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Gingery chickpeas with carrots, vegan, vegetarian, tomato sauce, lemon zest, by foodjoya

86 May 3, 2020 Vegan

Gingery Chickpeas with Carrots: Wholesome, yummy, healthy

Gingery chickpeas with carrots are wonderful! This healthy treat is a perfect combination of warm flavors: carrots + ginger, chickpeas + tomatoes, parsley + lemon zest. Ginger and lemon zest add just the right amount of flare, without overtaking. Ginger balances carrots and helps neutralize acidity of tomato sauce. Lemon zest adds a new dimension to the taste.  I use plenty of carrots and slowly simmer tomato sauce. (I use tomato sauce from a jar, for example, Rao’s tomato sauce.) For these reasons, the dish is not sour. Rather, it’s perfectly balanced.  And it is easy to make.  

Here is a brief description of the cooking process.  First, I cook pre-soaked garbanzo beans until they are soft.  (You can use the ones from a BPA-free can.)  Then I simmer onions until they are caramelized (without any sugar, of course).  After that, I add ginger and carrots and cook until soft.  Then I add my favorite mild tomato sauce (preservative- and sugar-free). I simmer the sauce for a while, until tomatoes release their natural sweetness. Lastly, I stir in and simmer parsley and zest, combine the sauce with the beans and simmer for a little longer.  And now I have a saucepan brimming with taste! My family enjoys Gingery Chickpeas with Carrots as our main plant-based meal, or a hearty side.

Note that I do not add any broth to this dish. Slowly simmered to release its natural sweetness and deepen its flavors, the sauce works magic.  Broth would only subdue the exuberant flavors.  I also recommend using dry beans rather than their canned version, because they taste much fresher.  Additionally, unlike the dry variety, canned chickpeas contain sodium. See a FoodNetwork article discussing health benefits of chickpeas. They also have fewer nutrients and an inferior taste. See a Livestrong article discussing disadvantages of canned chickpeas.

Lastly, this dish keeps well refrigerated.

Gingery chickpeas with carrots, vegan, vegetarian, tomato sauce, lemon zest, by foodjoya
Gingery chickpeas with carrots by foodjoya

Vegan • Low glycemic • Flavorful • Easy • Nutrient-dense • Sugar-free • Delicious

Delicata squash salad with herbs and spicy pecans close up by foodjoya

124 February 17, 2020 Vegan

Delicata Squash Salad: Big Flavors You Did Not Expect

Nutrient-dense • Vegan • Grain- and potato-free • Dairy-free • Paleo • Delicious • Easy

Paleo Cherry Pie, sugar-free, honey-sweetened by foodjoya

58 January 19, 2020 Paleo-friendly

Open Paleo Cherry Pie: A Decadent Fruity Treat

Sweet cherries are a versatile fruit with natural sweetness. Their perfect companions are cinnamon, cardamon and pecans. These wholesome ingredients meet together in this decadent paleo cherry pie. Just like all my dessert recipes, it is gluten-free, sugar-free, and overloaded with fruit. In place of flour, I use almond flour and ground pecans. (I don’t use coconut because, according to a renowned anti-inflammation expert, it may not be the healthiest choice. Take a look at https://www.drweil.com/diet-nutrition/nutrition/thumbs-down-on-coconut-oil/. ) When you bake it, you will find the filling luxurious and the crust perfectly moist and flaky.

Curious how this recipe came about? I invented this dessert on a rainy wintry day, craving summer fruit. When I was growing up, one of my favorite summer fruits was sweet cherries. When they were in season, I would gobble fresh cherries by the pound. But we also concocted a medley of desserts out of this versatile fruit. We boiled black cherry preserves, wild cherry jams and compotes, layered jellos, and blended smoothies! And so, on a cold murky day, this pie pays homage to my fruit-filled memories of childhood summer. Because it is overloaded with fruit (as most of my desserts are), the paleo cherry pie is quite light. And the ingredients are simple and easy to find: frozen sweet cherries, almond flour, pecans, cinnamon, cardamom, honey and eggs. If you are not into spices, let me explain why I am using them. Cinnamon is probably the perfect companion to cherries (its flavor is even similar to cherry pit), and cardamom gives depth to cinnamon. (This fact I learned from the experts at Cook’s Science. ) With an extra egg yolk, the crust turns out juicy and flaky. You will also notice that the crust is of a perfect golden color, not burned. The recipe below will tell you how to accomplish the crust of a perfect color. Every time I bake this pie, the delicious sweet smell of the summer fills up my entire home. That alone makes baking worthwhile. And a slice of this decadent pie is a cherry on top!

If you wish to make this pie in advance, the unbaked crust can be refrigerated overnight. You can assemble and refrigerate even the entire pie the day before baking it.

Paleo Cherry Pie close up by foodjoya
Paleo Cherry Pie close up by foodjoya

Nutrient-packed dessert • Paleo • Dairy-Free • Gluten-free • Delicious • Easy

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Unless otherwise noted, all content on foodjoya.com is licensed and the original creation and property of foodjoya.com. You may use recipes from foodjoya.com only if your usage of the recipes strictly adheres to the following license criteria: (1) you must credit the recipe to foodjoya.com; (2) your credit must be linked back to the original recipe at foodjoya.com; and (3) you are not using any recipes from foodjoya.com for commercial purposes. You may use photographs from foodjoya.com only if you link each photograph you use back to the origianl location on our site; otherwise you are strictly prohibited from using the photographs from foodjoya.com.

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