Vegan MoFo Yellow Week Recipe Roundup – Chickpea Edition


I couldn’t go through a whole week of yellow foods without having at least some celebration of the chickpea!  Today I am sharing some recipes that showcase this wonderful legume.

Each and every one of these is a tried and true favorite of mine.  I can attest to their deliciousness AND the fact that they come together quickly.  This means that they are all great weeknight meals, and make great leftovers too!

From Cookbooks
Lemon Chickpea Lentil Soup from Eat Drink & Be Vegan by Dreena Burton (click for recipe)
Lemon Chickpea Lentil Soup

Tamari Roasted Chickpeas also from Eat Drink & Be Vegan by Dreena Burton (click for recipe)
Tamari Roasted Chickpea

Chickpea Quinoa Pilaf from Veganomicon by Isa Chandra Moskowitz & Terri Hope Romero (recipe reprinted here)
chickpea quinoa pilaf

From the Blogosphere
Chick & Split Pea Curried Gravy (click for recipe) by How to Feed a Vegan (an oldie but goodie!  I posted about it way back in 2009!)
Chick and Split Pea Curried Gravy

Maple Mustard Beans and Greens by Tina Haupert of Carrots ‘n’ Cake, for (click for recipe)
Beans and Greens dressed 1
I made mine with frozen Swiss chard and corn (I didn’t have peas)

Chickpea Flour Pancakes Two Ways:
Jumbo Chickpea Pancake (click for recipe) by Angela of Oh She Glows
Chickpea Flour Pancakes with Cauliflower and Shiitake Mushrooms (click for recipe) by Vegan Richa
Teriyaki Tempeh - Cauliflower Shiitake Chickpea pancakes

If that photo doesn’t make you want some, I don’t know what will!

If you have a favorite chickpea recipe, please share it in the comments!

Groovy Gravy

I got this recipe some time ago from the How to Feed a Vegan blog and as a rabid fan of Indian food, I knew I had to try it out!

Chick & Split Pea Curried Gravy

Here it is in my little container ready to take to school–better than the cafeteria any day!

I loved this recipe.  It is incredibly simple and quick, and so delicious and filling.  The recipe doesn’t call for any salt, so I needed to add a significant amount of that (maybe because the split pea soup I used was low sodium), and as per my usual, I also dumped a ton of hot sauce on top.  I served it alongside Basmati rice that I cooked up with a tablespoon of Smart Balance, two whole cloves, and about 1/2-1 tsp. of curry powder.  It was utterly delightful.

Also, I think last time I promised a dessert in this post.  It was an Oreo cake (well, actually a Newman O cake), but alas, when I tried to take it out of the pan, it slid off the plate and into the sink, which was a) gross, and b) unfortunate, because it broke into pieces, and the pieces that I tried (that didn’t touch the sink) were delish.  Oh well, another time.

Ooh! And in other news, I finally ordered myself an immersion blender today, and will have it by Friday (thank you, Amazon Prime)!!!  Now I can more easily make my soups, plus find out what all the fuss about blended grains (a la CCV) is all about!