Sunday, August 29, 2010

Hello, is it me you're looking for?- Moroccan Spiced Chickpea Soup and Banana Bread Recipes

Hello lovelies, 

I apologize for not posting in the last couple of weeks but with the move and settling in, my Etsy shop, and life in general, I haven't had time to post here. 

I hear the Meatless Monday movement is gaining momentum being featured in Time magazine, which is fabulous! So, I am posting my recipe today, I can't believe it either! I am ahead of schedule today :) Wohooo!

Moroccan Spiced Chickpea Soup


  • 1/4 cup extra-virgin olive oil, plus more for garnish
  • 1 large onion, medium diced
  • 6 to 8 cloves garlic, pressed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 heaping teaspoon sweet paprika
  • 1 (14.5-ounce) can chopped tomatoes
  • 3 (15-ounce) cans chickpeas, drained and rinsed well
  • 1 quart vegetable broth 
  • 1 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1 (5-ounce) package pre-washed baby spinach


Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Recipe by: Dave Lieberman, Food Network


I love sweet treats, so here is a delicious banana bread recipe.

9 x 5 loaf pan 

1 1/2 cups flour 
2 teaspoons baking powder
1/2 teaspoon soda
1/4 teaspoon salt 
1/3 cup oil (I use canola oil) 
1/2 cup brown sugar, packed (I use organic turbinado raw sugar)
1 cup mashed banana ( about 2 bananas)
1/3 cup of milk (you can use almond, soy or oatmeal- I use organic light vanilla soy milk)

Preheat oven to 350 F. Lightly grease a 9x 5 inch loaf pan with margarine or oil. (I use vegan butter)

In a small bowl, combine flour, baking powder, baking soda and salt. In a large bowl, combine oil and brown sugar. Add bananas and milk and stir to combine. Add dry ingredients to wet ingredients and mix until just combined.

Spread batter in the load pan and bake for 43 to 48 minutes, until bread is golden and a toothpick comes out clean. Let cool in the pan for 30 minutes. Run a knife around the edge to loosen, and turn bread out of the pan to let cool on a cooling rack. Store leftover bread covered at room temperature. 

Yield: 1 loaf, 10 slices
**From the book: The 100 Best Vegan Baking Recipes by Kris Holechek**

Happy Cooking!!! XOXO,