Sweet Potato and Chickpea Stir Fry

Quick, healthy, and tasty – an ideal vegan weeknight dinner

When dinner time rolls around on a weeknight, veggie dishes can be a great go-to. Especially if you’ve been eating less than optimally during the day.

This stir fry (aka sauté or skillet dish) is ready to step up. It doesn’t take much prep work and the cooking time is fairly brief. So you can whip up dinner in a jiffy.

That’s our kind of short-order cooking.

Curried Sweet Potato and Chickpea Soup

Hearty, healthy, tasty – perfect for a quick weeknight dinner

Autumn is soup weather! Yeah, we always say that, don’t we? Doesn’t make it any less true though.

For this soup, we combine peak-season sweet potatoes with chickpeas and warming curry spices. Then we add red bell pepper and sweet green peas for an extra pop of flavor and color.

Looks good, tastes better. Our kind of food.

Okra, Tomato, and Chickpea Curry

This vegan stir-fry style dish makes a quick and tasty weeknight dinner

Summertime, and the living is easy. Or it’s supposed to be, at least. Which is why we don’t want to spend a ton of time preparing weeknight dinners.

Stir-fry to the rescue! Today’s dish is Indian-themed vegan. This one-pot recipe is quick to make – and so tasty you won’t even notice it doesn’t contain meat.

Perfect for Meatless Monday. Or any other day. 

Creamy Curried Carrot and Chickpea Soup

Tangy tingle for your tongue in this easy and satisfying starter (or main)

We love to start with soup. Sometimes we stop with it, too.

Especially when the soup is as hearty as this Creamy Curried Carrot and Chickpea Soup. It’s full of luscious cream and nourishing chickpeas. Just combine it with a salad and some bread for a quick and easy dinner.

Curry in a hurry? Just what you need to spice up your weeknight.

Moroccan-Spiced Cucumber and Chickpea Salad

Healthy Mediterranean flavors power this summertime main or side

When the heat is on, we like to eat cool. Enter the main-course salad.

This Mediterranean dish has a base of crunchy cucumbers and toothsome chickpeas. Then we spice it up with Moroccan-themed flavors.

We had planned to visit Morocco in person later this year. Looks like that won’t be happening, so we’ll have to travel virtually – with the assistance of our recipe collection.

Our imaginations will visit the sights. But our taste buds will get the real deal.

Mushroom and Chickpea Curry

Green peas and jalapeño liven up this quick, healthy one-pot dish

Pantries and freezers: They’re the new go-tos during this involuntary staycation. Fortunately, your menu doesn’t need to suffer.

Most ingredients in this dish are things we usually have on hand. The fresh components (such as mushrooms and jalapeños) are ones that keep for a few days, so you don’t need to run to the grocery store too often.

We made this dish for a weeknight dinner. But we would happily serve it to friends for a weekend feast. When we can see friends again.

Curried Pumpkin and Carrot Soup

Canned pumpkin makes for an easy and flavorful dish

Your pumpkin patch is calling: It’s tired of all the sweet spices and would like some savory for a change.

We’re happy to oblige. This soup unites the iconic October squash with some of its best pals – carrots, of course, but also chickpeas, ginger, and jalapeños.

This dish is great for weeknight dinner. But it’s also tasty enough to serve as a first course at your next dinner party. So give your guests pumpkin to talk about.

Moroccan Roast Vegetable Tagine

Deep vegan flavor with subtle spicing

Tagines (aka tajines) are at the heart of Moroccan cooking. And when the weather turns chilly, these stew-like dishes satisfy.

This version is vegan, with sweet potatoes and cauliflower. It’s simmered in a tomato sauce that’s fragrant with cinnamon, cumin, and ground ginger.

Roast-veggie tagine is so succulent that meat eaters won’t complain. And you can make this dish ahead of time (in fact, it tastes better if prepared the day before you plan to serve it).

So get ready to Moroccan roll.

Moroccan-Spiced Sweet Potato and Chickpea Soup

This vegan dish is spicy but not wild

An aromatic blend of sweet potatoes and chickpeas? Sign us up!

This soup sports flavor that’s assertive but not overpowering. And it’s light enough for a first course. Or you could ladle up extra-large portions, pair it with salad and crusty bread, and serve it as a main dish.

Tasty, zippy, versatile – it’s a real meal deal.

Vegan Mulligatawny Soup with Cabbage

Chickpeas add depth to this spicy Indian-style soup

Happy World Cabbage Day!

OK, it’s not the best-known holiday. But we’ll take any chance to celebrate. So let’s get cruciferous.

Cabbage isn’t particularly traditional in mulligatawny soup. But we’d like to change that, because cabbage and Indian spices taste like they were made for each other. Our version of M-soup is also vegan and gluten free, so it will suit almost any diet. And it’s versatile: This soup makes a spicy starter, but is hearty enough to serve as a main.

Best of all, the flavor is wonderful. Once you taste this soup, you’ll be circling World Cabbage Day on the calendar. In red.

Chickpea, Rice, and Spinach Salad

This Italian-style vegan salad makes a healthy starter or main course

Spring has arrived here in St Louis. Well, sort of. Daffodils are popping up, but we’re still having some raw days.

Which makes this the perfect time for hearty salads—the kind that use beans or other legumes. They’re protein-rich, so a generous serving makes a meatless main course. But they’re not so heavy that you couldn’t use a smaller serving as a starter, or even as a side dish.

Today’s hearty salad features chickpeas. But it’s also loaded with healthy produce: Fresh spinach, red bell pepper, and red onions. So it tastes like spring.

Moroccan Chickpea Soup (Harira)

This traditional dish can be a starter or a meal-in-a-bowl

Harira may be Morocco’s best known soup. This Berber dish is served all over the country—and throughout much of North Africa. Every region has its own unique version. In fact, every family probably has its own unique version.

Although this soup can be enjoyed anytime, it comes into its own during Ramadan (the month of fasting during the Muslim year). In Morocco, many people follow the tradition of breaking their fast at sunset with a bowl of Harira.

Ramadan doesn’t come around until late June this year. But you don’t need to wait until then to sample this healthy and delicious soup. A warming dish like this is perfect for the cold weather many of us are experiencing in the US at the moment. Just think of it as springtime in a bowl.

Spicy Roast Chickpeas

A healthy vegan snack that’s tasty enough for meat lovers

With party season around the corner, it’s time to start searching for snacks and nibbles to serve. If you’re in the US, the first big holiday happens this Thursday: Thanksgiving.

So here’s a handy appetizer idea. These Spicy Roast Chickpeas (a/k/a garbanzo beans) make the perfect starter. Their zing helps stimulate appetites, but their low-fat profile keeps things light and healthy. 

They’re also easy to make. Which leaves you more time to wrestle with that turkey.