GOLDEN VALLEY, Minn.-- myTalk 107.1's "Weekly Dish" hosts Stephanie Hansen and Stephanie March stopped by this morning with their favorite "Meatless Monday" recipes. Originating in the U.K., the international campaign encourages people to not eat meat on Mondays to improve their health and the health of the planet.
For more great recipes and tips, check out the "Weekly Dish." It airs Saturdays from 1-2:00 p.m. on myTalk 107.1.
For more information about the show, click here.
For the sesame peanut noodles recipe, click here.
For the zucchini roll-ups recipe, click here.
For the veggie stacks recipe, click here.
Meatless Monday Spicy Indian Chickpeas
by Lucinda Scala Quinn
2 1/2 tablespoons vegetable oil
1 medium onion, finely chopped, plus 1 small onion, sliced (for garnish)
8 garlic cloves, minced
3 tablespoons minced fresh ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoon garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 teaspoons coarse salt
2 tablespoons tomato paste
3 15-ounce cans chickpeas, drained (reserve 1 cup liquid)
1 large tomato, in wedges, for garnish
3 hot, fresh green chilies, sliced lengthwise and seeded, for garnish
Heat a large skillet over medium heat and swirl in the oil. Add onion, garlic and ginger. Sauté until soft and lightly golden, 5 to 6 minutes.
In a small bowl, combine cinnamon, garam masala, cumin, coriander, cloves, cayenne and salt. Add to the onion mixture. Cook, stirring to lightly toast the spices, 1 to 2 minutes. Stir in tomato paste and cook 2 to 3 minutes more, until the color turns dark red.
Add chickpeas and the reserved liquid. Stir to combine. Cover and cook 10 minutes, removing the cover for the last 3 minutes.
Remove from heat and rest 1 minute. Taste, adding salt if necessary, and serve in shallow bowls garnished with onion, tomato and green chilies. Servings: 8 as a side dish.