This recipe was inspired a shopping trip to the local organic market. I found a jar of organic spicy chipotle relish and I really, really wanted to make something good with it.  The original recipe that I found, from A Veggie Venture, used little tiny pickles, so I substituted the relish for them. And, double bonus points, I had to do less chopping as a result.

16 ounces canned artichokes, drained
16 ounces canned chickpeas, drained
1/2 a small onion, roughly chopped
1/4 cup spicy chipotle relish
1/3 orange bell pepper, roughly chopped
1 rib celery, roughly chopped
1 teaspoon capers
1 clove garlic
1/4 cup soy mayonnaise
2 teaspoons olive oil
1 teaspoon good mustard
Salt and pepper to taste

Place all ingredients in a food processor or blender.

Process until mixed but still chunky. Refrigerate for a few hours preferably overnight to let the flavors meld.

This recipe clearly is a clear reflection of the period of Islamic rule in Spain during the 6th century and how it influenced the cuisine in the area. Albóndigas, or Spanish meatballs, are often flavored with a variety of aromatic spices and flavors and most often include garlic, mint, onions, oregano, cayenne, paprika, cumin and mint.

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Holy smokes these were good. One little “meat”ball was a perfect little bite of spice and flavor. Nutmeg, cayenne, cumin, and even lemon zest in this recipe pack an awesome and unique punch. Look, I know I have a readership of omnivores. Trust me, there’s no need to go out and find lamb and pork and whatever. I guarantee you won’t be missing the meat after making and eating these. Heck, I’ll do you one better, don’t use egg, make them vegan. I made them that way and we didn’t miss a thing. Just add a little more olive oil to help the mixture stick. These albóndigas are an excellent addition to your tapas spread, or just load up some rice and albóndigas on your plate and dig in.

Spanish Chickpea Balls – Vegetarian Albóndigas
via Top Chef Blog Spain

• 15 oz chickpeas (cooked or canned)
• 3-4 tbs olive oil
• 3 garlic cloves, minced
• 1 lemon, zest
• 1/3 cup fine wholemeal breadcrumbs
• 1 tsp ground coriander
• 1 tsp ground nutmeg
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 1 free-range egg, lightly beaten (omit if vegan and substitute with extra olive oil)
• for the sauce
• 1 tbs olive oil
• 1 red onion, diced
• 1 garlic clove, mined
• 300g (10½ oz) ripe tomatoes, diced
• ½ cup dry white wine
• 1 cup vegetable stock
• 2 tbs tomato paste
• 2 tsp cayenne pepper
• ½ cup peas
• ½ cup fresh parsley &/or coriander, roughly chopped

Mince the chickpeas in a food processor or by hand until soft, make sure to retain texture, do not process or mash them to a pulp, you want to still be able to see small chunks of chickpea.

In a large bowl combine the minced chickpeas with the garlic, lemon zest, bread crumbs, spices and egg if using; use your hands bring the mixture together adding the olive oil a little at a time until the mixture starts to come together to form a mass. Depending on the chickpeas you use the mixture may be a little dry, add a little lemon juice if you desire to get the right consistency.

Once the mixture is moist and combined roll tablespoons of mixture into balls. For best results refrigerate the balls for 30 minutes or so before frying.

Heat 1 tbs of olive oil in a good sized heavy based frypan. Over a medium heat cook the balls in two or three batches, tossing in the pan occasionally until golden all over. Set the cooked chickpea balls aside on paper towel.

To make the rich tomato sauce add 1 tbs of olive oil to the same pan; add the onion and cook over a medium to high heat for 2-3 minutes until soft, add the garlic and cook for a further minute.Add the wine and allow to simmer for about 1 minute before adding the tomatoes, tomato paste and stock. Let the sauce simmer gently for 8-10 minutes.

Add the cayenne and peas, stir to combine, add the chickpea balls and allow to gently simmer for a further 5-10 minutes until sauce has reduced slightly and flavors are rich and spicy. Remove from heat and toss through chopped herbs.

Serve the Spanish Chickpea Balls as a tapas or with Spanish Rice for a main meal.

Moosewood Restaurant. Just the very words make a vegetarian’s mouth water. This famous vegetarian restaurant in Ithaca, which began in 1973, has spun-off a series of cookbooks and packaged meals that usually don’t steer you wrong.  In fact, I have a very dog-eared copy their  Moosewood Restaurant: Low-Fat Favorites cookbook that was written in 1996.

The cookbook focuses, obviously, on more healthful Moosewood creations and has informative sections on nutrition facts, low fat cooking tips and nutritional terms. I like that the index is enhanced with recipe lists in various categories – 10% or less fat, vegan, and children’s favorites.

Tucked in the back are further charts and nutritional analysis of various foods. (I really need to remember that I have these.)

There are no photos at all in the cookbook but expect lots of nutritional information and notes that accompany each recipe. You don’t have to worry with this cookbook – you’ll know exactly what you’re eating.

This is an extensive cookbook with so many selections I often have trouble choosing what to make out of it. Another recipe that came out of this tome was this Carolina Kale.

This Indian Chickpea Spread was a sort of spiced cold hummus dip that goes well with toasted pita chips or vegetable crisps. Well, that’s how we ate it. The recipe also suggests serving it as a sandwich spread, as a side dish or with vegetable crudites. You can’t go wrong with any of those options. I did add a little more cumin, garam masala and cayenne at the end than what was called for to punch up the flavors.

Indian Chickpea Spread
Moosewood Restaurant: Low-Fat Favorites

• 1/2 cup minced onions
• 1 teaspoon canola or other vegetable oil
• 2 garlic cloves, minced or pressed
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/8 to 1/4 teaspoon cayenne
• 1 cup diced tomatoes
• 1 1/2 cups cooked chickpeas (16 ounce can)
• 2 teaspoons fresh lime juice
• 1 Tablespoon chopped fresh cilantro
• salt to taste

In a heavy or nonstick skillet, saute the onions in the oil on low heat for about 5 minutes, until softened. Add the garlic, coriander, cumin, garam masala, and cayenne and saute for another minute, stirring constantly to prevent sticking.

Stir in the tomatoes, cover, and gently simmer for about 5 minutes.

Meanwhile, drain the chickpeas, reserving the liquid (or water) to make a smooth puree.

Stir the puree into the simmering tomato mixture, add the lime juice and cilantro, and cook on low heat for about 5 minutes. Add salt to taste. Serve hot or cold.

Fine. I’ll admit it. I’m now a slow cooker convert. How do I know? Well, as I turned the dial on the cooker I said out loud to an empty kitchen, “Set it and forget it!” Somewhere in the world, Ron Pompeil’s ears perked up and he smiled.

There’s minimal prep to this dish – save some chopping of onions followed by a quick saute. Otherwise, you throw all the stuff in the crockpot, mix it all up and 6-8 hours later, you’re left with a spicy dish that’s interesting and delicious. Best of all, you can easily use organic ingredients. Supermarket shelves are now stocked with organic chickpeas and tomatoes. Grab a few cans next time you’re in the store and you’ll be able to whip up this dish any time you want.

Set It and Forget It Vegetarian Slow-cooked Chickpea Curry

by Megabeth

• 2 Tablespoons olive oil
• 1 red onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ginger
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons turmeric
• 2 teaspoons salt salt
• 1 pinch asafoetida
• 1 dash cayenne pepper, to taste
• 2 15 oz cans chickpeas, washed and drained
• 2 12 oz cans diced tomatoes
• 1 teaspoon garam masala

Heat olive oil in saute pan on medium. Add onions, garlic and ginger and cook until tender (about 5 minutes)

Add all ingredients, except garam masala, into slow cooker.

Cook on low for 6-8 hours. Once ready to serve, add garam masala.