Tag Archives: chickpeas

Moroccan sweet potato, red quinoa & chickpea salad with honey harissa dressing


For honey harissa dressing

  • 1⁄4 cup flaxseed oil or extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp honey mustard
  • 1 tbsp freshly squeezed orange juice
  • 1 tsp orange zest
  • 2 tsp harissa paste
  • 1⁄2 tsp sea salt
  • 1⁄4 tsp ground cardamom
  • 1⁄4 tsp cinnamon

For the salad

  • 2 sweet potatoes, peeled and cut into 3⁄4″ cubes
  • 1 540-ml can chickpeas, drained and rinsed
  • 1⁄2 cup beluga black lentils
  • 1 cup red quinoa, rinsed
  • 2 green onions, thinly sliced
  • 1⁄2 cup toasted pumpkin seeds
  • 1⁄2 cup chopped toasted pecan halves
  • 1⁄4 cup chopped fresh mint leaves + more for garnish
  • 1⁄4 cup dried cranberries
  • 1⁄3 cup fresh pomegranate seeds 


1 Preheat the oven to 375°F. In a small bowl, whisk together all the ingredients for the honey harissa dressing.

Toss 1⁄4 cup of the dressing with the sweet potatoes and spread out onto a parchment paper-lined baking sheet. Toss another 2 tablespoons of the dressing with the chickpeas and spread out onto another parchment paper-lined baking sheet. Place both baking sheets in the oven and roast for 35 to 40 minutes, until the sweet potatoes are tender.

In a small pot, bring the beluga lentils and 4 cups cold water to a simmer. Cook for 20 to 25 minutes, until the lentils are tender. Drain, rinse and place in a large bowl, along with the roasted sweet potatoes and chickpeas.

4 Meanwhile, in another small pot, bring the red quinoa and 4 cups water to a boil; reduce the heat and simmer for 12 minutes. Drain the quinoa and let dry in the sieve for 2 minutes. Add to the sweet potato mixture.

Stir in the green onions, pumpkin seeds, pecans, mint and cranberries. Drizzle with the remaining dressing and toss gently to combine. Place the warm salad on a large serving platter and garnish with the fresh pomegranate seeds and mint leaves. Serve.

Serves 6.

Note: I used regular quinoa, and green lentils, don’t overcook the lentils, they are done sooner than you think. I’d double the dressing too to have extra!!



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Lentil & Chickpea Curry with Coconut Milk

3 tbsp canola oil
1 onion, chopped
3 cloves garlic, minced
2 tbsp fresh ginger, minced or grated
2 medium carrots, diced
3 tbsp mild Indian curry paste
1/2 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
3 cups (750ml) crushed tomatoes
2 540 ml cans coconut milk
2 cups whole green lentils, rinsed and picked through
2 cups cooked chickpeas (540ml can) rinsed
3 tbsp honey
2 cups cauliflower florets
1 cup frozen peas
veggie stock (optional)
handful of cilantro, chopped
hot sauce
plain yogurt

In a large pot, heat oil over medium high heat. Add the onion and cook until soft, a minute or two. Add the garlic and ginger, carrots, curry paste, spices and salt. Stir well and cook for a couple of minutes. Stir in the crushed tomatoes, coconut milk, lentils, chickpeas and honey. Bring to a boil and reduce heat to medium low so it’s simmering. Cover. Stir every 10 minutes or so. Should take about 40 minutes for the lentils to cook. When they are tender, stir in the cauliflower and peas. Cook just until cauliflower is soft. If curry is too thick, thin it with a bit of veggie stock or water. Stir in cilantro. Adjust seasonings with more salt, pepper, and if you like it spicy, you can add hot sauce too. Scoop into bowls and top with plain yogurt and cilantro. Warm Naan bread as a side. Serves 6-8.

source: http://www.sweetsugarbean.com/2012/03/lucky-lentil-chickpea-curry-with.html

notes: goes well with a side of basmati, I substituted soy beans for peas, good side is diced stewed toms, garlic, onion, lemon sautéed with naan. try it slow cooker style

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