Meatless Monday: Orange Glazed Chickpeas with Sesame Grilled Zucchini | KCET
Meatless Monday: Orange Glazed Chickpeas with Sesame Grilled Zucchini
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!
For the past five years, a parched California has meant beekeepers have been struggling. However, while the holistic effects of recent rains have yet to be determined, for the beekeeping community here in L.A., the benefits are immediate and noticeable.