Friday, July 07, 2017

Chickpeas and Split Peas with Beet and Kale (No Added Fat)

We're excited to be seeing one of our favorite dance troupes, Paul Taylor Dance Company, tonight (and twice tomorrow!) at American Dance Festival. We're friends with one of the dancers and she was interested in one of my home cooked meals, so I made extra tonight and packed food for our friend!

  • 1 1/2 cups chickpeas, rinsed, soaked overnight, and rinsed again
  • Just enough water to cover chickpeas - about a cup
  • 1/2 cup split peas (I used green but yellow split peas would be fine)
  • 1 1/2 cups more water (so a total of about 2 1/2 cups)
  • 1 3/4 cup beet (I used one medium yellow beet), peeled with ends cut off and then chopped into approx. 1/4" cubes
  • 2 cups crimini or button mushrooms (I used 14 crimini) cut into thirds so that each slice is about 3/8" thick (thicker mushrooms can be cut into quarters)
  • 2 cups kale leaves, stems excepted, roughly hand torn into approx. 1 1/4" squares (I used 12 lacinato kale leaves)
  • 3 cloves garlic, finely (1/8") diced
  • Vegan bouillon cube
  • 1/2 cup dried figs (any kind) cut into approx. 3/8" cubes (I used 10 figs)
  • 3/4 cup onion cut into approx. 3/8" cubes (a bit less than 1/3 of a medium onion)
  • 1T chopped (approx. 1/4") ginger
  • 12 fresh oregano leaves, roughly chopped into approx. 1/4" pieces
  • 2t lemon or lime juice
  • 1/2 t salt
  • 1t freshly ground black pepper
  • 1/2 t ground cumin
  • 1/4 t turmeric
  1. Iput the chickpeas, split peas, water, beet, mushroom, kale, garlic, bouillon cube, and figs into my Instant Pot pressure cooker. Soaked chickpeas cook in 20-25m, split peas cook in 8-10m, and everything else would cook fine in just a few minutes; I went with a 23 minute cook time.
  2. After the cooking was done, I waited a few minutes and gently released pressure, then added the onion, ginger, oregano, lime juice, salt, black pepper, cumin, and turmeric.
I served (for us, and packed for our friend) the main course along with some mixed wild and brown rice.


Ideas for the future


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