Chickpea paprikash

Hearty. Delicious. I always wish I make more.

Big Thank You to Alex who took this photo. Note my arm, my roomate’s shakeweight and her trippy bow-tied potato head. (Our fridge says “Gurl your butt is asstronomical, just so you know)

Lebanese-style red lentil soup and thoughts on food.

Mhmm, this is my comfort zone, a spicy, hearty soup with homemade pita and roasted cauliflower on the side. The recipe is after the jump, if you don’t mind my verbal meanderings about the power of food after wards.

Falafel bites.

Like many people there are two things I like.

-Falafel

-Miniature things/foods.

So I attempted to combine them. The results were delicious, I do believe.

Start with one can of chickpeas.

This is a two-step coating process. The first step is

1/4 cup tahini

a tablespoon of garlic (I sauteed mine for a hot minute for mellow it out)

1/4 cup water- added a little bit at a time. You want to the sauce to fall off an upside down spoon, but you don’t want it as thin as what you pour over big-sized falafel.

A squeeze of lemon juice.

The next step includes mixing

1 1/2 cups breadcrumbs.

Cumin, cayanne, powdered mustard, salt, pepper and garlic powder.

(I put these in a container with a lid for shakeability.

Drop your garbanzos into the tahini sauce and mix em about until they’re all nice and coated.

Then pop them into your dry ingredients, cover the container with the lid and shake it gently.

The trickiest part is fishing out the coated chickpeas. It might be easier if you have a metal sieve.

Pop in the oven at 350 for 30 minutes.

I served this over red quinoa and roasted cauliflower, but like their multiple-bite siblings, the possibilities for these little guys are many.

Takecare!