Veganizzm: The Nuts & Oats of Vegan Cooking

Vegan recipes. Omnivorous appeal.
by Izzy Darby
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50 Ways to Love a Chickpea

This is an ongoing series devoted to one of my very favoritest foods. With a food so versatile…what’s not to love?

1. Espinacas con Garbanzos

2. Lime-Marinated Golden Beet, Avocado, and Chickpea Salad

3. Spring Hath Sprung Stew

4. Lemon-Paprika Hummus

5. Moroccan-Spiced Chickpea Burgers

6. Cashew-Chickpea Chickin’ Salad

7. Moroccan Israeli Couscous with Roasted Vegetables

8. Chickpea Crêpes with Indian-Spiced Sweet Potato & Golden Raisin Filling

9. Holy Shiza Pepper & Chickpea Pizza

10. Sweet Potato & Chickpea Aloo Dam with Mango

11. Chickpea Quinoa Falafel

It’s unseasonably cold in Madison and let me tell you SOMEONE’S PISSED. This same someone’s also sick. Don’t give me a glass vase or the kneecaps of someone who crossed the mafia the wrong way cuz I’ll probably break them out of rage without apology. I don’t like to get too graphic on here but this morning I threw like all of my laundry on the floor. I pride myself on never getting sick so the snot dripping down my face is really only adding insult to cold, bitter injury.  Instead of trying to fight this cold in a rap battle or some other form of public humiliation I’ve decided to take the high road and GET OVER IT. I may have slipped a few harsh words about his mother yesterday but I’m being the bigger person now. To get over said cold I made a batch of this soup which is scientifically-proven* to make you better quick. This soup also just so happens to be the twelfth out of 50 ways to love a chickpea! Boy oh boy this excitement is making me wheeze. *not scientifically proven Kick the Sick Chickpea Stew 1/2 cup chopped mushrooms 2-3 Tablespoons coconut (olive, or vegetable) oil for frying 6 cups vegetable stock (or water + bouillon*) 1 red bell pepper, chopped 2 medium carrots, chopped 1 large tomato, chopped 2-3 leaves swiss chard/collard greens/kale 1 bay leaf 1/2” chunk of ginger, peeled and minced 1 clove garlic, minced 1 can chickpeas, drained 1. Heat the coconut oil in a  medium skillet and add the mushrooms. Fry 4-5 minutes or until browned and soft. 2. Place a large pot on the stove and add the vegetable stock plus the veggies, bay leaf, ginger, garlic and chickpeas. Bring to a boil and leave to simmer for 20-25 minutes, or until hot and the veggies are soft.

12. Kick the Sick Chickpea Stew

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