chickpea

Gluten-Free Almond-Cardamom Cookies Recipe

By Emelyn Rude | December 11, 2012

Photo: Cutting Board

Sugar Cookies. Chocolate Chip Cookies. Peanut Butter Cookies. Hazelnut Cookies. Gingerbread Cookies. We can’t get enough of any of them, but we thought we’d try some different flavors for this round of baking: almond, cardamom, and chickpea flour.

Subbing conventional flour for chickpea flour, this almond cookie recipe is not only simple and delicious but friendly for those on gluten-free diets. High in protein, chickpea flour can generally be found in speciality stores, as it’s a staple in Indian cooking. (It can even be an egg replacer in vegan recipes when mixed with equal parts water.)

Adapted from Yummly

 

Warm Chickpea and Tomato Salad

By Marcus Samuelsson | August 31, 2012

Photo: avlxyz

Photo: avlxyz

When mixed with equal proportions of water, chickpea flour can be an egg-replacer for vegan recipes. Used to make pakoras and papadums prevalent in Indian cooking, this gluten-free flour is high in protein, making it a great base to this warm chickpea and tomato salad.

 

Recipes

Cauliflower and Chickpea Stew With Couscous Recipe

By Laura Ratliff and Ryan Smith | November 22, 2011

Cauliflower stew

Sometimes you just need a rib-sticker, you know? You know what I’m talking about; the kind of meal where just one bowl can keep you full or warm in the frigid air for hours, and yet you still can’t resist going back for leftovers.

Ryan and I had one of those last week in the form of a hearty cauliflower and chickpea stew with couscous.

Cauliflower has been a staple for us over the past few weeks since it’s in season, and we’re always big fans of chickpeas and the whole tomatoes that made up the stew’s sauce.

While I normally steer away from anything canned in the house, San Marzano tomatoes are our go-to for stews and sauces. The tang and fresh flavor satisfies that tomato craving even when the late summer heirlooms are long gone. Ryan loves the whole San Marzano tomatoes and could admittedly eat an entire can of them on their own, but I knew this dish was a winner when he kept going back for bowls of the tender cauliflower and chickpeas. Combined with fresh spinach from Satur Farms on Long Island and salty, protein-rich chickpeas, it’s pretty to easy to see why this was a filling meal.

We’ve unintentionally been posting a lot of vegetarian recipes lately (very fitting for this month), but I really hadn’t even noticed until writing this post-even the vegetarian recipes we cook are so filling that you won’t miss the meat. This stew is no exception.

I’m embarrassed to admit that we had no leftovers! We ate part of the batch for lunch and the remainder for a cozy weekend dinner-but I imagine that a day of flavors melding in the fridge would only make this stew even better. Nevertheless, it’s great fall meal that will keep you full, even if you don’t keep coming back for more!

Adapted from RealSimple

Photos by Laura Ratliff

Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter: @smithratliff

Recipes

Trinidadian Chicken Roti Recipe

By Saira Malhotra | October 5, 2011

Photo: Sifu Renka

Photo: Sifu Renka

This month is all about taking it to the street! Taking a wander through the streets of Trinidad, one could certainly expect to find people scoffing all kinds of savory and spicy snacks. One particularly popular item is ‘Roti’. Roti, is bread brought by the early Indian settlers of the sub-continent and over a period of time has morphed in to this island delicacy. Wrapped tightly around various braised curries of chicken, shrimp, chick peas, and sweet potato, this dish is the perfect meal on the go; after all, there are places to go and people to meet. Just a word of advice: this dish is not for the faint-hearted and be sure to have your bottle of water on-hand.

Adapted from Chicken Roti Recipe

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