Sweet Curried Chickpeas

I love the final touches on a dish. Maybe some chopped parsley, toasted pine nuts or a sprinkle of fresh herbs. Little touches can take a dish from a meal to an event – something to be remembered and wanted again and again. I think these chickpeas on their own are pretty impressive, I can’t wait to add them to a salad, top a root vegetable tajine, or a pizza!

 

 

 

 

Sweet Curried Chickpeas

 
1 can (29 oz.) chickpeas, rinsed and dried well
1 T. olive oil
1 t. sweet curry powder
½ t. sea salt
Fresh ground pepper

Preheat oven to 400 degrees. Rinse and dry the chickpeas. Put chickpeas in a large bowl and add olive oil. Mix well so all the chickpeas are coated with the olive oil. Sprinkle with the sweet curry powder, sea salt and pepper. Mix until all chickpeas are evenly coated. Place on a baking sheet, evenly spaced and roast in oven for 40 minutes or until lightly browned.

Enjoy!

You Can't Eat Your Cake And Have It Too?

Oh yes you can with this simple recipe for vegan chocolate cake. This cake is inspired by my friend Jennifer.  She shared a piece with me one morning and it was love at first bite.  Her trick is the extra cocoa powder. It makes the cake super chocolaty.

This recipe couldn't be any easier for non-bakers like myself. You mix and bake in the same pan for an easy clean up.  Even a caveman could do it...

Vegan Chocolate Walnut Cake

1 ½ c. all-purpose flour
¾ c. raw sugar
½ c. cocoa powder
¾ t. baking soda
½ t. salt
5 T. vegetable oil
1 T. distilled white vinegar
1 T. vanilla extract
1 C. water
Handful walnuts

Pre-heat oven to 350 degrees. Spray 8-inch-square baking pan with cooking spray.

Whisk flour, sugar, cocoa powder, baking soda and salt together in the pan. Add the vegetable oil, vinegar, vanilla extract and water. Mix together with a fork, it doesn’t have to be perfectly smooth. Stir in the walnuts.

Bake on center rack of oven for 30 minutes or until a toothpick inserted in the center comes out smooth. Let cool on a rack.

Enjoy!