Freezer Meal - Potato and Chickpea Curry Wraps

Are you one of the many people out there who are trying to cut back on their red meat consumption? To me, nothing can substitute for a great steak so I won't say this dish will make you forget your favorite tenderloin! But  potatoes and chickpeas do make a great vegetarian meal - even if you are not a vegetarian! This curry dish is quick and easy to prepare. I usually wrap them in a flour tortillas so I can freeze them and pull them out for a quick workday lunch. Even though I add mango chutney inside the lunch wraps, I also take a bit extra a long for extra flavour.

Of course, they are also great as a main dinner meal sans tortilla - easy, quick and delicious. Naan bread would make a great accompaniment so you can slop up the leftover sauce on your plate!

Ingredients

1.5 lbs potatoes
1 tbsp vegetable oil
2 cups chick peas
2 tsp mustard seeds
1 large onions, chopped
4 cloves garlic, crushed
1 tbsp freshly grated ginger
1 tsp tumeric
1 tsp garam masala
1/4 tsp cinnamon
1/4 tsp cloves
1 tsp ground cumin
1/2 tsp coriander
1 small jalepeno, diced
1/2 tsp salt
2/3 cup stock or water
1 cup peas
6 large soft tortillas
store bought mango chutney - optional (but really good)

What to do

1. Cut potatoes into 1/2-inch cubes (don't peel them unless you want them that way).
2. Heat oil in large skillet over medium heat.
3. Add mustard seeds and cook till they start to jump and pop.
4. Add the onions and cook with low heat till soft. Stir frequently.
5. Add the rest of the spices, salt, jalapeno, chickpeas and potatoes.
6. Stir for a minute or two until everything is nicely mixed.
7. Add water or stock. Stir. Cover.
8. Simmer for 15-20 minutes until potatoes are cooked and tender.
9. Add the peas, cover pan and cook for another 5 minutes or so.
10. I like to mash up the mixture just a little - but up to you!
11. Cool for 15 minutes.
12. Take a tortilla and spread about a tbsp of chutney down the middle of the tortilla.
13. Place about 1/2 - 2/3 cup potato mixture onto tortillas, over the chutney.
14. Wrap like a burrito. If you need instructions on wrapping look here:http://www.ehow.com/how_5327072_wrap-perfect-burrito.html
15. Roll up finished wraps in plastic wrap and place on a cookie sheet.
16. Place in freezer until ...well... all are frozen and then place them in a larger ziploc, if desired, and store in freezer until needed.
17. To enjoy, simply microwave for two minutes or heated through.
18. Throw some extra chutney in your lunch bag!
    

Cookbook Review: Vegan Indian Cooking by Anupy Singla

I like meat and dairy. Life without beef tenderloin, baby back ribs, ice cream or butter is just unimaginable... for me. But that doesn't mean I can't see the benefit of moderation and mixing my family's menu up with healthy vegetarian and vegan dishes. So when I was given the opportunity to review and try a few of the recipes from Anupy Singla's new book, Vegan Indian Cooking, I without hesitation said yes.

Ms Singla does a great job at explaining her vegan journey and her belief in everyone making their own choices. I especially like her description of all the spices and other ingredients used in Indian cooking and in her home. The book is well written and easy to read.

140 recipes are offered - everything from spice blends to drinks to breakfast to small plates, stews, rice dishes and veggies. Lots of variety that is sure to appeal to many including those of us who aren't Indian or Vegan afficienados!

Lots of great pictures accompany the recipes which are easy to follow and I like that different options and substitutions are offered for many ingredients just in case they are not available in your area.

I decided to try two recipes: Chickpea Poppers and Baked Samosas. They both turned out amazing. Even my six year old loved the poppers and ate them for school snacks most of the week. I found when I wanted the satisfaction of a chip but not the empty calories these really did make a pretty good substitute!

And the samosas were soooo delicious! Potatoes, peas and spices wrapped up and BAKED in golden crust  - a new comfort food for sure! The only comment I have is that is says it makes 12 medium samosas but I honestly would classify them as small, appetizer size. Although it doesn't say in the book, I asked Anupy via Facebook if they could be frozen and she said "yes" - unbaked - so I will definitely be making and freezing a few batches to have on hand for nights when we just can't decide what to have for dinner and drop in guests.

With permission, I have included the popper recipe but I think you should buy the book for the samosa recipe!

Chickpeas coated with spices just before going into the oven.

After they come out - crunchy and spicy!

Chickpea Poppers

from Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes by Anupy Singla

published by Agate Surrey, July 2012

Yield: 4 cups

Ingredients

4 c cooked chickpeas or 2 (12-ounce/341 gram) cans chickpeas

1 tbsp garam masala

2 tsp coarse sea salt

2 tbsp oil

1 tsp cayenne pepper or paprika, plus more for sprinkling

What to do

1. Set an oven rack at the highest position and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil for easy clean up.

2. Drain the chickpeas in a large colander for about 15 minutes to get rid of as much moisture as possible. If using canned, rinse first.

3. In a large bowl, gently mix together all the ingredients.

4. Arrange the seasoned chickpeas in a single layer on the baking sheet.

5. Cook for 15 minutes. Carefully take the tray out of the oven, mix gently so that the chickpeas cook evenly, and cook another 10 minutes.

6. Let cool for 15 minutes. Sprinkle with the cayenne pepper or paprika.

PS: Anupy is currently on a book tour and will be stopping in Vancouver, BC at Barbara Jo's Books-to-Cook store on October 13th 2012. Click here for more info!

Super Foods 2012 #2 - Chickpeas and Hummus Recipe

Another superfood of 2012!

I think most people in North America have at least tried a chickpea - hummus, roasted chickpeas, falafels, salads...the nutty and buttery tasting legume is everywhere!

Major chickpea producers include India, Pakistan, Mexico, Turkey, Canada, and Australia. Currently, the United States imports more than 80 percent of its domestic chickpea needs.

Chickpea Facts

• chickpea seeds contain 20% protein, 5% fat and 55% carbohydrate
• chickpeas contains complex carbohydrates and fiber
• they are a good source of vitamin B6, C and zinc
• they have a low glycemic index value (42 – canned)
• they are very versatile as they can be stored dry and reconstituted later with liquid; canned in liquid; blended into a spread (as with hummus); roasted and eaten as a snack; or ground into flour.
• According to the Vancouver Sun one cup of chickpeas provide 270 calories; 71 per cent of an adult’s daily needs for folate; 26 per cent for iron; 20 per cent of magnesium; 17 per cent zinc; 28 per cent phosphorus and 14 per cent potassium.

Classic Hummus
Makes 1-1/2 cups
Ingredients
1 can (540ml) chickpeas, drained and rinsed
1/4c tahini
2 lemons juiced
1/2 lime juiced
2 cloves garlic, crushed
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt (optional)


What to do
1. Add everything into a food processor or blender.
2. Puree until very smooth.
Enjoy.


Click here for Super food #1 - Hemp hearts!

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