Chickpeas Stew

Ingredients: (2 servings)

Chickpeas (about 2 cups)

1 zucchini 

1 onion

1 potato
1 carrot

1 green pepper

3 tbs. tomato paste

3 cloves of garlic

1/2 tbs. minced ginger

sea salt

cilantro (optional)

cumin (optional)

1. Cook chickpeas first or use canned chickpeas.

2. Sautee onion, garlic, ginger and potato for 5 mins.

3. Add cooked chickpeas along with the liquid and the veggies to the sauteed onion mixture.

4. Cook 20 mins until veggies are tender.

5. Add tomato paste and cook for another 5 mins.

5. Season with salt, cilantro and cumin.

Chickpeas (garbanzo beans) nutrition facts

Gluten Free Veggie Pancakes

Ingredients: (make about 6 pancakes)

1 cup oat flour
1 cup water 

1/2 medium onion

1/4 large tomato

1/4 green bell pepper

5 small shiitake mushrooms

2 large kale leaves

1 green onion
3 cloves garlic 

1 tsp minced ginger

1/4 tsp tumeric

1 tsp red chili powder

salt to taste

Finely chop all the veggies. Mix them with seasonings, water and gluten-free flour, such as oat flour and garbanzo bean flour. Let it sit for 15 mins before cooking.

Heat a skillet with oil and pour the batter into it. You can use the back of a spoon to flatten the batter since the veggie chunks make it hard to get a good shape.