Archive for the 'beans' Category

Roasted Chickpeas with Chili & Lime

roasted chickpeas 1 Roasted Chickpeas with Chili & Lime

Amid a flurry of baking – I have another book manuscript due in a week – I decided that we should have something that’s not a scone/cookie/cinnamon bun to nibble on (crazy, I know), and I’ve been meaning to make another batch of roasted chickpeas since having the very best ones I’ve ever eaten at Rostizado in Edmonton. I could have happily eaten their crunchy/spicy/tangy bar snacks all night, and when I asked what made them so crazy good, they showed me a bottle of a Mexican spice blend that as far as I could tell contained merely chile powder, salt and lime.

I could do this.

roasted chickpeas 2 Roasted Chickpeas with Chili & Lime

Roasting chickpeas is really easy – all you do is drain a can really well and pat them dry as best you can – moisture is what keeps anything from getting nice and crispy – then sread them out on the darkest baking sheet you own (it will conduct heat more efficiently than lighter ones) and drizzle with oil and salt. Sometimes I add chili powder and cumin, but this time I added a squeeze of lime, then let them sit in the lime juice for a bit and patted them dry with paper towel before dousing in olive oil, chili powder and sea salt. Some weren’t quite as crunchy as usual, but I loved the flavour of the lime. Next time I’ll try leaving out the juice and just adding lime zest – I like a good crunch – and report back.

So you roast them at 425F for 20-30 minutes, shaking the pan once or twice, until they’re nice and golden and crunchy. This is the sort of snack that you have to serve right away – if you put them into a container and pull them out the next day – say to munch on the airplane – they might have developed the texture of wet paper towel.

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November 23 2014 | beans and snacks | 6 Comments »

Chicken Sausage, Butternut Squash & Apple Chili

squash apple chili Chicken Sausage, Butternut Squash & Apple Chili

Guys! I dunno.. my paper wall calendar says it’s October. I think it might be broken.

We still have no kitchen.. our makeshift dining room kitchen now has a slow cooker and an electric skillet, which take turns on the chair closest to the one electrical outlet that is currently occupied by the microwave and coffee machine.

Apples are in, butternut squash is in.. and sausage is always in. This is something you can chop on a rolling cart and make in a slow cooker – even without a kitchen.

Update soon! Promise.

Chicken Sausage, Butternut Squash & Apple Chili

canola oil, for cooking
1 onion, chopped
3 fresh chicken-apple sausages
3-4 garlic cloves, crushed
2-3 Tbsp. chili powder
4 cups (1 L) chicken stock
1 small butternut squash, peeled and diced
1 19 oz. (540 mL) can white kidney beans or chickpeas
1 Tbsp. butter or oil
1 tart apple, diced

In a medium pot, heat a drizzle of oil over medium-high heat and saute the onion for 4-5 minutes, until soft. Squeeze the sausage out of its casing into the pan and cook it, breaking it up with a spoon, until it’s no longer pink. Add the garlic and chili powder and cook for another minute or two.

Add the chicken stock and stir to loosen any browned bits from the bottom of the pan. Add the squash and bring to a simmer; cook for 20-30 minutes, until the squash is tender. Stir in the beans. (Alternatively, toss the lot into a slow cooker and turn it on low for 8 hours.)

In a small skillet, heat the butter over medium-high heat and saute the apple for a few minutes, turning until golden and caramelized. Stir into the chili before serving.

Serves 6.

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October 01 2014 | beans and slow cooker and stews & braises | 17 Comments »

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