Yes chickpeas, yes lentils, yes quarantine recipes.
LEMONY CHICKPEAS (inspired by Bon Appetit)
500g of dried chickpeas soaked for 24-48 hours
2 sliced onions
6 cloves garlic
Rind of 1 lemon (we only have limes in Costa Rica)
Sprig of thyme
Bay leaf
1/4 cup of olive oil
Generous pinch of salt
Lots of pepper
Place everything in a big pot, bring to a boil then reduce heat to about medium-low and let simmer for 1 to 2 hours. Once tender, take off heat and add lemon juice. This made around 6-8 serves!
MARINATED LENTILS
250g of dry lentils soaked overnight
1/4 cup of red wine vinegar
1-2 tbsp whole grain mustard (or dijon)
1 tbsp chopped capers
1/2 chopped red onion (you could dice finer!)
1/4 cup olive oil
Salt + Pepper
Cook lentils in water, around 15-20mins. Mix all other ingredients in a big bowl, whisking the olive oil through last. Add cooked lentils when still warm and let them marinate as you cook all other veggies of your choice. Serve with some good sourdough bread and avocado! Or quinoa! Or rice!
CHOCO COFFEE SMOOTHIE
1-2 frozen bananas
2tbsp Amazonia Protein Powder Use code NINA15 for 15% off!
1 tbsp cacao powder
1 tbsp flaxseed
1/2 – 1 tsp cinnamon
1/4 cup cold coffee
1/4 cup plant milk
pinch of salt
lots of ice
Blend everything! I sometimes like to add the cacao nibs last, so that they don’t blend completely : )
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