Recipe Of The Week--Spicy Chick Peas

Here is another lovely veggi recipe that will leave you full and warm on this cold February days.

5 tsp Oil
2 med onions(peeled and minced)
8 cloves garlic
1tsp ground coriander
2tsp ground cumin
1/4-1/2 tsp ground cayenne pepper
1 tsp tumeric
6 Lg chopped skinned tomatoes (may add more)
41/4 cups cooked chick peas (2 20oz cans)
2 tsp ground toasted cumin seeds (not needed)
2tsp paprika
1tsp garam masala
½ tsp salt
1tsp or more lemon juice or lime juice
2tsp grated fresh ginger


sautée onion and garlic in oil.
Reduce heat and add next 4 spices
stir add tomatoes cook and stir until well mixed.
Add chick peas
add remaining ingredients
simmer for 10 mins
flavour improves if left for 24 hrs

**BE SURE TO SERVE WITH RICE SO THAT YOU GET YOUR COMPLETE PROTEIN!!**

Recipe of the Week

Since finding out that I'm officially allergic to the world and subsequently cut my allergens out of my diet people keep asking me "what do you eat?". In light of this I've decided this week to share a yummy recipe that is both filling and delicious(and can be vegan).

This shouldn't take all that long because I love to cook but hate spending hours slaving over a meal.

What you'll need: (base it on the number of ppl you'll be serving)

Orange Lentils
Rice (I recommend Basmati or Jasmine)
Mixed Veggies--you can use what ever you like--fresh if you can swing it)
Butter/Margarine/Olive Oil
Curry powder

Prepare your lentils and rice per serving directions on the pkgs. (each brand is different).
Chop all your veggies up
Heat your 'fat' up in a frying pan. Using the olive oil ensures it's vegan
Sautée your veggies. You may omit the fat by stir frying them in a bit of water but I don't recommend it.
Once everything is ready combine all ingredients in one pot and add curry powder to taste. I LOVE curry powder so I always use a ton. Serve and enjoy. It makes GREAT left overs.

*fun fact--even though it is meatless combining the rice and lentils creates a complete protein so you don't miss the meat!!