan cauliflower mac and cheese offers a delightful twist if you’re looking to change things up a bit. Creamy, cheesy, and utterly satisfying, it’s the ideal pick-me-up after a night out or a crowd-pleaser for gatherings. It’s s…
This vegan cauliflower mac and cheese offers a delightful twist if you’re looking to change things up a bit. Creamy, cheesy, and utterly satisfying, it’s the ideal pick-me-up after a night out or a crowd-pleaser for gatherings. It’s simple, made with nutritional ingredients, and is ready in under an hour. If you are looking for...
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Can we talk about how beautiful those rainbow carrots are?! You are looking good today, carrots. This stunning roasted carrot dish features warm whole grains, protein-rich chickpeas, spiced…
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Can we talk about how beautiful those rainbow carrots are?! You are looking good today, carrots. This stunning roasted carrot dish features warm whole grains, protein-rich chickpeas, spiced pepitas and a light herbed crème fraîche sauce.
Don’t be intimidated by its gourmet looks—this recipe is simple to make once you get going. It has several different components, but none are complicated, and they come together beautifully.
This recipe is an absolutely lovely vegetarian option for your holiday table. Call it a main dish for the vegetarians and a side dish for everyone else. It’s also a well-balanced weeknight or special occasion dinner.
If this recipe looks familiar, it’s because it’s one of my all-time favorites. It even made it into my cookbook with a tahini sauce variation. Today, I’m sharing it again with updated photos and a video so you can watch how it all comes together.
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This simple but elegant chickpea spread combines sweet caramelized onions with a creamy, savory puréed chickpea spread, the perfect appetizer for any occasion!
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Party season is just around the corner so it’s time to start bookmarking all the good appetizer recipes to bring to holiday gatherings! When I saw this simple but elegant (and budget-friendly!) Chickpea Spread with Caramelized Onions in Michal Korkosz’s new book, Polish’d: Modern Vegetarian Cooking from Global Poland, I knew I had to try it because I l-o-v-e turning a humble can of beans into something special. And guess what? This dip was every bit as delicious as it looked. So big thanks to Michal and his publisher for letting us share this amazing recipe with you today, just in time for the holidays!
The base of the chickpea spread is simply chickpeas brightened up with a little lemon juice and puréed until smooth with cold water. To give the spread a boost of flavor, caramelized onions and fresh parsley are added to the mix. The caramelized onions give the chickpeas a subtly sweet and savory flavor, while the parsley adds a breath of freshness. The combination of flavors is absolutely divine and it will definitely have you coming back for dip after dip!
This appetizer is best served with a variety of crackers or bread for dipping, but I think it would also make an amazing spread to add to sandwiches or even just a slice of toast. Michal notes in his book to serve with bread and dill pickles. Yum!
The chickpea spread will stay good in the refrigerator for about 3-4 days, but the presentation is definitely best on the day it’s made when the caramelized onions are at their most beautiful. Caramelized onions do tend to get a little cloudy when refrigerated as they absorb moisture.
See how we calculate recipe costs here.
Start caramelizing the onions first, as they’ll take about a half hour to cook. Slice one pound of white onions and add them to a skillet with ¼ cup olive oil, 3 bay leaves, ½ tsp salt, and ½ tsp brown sugar.
Cook the onions over low heat, stirring occasionally, until they deep golden brown and caramelized. You can increase the heat to medium-low if they are taking too long, just make sure to stir often. Discard the bay leaves.
Drain one 15oz. can of chickpeas and add them to a food processor with ½ tsp salt and ⅓ cup cold water.
Purée the chickpeas until smooth. If the chickpeas seem dry, you can add a little extra water or olive oil until they blend smoothly.
Add 1 Tbsp lemon juice, half of the caramelized onions, and about ¼ cup fresh parsley to the food processor.
Pulse the chickpeas to combine with the parsley and caramelize onions. Give it a taste, season with pepper, and adjust the salt, lemon, or other ingredients to your liking.
Serve the chickpea spread in a bowl, topped with the remaining caramelized onions, and some freshly cracked pepper. Enjoy!
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Hummus is one of my all-time favorite appetizers and snacks. I could eat it every single day. Sure, you can buy hummus at the store, but homemade hummus is SO much better and SO easy to make. I am going to teach you my tips and tricks for making the BE…
Hummus is one of my all-time favorite appetizers and snacks. I could eat it every single day. Sure, you can buy hummus at the store, but homemade hummus is SO much better and SO easy to make. I am going to teach you my tips and tricks for making the BEST hummus ever. I love… My Cauliflower Chickpea Tacos are one of my all-time favorite meals. My boys also love them and they are a blog favorite. Everyone that tries them becomes a fan, they are that good! I decided to turn my favorite tacos into enchiladas and I am glad I di…
My Cauliflower Chickpea Tacos are one of my all-time favorite meals. My boys also love them and they are a blog favorite. Everyone that tries them becomes a fan, they are that good! I decided to turn my favorite tacos into enchiladas and I am glad I did. I love enchiladas, especially twists on the… This flavor-packed veggie shawarma puts a twist on the traditional Middle Eastern dish by replacing the meat with colorful vegetables for a 100% plant-based meal. Seasoned cauliflower, green beans, and chickpeas are the heart of this dish, with a delic…
This flavor-packed veggie shawarma puts a twist on the traditional Middle Eastern dish by replacing the meat with colorful vegetables for a 100% plant-based meal. Seasoned cauliflower, green beans, and chickpeas are the heart of this dish, with a delicious homemade garlic aioli sauce to top it off. I shared plenty of mouthwatering cauliflower recipes that will...
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These chimichurri chickpeas are bold and zippy. This simple dish features hearty chickpeas, crumbled feta cheese, and homemade chimichurri sauce. Chimichurri verde hails from Argentina and is…
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These chimichurri chickpeas are bold and zippy. This simple dish features hearty chickpeas, crumbled feta cheese, and homemade chimichurri sauce.
Chimichurri verde hails from Argentina and is typically served on steak, though I love it in many other preparations. It’s a bright herbed sauce made with fresh parsley, garlic, red onion, red pepper flakes, red wine vinegar, and olive oil.
While traditionally made with a mortar and pestle, my preparation method uses the food processor as much as possible, so it comes together very quickly.
You could call this recipe is a collision of leftovers or, better yet, a happy coincidence. This summer, we invited friends over to grill and I made my chimichurri sauce to go with our meal. I was thrilled when one of our friends took his first bite and demanded the recipe.
We had a bit of sauce leftover, so I stashed it in the refrigerator near some extra chickpeas. The combination proved fantastic once I added some creamy, tangy feta cheese.
While the sauce is Argentinean, this dish’s flavor profile is more recognizably Mediterranean. I love this lively side dish, and I hope you do, too.
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This wholesome tomato pasta recipe makes a wonderful weeknight dinner! This feel-good recipe is warm, comforting, and lightly creamy, but not heavy. It’s bursting with Mediterranean flavors—roasted…
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This wholesome tomato pasta recipe makes a wonderful weeknight dinner! This feel-good recipe is warm, comforting, and lightly creamy, but not heavy.
It’s bursting with Mediterranean flavors—roasted cherry tomatoes, hearty chickpeas, creamy goat cheese, pops of briny olives, and garlic. Each one benefits from the heat of the oven, and the end result is just fantastic.
I love how this recipe comes together and I think you will, too. Basically, we’ll cook the pasta on the stovetop and roast the remaining ingredients in one baking dish. Stir it all together, add fresh basil, and you’re ready to eat. You’ll have plenty of time in between steps to tidy the kitchen or chat.
This recipe is a variation on last summer’s Baked Feta Dip with Cherry Tomatoes, which was inspired by the viral TikTok roasted cherry tomato and feta pasta and Deb’s version of it.
It’s always fun to see how recipes morph over time, and this one is a real winner. Please give it a try and let me know what you think!
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Coconut Curry Chickpeas are flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!
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Quick curries are my favorite kind of weeknight dinner because they’re incredibly flavorful, require very little effort, and the leftovers are even better the next day. Plus, that creamy curry sauce makes everything taste good, so you can pack them with all sorts of nutrient-dense goodies, like chickpeas and kale. So basically, what I’m trying to say is, you need to make these Coconut Curry Chickpeas ASAP!
You’ll only need a handful of ingredients to make this warm and hearty dish, most of which you can keep on hand for last-minute dinners. Here are the ingredients you’ll need to make coconut curry chickpeas:
Curry powders can vary quite a bit in flavor from brand to brand, so make sure you experiment to find one that you enjoy. I’ve never met a curry powder that I didn’t like, so I don’t have one particular brand to suggest, but you definitely want to make sure it’s fresh! Old spices that have been sitting in your pantry a while begin to lose flavor and become dull and bland with time.
You also have the option to use either hot or mild curry powder. If you enjoy spicy foods you can use a hot curry powder, OR simply add some crushed red pepper or cayenne pepper to the dish when adding the curry powder and cumin.
This warm and saucy dish is great over rice, or crusty bread or naan for dipping. You definitely want some sort of starchy goodness to soak up all of that sauce! You can also experiment with topping your chickpeas with fresh cilantro or even a squeeze of lime. Something light and refreshing, like Creamy Cucumber Salad, would also pair nicely with these curry chickpeas.
See how we calculate recipe costs here.
Dice one yellow onion, mince two cloves of garlic, and grate about one teaspoon of fresh ginger. Add the onion, garlic, and ginger to a deep skillet along with 2 Tbsp olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onion is soft and translucent.
Add 1.5 Tbsp curry powder and 1 tsp cumin to the skillet. Continue to stir and cook for about one minute more to toast the spices.
Drain two cans of chickpeas, then add them to the skillet along with 8 oz. tomato sauce and a 13.5 oz. can of coconut milk (full fat).
Stir until everything is evenly combined, turn the heat up to medium-high, and allow the sauce to come up to a simmer. Once simmering, turn the heat down to medium-low and let it continue to simmer for 15 minutes, stirring occasionally.
Add 4 oz. (about three cups) of fresh chopped kale to the skillet. I buy the pre-chopped bagged kale to make this easier.
Continue to cook and stir until the kale has wilted to your desired tenderness. I enjoy the kale with a bit more texture, so I only simmer for a few minutes more. Taste the curry and add salt to taste to help the flavors pop (about ½ tsp).
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We’ve done veggie burgers and pesto separately, but together? Our only regret is not trying it sooner! Herby, savory chickpea burgers join with sliced tomato, arugula, and a creamy, bright balsamic aioli for a major dose of YUM!
Just 30 minutes require…
We’ve done veggie burgers and pesto separately, but together? Our only regret is not trying it sooner! Herby, savory chickpea burgers join with sliced tomato, arugula, and a creamy, bright balsamic aioli for a major dose of YUM!
Just 30 minutes required for this satisfying plant-based main perfect for summer BBQs or a quick weeknight meal! Let us show you how it’s done!
These pesto chickpea patties begin with mashing chickpeas until there are only a few large pieces remaining.
Pesto Veggie Burgers with Balsamic Aioli from Minimalist Baker →
