Meatless Monday…week 12…Macaroni and Chickpea Bake…

Here we are again…Meatless Mondays…

Introducing more plant-based meals into your diet can help you maintain a healthy weight if you have some weight to lose then adding more plant-based meals has the benefit of removing foods from your diet which cause weight gain.

Plants are high in fibre…this means by introducing more plant-based recipes to your diet that the health of your gut improves so you are better able to absorb the nutrients from your food… you will be eating foods that support your immune system and reduce inflammation.

Fibre can lower cholesterol and stabilize blood sugar and it’s great for good bowel management…

This week I have made a recipe given to me by Darlene Foster... The recipe is Chickpeas with Macaroni from Classic Vegetarian Cooking from the Middle East & North Africa, by Habeeb Salloum and one which Darlene loves to eat with a salad and French bread.

Ingredients:

  •  2 tbsp olive oil
  • 2 medium onions, chopped
  • 3 cloves of garlic, crushed
  • ¼ cup finely chopped cilantro
  • 1 small hot pepper, finely chopped
  • 1 – 19 oz can stewed tomatoes ( I used fresh tomatoes) see Cooks Notes.
  • 1 – 19 oz can chickpeas, with its liquid
  • 1 ½ cup elbow macaroni
  • 1 cup of water
  • Salt and pepper to taste
  • ¼ teaspoon allspice
  • ¼ teaspoon cumin

Let’s Cook!

The only change I made to this recipe was to use tomato puree as I was using fresh tomatoes and cooked as below(see cooks Notes) I then added the onions and garlic and followed the recipe exactly…

If using tinned tomatoes then follow the recipe exactly as it is written…

Heat oil in frying pan and sauté onions and garlic over medium heat until they begin to brown. Stir in cilantro and hot pepper and sauté for another few minutes.

Transfer frying pan contents to a casserole.

Add remaining ingredients and stir

Then bake in a preheated oven at 350F/180C for about 40 minutes or until macaroni is cooked.

I bake it for 20 minutes uncovered and then 20 minutes covered as the recipe didn´t say if it should be covered or not. 

To serve: A fresh green salad and some lovely crusty bread or as we did with some homemade garlic bread…it was really lovely a slight hint of chilli and spices with chickpeas and elbow macaroni just the right amount of tomatoes it was a very nice recipe.

Cooks Note:

I was given some lovely red tomatoes grown in the village where they are grown for their seeds…they are beautifully red all the way through with none of the light core which you often get with tomatoes…Also not absolutely perfect shapes but perfect flavour…

When making any tomato-based dish especially if using fresh tomatoes I also use some tomato puree just to intensify the tomato taste…I use 2 parts of puree to one part olive oil and I roast the puree with the olive oil until it darkens the smell is just beautiful I then add my ingredients to that rather than adding the puree to the ingredients…

tomato puree with onions

Roasted tomato puree with onions and garlic

This little tip I learnt from a chef when I worked in a hotel and one I always use which really does intensify the tomato taste…

Thank you so much for the recipe Darlene you were correct the kids loved it as did we…Good luck with the launch of your newest Amanda Book…Amanda in Malta

How is introducing more plant-based meals going in your kitchen… Going well or meeting with some opposition?...

That’s all for today on my journey into eating more plant-based meals on a Meatless Monday……Thank you again to everyone who is suggesting recipes I will try them all…xx

Thank you for reading this post If you have enjoyed this post please leave a comment and any tips or recipes you want to share… I love to chat and share recipes…Love Carol xx

 

 

34 thoughts on “Meatless Monday…week 12…Macaroni and Chickpea Bake…

  1. Pingback: CarolCooks2 weekly roundup…28th March-3rd April 2021…#Recipes, Whimsy, Music and Lifestyle Changes | Retired? No one told me!

  2. Darlene

    Thanks for sharing the recipe and so glad the kids liked it. I have used fresh tomatoes sometimes as well, just needed a bit more water then. Loved your tip on the puree. Will try that next time. thanks for the mention of my next book too. Have a super week. xo

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      You are welcome, Darlene thank you for the recipe..Lily and I had some more for dinner tonight she really likes it …Aston picked out the chickpeas …fussy teenagers…sigh…Lils loves it with Garlic bread…she loves garlic 🙂 x

      Liked by 1 person

      Reply
  3. OIKOS™-Editorial

    Great for giving garlic another chance. 😉 Here more and more my folks are going far away from garlic. But i love em, and this recipe is a great way bringing em back into kitchen. Lol Thank you for sharing, Carol!

    Liked by 2 people

    Reply
    1. Darlene

      I love garlic too Michael. Mom used to put a clove of garlic in each jar of dill pickles she would make. I was the only one who would eat the garlic! (she made the best dill pickles ever!!) Enjoy this recipe.

      Liked by 3 people

      Reply

Make my day leave a comment I love to hear from you

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.