Back when "Meatless Mondays" were officially invented during WWI, the powers that be only considered beef, pork, and lamb and mutton to be meat. For a number of varied and modern reasons, we count poultry and fish, too.
So for our new Meatless Monday recipe series, we're looking to non-animal sources of protein, and this recipe for chickpeas and veggies fit the bill perfectly. This recipe comes courtesy of The Diva Dish -- enjoy!
Orange Glazed Chickpeas with Sesame Grilled Zucchini
1 can coconut milk
zest and juice of two oranges
1/4 C. lemon juice
1/3 C. rice vinegar
3 TB. agave
1 tsp. grated ginger
1 tsp. chopped garlic
2 TB. soy sauce
1/4 tsp. red pepper spice
1 tsp. cumin
Dash of paprika
Salt and Pepper to taste
2 tsp. corn starch dissolved in 2 tsp. cold water
2-3 cans Chickpeas, drained and rinsed
Add all ingredients (expect corn starch mixture and chickpeas) into a pot, and heat until it boils. Stir in corn starch mixture, and reduce head to med-low, and let mixture simmer for about 5-10 minutes.
Place your chickpeas in a bowl or bag and cover with about 3/4 C. of glaze sauce. Let chickpeas soak in sauce for as long as you want. I did about 30 minutes.
After marinades have set, let chickpeas cook over stove for about 5 -10 minutes on med-low heat. Continue to stir.
Sesame Grilled Zucchini
2-3 zucchini, chopped
Salt and Pepper
In a bowl, and zucchini and drizzle with a little olive oil (1-2 TB) and a drizzle of soy sauce (1-2 TB). Sprinkle with S&P and sesame seeds. Using a grill pan, saute the zucchini about 5-7 minutes, or until tender, and golden. Serve it all as is or over rice!
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