Slow Cooker Chickpea Cauliflower Coconut Curry

February 15, 2016 By: Megabeth Category: Main Dishes, Recipe

Chickpea Coconut CurrySnowy days are perfect to prepare a bunch of ingredients, throw them in a slow-cooker, and let the great smells waft through your house. Throw some basmati rice with a little bit of coconut milk in the slow cooker about a 1/2 hour before the curry is done, and you’ll have a great hearty meal!

Slow Cooker Chickpea Cauliflower Coconut Curry
Prep time
Cook time
Total time
A slow-cooked curry
Recipe type: Main
Cuisine: Vegan
Serves: 4 - 6 servings
  • ½ white onion
  • 1 clove garlic, minced
  • 1 Tablespoon ginger, minced
  • 1 15.5 oz can chickpeas, drained
  • 1 lightly packed cup baby spinach
  • 1 lightly packed cup red leafed kale
  • 3 medium tomatoes, chopped
  • 1 cup small cauliflower florets
  • 1 sweet potato, peeled and diced
  • 1 cup light coconut milk
  • 1 cup vegetable broth
  • 1 Tablespoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  1. Put all ingredients in a slow cooker. 6 hours on low or 4 hours on high until all vegetables are tender.
  2. Serve over basmati rice.



Smoky and Spicy Black Bean and Chickpea Dip

August 14, 2013 By: Megabeth Category: Snacks/Appetizers


Faced with feeding a hungry group of people some snacks, I decided that rather than heading out and buying store-bought hummus, I just threw together stuff I had in the pantry. As a result, I ended up with a smoky-spicy hummus-like dip. Perfect for vegetables, pita and crackers.

I left out the oil but if yours is coming out dry, you can add about a tablespoon into the mixture and you should be good to go.

Recipe: Black Bean and Chickpea Dip

Summary: A “better than store bought” version of hummus.


  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can chickpeas, drained
  • 2 tablespoons tahini
  • 2 tablespoons liquid aminos (or tahini or soy sauce)
  • dash cayenne, to taste
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • salt and pepper


  • Place all ingredients in blender and process until smooth.
  • Refrigerate before serving.

Cooking time: 5 minute(s)



Artichoke and Chickpea Chipotle Chow

July 01, 2012 By: Megabeth Category: Sandwiches, Snacks/Appetizers

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.

This recipe can be easily changed to perhaps an Old Bay Seasoning or Lawry’s Season Salt flavor profile. Just adjust the type of relish and seasonings you use. I also used a soy mayonnaise to make it vegan.
It’s a versatile and spicy chow – spread it on crackers, sandwiches, tortillas…you name it.
Artichoke and Chickpea Chipotle Chow
Inspired and Adapted from A Veggie Venture

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.


Vegetarian Vuelta a España: Vegetarian Albóndigas (Spanish Chickpea Balls)

August 29, 2011 By: Megabeth Category: Main Dishes, Side Dishes, Snacks/Appetizers, Vegetarian Vuelta a España

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.

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