Crockpot White Bean Chili

2 15 oz. cans white beans
2 15 oz. cans chickpeas
3 cups vegetable broth
1 clove garlic, minced
1 tsp dried minced onion
1 cup chopped green chiles
1 cup frozen corn
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp cocoa powder
1/2 tsp red pepper flakes
10 grinds black pepper
1 tbsp non-dairy margarine
1 1/4 tsp salt

Drain and rinse the beans, then add to the pot of a slow cooker. Add the remaining ingredients except for the margarine and salt and cook on low for 8 hours. When finished cooking, add the margarine and salt, then add additional salt to taste.

How to Cook Beans

Chickpeas

2 cups dried chickpeas, rinsed and picked over
1 tsp baking soda
1 tsp sea salt

Place the chickpeas in a large pot and add the baking soda.  Fill the pot the rest of the way with cool water and soak in the refrigerator overnight.

Thoroughly rinse the chickpeas and return them to the pot.  Add water to the pot until filled around two inches from the top. Bring to a boil over high heat and boil for 10 minutes, skimming off any foam that comes to the surface, then reduce the heat and allow the chickpeas to simmer for 50-60 minutes, until they reach desired softness. If simmering uncovered, add 3 cups of additional boiling water to the pot around halfway through the cooking time.

When finished cooking, remove the chickpeas from the heat, add the salt to the water, and refrigerate until ready to use.

Pinto Beans / Black Beans

2 cups dried pinto and/or black beans, rinsed and picked over
1 tsp sea salt

Place the beans in a large pot and fill with cool water. Soak in the refrigerator overnight.

Thai Coconut Curry

2 1/4 cups boiling water
1 cup dried unsweetened coconut
1 tbsp coconut oil
1 medium potato, diced
1 medium carrot, diced
1 red bell pepper, diced
1/4 tsp salt
2 tbsp red curry paste
1 15 oz. can chickpeas

Combine the boiling water and dried coconut in a blender carafe and cover. Let sit for 10-15 minutes, then blend for 1 minute. Strain the coconut and water mixture, reserving the liquid and discarding the solid coconut. Set aside.

Add the coconut oil to a large pot and heat over medium heat. Add the potato, carrot, bell pepper, and salt and cook for 7-8 minutes, stirring every 1-2 minutes to keep the vegetables from sticking. Add the coconut milk and curry paste to the pot and stir until combined, then add the chickpeas. Bring the mixture to a boil, then cover and lower the heat until simmering. Cook for 40 minutes. Add additional salt to taste.

Tahini Hummus

1/4 cup tahini
1/2 medium lemon, juiced
1/4 cup water
1 clove of garlic, crushed
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp red pepper flakes
1 15 oz. can chickpeas
3/4 tsp salt
2 tbsp olive oil

Add the tahini, lemon juice, water, garlic, cumin, paprika, and red pepper flakes to a food processor and process for around a minute. Drain (but don't rinse) the chickpeas and add them along with the water, and salt and continue to process for another minute, then drizzle in the olive oil while the machine is running. Move to a serving dish and serve immediately or refrigerate.

In lieu of adding the individual spices, you can grind together 1 tbsp each of cumin seeds, smoked paprika, mild paprika, and red pepper flakes, then add 1 tsp of this spice mixture to tahini, lemon juice, water, and garlic.

How to Cook Beans

Chickpeas

2 cups dried chickpeas, rinsed and picked over
1 tsp baking soda
1 tsp sea salt

Place the chickpeas in a large pot and add the baking soda.  Fill the pot the rest of the way with cool water and soak in the refrigerator overnight.

Thoroughly rinse the chickpeas and return them to the pot.  Add water to the pot until filled around two inches from the top.  Bring to a boil over high heat and boil for 10 minutes, skimming off any foam that comes to the surface, then reduce the heat and allow the chickpeas to simmer for 1 hour and 20 minutes.  If simmering uncovered, add additional boiling water to the pot around halfway through the cooking time.  Remove the chickpeas from the heat, add the salt to the water, and refrigerate until ready to use.

Pinto Beans / Black Beans

2 cups dried pinto and/or black beans, rinsed and picked over
1 tsp sea salt

Place the beans in a large pot and fill with cool water. Soak in the refrigerator overnight.

Thoroughly rinse the beans and return them to the pot.  Add water to the pot until filled around two inches from the top.  Bring to a boil over high heat and boil for 10 minutes, skimming off any foam that comes to the surface, then reduce the heat and allow the chickpeas to simmer for 1 hour and 25 minutes.  If simmering uncovered, add additional boiling water to the pot around halfway through the cooking time.  Remove the beans from the heat, add the salt to the water, and refrigerate until ready to use.

Chickpea Masala

Begin by making the curry base:

1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
3/4 tsp cardamom seeds
1 tsp sweet paprika
1/2 tsp red pepper flakes
1 tsp fenugreek seeds
1/2 tsp turmeric
1/2 tsp black peppercorns
2 whole cloves
3 tbsp fresh minced ginger
2 tbsp fresh minced garlic
1 tsp dried minced onion

In a small pan over medium heat, briefly toast the coriander, cumin, mustard, fennel, and cardamom until just fragrant. Let cool, then add them to a spice grinder along with the paprika, red pepper, fenugreek, turmeric, peppercorns, and cloves. Pulse until the mixture is finely ground. Add the spice mixture to a small bowl along with the ginger, garlic, and onion. Set aside.

3 15 oz. cans chickpeas
1 28 oz. can diced tomatoes
1/4 cup vegetable oil
1/2 cup warm water
2 medium carrots, grated
1 cup green peas
1 small lemon, juiced
1 tsp salt

In a large pot, heat the oil over medium heat. When hot, add the curry base (above) and cook, stirring frequently, for one minute. Add the chickpeas, tomatoes, water, carrots, peas, then cook uncovered for 20-25 minutes, stirring occasionally. Add the lemon juice and salt and cook for 2 more minutes. Add additional salt to taste.

Sour Chickpea Curry

3 15-oz cans chickpeas
1 15-oz can tomatoes
3 tbsp lemon juice (from 1 small lemon)
1 tbsp grated ginger
1/2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp dried minced onion
1 tbsp cumin seed
1 tbsp ground coriander
1/2 tsp ground turmeric
1 tsp red chili flakes
2 smallish (1/2 lb.) potatoes, diced small
3 tbsp warm water
1/4 cup + 2 tbsp vegetable oil

1 1/4 tsp salt, divided

1/2 cup hot water
3/4 cup green peas
2 tsp garam masala
additional salt to taste

Add the lemon juice, ginger, and brown sugar to a small container and set aside.  Add the minced garlic, dried onion, cumin seed, coriander, turmeric, and red chili flakes to a separate small container and set aside.

Place the potatoes on a microwave-safe plate, cover with the warm water, and microwave for 3 minutes. Drain the potatoes, then heat the oil in a large pot over medium heat and add the potatoes and 1/4 tsp of the salt . Cook for 7-8 minutes, stirring occasionally so the potatoes don't stick and burn.  Add the garlic and spice mixture to the potatoes and cook for another minute, stirring frequently.  Add the drained and rinsed chickpeas and stir briefly to coat.

Add the can of tomatoes, hot water, green peas, garam masala, and the remaining teaspoon of salt and stir to combine. Cover the pot and lower the heat so the mixture simmers, cooking for 20 minutes. Add the lemon juice and ginger mixture and the brown sugar and cook for another minute.  Add additional salt to taste.

Tahini Chickpeas with Quinoa

1 cup uncooked quinoa
1 1/2 cup cold water
1 tbsp tahini
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp brown sugar

Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and cover with the cold water.  Bring to a boil, then cover the pot and bring to a simmer.  Add tahini, cumin, paprika, and sugar, then cook for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and set aside.

4 small purple or gold potatoes (3/4 lb.)
2 medium red or orange bell peppers, diced
1 large poblano pepper, diced
2 tbsp olive oil
2 15 oz. cans chickpeas
3 cloves garlic, minced
2 tsp ground cumin
1 tsp dried basil
1 tsp dried onion
2 tsp sweet paprika
1/4 tsp salt
1/4 cup tahini
1/2 tbsp lemon juice

While the quinoa cooks, wash the potatoes and parboil them: place them in a large pot and cover with salted warm water, then bring to a boil and cook at a light boil for 10 minutes.  After cooking, move the potatoes to a large bowl of ice water.

Cube the potatoes and add them to a large pot along with the diced bell and poblano peppers.  Cover with the olive oil and cook for ten minutes.  Add the chickpeas, minced garlic, cumin, basil, onion, paprika, and salt and cook for another ten minutes.  Add the tahini and stir, then add the water and stir until thoroughly combined.  Cook for an additional 2 minutes, then add the lemon juice and additional salt to taste.  Combine with the quinoa and serve.

* Note: Instead of the poblano pepper, you can also add half of a medium eggplant, diced.