Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
I'm a huge fan of roasted vegetables. They're easy, versatile, flavorful and make for amazing leftovers. You can blend them with chickpeas to make hummus, add them to a salad, eat them plain, or stick them in between 2 slices
Not a traditional hotpot recipe, instead...a fast-cooking bulgur cooks in a light orange-juice accented broth. Plenty of chickpeas, tiny cauliflower pieces, onions, and greens add texture and substance to the hearty pot.
A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
Warm up with this delicious, belly-filling stew, just brimming with shredded chicken, sliced andouille, rice, celery, red bell pepper, onion and tomatoes.
