No Croutons Required - The Winner for January

The challenge for January was to get creative with leftovers and come up with a soup or salad suitable for vegetarians. We certainly had a lovely turnout this month and I want to try each dish. A big thanks to all who submitted their creations. We must however, crown a winner. Congratulations to Janet of The Taste Space who submitted this creative and absolutely irresistible Carrot Ginger Lime Soup with Sweet Potato Hummus. Adding leftover hummus to soup had never occurred to me, but I adore the idea.

Jacqueline with be hosting the February edition of No Croutons Required. Check back at the beginning of the month for the theme.

Healthy Peanut Butter Cookies

You might think that healthy and cookie don't go together in the same bite, but in this case I assure you that they do. Very little sugar is included in this batch of goodness, and if you use a good quality natural peanut butter without added sugar, and only a scattering of chocolate chips, your tummy won't be grumbling in protest if you have a few more than you meant to. These are also eggless cookies.

Once again, boldness in the kitchen paid off. Coming up with savory meal dishes has become second nature to me, but when it comes to baking I tend to stick to tried and true recipes. But after the success of my Guinness gingerbread cake, I figured I would try my chances with a homespun cookie recipe. The result was quickly devoured and turned out to be a perfect little snack to settle queasy tummies. Chewy, without being overly moist, with a slight crumbly texture, I have already made a few batches because they are so easy to prepare and a delightful way to get a mellow sugar fix from baked treats.

Healthy Peanut Butter Cookies

Recipe by Lisa Turner Published on January 29, 2013 Simple, chewy, delicious and wholesome eggless peanut butter cookies made with natural peanut butter and just a little sugar Print this recipe Ingredients: 1 cup spelt flour or unbleached white flour 1/2 cup whole wheat flour 1/2 cup rolled oats 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1/4 to 1/3 cup chocolate chips, as preferred 2 to 3 tablespoons brown sugar, as preferred 3 1/2 tablespoons unsalted butter, softened 5 tablespoons crunchy natural peanut butter 7 tablespoons whole milk a few drops of vanilla Instructions: Preheat an oven to 350° and line a baking sheet with parchment paper. In a medium bowl, combine the flours, oats, salt, baking soda and chocolate chips. In another medium bowl, whisk together the sugar, butter, peanut butter and milk. Stir in the vanilla. Transfer this mixture to the dry ingredients and stir to combine. Shape the dough into 12 to 15 small balls, flattening each one slightly, and transfer to the prepared baking sheet. Bake until the cookies are firm and slightly browned — about 10 to 12 minutes. Remove from the oven and let stand on the sheet for a few minutes before transferring to a wire rack to cool. Makes 12 to 15 cookies

More cookies from Lisa's Kitchen:
Chocolate Orange Cookies
Cayenne Peanut Butter Cookies
Flourless Peanut Buttter Chocolate Chip Cookies
Cream Cheese Sugar Cookies

On the top of the reading stack: Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Pie Crusts by Greg Henry

Audio Accompaniment: Biosphere

Peach and Bocconcini Salad with Arugula

I am craving spring and it is no secret to those that know me and check in on my space that I despise winter. My smallish frame has a most difficult time keeping warm, even in my apartment, even when I am cooking and baking in my kitchen. I adore old houses but the draftiness and lack of proper insulation make for a good number of cold months in a row with little relief. In addition to that, I miss the warming sun on bare skin.

I suppose that is one of the reasons I made this refreshing peach salad that can hardly be said to be seasonal here in Canada, but I can dream of warmer times. I rarely use canned ingredients, but was invited to try California cling peaches that are not packed in that usual syrupy, sugary mixture of unpleasantness nor with nasty preservatives. I do tend toward soups, stews and baked dishes for dinner during these dreary months, but we all need a bit of sweetness in our diet, no matter the time of year. Store this one away for fresh peach season or just hurry off to the store and get some canned peaches as I did if you can't wait that long.

Mild bocconcini cheese really takes on the natural sweetness of the peaches and tartness of the vinegars, especially when marinated, and the earthy tender greens and fresh basil fill out the whole taste experience. You won't be disappointed with this delightful side salad.

Peach and Bocconcini Salad with Arugula

Recipe by Lisa Turner Adapted from the California Cling Peach Board Published on January 27, 2013 Simple and refreshing, slightly sweet and savory salad of marinated peach slices and bocconcini cheese served over arugula Print this recipe Ingredients: 14 oz (400 ml) can water-packed and sugarless California cling peach slices 1 tablespoon white balsamic vinegar 1 tablespoon champagne vinegar splash of rice vinegar (optional) 1 tablespoon olive oil 1 teaspoon fennel seeds 1 teaspoon red chili flakes 1/2 teaspoon sea salt 9 to 10 1-inch bocconcini balls, cut into quarters or halves 1/3 cup fresh basil, cut into fine strips 2 cups arugula 2 to 3 tablespoons pistachios or coarsely chopped walnuts (optional) Note: Use 2 tablespoons of white wine vinegar in place of the balsamic and champagne vinegars if desired and do experiment with the vinegars and oils you have on hand. Instructions: Drain the peaches, reserving a few tablespoons of the liquid. Whisk together the vinegars, 1 to 2 tablespoons of the reserved peach liquid, olive oil, fennel seeds, red chili flakes and salt. Gently stir in the bocconcini cheese and peach slices, and marinate for at least an hour at room temperature or overnight in the refrigerator. Add the basil and gently toss. To serve, line salad plates with some arugula, drizzle over some of the dressing and top with peach slices, bocconcini cheese and basil. Sprinkle with pistachios or chopped walnuts if desired. Makes 3 to 4 servings

More refreshing salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Avocado Salad
Creamy Coleslaw
Chickpea and Fresh Ginger Salad
Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

On the top of the reading stack: copious number of notes

Audio accompaniment: Pantha du Prince at Shanti 7.12.2008

Spicy Carrot Soup with Ginger and Paneer Cubes

Carrots are one vegetable that I pretty much always have on hand. They keep for a good while in the fridge and can easily be tossed into salads, stews or soups, or just eaten raw with or without dip. I got to thinking about my fresh bag of carrots and decided that carrots ought to shine as a centerpiece of the meal from time to time and so the idea of this elegant nourishing soup with plump, lightly fried paneer cheese cubes was born and subsequently devoured. My husband declared it was probably the best carrot soup he has ever eaten and, humble cook that I am, I tend to agree.

If you want a vegan version, use oil and coconut milk instead of butter and cream and omit the paneer cubes and use croutons instead, such as these ever-popular polenta croutons (without the Parmesan), fried tofu cubes or any other addition that suits your fancy.

As is usual with most soups, this one tastes even better the next day as letting it sit allows the flavors to meld together for an even more satisfying curried taste experience. Simply reheat before serving.

Spicy Carrot Soup with Ginger and Paneer Cubes

Recipe by Lisa Turner Cuisine: Indian Published on January 25, 2013 Simple, creamy and delicious curried carrot soup seasoned with Indian spices and served with tender pieces of fried paneer cheese Print this recipe Paneer: 3 tablespoons butter or oil 1/2 lb (225 g or 1 1/2 cups) paneer cheese, cut into 1/2-inch cubes Soup: 2 tablespoons butter or olive oil 2 medium leeks, white and light green parts, sliced 1 lb carrots (450 g or 3 large carrots), sliced 1 potato, cut into 1/2-inch cubes 1 red bell pepper, seeded and chopped 2 jalapeños or green chilies, seeded and finely chopped 1 1/2-inch piece fresh ginger, grated or minced 1 tablespoon ground coriander 3/4 teaspoon chili powder 2/3 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) pinch of cayenne handful of dried curry leaves 4 to 5 cups vegetable stock Finish: 1/2 to 1 cup coconut milk or heavy cream 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste small handful of fresh parsley or cilantro, chopped Instructions: Begin by frying the paneer. Heat the butter or oil in a large non-stick pan over medium heat. When hot, add the paneer cubes and cook, flipping often, until the paneer is lightly browned on all sides. Remove with a slotted spoon and drain on paper towels. Set aside. To make the soup, melt the butter or oil in a large heavy-bottomed pot over medium heat. When hot, add the leeks to the pan and stir for 5 to 8 minutes or until the leeks begin to soften Add the carrots, potato, red pepper, jalapeños or chilies, and ginger. Cook, stirring often, for 6 to 8 minutes. Add the ground spices and curry leaves and stir to coat the vegetables. Continue to stir for 1 minute. Pour in the stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes or until the vegetables are tender. Remove from heat and purée the soup until smooth with an immersion blender or in batches in a countertop blender. Return to the stove and whisk in the coconut milk or cream. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley or cilantro and some cubes of the fried paneer. Makes 6 servings

More vegetable soups you are sure to enjoy from Lisa's Vegetarian Kitchen:
Creamy Beet Borscht
Curried Carrot and Lentil Soup with Cashews
Indian Tamarind, Carrot and Coconut Soup
Wild Mushroom Soup

On the top of the reading stack: too busy to read much this week

Audio Accompaniment: Lauki's Antartica Dreamscape

Heathy Vegetarian Game Night Snacks

Pretty much everyone enjoys winding down after a long day by playing or watching a game from time to time. Whether it be card games, board games or sporting events such as the upcoming annual Super Bowl, snacks occupy an essential aspect of the experience. As a long time vegetarian, I thought it would be appropriate to offer up some healthier alternatives to the greasy and salty snacks that often go along with gaming nights. You shall find no chicken wings nor greasy fries here!

To begin the evening, let us start with some savory appetizers from my kitchen that are sure to get everyone in the party mood.

Let us begin with Stuffed Mushrooms. These earthy mushrooms are stuffed and complimented by a wonderful array of savory flavors, from tart sun-dried tomatoes and Kalamata olives, spices and jalapeños, to creamy and slightly salty goat cheese. An amazing appetizer for any occasion, this recipe can of course be increased in quantity depending on the number of participants attending your party.

How about some Olive Cheese Balls? Imagine a plump green olive nestled in a slightly spicy and crispy cheese pastry. For a maximum burst of flavor, I suggest you use an extra old Cheddar cheese. I'm quite certain you could substitute small sautéed button mushrooms for the olives. Better yet, double this recipe and make both for a simple and perfect appetizer.

Yes, it is getting cheesy as game night approaches, but these Smoked Gouda Gougères are not to be skipped. These delightful little airy puffs can be served with a red pepper dip, or just on their own, as I enjoyed them. Certainly a great hors d'oeuvre or snack and crowd pleaser.

Dips for chips and sliced vegetables are in order as the evening progresses. Simple, creamy, zesty and Spicy Roasted Red Pepper Hummus is another popular choice to have on hand for your evening festivities. It's also vegan friendly if you leave out the cheese.

Tangy, spicy and fresh-tasting classic Mexican Guacamole served with blue corn tortilla chips or, better yet, homemade Spicy Baked Tortilla Chips can't fail to be a hit. If you want to make it a Mexican party, do include Quesadilla with Mushrooms and Black Bean Pastries on the menu. Your guests might never want to leave after this feast, so choose your friends wisely.

Nachos are a must for the party. My Spicy Nachos loaded with vegetables and smothered in cheese are always a hit and hard to resist. Homemade tomato chutney makes these even harder to resist.

Popcorn is always in order, especially if you spice it up while enjoying a glass of wine. Old fashioned stovetop-popped popcorn goes gourmet in Lisa's Kitchen. Generous handfuls are in order.

Enjoy your evening with good eats and good friends.

Beetroot, Leek and Walnut Salad

I do tend to eat more soups than salads during the cold months, but this is a substantial and nourishing winter salad not to be missed and I see no reason why it shouldn't appear on menus all year round. Robust and earthy beets are gently tossed with a tangy and nutty vinaigrette that is balanced and enhanced by some sweetness from the presence of tamarind and a sprinkling of pomegranate seeds. The contrast of flavors and textures in this dish make for one fine dining experience and your guests will never guess just how easy it is to put together. Simplicity is often the most gourmet feature of the meal.

This is adapted from Jerusalem by Yotam Ottalenghi. Ottolenghi is a true genius and master in the kitchen, and the freshness and graceful simplicity that are a signature of his creations make for some of the most creative and pleasing additions that often adorn my table. This book, and his other releases, are a must have for aspiring and accomplished cooks alike, and they do look so beautiful on the shelf and the coffee table for that matter.

I'm sharing this substantial vegan salad with Ricki's Wellness Weekend.

Beetroot, Leek and Walnut Salad

Recipe by Lisa Turner Adapted from Jerusalem: A Cookbook Published on January 22, 2013 Sweet and earthy roasted beets tossed with leeks and walnuts in a tangy tamarind vinaigrette Print this recipe Salad: 4 medium beets, trimmed 4 medium leeks, trimmed and cut into 4-inch pieces 1 cup arugula leaves 1/4 cup fresh parsley or cilantro, chopped 1/3 cup pomegranate seeds (optional) Dressing: 1 tablespoon tamarind pulp or paste 1 cup walnuts, coarsely chopped 2 cloves garlic, minced 1/2 teaspoon chili flakes 1/4 cup cider vinegar 2 teaspoons white balsamic vinegar or 1 teaspoon regular balsamic vinegar 1 teaspoon walnut oil 3 tablespoons olive oil sea salt and fresh cracked black pepper to taste Instructions: Begin by roasting the beets. Preheat an oven to 425°. Scrub the beets, wrap in foil, and roast for 45 to 69 minutes or until they are fork tender. Set aside to cool. Once the beets are cool, peel and cut into bite-sized wedges. Transfer to a bowl. To cook the leeks, place in a medium saucepan with enough salted water to cover. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes or until the leeks are just tender. Drain and rinse with cold water, then cut into smaller pieces and transfer to another bowl. Meanwhile, soak a tablespoon of tamarind pulp or paste in 1/4 cup of hot water for 20 minutes. Strain, reserving the liquid. To make the dressing, combine the walnuts, garlic, chili flakes, vinegars, oils, 2 to 3 tablespoons of the reserved tamarind water. and salt and pepper to taste. Let stand at room temperature to combine the flavors. Gently toss the beets with half of the dressing and the leeks with the remaining dressing. To serve, place some of the arugula onto serving plates, top with a few beets, followed by more arugula and some leeks, and then a few more beets and some more leeks. Scatter the fresh parsley or cilantro over top and garnish with pomegranate seeds for an extra special burst of fresh flavor. Makes 4 to 6 servings

More beet recipes from Lisa's Vegetarian Kitchen:
Shredded Beet and Dill, Coconut Salad
Lentil Pomegranate Stew with Beets and Spinach
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Roasted Beetroot with Toasted Walnuts and a Yogurt Dressing

On the top of the reading stack: the newspaper

Audio Accompaniment: Lux by Brian Eno

No Croutons Required - Leftovers

The theme for January was to get creative with your leftovers and come up with a soup or salad to grace your table. A hearty thanks to everyone who found the time to submit their recipes. I will announce the most popular submission at the end of the month with input from friends and family. Please vote for your favorite via email or in the comment section to help us come up with the winner for this month's challenge. Neither my submission, nor Jacqueline's, is eligible for the vote.

Our first entry is from Sarah of Dinner with Crayons with a most tempting Sprout Coleslaw With Cranberries and Pecans. This creative use of leftover vegetables from Christmas is easy to toss together. Brussels, celery, onion, mushroom, sage leaves, dried cranberries and pecans are dressed with mayonnaise, white wine vinegar and horseradish. It's a raw salad, and even her young son tried some after helping his mommy in the kitchen. I couldn't resist this wholesome combination.

Next up is Lisa of We Don't Eat Anything With a Face with this elegant Spiced Parsnip and Carrot Soup. Adapted from one of my favorite veggie cookbooks, this soup is a great way to use up leftover root vegetables and to introduce parsnips to the table too. Onion, parsnips, carrots and potatoes are spiced up and pureed with ginger, cumin, freshly cracked black pepper and served with a swirl of heavy cream just before serving. Yes please - satisfying on it's own but especially when accompanied by some crusty bread.

Ren, who shares her cooking adventures at Fabulicious Food, serves up a gorgeous bowl of Butternut, Coconut and Hazelnut Soup. This paleo-friendly dish is not only good for you, but surely absolutely delicious too. Onion and celery come together with butternut squash, stock, coconut milk and then sprinkled with leftover chopped hazelnuts before serving and drizzled with some avocado oil if desired.

Johanna of Green Gourmet Giraffe needed to find a way to use up an excess of spring onions and she comes up with a winner here with this Spring Onion Soup adapted from one of my favorite cooks that leaves me even more eager for spring than I was before reading her post. The onions are fried up and then pureed with garlic, bay leaves, peas, zucchini and lots of fresh parsley. Stir in some grated Parmesan and yogurt, garnish with fresh mint and and lemon zest and you are in for a satisfying bowl of bliss. Certainly worth all of the chopping.

My contribution this month is a Mixed Vegetable Coconut Curry that was fairly mild by my spicy standards but full of flavour and goodness and a perfect cure for the winter chills. I had plenty of fresh vegetables on hand that I need to use up and combined cauliflower, potato, carrots, green beans, peas, spinach and fresh dill with a coconut paste made up of poppy seeds, chilies, ginger, coriander, turmeric, cumin, chili powder, cayenne, asafetida, cinnamon and cloves. Serve hot with fresh cooked rice and your favorite Indian savory flatbread for a satisfying and nourishing vegetarian meal.

Karen of How to Cook Good Food enters this month with a lovely Spiced Carrot, Cardamom and Orange Soup. Vegetables and fruit leftover from Christmas grace the table. Carrots, leeks, harissa, cardamom, stock and freshly squeezed orange juice are blended together and served up with a few swirls of cream. Easy to prepare and a wonderful use of carrots that won't fail to please vegetable fiends. Graceful simplicity is often just what we want for dinner, especially when we are pressed for time but don't want to sacrifice nutrition or taste.

Clevergirl of Don't Forget Your Shovel shares her Wintertime Beet Soup and beet fan that I am, I could not resist a bowl of this that surely would warm the toes and spirit. Clevergirl is clever indeed and freezes her beet greens and beet stock so she can whip up a nourishing meal with those prized leftovers. In this case, she uses a microwave to speed up the process but you could do it on the stovetop. The beet greens and stock come together with mushroom soup, caraway seeds and lots of freshly cracked black pepper.

Jacqueline is up next with this tempting and creative use of leftover cauliflower and broccoli with cheese sauce that she transformed into a creamy Cauliflower Cheese Soup with Broccoli. Steamed cauliflower and broccoli is combined with a cheese sauce made up of infused milk, bay leaves and garlic and then stirred into a butter and flour mixture. Everything is whizzed together with veggie stock and then served with some freshly cracked black pepper, cayenne and sprinkled with fresh chives. How eloquent and mouthwatering is that?

Janet of the Taste Space comes up with a stunning use of leftover sweet potatoes that I simply must try, soon. Feast your eyes on this Carrot Ginger Lime Soup with Sweet Potato Hummus. You can just use leftover roasted sweet potato of course, but for something extra special and easy too, use your leftover sweet potato hummus in a soup for some additional protein, flavour and nourishment. The hummus (a combination of sweet potato, chickpeas, sesame oil, tahini, curry powder and lemon juice) is blended together with carrots cooked in almond and soy milk, and fresh ginger, lime juice, garlic and garnished with fresh cilantro before serving.

Karen of Lavender and Lovage offers up a multi-layer luscious Leafy Green Winter Salad with Fennel and Parmesan inspired by Nigel Slater. Certainly greens are a must year round and this comforting and substantial salad has winter greens a plenty dressed with tarragon vinegar, egg yolk, olive oil, Parmesan, fennel, dijon mustard and is adorned with a generous number of homemade croutons made from some leftover homemade French bread. The blend of flavors and textures here is sure to please - just looking at the photos makes me feel healthy.

From Shaheen of Allotment2Kitchen we have another warming and nourishing soup. I too hate wasting food and this White Bean, Leek and Potato Soup is pure comfort, especially if you get snowed in and don't have much on hand. Leftover mashed potatoes are used in a creative way combined with sauteed leeks, vegetable stock, white beans and some seasoning. There is some incentive to make more mashed potatoes than you need.

Tasty Curry Leaf goes with a Middle Eastern theme with this wholesome Chickpea, Broccoli & Tahini Salad to use up some leftover chickpeas. Chickpeas, red onion and steamed broccoli are dressed up with tahini, olive oil, garlic and tamari. I would enjoy this 'hummus-style' salad anytime of year as it incorporates some of my favorite flavours and it is easy to make too and filling when served with crisp toasted bread.

And that concludes the roundup this month. Jacqueline will be hosting the February edition of No Croutons Required. Check back at the beginning of the month for the theme.

Curried Parsnip and Wild Rice Soup

Now and then I purchase a vegetable that I enjoy eating but for some reason rarely ever cook with. The vegetable may sit around for a while, but the challenge of using it gives me occasion to find inspiration. In this case, the vegetable was a bag of parsnips and the inspiration was a soup submitted to our own No Croutons Required roundup from two years ago by mangocheeks of Allotment2Kitchen.

I'm delighted that I came across it again! Parsnips are surprisingly sweet when cooked and puréed, but retain their characteristic and unique flavor that's enhanced with a judicious seasoning of mild curry spices. And adding wild rice lends a wonderful nutty flavor and chewy texture that makes this creamy, warming and nourishing soup a real winner. It's beautifully simple too and likely to win over even the staunchest parsnip critics.

Curried Parsnip and Wild Rice Soup

Recipe by Lisa Turner Adapted from Allotment2Kitchen Published on January 20, 2013 Thick, sweet and creamy, and warm and nourishing blended parsnip soup with wild rice and mild curry spices Print this recipe Ingredients: 1/2 cup uncooked wild rice 2 tablespoons olive oil 1 onion, chopped 1 clove garlic, chopped 1 lb (450 g) parsnips (about 4 large), diced 1 tablespoon curry powder 1/2 teaspoon ground cumin 1/4 teaspoon turmeric 4 1/2 cup vegetable stock 1 teaspoon sea salt, or to taste fresh ground black pepper to taste large handful fresh parsley, chopped Instructions: Bring 1 1/3 cups of water to a boil in a medium saucepan. Stir in the wild rice, reduce the heat to low, and cover. Simmer for 20 to 25 minutes or until the grains are just tender but not falling apart. Remove from heat and drain off any excess liquid. Set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion and stir for 3 to 5 minutes or until the onion starts to turn translucent. Add the garlic and stir for 1 minute. Add the parsnips and stir to coat the vegetables with oil. Toss in the curry powder, ground cumin and turmeric, and stir to coat the parsnips with spices. Pour in the vegetable stock and raise the heat. Bring to a boil, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 30 to 40 minutes or until the parsnips are tender. Remove from heat and purée the soup with an immersion blender or in batches in a countertop blender until smooth, adding water or more vegetable stock if you want a thinner soup. Return to the stove and add the wild rice and half the chopped parsley. Simmer gently for 5 to 10 minutes to warm the soup, then season with salt and pepper. Serve hot or warm garnished with the remaining chopped parsley. Makes 4 servings

More root vegetable soups that you will enjoy from my well stocked vegetarian kitchen:
Caribbean Sweet Potato Soup
Cream of Potato and Turnip Soup
Curry-Laced Pumpkin and Potato Soup
Potato Cauliflower Soup with Brown Rice

On the top of the reading stack: more newly arrived cookbooks

Audio Accompaniment: howling wind

Chickpea Mixed Vegetable Poriyal

This is an easy and rather mild South Indian chickpea and vegetable curry — at least according to my standards of mild as regular readers who visit this space know that I do enjoy fiery dishes. It is an ideal addition to meals anytime of year, a delicious solution for using up leftover vegetables, and if you happen to be having it on a winter day, an effective cure for those cold weather chills. This is my idea of comfort food.

Poriyal or palya are dry-textured vegetable curries that make for an elegant starter or side dish, usually tempered with aromatic seeds and spices. This one is rather substantial because of the addition of plump chickpeas and I served it as a main. All you need to balance out the meal are some savory rice and urad dal pancakes, or hot fresh cooked basmati rice and perhaps a lightly dressed leafy green salad and some pleasant background ambience to complete the experience.

This is my contribution to this month's My Legume Love Affair, a most popular event celebrating legumes started by Susan of The Well Seasoned Cook and hosted this time by the mistress herself. There are some changes afoot so stay tuned.

I'm also sharing this with Ricki's Wellness Weekend.

Chickpea Mixed Vegetable Poriyal

Recipe by Lisa Turner Cuisine: Indian Published on January 18, 2013 Simple, nourishing and delicious lightly spiced chickpea and mixed vegetable curry Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 tablespoons oil or ghee 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 to 3 fresh chilies, seeded and finely chopped 1 teaspoon sambar powder 1 teaspoon chili powder 1/2 teaspoon ground coriander 1/2 teaspoon turmeric pinch of asafetida 4 medium tomatoes, finely chopped 3/4 cup dried grated coconut a few handfuls of dried curry leaves, crumbled slightly 1 teaspoon sea salt, or to taste 1 large potato, cut into 1-inch wedges or cubes 1 cup fresh cauliflower, cut into 1 1/2-inch pieces a few handfuls of green beans, chopped Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour or until the chickpeas are tender. Drain and reserve 1 1/2 cups of the cooking liquid. Set aside. In a large saucepan, heat the ghee or oil over medium heat. When hot, toss in the mustard seeds, cumin seeds and fenugreek seeds and stir for 30 seconds or until the mustard seeds turn grey and being to splutter and pop. Add the chilies, sambar powder, chili powder, ground coriander, turmeric and asafetida, and continue to stir for another minute. Now add the tomatoes, coconut, curry leaves and 1 teaspoon of sea salt. Cook for another five minutes, stirring often. Now add the chopped vegetables, stir, and pour in the reserved chickpea cooking liquid. Cover and simmer for 20 to 30 minutes or until the vegetables are tender, stirring occasionally. Stir in the chickpeas and cook for another 5 minutes or so, adding a little water if it is too dry. Taste for seasoning and add more salt as desired. Serve hot with Indian flatbreads and / or steaming hot fresh cooked rice. Makes 4 to 6 servings

More chickpea dishes from Lisa's spicy vegetarian kitchen you are sure to enjoy:
Chickpeas with White and Wild Rice, Cranberries and Spices
Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)
Tamarind Chickpeas
Chickpeas in a Tomato and Tamarind Gravy with Spices