Happy Hump Day! What’s the weather like where you are?
It’s been really cold here, below zero but it’s finally in the super lower single digits this week so…progress? Anyway, in this house this is what we call soup weather. Soups, stews, stoups, bisques and the like reign supreme. Why?
First, because it’s easy to make a big batch that we can eat for lunch and dinner, which is important because we both work at home and some days this is the best way to make sure we eat delicious and nutritious meals.
Second, because soup is amazing and I always want more. This way there’s always more.
But I am also a vegan who likes variety and after about 3 or 4 days of double meals, a girl needs something a little different. That calls for creativity, meaning something winter-esque but not soup or stew. Or casseroles.
There’s nothing inherently winter-y about chickpeas or carrots, right? Exactly. But add in some Baharat, ginger, garlic and garam masala and suddenly this feels like a very cold weather specific meal. I don’t know why, I just know that it does. And if you’re really brave, add in a pinch of nutmeg to confuse and thrill your palate.
Kitchen Tools:
*Mixing bowls
*Cutting board
*Kitchen knife
*Silicon baking mats
Ingredients:
*Chickpeas (drained & rinsed)
*Onion
*TVP (optional)
*Dried cranberries
*Mint (fresh)
*Parsley (fresh)
*Pistachio nuts (chopped)
*Herbs & spices
Instructions:
*If making TVP, rehydrate, season and cook however desired. I like to cook it in the air fryer or oven.
*Preheat oven to 185C/350F
*Cut onion into small wedges and season.
*Cut carrots into thick-ish strips.
*Season onions, carrots & chickpeas with: baharat, ground ginger, salt & black pepper, cumin, cayenne pepper & nutmeg. Toss until coated.
*Bake 20 to 25 minutes until carrots are fork tender and chickpeas are slightly crispy.
*While the oven is doing it’s thing, cut parsley and mint and place into a large mixing bowl along with cranberries and pistachio nuts. note: weigh pistachio and nuts because a little goes a long way in terms of taste and calories.
*When everything is done, let the chickpeas and carrots cool enough just enough to stop steaming and place everything in a large mixing bowl. Toss until it’s all blended together.
*optional: Add a vegan yogurt sauce with: lemon juice, tahini paste, cocogurt, chili paste and agave syrup. Stir and drizzle on top or serve it on the side. It’s not necessary but a nice addition.
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The Spicy Spatula 
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