Spicy Chickpea Potato Stew

So yummy! And I love the spiciness of it.

Ingredients:

2 15-oz. cans chickpeas
2 cups water
1 Tbsp olive oil
1 white onion, finely chopped
3 cloves garlic, finely chopped
2 jalapeno peppers, seeded and finely chopped
1-2 tsp cumin
1/4-1/2 tsp turmeric
12 oz tomatoes, coarsely chopped
1 lb yellow potatoes, cut into cubes
salt and pepper to taste
cayenne pepper to taste
1 small cucumber, sliced
chopped fresh cilantro

Directions:

1. Place 3/4 cup of chickpeas and 3/4 cup water in a blender and process until smooth, set aside.
2. Heat oil in a large skillet. Add onion, garlic, and jalapeno, and saute until the onion is lightly browned on the edges. Add cumin and turmeric and stir to distribute evenly.
3. Transfer to a stockpot or crockpot, add tomatoes and chickpea puree, bring to a boil.
4. Add potatoes and remaining water, simmer covered until potatoes are nearly done.
5. Add the remaining chickpeas. Simmer covered until the potatoes are tender but not mushy.
6. Season with salt, pepper, and cayenne to taste. Garnish with cucumber slices and cilantro, and enjoy!

Delicious Veggie Soup

Up to your ears in zucchini? Try this soup! If you're a meat-eater, chicken would be a good addition. This recipe was modified from a recipe found on allrecipes.com.

Ingredients

• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 large white onion, diced
• 1/4 pound fresh green beans, trimmed and snapped
• 3/4 cup frozen corn kernels, thawed
• 1 (15 ounce) can white hominy
• 1 (15 ounce) can chickpeas
• 3 cubes vegetable bouillon
• 5 tablespoons tomato sauce
• 1 tablespoon garlic powder
• 2 yellow potatoes, cubed
• 2 jalapeno peppers, julienned
• 8 1/2 cups water

Directions

1. In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, bouillon, tomato sauce, garlic powder, potatoes, jalapenos, and water. Bring to a boil, reduce heat and simmer until flavors are well blended, about 1 hour.

Favorite Chili

I have been looking for a good vegetarian chili recipe FOREVER because it’s my favorite soup…and I finally found one! Enjoy.

2 cups dried kidney beans
6 cups water
1-2 tsp allspice
1-2 tsp cinnamon
1-2 tsp oregano
1-2 tsp cumin
1 tsp ground aniseed
1-2 tsp coriander
½ onion, diced
3 cloves minced garlic
1 (28 oz) can crushed tomatoes
1 Tbsp unsweetened cocoa powder
1-2 Tbsp chili powder
½ cup red bell pepper, diced
½ cup green bell pepper, diced
½ cup fresh or frozen corn kernels
salt to taste
½ cup soy yogurt (or sour cream)
¼ cup green onions, thinly sliced
½ cup fresh cilantro, chopped

Thoroughly pick through and wash the beans, then place them, along with the water, in a 6- or 7-quart slow cooker. Add the allspice, cinnamon, oregano, cumin, aniseed, and coriander. Cover and cook on low for 6 hours or until the beans are tender.

Add the diced onion, garlic, tomatoes, cocoa, and chili powder to the beans and continue cooking on low for 2 more hours.

About a half hour before serving, add the bell pepper and corn to the beans.

Season with salt to taste. Ladle into bowls and top each bowl with a dollop of soy yogurt and a sprinkling of green onion and cilantro. Eat up!

Crockpot Chicken Tacos

2 chicken breasts
1 can diced tomatoes
1 can green chilies
1/3 C onion, chopped or dried
1 T chili powder
1 T Worts sauce
1 T minced garlic

Place all ingredients in crockpot. Give it a good stir and cook on high for 4 hours (thawed chicken) or on low for 5-6 hours. Shred chicken one hour before serving.
Serve with your favorite taco toppings.

I think adding cilantro to this recipe either in the crockpot or served on top would make it extra awesome!

Recipe courtesy of Tiff H.

ps. The chicken in the picture isn't raw, it just looks that way. I think those are onions. ha ha

Crock pot Pot Roast

This one is one of those meals that I have no recipe for and I do differently almost all the time. I am sure that it is pretty basic too, but hey - I had to ask how my first time around and here is how I did it this time:

I rubbed the beef roast with kosher salt and fresh ground pepper. Then I lightly seared the sides of the beef in a pot with olive oil in the bottom. When sides are lightly browned (about 2-3 minutes per side) transfer the roast to the crock pot.

Here is where you can add variety. With the roast I added 3 beef bouillon cubes and filled the crock pot with water halfway up the roast. I also added 1 onion, roughly chopped into 4ths. You could substitute the water with Au Jus also.

Put the crockpot on low and let cook at least 4 hours or until meat has reached internal temperature of 160 degrees.

Then I added potatoes, cut in 4ths, and baby carrots. Then let cook an additional 3 hours on high.

Crockpot Chili

2 cans kidney or chili beans
1 lb ground hamburger
2 tsp garlic salt
2 bay leaves
1 minced onion
1/2 C diced green pepper
1 tsp crushed red pepper flakes
1 can diced tomatoes (not drained)
3/4 C ketchup
1 packet chili seasoning
2 T worts sauce
1 T brown sugar
1 can of your favorite chili
1 C water +*

Brown hamburger with onions and peppers, then season with salt and pepper. Add hamburger to crockpot. Then add all remaining ingredients. Give it a good stir and cook on low for at least 3 hours.

Serve with cheese, sour cream, and green onions.

*you can add more or less water depending on your desired consistancy