African Yam Stew

This recipe originally called for chicken. That’s not something you’re gonna find in our house, so we adapted it until it was delicious and still super filling. The peanut butter adds a lovely creaminess. The yam, peas and chickpeas are there to remind you that it’s healthy dish, even though it tastes like comfort food. It’s been cold, rainy and gloomy here, so this dish has been nice to dig into!

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, chopped
1 large yam, peeled and diced
4 carrots
1/2 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon chili flakes
1/2 teaspoon salt
1 1/2 cup vegetable broth
1 1/2 cup water
1 cup frozen peas
3 tablespoons natural peanut butter
1 can chickpeas, rinsed and drained
2 tablespoons fresh, chopped parsley

1. Heat oil in a large frying pan. Add chopped onion and saute for 4 minutes.
2. Add carrots and saute for an additional 4 minutes. Add garlic, yam, cumin, chili flakes, coriander and fry for a few minutes, stirring frequently.
3. Mix in vegetable broth and water, cover, bring to a boil and let simmer for 10 minutes.
4. Stir in the peanut butter, frozen peas and chickpeas. Bring to a boil and simmer for 5 more minutes. Make sure the peanut butter is well blended.
5. Remove from heat, add salt if needed, and garnish with 2 tablespoons of fresh parsley.

Falafel Burgers

We love falafel. We love burgers. There’s an obvious solution here – and it’s so tasty.

1 can chickpeas, rinsed and drained
1/2 cup bread crumbs
1 small onion, chopped
4 garlic cloves, peeled and chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1 teaspoon cumin
1/2 teaspoon salt
Pinch of freshly ground pepper
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon whole wheat flour
1 teaspoon baking powder
Canola oil for frying

1. Put the chickpeas, onion, garlic, parsley, cilantro, cumin, salt, pepper, water and lemon juice into food processor and pulse until combined but still a bit chunky. Add the flour and pulse a few more times.
2. Transfer into a mixing bowl and add 1/2 cup bread crumbs, or more if needed.
3. Roll the mixture into balls and flatten with your hands to make a patty.
4. In a shallow skillet, heat about 1/2 inch of canola oil until it’s hot. Fry the falafel for a few minutes on each side on medium high heat until golden brown and crunchy.
5. Make a falafel burger with tahini, tomato, cucumber and pickles, or serve in pita with tzatziki sauce.

Adapted from Culinaire Magazine, a new Calgary food and beverage magazine!

Chickpea and Eggplant Curry

This is one of our favorite curry recipes. It’s so delicious we’ve been making it every week. DJ adapted this recipe from Post Punk Kitchen’s Eggplant and Black Eyed Pea Curry.



Chickpea and Eggplant Curry

1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 teaspoon ground ginger
1 eggplant, peeled and cut into small chunks
1 1/2 teaspoon salt
1 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon turmeric
Fresh ground black pepper
A dash of cayenne (leave out if you don’t like spicy, increase if you do)
1/2 cup red lentils
5 cups vegetable broth
1 can organic chick peas, rinsed and drained
2 tablespoons fresh lemon juice
1/4 cup tomato sauce

1. Preheat a pot over medium high heat. Saute onions in olive oil until translucent for about 7 to 8 minutes.
2. Add garlic and saute for another 2 minutes. Add the eggplant, salt, ginger, coriander, cumin, turmeric, cayenne, and black pepper along with one cup of the vegetable broth. Cook the eggplant for a couple of minutes.
3. Add lentils and the remaining 4 cups of vegetable broth. Cover the pot and bring to a boil. Once it’s boiling, lover heat to a simmer and cook for about 40 minutes, until lentils are tender and the eggplant is soft. Add the chickpeas and heat through, then stir in tomato sauce and lemon.
4. Serve with brown rice, quinoa, couscous, or with naan bread and cucumber salad.