Chickpea, Quinoa & White Bean Chili

This dish was a fun, delicious, and healthy dinner. Everyone in my house loves a meal that involves assorted toppings! 🙂

The recipe was adapted from Antoni Let’s Do Dinner by Antoni Porowski of Queer Eye. The chili published in his last book is one of our absolute favorites, so I knew that we had to try his vegan version (vegetarian with the optional sour cream and cheese toppings).

We ate it with cornbread muffins on the side. Wonderful.

Yield: Serves 4 to 6

For the Chili:

• 3 T olive oil
• 1 large onion, coarsely chopped
• 1 large red bell pepper, cored, seeded, and chopped
• 5 large garlic cloves, finely chopped
• Kosher salt
• 2 1/2 cups water or a combination of stock and water
• 2 T tomato paste
• 1 T chili powder
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1 (28 oz) can crushed tomatoes, preferably fire-roasted
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 T finely chopped chipotle chilies in adobo, plus more to taste (about 1 medium chile)
• 2 tsp packed light brown sugar
• 1/2 cup tricolor quinoa, rinsed

For the Toppings:

• coarsely crushed or broken tortilla chips
• sour cream
• shredded Mexican cheese blend, cheddar, or pepper Jack cheese
• sliced or cubed avocado
• chopped red onion or sliced scallions
• canned mild green chilies or sliced fresh or pickled jalapeños
• chopped fresh cilantro

1. Heat the oil in a Dutch oven or other large heavy-bottomed pot over medium heat. (I used a large enameled cast iron Dutch oven.)
2. Add the onion, bell pepper, garlic, and 1 teaspoon coarse salt; cook, stirring frequently, until the vegetables are softened, about 8 minutes.
3. Meanwhile, dissolve the tomato paste in 2 1/2 cups water or in a combination of stock and water. (I used 1 cup stock and 1 1/2 cups water.)
4. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute.
5. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon coarse salt, and the tomato paste mixture. Increase the heat to medium-high and cook, stirring occasionally, until the mixture reaches a low boil.
6. Add the rinsed quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 to 35 minutes.
7. Remove the chili from the heat and adjust the seasonings and chipotle to taste.
8. Add the water to thin, if desired.
9. Serve with assorted toppings (and cornbread, if desired).

Bobby Flay’s Vegetable Chili with Cumin-Lime Yogurt & Avocado-Shishito Relish

Wow. This was the best vegetarian chili I have ever experienced. It was a little bit labor intensive to prepare but the house smelled incredible and the resulting meal was worth the work.

This recipe was adapted from Bobby Flay’s new cookbook, Beat Bobby Flay, via today.com. Even after decreasing and adjusting the chili powders in the recipe, the chili was on the spicy side. It was well tempered with all of the toppings and I also served it over rice to balance the heat. Next time, I may omit one teaspoon of chili powder, noted below.

I loved all of the toppings and garnishes. The cotija cheese was absolutely essential. Healthy and fabulous vegetarian comfort food.

Yield: Serves 4 to 6

For the Cumin-Lime Yogurt: (Makes 1 cup)

• 1 cup 2% Greek yogurt
• 1 lime, finely zested and juiced
• 1/2 tsp ground cumin
• kosher salt and freshly ground black pepper

For the Avocado-Shishito Relish: (Makes about 2 cups)

• 2 Hass avocados, cut into large dice
• 2 T finely diced red onion
• 1 lime, juiced
• 2 T chopped fresh cilantro leaves
• kosher salt and freshly ground black pepper
• 1/2 tablespoon canola oil
• 4 shishito peppers

For the Vegetable Chili:

• 8 tablespoons canola oil, divided
• 1 large Spanish onion, finely diced
• 8 cloves garlic, mashed to a paste with 1/4 teaspoon kosher salt
• 2 tsp ancho chile powder
• 1 tsp guajillo chile powder (I ground a guajillo chile in a spice grinder)
• 1 tsp chipotle powder
• 1 tsp chili powder, optional (next time I would omit it)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 T tomato paste
• 1 (12-ounce) bottle dark beer (I used a Fat Tire amber)
• 1 (28-ounce) can peeled whole plum tomatoes, undrained (I used San Marzano)
• kosher salt and freshly ground black pepper
• 1 T finely chopped fresh oregano leaves
• 2 large portobello mushrooms (about 11 oz), stems discarded, caps cut into 1/2-inch dice
• 6 cups 1/2-inch-diced peeled eggplant (1 large or 2 medium, about 2 1/2 pounds)
• 1 (15.5-ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro leaves
• 2 scallions, green tops and pale-green parts only, thinly sliced
• 1 tablespoon clover honey

To Serve:

• Cumin-Lime Yogurt (recipe above)
• Avocado-Shishito Relish (recipe above)
• 1/2 cup coarsely grated or crumbled queso blanco
• 1/4 cup finely grated Cotija cheese
• fried tortillas strips or crumbled tortilla chips, for garnish (optional)
• cornbread or cornbread muffins, for serving, optional

To Make the Cumin-Lime Yogurt:

1. Whisk together the yogurt, lime zest, lime juice, and cumin in a small bowl.
2. Season with salt and pepper.
3. Cover and refrigerate for at least 30 minutes and up to 24 hours before serving.

To Make the Avocado-Shishito Relish:

1. In a large bowl, combine the avocado, onion, lime juice, and cilantro in a large bowl.
2. Using a fork, coarsely mash the ingredients together.
3. Season with salt and pepper to taste.
4. Heat the oil in a large cast-iron or nonstick skillet over high heat until shimmering.
5. Add the shishitos, season with salt and pepper, and cook until charred on both sides, about 2 minutes per side. Transfer to a cutting board, let cool for a few minutes, then finely dice.
6. Gently fold in the diced shishitos into the avocado mixture to combine.

Note: The relish can be made up to 4 hours in advance, tightly covered and refrigerated.

To Make the Vegetable Chili:

1. Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the onion and cook until soft, about 4 minutes.
3. Add the garlic and cook for 1 minute longer.
4. Add all of the chile powders, the coriander, and cumin. Cook, stirring constantly, until the spices are fragrant and deepen in color, about 2 minutes.
5. Stir in the tomato paste and cook for 1 minute.
6. Add the beer and cook over medium heat until the mixture is reduced by about half, about 5 minutes.
7. Add the tomatoes and their juices and cook until the tomatoes begin to soften and break down, about 10 minutes. Using a potato masher or wooden spoon, coarsely mash the tomatoes.
8. Season with salt and pepper and stir in the oregano. Cook until the sauce starts to thicken, about 20 minutes.
9. While the sauce is cooking, heat 2 tablespoons of the oil in a large cast-iron skillet over high heat.
10. Add the mushrooms and cook, stirring a few times, until golden brown and their liquid has evaporated, about 7 minutes. Season with salt and pepper and transfer to a large bowl.
11. Return the skillet to the heat and add the remaining 3 tablespoons oil.
12. Working in batches, add the eggplant in a single layer, season with salt and pepper, and cook, stirring a few times, until golden brown and soft, about 5 minutes per batch. Add more oil, if necessary. (I cooked the eggplant in 3 batches.) Transfer the eggplant to the bowl of mushrooms.
13. Add the eggplant, mushrooms, and black beans to the tomato sauce and stir to combine.
14. Cook for 15 minutes to meld the flavors and thicken the mixture.
15. Stir in the cilantro and scallions and season with the honey, salt and pepper.

To Serve:

1. Ladle the chili into bowls, top with a dollop of the cumin-lime yogurt and avocado-shishito relish.
2. At the table, pass the queso blanco and Cotija cheeses, as well as some tortilla chips, if desired, to sprinkle over the top of the chili.
3. Offer cornbread or cornbread muffins on the side, if desired.

Mexican Layer Dip

My daughter recently had a camp out with a few friends in our backyard. They slept in a giant, 14-person tent. What fun! 🙂 The camping was combined with another event on their summer bucket list- a “dip-night.” (inspired by TikTok 😉 )

The girls each contributed a different dip, savory or sweet, to create the feast. We made this Mexican layer dip and served it with tortilla chips and Trader Joe’s corn dippers. The recipe was adapted from ThePioneerWoman.com. I loved that her version incorporated warm beans as the base of the dip. It was an easy crowd-pleaser.

• 1 can refried beans (I used Trader Joe’s Fat Free Refried Beans)
• hot sauce, such as Tabasco or Cholula, to taste (I omitted it for this crowd)
• 1 can diced green chilies (I used Trader Joe’s mild green chilies)
• ground cumin, to taste
• 3/4 to 1 cup grated cheddar cheese (mild or sharp)
• 1 cup sour cream
• freshly made guacamole (about 1 cup)
• 3/4 to 1 cup Monterey Jack Cheese
• 1 cup Pico de Gallo (I used Trader Joe’s)
• 1 can sliced black olives (I omitted them)
• kernels from 1 ear of corn
• chopped cilantro, for garnish, optional
• sliced or diced jalapeños, for garnish, optional
• tortilla chips (and/or other corn chips), for serving

1. Begin by heating the refried beans in a small pan over medium-low heat.
2. Add one or two dashes of hot sauce, if using, and a small can of undrained diced green chilies. Stir well.
3. Sprinkle the bean-chile mixture with a little bit of ground cumin. Stir to incorporate.
4. Spread the beans on the bottom of a glass bowl or high-sided or wide serving dish.
5. Sprinkle the shredded cheddar evenly over the top.
6. Next, dollop the sour cream over the cheese. Spread it into a single layer, as much as possible, being careful not to disturb the cheese underneath.
7. The next layer is the guacamole. (I used my favorite guacamole recipe (link above) using 2 avocados and garlic-chipotle salsa. This time, I omitted our traditional add-ins of chopped tomatoes and red onions.)
8. Next, sprinkle an even layer of shredded Monterey Jack cheese over the guacamole.
9. Top with a generous layer of Pico de Gallo.
10. Sprinkle chopped black olives over the top, if using.
11. Microwave an ear of fresh corn for 1 minute on high. When cool enough to handle, place upright in a bowl and slice of the kernels. Sprinkle the kernels over the top as the final layer.
12. Garnish with jalapeños and cilantro, if desired. Serve with tortilla chips.

Tunisian Chickpea Soup (Lablabi)

I am a big fan of toppings, so this creamy, earthy, and hearty vegetarian soup caught my eye. It is served over toasted chunks of bread and then garnished with crunchy, spiced chickpeas, lemon zest, parsley, a sprinkle of cumin, and a drizzle of olive oil. I also loved that the soup incorporated a little spice from harissa.

This recipe was adapted from Cool Beans by Joe Yonan, via The New York Times, contributed by Melissa Clark. I used a stove top pressure cooker to cook the beans which significantly expedited the cooking process. I also served the soup over toasted sourdough boule chunks in lieu of rustic bread. Great.

Yield: Serves 4 to 6

For the Crispy Chickpeas:

• 1 3/4 cup cooked chickpeas, or 1 (15-ounce) can chickpeas, drained and rinsed
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1 teaspoon za’atar, plus more to taste

For the Soup:

• 1 1/2 cups dried chickpeas, soaked overnight and drained
• 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for serving
• 2 bay leaves
• 1 1/2 teaspoon kosher salt, plus more to taste
• 1/2 loaf hearty rustic bread (about 6 to 8 ounces)(I used 1/2 of a sourdough boule)
• 1 cup chopped onion, from 1 medium onion
• 6 to 8 large garlic cloves, minced or finely grated
• 1 tablespoon ground cumin, plus more for serving
• 1 tablespoon tomato paste
• 1 tablespoon harissa paste, plus more for serving
• freshly squeezed lemon juice from 1 large lemon (about 3 T)
• finely grated zest of 1 large lemon (about 1 T), for serving
• 1/2 cup chopped flat-leaf parsley, for serving

To Prepare the Crispy Chickpeas:

1. Transfer the rinsed and drained canned chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels.
2. Cover with another towel (or paper towels) on top, rubbing gently to dry.
3. Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour. (I let them dry for 2+ hours.)

To Prepare the Soup:

1. In a pressure cooker (I used a stove-top pressure cooker), combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. (Alternatively, use a Dutch oven or heavy stockpot.)
2. Place the pot over high heat, until the pressure cooker reaches the second ring (high). Adjust the heat to maintain the pressure for 35 minutes. (If using a stockpot, bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours.)
3. Remove from the heat and let the pressure release naturally.
4. Heat oven to 400 degrees. (I set my oven to convection roast.)
5. While chickpeas are cooking, cut bread into thick slices, then tear or cut slices into bite-size pieces.
6. Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside.
7. Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. (I set my oven to convection roast.)
8. Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za’atar until well coated.
9. Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly with more salt. Taste and add more salt or za’atar, or both, as desired.
10. When the chickpeas for the soup are tender, discard bay leaves.
11. Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (I used a Vitamix.)
12. In a large skillet over medium-high, heat the remaining 2 tablespoons of oil until shimmering.
13. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
14. Add garlic and cook until golden, about 2 minutes.
15. Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat.
16. Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed.
17. To serve, divide toasted bread pieces among soup bowls, then ladle in soup.
18. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas — you’ll have leftovers. Serve hot, with more harissa on the side, as desired.

North African Bean Stew with Winter Squash

This is a healthy and hearty vegetarian stew. We ate it over brown Basmati rice with steamed spinach on the side. I loved that it was loaded with warm spices.

The recipe was adapted from Brooklyn’s Kos Kaffe via The New York Times, contributed by Melissa Clark. I used farro instead of barley, used canned beans, and increased the amount of garlic. I also reduced the amount water to achieve a thicker consistency. Nice.

Yield: Serves 8 to 10

For the Baharat Spice Blend:

• 1 T sweet paprika
• 1/2 T ground coriander
• 1/2 T ground cumin
• 1/2 T ground turmeric
• 1 tsp freshly ground black pepper
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp freshly ground cardamom
• 1/2 tsp ground allspice

For the Stew:

• 5 T extra-virgin olive oil, more for serving
• 2 leeks, white and green parts, diced
• 1 bunch cilantro, leaves and stems separated
• 1 cup finely diced fennel, fronds reserved (1 medium or 1/2 large fennel bulb)
• 4 large garlic cloves, finely chopped
• 2 1/2 tablespoons baharat spice blend
• 1 small (or 1/2 large) cinnamon stick
• 2 tablespoons tomato paste
• 2 quarts chicken or vegetable stock
• 1/2 cup pearled barley or farro (I used Trader Joe’s 10 minute farro)
• 2 1/2 teaspoons kosher salt, more as needed
•  large pinch saffron, crumbled
• 4 cups cooked beans or chickpeas (I used 2 15-oz cans of chickpeas, drained and rinsed)
• 2 cups peeled and diced butternut squash (1/2 large or 1 small squash)
• 3/4 cup peeled and diced turnip (1 medium)
• 1/2 cup red lentils
• plain yogurt, for serving (I used Greek yogurt)
• aleppo pepper or hot paprika, for serving
• brown Basmati rice, for serving, optional

1. Make the baharat spice blend. Set aside.
2. Cut leeks in half, slice into half moons, and soak in a bowl of water. Drain and finely chop in a food processor.
3. In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes. (I used a large enameled cast iron Dutch oven.)
4. While the leeks cook, finely chop the cilantro stems, fennel and garlic in a food processor.
5. Stir the cilantro stems into the pot, along with diced fennel and garlic. Cook for 2 minutes.
6. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
7. Stir in broth, 1 cup water (water can be omitted for a thicker consistency), the barley/farro, and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. (The original recipe uses 3 cups of water- increase for a more soup-like consistency, as desired.)
8. Simmer uncovered for 40 minutes. (I simmered the stew for 20 minutes because I used par-cooked farro.)
9. Stir in beans, squash, turnip and lentils; cook until barley/farro and vegetables are tender, about another 30 minutes.
10. Taste and adjust seasonings, if desired. Remove cinnamon stick.
11. Ladle stew into bowls. (I served it over rice.)
12. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika, as desired.

Chickpeas & Kale in Spicy Pomodoro Sauce

This dish was also named one of Food and Wine Magazine’s “40 Best” in their 40th anniversary issue. It was super delicious.

The recipe was contributed by Missy Robbins of Lilia in Brooklyn. She was also named a “Best New Chef” in a previous issue. The genius of this dish is that Robbins substitutes chickpeas and kale for pasta in her spicy pomodoro sauce. It still tasted rich and indulgent for a “healthy” dish. I increased the amount of garlic and incorporated my CSA red kale. The inclusion of fennel seeds added subtle sweetness. We ate it with a crusty baguette to soak up all of the sauce- a little bit less healthy but crazy good.

I hope to make this dish repeatedly with my CSA kale. I absolutely love dishes that make kale a crowd-pleaser! 🙂

Yield: Serves 4

• 1/2 cup extra-virgin olive oil

• 5 to 7 garlic cloves, thinly sliced

• one 28-ounce can whole peeled Italian tomatoes, crushed by hand
 (I used San Marzano tomatoes)
• 1 1/2 teaspoons fennel seeds

• 1 teaspoon crushed red pepper

• Kosher salt

• one 8-ounce bunch of Tuscan kale or red kale, ribbed, stemmed, torn in half, and sliced into 1/4-1/2″ thick ribbons
• two 15-ounce cans chickpeas, rinsed and drained

• torn or chiffonade basil and marjoram leaves, 
for garnish

• finely grated Pecorino Romano, 
for serving

• baguette or other crusty bread, for serving, optional

1. In a large saucepan, heat the olive oil over low heat. (I used an enameled cast iron pot.)
2. Add the garlic and cook, stirring occasionally, until very fragrant 
but not browned, about 5 minutes.
3. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and 
the sauce is thickened, about 25 minutes.
4. Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes.
5. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt.
6. Spoon into bowls and garnish with herbs. Top with finely grated pecorino and serve hot.

Braised Harissa Eggplant

I must admit that we have been a little bit frazzled lately during our adjustment to the “back to school” schedule. Especially me.

This is the first of several quick weeknight dinners (aka “back to school dinners”) that will hopefully help others in the same situation out there. This recipe was adapted from Mediterranean Every Day by Sheela Prakash, via Food 52.com. I modified the proportions. It gobbled up my CSA box! 🙂

My husband and son ate it over grilled chicken thighs and rice to make it a little bit more hearty. I absolutely loved it served simply over rice.

Yield: Serves 2 to 4 (4 with grilled chicken)

• 2 tablespoons (45 milliliters) extra-virgin olive oil, divided
• 1 (about 3/4 to 1 pound, or 340 to 454 grams, total) eggplant cut into 1/2-inch (1-centimeter) cubes
• Kosher salt
• freshly ground black pepper
• 1/2 large yellow onion or 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1/2 tablespoon (7.5 grams) harissa, plus more as needed
• 1/2 teaspoon ground cumin
• 3/4 to 1 pound (340 to 454 grams) plum tomatoes, or Roma tomatoes, chopped (I used a large (3/4 pound) CSA tomato)
• 1/2 (7.5-ounce, or 212.5 grams) can chickpeas, drained and rinsed
• 1/2 bunch (about 4 ounces, or 114 grams) lacinato kale, stemmed, leaves torn into bite-size pieces
• 1 teaspoon fresh lemon juice
• rice, couscous, quinoa, or bread, for serving, as desired
• grilled chicken thighs, for serving, as desired

1. Heat 1 tablespoon (15 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the eggplant, season with salt and pepper, and cook for about 2 minutes, stirring occasionally, until browned in spots but not completely tender. Transfer the eggplant to a large bowl and set aside.
3. Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil to the pot.
4. Add the onion and sauté until softened and translucent,3 to 5 minutes.
5. Add the garlic, harissa, cumin, and 1 teaspoon of salt. Sauté until fragrant, about 1 minute.
6. Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer.
7. Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have broken down into a thick, chunky sauce, 25 to 30 minutes.
8. Stir in the kale and cook until the leaves are bright green and tender, 2 to 3 minutes.
9. Remove from the heat and stir in the lemon juice.
10. Taste and season with additional salt and harissa, as needed.
11. Serve over rice, couscous, quinoa, or bread with or without grilled chicken, as desired.