ITEMS
Red Beets
Lettuce Mix
Garlic
Diced Butternut Squash
Black Butte Chickpeas
Dozen Eggs
PRODUCERS
Lifeline Farm - Victor
Terra Greens Produce - Manhattan
Amaltheia Organic Dairy - Belgrade
Root Cellar Foods - Belgrade
Timeless Natural Food - Ulm
Three Hearts Farm - Bozeman
Cooking Chickpeas
I shared some tips for cooking dried chickpeas (and beans) on the website in September. I've since updated it to cover even more possible cooking methods. Cooking chickpeas takes very little effort and just a little bit of forethought. The flavor and texture difference from canned is well worth it.
Chipotle Chili with Butternut Squash
Serves 4
2 Tbs olive oil
1 medium onion, chopped
2 bell peppers, chopped (sub equivalent volume of any veggies: carrots, mushrooms, etc.)
1 package diced butternut squash
4 garlic cloves, minced
1 Tbs chili powder
1 chopped chipotle pepper in adobo (about 1 Tbs), plus extra adobo sauce to taste
1 tsp ground cumin
1/4 tsp ground cinnamon
3 cups cooked beans: chickpeas, black beans, pinto beans, or a combo all work well
2 C diced tomatoes, or 1 14.5-oz can
2 C vegetable or chicken broth
Salt and pepper to taste
Heat the oil in a stockpot or Dutch oven, add onion, bell pepper, and squash and cook until onions are translucent, 7-8 minutes. Add the garlic, spices, and chipotle with adobo and cook, stirring, for 30 seconds. Add cooked beans, tomatoes, and broth. Bring to a boil then cover and simmer for 30 minutes. Taste and adjust seasoning. If you want a thicker consistency, keep simmering without the lid. Serve with your favorite chili toppings.
ATK's Indian Curry with Chickpeas & Potatoes
We make this dish regularly. It's healthy and packed full of flavor, veggies, and best of all, delicious chickpeas. You can make this dish as spicy as you like. If using a serrano, taste it before adding since they can vary widely in their heat levels. Serves 4-6
2 Tbs curry powder
1 1/2 tsp garam masala
1/4 C vegetable oil or other neutral oil
3 cloves garlic, minced
1 Tbs fresh ginger, minced or grated (sub 1 tsp ground, but fresh will be much better!)
1 serrano chile, seeds and ribs removed, minced (sub red pepper flakes or cayenne to taste)
1 tsp tomato paste
1 14.5 oz can of crushed tomatoes, or pulse/chop canned whole or diced tomatoes
1 onion, diced
1 lb potatoes, cut into 1/2 in chunks
1 1/4 lbs other vegetables, cut into 1/2-1 in pieces: cauliflower or broccoli, roots like carrots, parsnips, radishes, or butternut squash. Use 1 or 2 that you have on hand.
1 1/2 - 2 C cooked chickpeas
1 1/4 C water
Salt
1 1/2 C frozen peas (optional) - I often sub chopped spinach, chard, or kale
1/4 C heavy cream or coconut milk
1. In a dry skillet over medium-high heat, toast the curry powder and garam masala for about 1 minute, stirring until fragrant and slightly darkened. Transfer to a small bowl and set aside. Mix together 1 Tbs oil, tomato paste, garlic, ginger, and serrano pepper in another small bowl, set aside.
2. Heat remaining 3 Tbs oil in a Dutch oven over medium-high. Add onion and potatoes and cook, stirring occasionally, for 10 minutes. Turn down the heat if onions are browning quickly, but don't worry if some bits stick to the bottom. They'll loosen up when you add liquid.
3. Reduce heat to medium, clear the center of the pot and add the tomato/garlic mixture and cook, mashing into the pan for about 30 seconds, then mix well with the potatoes/onions. Add toasted spices and stir well. Add additional root veggies, cauliflower, etc, and stir constantly for 2 minutes until everything is well coated.
4. Add crushed tomatoes, chickpeas, water, and 1 tsp salt. Bring to boil, scraping up any browned bits. Cover and reduce heat to medium, stirring occasionally until vegetables are tender, 10-15 minutes. Add peas or greens, if using, and the heavy cream or coconut milk. Cook for 2 more minutes until heated through. Salt to taste and serve with rice or quinoa. Add a dollop of plain yogurt or a cucumber raita on top to balance the spice level if needed.