Let’s continue our chat on spicy food but how about a vegan plant based option today? “Does anyone else love their food with a bit more bite when it’s this COLD out?”
| DAY | DESCRIPTION | HIGH / LOW | PRECIP | WIND | HUMIDITY |
|---|---|---|---|---|---|
| TODAYJAN 29 | Mostly Sunny/Wind | -8°-28° | 0% | NW 23 mph | 54% |
| WEDJAN 30 | Sunny | -18°-32° | 0% | WNW 11 mph | 70% |
I thought 8 below and 16 below windchill felt cold last Friday when I ran, but the next couple days we’re actually expecting 29 below air temp. Lets not even mention the wind chill because when it’s this cold, does the “feels like” temp really matter? You tell me!
I have a another plant based recipe that I have been playing around with for over a month now. Chickpeas happen to be one of my faves and I recently made this for guests everyone loved them?.
To me, dried chickpeas have a slightly nuttier flavor and firmer texture than canned, which can be mushy and have a lackluster flavor. Since you can purchase dried beans in bulk, they also end up being much more affordable. AND if you have an Instant Pot, you’re in luck. In just one hour you can have tasty, perfectly cooked, chickpeas. YUM!
Now all you have to do is turn those chickpeas into a satisfying meal and luckily you stumbled up on this post. You’re going to love these!
This recipe is…
This lovely chickpea recipe is vegetarian, gluten-free, vegan, plant based, dairy free, naturally sweet, refined sugar free and perfect for a COLD January Week!
SPICY CHICKPEAS WITH FRESH GINGER
INGREDIENTS:
- 8 ounces dried chickpeas
- 2 tablespoons of ghee or avocado oil
- 1 small onion, chopped
- 1 1/2 inch fresh ginger, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon turmeric
- 1 lb tomatoes, peeled, seeded, and chopped
- 2 tablespoon fresh cilantro chopped
- 2 teaspoon garam masala
- salt and pepper
- fresh cilantro for garnish
DIRECTIONS:
- If you’re using an Instant pot, place your chickpeas in the Instant Pot and cover with 1 inch of water. Set your Instant Pot to manual high pressure and 22 minutes. Manually release for 20 minutes.
- Heat a cast iron skillet or wok until hot, add your ghee or avocado oil. Swirl, add onion and stir-fry for 2-3 minutes. Add ginger, garlic, and turmeric. Stir-fry for a few seconds longer.
- Add the tomatoes, chickpeas, and salt and pepper, bring to a boil, then simmer for 10-15 minutes, until tomatoes have reduced to a thick sauce.
- Just before the end of cooking, stir the chopped cilantro and garam masala into the chickpeas. Serve at once with sprigs of fresh cilantro.
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In Case you’re wondering, I did run on the treadmill this morning! HAHA.
How about you? How cold is it where you live?
Are you making more comfort food during this cold span?
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