Smokey Tamari Roasted Chickpeas

These are probably my favorite things to make.  They are SO easy and delicious.  I created the recipe for my toddler cooking class and all my toddlers along with their mommies fell in love with them.  My favorite way to eat these chickpeas is in a rice bowl, with brown rice (or quinoa) and whatever greens I have available.  But they are so good to eat as a snack, or to throw on top of salad.  They are so versatile! 

Tamari Roasted Chickpeas

• 2 tablespoons tamari (soy sauce)
• 3/4 teaspoon sea salt
• 1 teaspoon smoked paprika
• 1 teaspoon sesame oil*
• 1 teaspoon rice vinegar**
• 2 teaspoons lemon juice
• 2 teaspoons maple syrup
• 2 cans chickpeas

* You can use any oil you like

** If you don't have rice vinegar, you can replace it with extra lemon juice

1. Preheat the oven to 375 degrees.  Line a sheet tray with parchment paper.
2. Whisk together the tamari, sea salt, smoked paprika, sesame oil, vinegar, lemon juice and maple syrup.
3. Toss the chickpeas in the tamari mixture until coated.
4. Pour the chickpea mixture with extra liquid onto the parchment lined sheet tray and bake for 10-15 minutes until most of the liquid is absorbed. The chickpeas should be tender. Do not over bake or the chickpeas with be dry.

Chunky Chipotle Kidney Bean Chili

This recipe is inspired by one of my tween chefs Ty.  Last week we had an improv class where I set out ingredients and my tween chefs worked in groups to come up with an entree that contained a protein, starch and greens.  Ty made a delicious black bean chili with a secret ingredient…cinnamon!  It is amazing how the cinnamon elevated the flavor of the chili.  Here is my inspired recipe, cooked with what I had in my kitchen.  I hope you enjoy it!

Chunky Chipotle Kidney Bean Chili

Ingredients:

• 1 tablespoon olive oil
• 1 onion, medium dice
• 2 carrots, medium dice
• 2 cloves garlic, minced
• 3 cups cooked kidney beans ( or 2 cans)
• 1 1/2 teaspoons sea salt
• 1 1/2 teaspoons chili powder
• scant 1/4 teaspoon ground cinnamon
• 1 can diced tomatoes
• 1/2 cup vegetable broth
• 1/4 teaspoon adobo sauce (the sauce from chiptole chills)

1. Heat olive oil on medium heat in a medium sized pot.  Add the onions and carrots and sauté until the onions are translucent.
2. Add the garlic and sauté for another minute or so.
3. Add the kidney beans, sea salt, chili powder, cinnamon, tomatoes, vegetable broth and adobo sauce.
4. Stir to incorporate and cook on a low flame for 15-20 minutes until the sauce has thickened.
5. Thats it! SOOOOO easy :)

Broccoli and Edamame Bites

This recipe is inspired by one that I got from Freshmade NYC where I teach children's cooking classes.  I tweaked it a bit and today, I made this recipe with toddlers.  They were a hit! I went home after my class and made them for myself.  They are great to make in large batches so you can eat some fresh, and freeze the rest to use for quick meals.  


Broccoli and Edamame Croquettes

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 onion, diced
• 2 cloves of garlic, chopped
• 2 heads of broccoli, broken into florets (about 3 cups)
• 3/4 cup shelled edamame, defrosted
• 1 1/2 teaspoons salt
• pepper to taste
• 3/4 cup panko breadcrumbs
• 1/4 cup golden flaxseed meal
• 3/4 cup shredded mozzarella cheese
• 2 eggs, beaten

1. Preheat the oven to 400°.  Line a baking sheet with parchment paper. 
2. Heat the olive oil in a large pan over medium heat.   Add in the garlic and onions and sauté until onions are translucent.
3. Add in broccoli and sauté until they turn bright green and are tender.  Add the edamame and cook for another 30 seconds.  Set aside to cool.
   
   
   
   
4. Once cooled, put in a food processor and pulse until the mixture resembles coarse meal (you do not want to process it until it is a paste because it is nice to have some  texture.)
   
5. Add the, panko, flaxseed meal, cheese, and eggs.
   
6. Add salt and pepper to taste.
7. Pulse a few more times to combine.  
   
8. Then using an ice-cream scoop, form croquettes and place on the prepared baking sheet.
   
   
   
   
   
9. Bake in the preheated oven for 15 minutes until golden brown on top. 

Enjoy!! 

Deniz Akiska Vergara

The Chef in the City

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