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Spicy Chickpea and Potato Stew


• 1/2 large red onion, diced

• 1 cup water, plus more as needed

• 1 teaspoon tamari

• 3 cups quartered baby red potatoes

• 11/2 cups carrots, sliced

• 2 cups chopped tomatoes

• 1 large clove garlic, minced

• 1 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon chili powder

• 1/2 teaspoon dried cilantro

• 1/8 teaspoonsea salt, plus more as needed

• 1/8 teaspoon freshly ground black pepper

• 1 can (15 to 16 ounces) chickpeas (garbanzo beans)

• 2 cups bite-sized cauliflower florets

• 1 cup green beans, trimmed cut into 11/2-inch pieces

• 11/2 cups peeled and diced sweet potatoes


Put onion, water and tamari into a soup pot. Cover and cook over medium heat for 2 minutes, stirring occasionally. Decrease heat to medium-low. Add the potatoes, carrots and tomatoes. Cover and cook, stirring occasionally, for 5 minutes. Add garlic, cumin, turmeric, chili powder, cilantro, salt and pepper and bring to simmer. Cover, and cook for 2 minutes. Add the chickpeas, cauliflower, green beans and sweet potatoes. Add a bit more water, if needed, to cover veggies by 1/2-inch. Cover and simmer 30 to 35 minutes, stirring occasionally, until all the veggies are soft and stew has thickened.

Herbed Rice and Bean Salad



• 21/2 cups cooked long grain brown rice

• 1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed

• 11/4 cup grape or cherry tomatoes, sliced in half

• 1 cup diced celery, with leaves

• 1/2 cup seeded and diced red or orange sweet bell pepper

• 1 small onion, diced

• 1 cup diced purple (red) cabbage

• 6 tablespoons capers, drained and rinsed

• 2 large fresh sage leaves, minced

• 2 tablespoons minced fresh parsley, plus more for garnish

• 1 tablespoon minced fresh basil


• 21/2 tablespoons freshly squeezed lemon juice, plus more as needed

• 1 heaping tablespoon Dijon mustard

• 1 tablespoon maple syrup

• 1 tablespoon extra-virgin olive oil

• 1 clove garlic, minced

• 1/4 teaspoon sea salt, plus more to taste

• Several grinds of freshly ground black pepper, plus more to taste


• 1/4 teaspoon sweet paprika

• Parsley sprigs

Put all of the salad ingredients into a large bowl and stir with a large spoon to combine. Put all of the dressing ingredients into a small bowl and briskly whisk to combine.

Pour the dressing over the salad and gently toss to coat. Taste and add more lemon juice, if desired, and season with more salt and pepper if needed. Sprinkle paprika over the top. Serve in a large bowl (family style), or divide into four to six pasta “style” serving bowls and garnish with parsley sprigs.

Chickpea Salad Dressing
4 servings

• 3/4 cup cooked garbanzo beans, drained and rinsed

• 1/2 cup water, plus more as needed

• 2 to 3 teaspoons freshly squeezed lemon juice

• 2 heaping teaspoons sesame tahini

• 1 small clove garlic

• 1/2 teaspoon tamari

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon sea salt, plus more as needed


Put all of the ingredients in a blender. Process until smooth and creamy. If the dressing is too thick, add a small amount of water, 1 to 2 tablespoons at a time, to achieve the desired consistency. Taste and add more sea salt, if desired.

Lemony-Turmeric Hummus

4 Servings


1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed

2 to 3 tablespoons freshly squeezed lemon juice, to taste

1 tablespoon sesame tahini

1 tablespoon water, plus more as needed

1 small clove garlic, chopped

½ teaspoon ground cumin

½ teaspoon chili powder

1/4 teaspoon ground turmeric

¼ teaspoon sea salt

1/8 teaspoon cayenne pepper

Put all of the ingredients into a blender and process until smooth. Add a bit more water as needed, to achieve desired consistency.