Aromatic Chana Dal Kitchari with Saffron

After seasonal feasts, it not uncommon to crave more cleansing and nourishing dishes such as kitchari (or kitcheree or khichdi). Essentially a one-pot Indian meal, the common feature of a kitchari is a digestive aiding combination of split legumes, rice and spices and often vegetables. Such preparations are open to an endless number of variations.

This particular version has long been a favorite, and although there are a few more steps involved than many of the kitcharis I have made in the past, the addition of saffron-infused coconut milk subtly enhances this humble one-bowl meal with elegance and sophistication. Combine this with the comforting wholesomeness of chana dal and rice, aromatic spices, a bit of chili heat and some zesty lemon juice for all that your body and palate requires.

Aromatic Chana Dal Kitchari with Saffron

Recipe by Lisa Turner Cuisine: Indian Published on December 27, 2016 Light, nourishing and cleansing one-pot Indian split dal and rice dish cooked in saffron-infused coconut milk with aromatic spices Print this recipe Ingredients: 3/4 cup split chana dal, rinsed and soaked for 5 hours 2 cups white basmati rice, rinsed 2 tablespoons coconut oil or other oil 1 medium onion, finely sliced 1/2 tablespoon fresh ginger, minced or grated 2 cloves garlic, minced or crushed 1 teaspoon turmeric 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1/2 teaspoon chili powder 1/4 teaspoon asafetida (optional) 2/3 cup coconut milk, divided 5 2/3 cup2 water, divided 1/3 cup almond milk or coconut milk 1 teaspoon saffron threads juice from 1 lemon (3 tablespoons) 2 teaspoons sea salt, or to taste 2 green chilies, seeded and cut into fine strips small handful of fresh cilantro, trimmed and chopped 4 black cardamom pods 1 teaspoon cumin seeds Instructions: Heat the oil over medium heat in a large saucepan. When hot, add the onion and sauté until golden, about 7 minutes. Remove half of the onion with a slotted spoon and transfer to a small bowl. Add the ginger and garlic to the pan, stir, and then add the turmeric, ground cumin, ground coriander, garam masala, chili powder and asafetida. Stir and fry for another few minutes. Drain and rinse the chana dal and transfer to the pan, and pour in 1/3 cup coconut milk and 2/3 cup water. Cover and simmer for 20 minutes, stirring occasionally, adding a bit of water to the pan if necessary, until the dal is tender. In a small saucepan, bring the remaining 1/3 cup coconut milk, almond milk or coconut milk and saffron to a gentle boil. Remove from heat and stir in the reserved onion, lemon juice, salt, chilies and cilantro. Set aside. In another large saucepan, bring the rest of the water (5 cups) to a boil, along with the cardamom pods, cumin seeds and rice. Stir until the rice is half cooked, about 10 minutes. Drain. Now pour half of the coconut milk and saffron mixture over the chana dal, then cover with the rice and then the rest of the saffron mixture. Reduce the heat to low, cover, and leave to cook for another 15 minutes, until the rice and chana dal is cooked and the liquid is absorbed. Remove from heat, let sit for 5 minutes, and then fluff with a fork. Taste for seasoning and serve hot. Makes 6 to 8 servings

I'm sharing this with Jac's Meat Free Mondays.

Other kitchari recipes from Lisa's Vegetarian Kitchen:
Chana Dal and Cauliflower Kitchari with Green Peas
Simple Chana Dal and Dill Khichri
Bisi Bele Bhath (Rice with Lentils and Spices)
Spicy Tamarind and Chana Risotto Kitcheree

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Olive Oil Almond Cake {Vegan}

I've had years of experience experimenting with savory dishes in my kitchen, and my cooking confidence level has increased as a consequence. I rarely follow a recipe to the letter, instead choosing to adapt it to suit my preferences so that it becomes my own. It's not unlike me to spend a considerable length of time developing a dish on paper after consulting various recipe ideas and guidelines before heading into the kitchen and then following my instincts when it gets down to cooking.

However, when it comes to baking, I've always exercised a greater degree of caution as the chemistry in baked goods usually requires more precision. It is true that cooking up successful and extraordinary savory dishes does require a a sound knowledge of cooking fundamentals and foundations in order to get the perfect balance of seasonings and textures, but I've typically found most savory dishes more forgiving.

But I do enjoy baking and have fond memories of helping my mother in the kitchen baking cookies, biscuits, loaves, cakes and other delights. So I have learned the fundamentals, and my baked goods usually meet my expectations, but still, when it comes to drafting my own variations or coming up with something rather new, there has always been a certain timidity that characterizes my approach.

While I don't claim to be a master baker by any means, especially as I usually stick to relatively basic creations, my confidence level is rising and I'm more willing to experiment these days. This cake is a perfect example and I'm really quite proud of this vegan version of an olive oil almond tea cake that I have made before on more than a few occasions, and really quite enjoyed. Eggs are not a staple in my kitchen, nor dairy milk, and that has inspired me to come up with vegan versions of some classics favorites.

The addition of olive oil along with light spelt flour results in an ultra moist cake that nearly melts in your mouth, while the cornmeal adds just a bit of crunch to the outer layer of the cake. I've used a bit of orange zest, along with freshly squeezed orange juice for an underlying citrus-y flavor that goes remarkably well with the subtle aromatic elements of ground spices present. Not to be missed, of course, are the almonds! The best thing for the baker is that this cake is easy to make and a guaranteed hit with anyone you happen to share it with.

Olive Oil Almond Cake {Vegan}

Recipe by Lisa Turner Published on December 23, 2016 Easy, moist and delicious vegan olive oil and almond tea cake flavored with orange and ground spices Print this recipe Ingredients: 1/2 cup sliced or slivered almonds 1 1/4 cup light spelt flour (or use unbleached all-purpose white flour) 1/2 cup almond flour or meal 1/4 cup yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon sea salt 1/2 cup olive oil 1/3 cup fresh squeezed orange juice 1/2 to 1 teaspoon finely grated orange zest 1/3 cup unsweetened applesauce 2/3 cup almond milk 3/4 cup coconut or brown sugar 1 teaspoon almond extract 1/2 teaspoon vanilla extract Instructions: Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper. Grease again and sprinkle with a bit more flour. Evenly spread the almonds over the bottom of the pan. Preheat an oven to 325°. In a medium bowl, whisk together the flour, almond meal, cornmeal, baking powder, baking soda, spices and salt. In a large bowl, whisk together the olive oil, orange juice, zest, applesauce, almond milk, sugar, almond and vanilla extracts until well combined and frothy. Stir in the flour mixture until just combined. Transfer the batter to the prepared pan and bake for 35 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan for 15 minutes, and then invert onto a wire rack to cool before slicing and serving. Makes 1 9-inch cake or 8 slices

Other cakes to enjoy from Lisa's vegetarian Kitchen:
Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze
Moist Chocolate Date Cake
Chocolate Chili Cake
Guinness Gingerbread Cake

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Best Black Bean Salsa Recipe

Salsas, dips and sauces are always better when they are made at home. They are usually straightforward and easy to prepare and keep well for a few days in the refrigerator, if not longer. And not only are homemade preparations cheaper than store-bought ones, they are always fresher too. It's a good feeling knowing that you have control over the quantity and quality of the ingredients used and easily tailored to suit your preferences and tastes.

Because I am ever curious to try new creations, with many cookbooks and bookmarked recipes on hand to inspire, up until this point I neglected to share this robust and highly addictive black bean salsa with my readers. I think I can be excused, for once enjoyed, it won't soon be forgotten and you'll want to serve it up again and again.

A longtime favourite of mine, I've traditionally paired it with corn pancakes, but it certainly serves many purposes. For example, it's wonderful as a dip for tortilla chips, as an accompaniment or component of Mexican themed meals - serve as a topping for nacho chips, or make it a feature of quesadillas, tacos, burritos and enchiladas - and it surely enhances vegetable sides - consider scooping some over some roasted sweet potatoes - or just eat it by the spoonful. The possibilities are truly as endless as your imagination.

This salsa happens to be quite filling made up as it is of black beans, olives, feta cheese and sun-dried tomatoes. Creamy, earthy, salty, zesty, with a hint of sweetness from golden honey and some heat from jalapeno, it's a bold, substantial and refreshing salsa. Each bite is a delight and if you happen to serve it up to dinner guests, it's highly likely they will be asking for the recipe.

Best Black Bean Salsa Recipe

Recipe by Lisa Turner Published on December 20, 2016 Salty and zesty black bean salsa with olives and feta cheese Print this recipe Ingredients: 1 1/2 cups cooked black beans (1/2 cup dried or 1 14 oz can) 2 to 3 green onions, green and white parts, thinly sliced 1 jalapeño, seeded and chopped 2/3 cup Kalamata olives, roughly chopped 3/4 cup feta cheese, crumbled 5 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped 2 teaspoons raw honey 1/3 cup fresh cilantro, trimmed and chopped 3 tablespoons lime juice Instructions: Combine all of the ingredients in a medium bowl. Cover and let sit for at least an hour, stirring occasionally to blend the flavors. Serve at room temperature or chilled. Makes about 3 1/2 cups

Other salsa recipes to enjoy from Lisa's Kitchen:
Avocado and Tomato Salsa with Chipotle
Mexican Tomato and Jalapeño Salsa
Avocado Pomegranate Salsa
Simple No-Cook Tomato Salsa

On the top of the reading stack: Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health, and Happiness

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Gluten-Free Vegan Gingerbread Muffins

There is nothing quite like the distinctive and comforting aroma of fresh gingerbread baking in the oven. Especially prized during the winter months and a favorite during Christmastime, it's really quite easy to make the magic happen in your own kitchen. Cookies, loaves, breads or muffins, or all of the above, are always a welcome treat to tuck into.

My latest attempt to please the resident gingerbread aficionado in my house — my husband, that is — are these all vegan gingerbread and dark molasses muffins made with brown rice, quinoa and chickpea flours. While retaining a certain density, these attractive and fragrant muffins are moist but with a light and fluffy interior at the same time — despite the absence of gluten — with a slightly crunchy exterior from cornmeal. I'm certain after enjoying these that there is no reason to reserve the enjoyment that the rich earthy depth of gingerbread creations brings to only a few months of the year.

Gluten-Free Vegan Gingerbread Muffins

Recipe by Lisa Turner Published on December 17, 2016 Moist, delicious and fragrant gingerbread and molasses muffins perfect for this or anytime of year … and all vegan and gluten-free too Print this recipe Dry ingredients: 1 cup yellow cornmeal 2/3 cup brown rice flour 1/3 cup quinoa flour 1/4 cup besan (chickpea) flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon sea salt Wet ingredients: 2 flax eggs (*see below) 2/3 cup almond milk 1/4 cup unsweetened applesauce 1/2 cup molasses 1/4 cup maple syrup or honey 2 teaspoon fresh ginger, grated 1/3 cup sesame oil 1/2 teaspoon vanilla 1/2 cup raisins (optional) Instructions: Grease or line 12 standard size muffins cups. Preheat an oven to 375°. Whisk together the dry ingredients in a large bowl. In a medium bowl, beat together the flax eggs, almond milk and applesauce. Stir in the molasses, maple syrup or honey, ginger, oil, vanilla, and raisins if using until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Spoon the batter evenly into the prepared muffins tin. Bake for 20 to 25 minutes or until lightly browned and a cake tester inserted into the middle of a muffin comes out clean. Remove from the oven and let sit in the pan for another 5 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature. *Note: To make two flax eggs, whisk together 2 tablespoons of ground flax seeds with 6 tablespoons water. Let sit for 10 to 15 minutes. Makes 12 muffins

Other gingerbread ideas from Lisa's Vegetarian Kitchen:
Gingerbread
Nigella's Fresh Gingerbread with Lemon Icing
Guinness Gingerbread Cake
Pumpkin Gingerbread Waffles

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Creamy Green Pea and Collard Greens Soup

Although I ordinarily love to spend time in the kitchen, sometimes I prefer to prepare dishes that require little fuss. My efforts were amply rewarded with this creamy, elegant and delicious soup featuring sweet green peas and earthy collard greens. Not only do you get a healthy quotient of green power, but also a fulfilling meal when served up with crusty bread or cornbread, or a hot bed of nutty fresh cooked brown rice. Sometimes the easiest meals are the most comforting and satisfying indeed.

Gently spiced up, I added enough spice for a pleasantly distinctive heat that lingers and asserts its presence alongside the rich greens. A twist on a split pea soup, green peas feature here rather than split peas, and the addition of collard greens provides texture. Any leafy green can be used place of the collard greens — choose kale or chard for even more texture, or spinach for a silkier soup. I partially puréed the soup to make it creamier, but only partially because I enjoy a somewhat textured chunky soup.

Creamy Green Pea and Collard Greens Soup

Recipe by Lisa Turner Published on December 14, 2016 Simple, creamy spiced green pea and collard green soup makes for a delicious easy meal Print this recipe Ingredients: 2 tablespoons coconut oil or olive oil 1 small red onion, chopped 2 cloves garlic, minced or crushed 2 to 3 cayenne or green chilies, seeded and minced 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon turmeric 1/2 teaspoon mustard powder 1/2 teaspoon paprika 1 medium tomato, chopped 3 1/2 to 4 cups vegetable stock or water 2 cups frozen green peas 1 bunch collard greens, ends trimmed and roughly chopped 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Heat the oil in a large saucepan or soup pot over medium heat. Sauté the onions until softened, about 6 minutes. Stir in the garlic and chilies and sauté for another few minutes. Add the coriander, cumin, turmeric, mustard powder and paprika, and stir until the spices are fragrant, about 2 minutes. Stir in the tomato and cook, stirring often, for another few minutes. Pour in the stock or water and bring to a boil. Reduce heat to medium, stir in the green peas, and simmer until just tender. Add the collard greens a handful at a time, stirring until all of the greens are wilted. Remove from heat and season with salt and pepper. If desired, partially blend the soup with an immersion blender. Serve hot garnished with crushed red chili flakes if desired. Makes 4 to 6 servings

I'm sharing this with Eat Your Greens, a monthly event celebrating the goodness of greens, co-hosted by The VegHog and Shaheen of Allotment 2 Cooking. The VegHog is hosting the December 2016 edition. This is also my submission to Meat Free Mondays, hosted weekly by lovely Jacqueline of Tinned Tomatoes.

Other green pea recipes to explore from Lisa's Vegetarian Kitchen:
Sweet Potato, Chickpea and Spinach Curry with Green Peas
Paneer and Pea Curry Smothered in a Cashew Tomato Gravy
Linguine with Pea-Basil Pesto and Mushrooms
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala

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12 Vegetarian and Vegan Appetizers for any Occasion

No gathering is complete without some appetizer nibbles. Previously I suggested some make-ahead vegan-friendly sweets to please everyone with a sweet tooth, and now it's time for some savory bites to make the occasion extra special, no matter how small or large the affair. Whether you are looking for starters for a meal or little bites for appetizer trays and spreads to serve at parties or for afternoon or evening hangouts, you'll want to consider these straightforward but especially satisfying ideas.

Check out these and other appetizer ideas on

Roasted Cauliflower Bites with Sriracha Sauce

Add some spice to any occasion with some roasted pieces of cauliflower tossed in a spicy sriracha and vinegar "buffalo" sauce. This unique, zesty and colorful appetizer really ought to be doubled, as these won't last long. Do serve them alongside a peanut dipping sauce with sliced vegetables for an especially appealing presentation.

Coleslaw Bites with Jalapeño Dip

Coleslaw takes on a new role here. Think outside of the salad bowl and enjoy some simple, sweet and savory golden fried cabbage coleslaw balls served up with a creamy, tangy and zesty yogurt and jalapeño dip. Vegans can easily substitute their favorite dips, salsa and sauces for the yogurt-based one featured in the recipe, but do stick with the jalapeño theme to add some heat to the occasion.

Olive Cheese Balls

No tapas plate would be complete without some plump green olives baked in a slightly spicy and crispy cheese pastry. These little bites of bliss will set the standard for other appetizers in attendance. Olive fans will certainly want to double this recipe.

Potato Patties Stuffed with Spiced Green Peas

If you are hosting an Indian-themed meal, these savory potato patties stuffed with spiced green peas might just be the star of the spread. Soft on the inside, with a spicy pea filling and a delightfully golden crust to complete the experience, resist the temptation to enjoy too many or there won't be room left for the main.

Baked Mini Vegetable Chickpea Samosas

It seems pretty much everyone enjoys samosas, and these mini savory pastries are stuffed with spiced vegetables and chickpeas and baked instead of fried. Served up with chutney, simply irresistible.

Whole-Meal Biscuits

Cheese plates are a popular choice for mingles, and these crackers are an elegant and welcome addition. Crisp, earthy and savory, whole wheat and oat mealy-textured biscuits are well suited to enjoy with spreadable cheeses. Consider featuring with grapes too.

Ethiopian-Style Hummus

Dips are always popular for parties and fun nights, and hummus is often a favorite served with vegetables, flat breads and crackers. For a different twist, serve up an Ethiopian-style version made with ground sunflower seeds in place of tahini and spiced up with aromatic chili spices. It's great served with raw vegetables, pita triangles, crackers or wrapped up in flat breads to make small sandwiches.

Herbed Marinated Mushrooms

A mix of tender succulent mushrooms marinated in a delicious oil and vinegar marinade with fresh herbs, no appetizer plate would be complete without something to delight mushroom aficionados.

Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes

Incredibly flavor-packed, this nutty and tangy tapenade, or pâté if you prefer, makes for a healthy dip or spread for fresh vegetables, crackers or flat breads. Uniquely pleasing, addictive and guilt-free, this pâté you will not soon forget but it might not last long.

Smoked Gouda Gougères

Light, airy and delicious smoked Gouda cheese puffs are a great hors d'oeuvre or snack, especially when served with red pepper dip. Guaranteed hard to resist.

Lime Biscuit Thins

Add some zesty richness to your palate with some soft and flaky savory biscuit thins. Gently spiced, with a gentle tart lime flavor, it's hard to resist more than just a few nibbles.

Quinoa Dolmadakia (Stuffed Grape Leaves)

Seasoned quinoa with pine nuts and fresh herbs wrapped in grape leaves are a perfect and delicious Greek appetizer. These little bites have a pleasant nutty flavor and slightly crunchier texture.

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No-Bake Almond and Cocoa Cherry Energy Bites

When it comes to meal times, I usually enjoy smaller portions, preferring to have smaller meals interspersed with healthy bites of energy throughout the day. This way of eating is a good way to maintain a healthy weight, and it aids in digestion because the body is not taxed with processing a large portion of food all at once.

This preference means that not only do I require a good stash of nuts and dried fruits on hand, as well as raw vegetables, but also snacks such as muffins and also healthy little raw energy bites such as these almond and dried cherry balls. They satisfy a sweet craving without the guilt. Packed with protein, these are not only satisfying and delicious, but are also very easy to make and keep well in the refrigerator for at least a week. I sweetened these with raw honey, but maple syrup or any other natural liquid sweetener could be used instead if you happen to be a vegan who avoids honey.

No-Bake Almond and Cocoa Cherry Energy Bites

Recipe by Lisa Turner Published on December 10, 2012 Easy and satisfying no-bake almond, cocoa and cherry protein and energy balls Print this recipe Ingredients: 1 cup raw almonds 1/4 cup coconut sugar 3 tablespoons cocoa powder a few pinches of sea salt 1/4 cup dark raw honey or maple syrup 1/4 cup almond butter or peanut butter 1/3 cup dried cherries or cranberries Instructions: In a food processor, pulse the almonds until reduced to a fine meal. Transfer to a medium bowl and stir in the coconut sugar, cocoa and salt. Stir in the honey or maple syrup, nut butter and dried cherries or cranberries. Shape into small balls and store in an airtight covered container in the refrigerator. Can also be frozen. Makes about 14 1-inch balls

More raw nut or fruit treats:
Cocoa Fruit Energy Bites
Cherry Nut Bars
Essentially Raw Pumpkin Bites
Raw Peanut Butter Cocoa Maple Squares

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South Indian Chickpea, Cauliflower and Potato Coconut Curry

What I thought was my introduction to Indian food and cooking years ago was actually an introduction to north Indian cooking — all of the Indian restaurants in my city and most of the Indian cookbooks available back then were north Indian. Since then, I've been introduced to some of the astonishing variety of cuisines that are found in the sub-continent. Now my Indian recipes could be roughly categorized as north Indian, south Indian, or something in-between.

This dry chickpea curry loaded with vegetables — potato, cauliflower, carrot and red bell pepper — could be called one of those in-between Indian recipes. The composition of chickpeas and vegetables and the spicing is essentially north Indian, but the flavors are enhanced beautifully with the use of grated coconut and coconut milk that is so common to south Indian cooking and imparts wonderful additions of flavor and fragrance to the food. Nourishing and filling, this curry is sure to please anyone with a preference for north or south Indian food.

South Indian Chickpea, Cauliflower and Potato Coconut Curry

Recipe by Lisa Turner Cuisine: South Indian Published on December 7, 2016 Nourishing chickpea curry loaded with vegetables simmered in a fragrant spiced tomato and coconut gravy Print this recipe Ingredients: 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can) 1 tablespoon oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 cups cauliflower florets, cut into bite-size pieces 1 medium potato, diced 1 medium carrot, diced 1 large tomato, diced 2/3 cup coconut milk 1 cup water, or as needed 1 red bell pepper, seeded and chopped 1 teaspoon sea salt, or to taste Paste: 2 red chilies, finely chopped 1 cup unsweetened dried grated coconut 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/4 teaspoon ground cloves 1-inch piece fresh ginger, minced or grated 1-inch cinnamon stick, broken into pieces 1/2 cup water, or as needed Instructions: Rinse the chickpeas and soak in enough water to cover for 8 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the chickpeas are tender, about 1 hour. Drain and set aside. While the chickpeas are cooking, make the paste. Combine all of the ingredients in a small food processor and process until a thick fairly thick paste has formed. Add more water as necessary to get everything to grind together. Heat the oil in the same saucepan used to cook the chickpeas over medium heat. When hot, toss in the mustard and cumin seeds and fry, shaking the pot often, until the seeds darken a few shades and the mustard seeds turn grey and begin to splutter and pop. Stir in the cauliflower, potato and carrot, and cook for another few minutes. Add the paste and stir to coat the vegetables. Cook for another few minutes, stirring frequently to prevent the paste from sticking, until fragrant. Toss in the tomato and cook for another few minutes, stirring often. Pour in the coconut milk and water, and then stir in the chickpeas. Bring to a gentle boil, reduce the heat to medium-low, cover again, and simmer for 10 minutes, stirring occasionally. Now add the red pepper, add a bit more water if necessary if the curry seems too dry, and cover again. Simmer for another 10 minutes or until the vegetables are tender and the gravy has thickened. Stir in the salt, taste for seasoning, and serve hot alongside fresh cooked white rice or flat breads. Makes 6 servings

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, started by lovely Susan of The Well Seasoned Cook and now administered by me. The VegHog is kindly hosting this month. I'm also sharing this recipe with Jac's weekly Meat Free Mondays event.

More spicy chickpea dishes from Lisa's Vegetarian Kitchen:
Spicy Sour Chickpea Masala
Cauliflower, Carrot and Green Pea Curry with Coconut Milk
Curried Lentil Vegetable Soup with Roasted Chickpeas
Chickpeas Smothered in a Tangy Tomato Gravy

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