Happy Monday! Today is a great day to start the week because it’s Secret Recipe Club day!
Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month I was assigned The Wimpy Vegetarian, a blog by Susan who is an almost (or “wimpy”) vegetarian. Susan eats mostly vegetarian and treats meat as a side dish or accent to a meal rather than the main event. I really like this philosophy and lately we have been trying to do the same (have you noticed how many meatless meals I’ve been making recently? Many more than usual!), so I was really excited to get Susan’s blog this month.
It’s actually kind of funny that Susan’s blog was my assignment this month, because just last month Susan was assigned to my blog! She made my Jalapeno Cornbread Poppers! Susan’s blog has a ton of great vegetarian and almost-vegetarian recipes and she’s even working on a cookbook to showcase more of her ideas. Some of my favorite recipes I perused included Shrimp and Corn Griddle Cakes with Roasted Red Pepper Butter and Sweet Potato Biscuits with Honey and Coconut Oil (sooo up my alley lately).
When we were in San Francisco recently, we went to a Moroccan restaurant one night. We had a ton of food, and everything was so good. I hadn’t had Moroccan food since I lived in Paris 10 years ago, but it was just as good as I remembered it. They use lots of unique spice combos and are big on the sweet & savory combo (my favorite).
When I saw Moroccan Chickpea Pockets on Susan’s blog shortly after that wonderful meal… I knew that’s what I had to try! Chickpeas are a great vegetarian source of protein and iron, and one that I use pretty frequently. The Moroccan spices on warm chickpeas sounded amazing.
- 2 tbsp olive oil
- 2 cups chickpeas, drained and rinsed
- 1 tsp salt
- 1 tsp Hungarian sweet paprika
- ½ tsp ground coriander
- ¼ tsp ground cayenne pepper
- ¼ tsp ground ginger
- ⅛ tsp ground cinnamon
- 2 large garlic cloves, minced
- ½ large orange, juiced
- 1 tbsp dried currants or raisins
- 1 cup crushed tomatoes
- ⅓ cup fresh cilantro, roughly chopped
- 4 whole wheat pita pockets
- Heat the olive oil in a large saute pan over medium heat. Add the salt, spices and garlic and cook 5 minutes until garlic is fragrant.
- Add the orange juice and raisins and simmer 2 minutes.
- Stir in the tomatoes and cook until sauce thickens, about 5 to 7 minutes.
- Remove from heat and stir in cilantro.
- Fill warmed pita pockets with the chickpea mixture and serve.
The chickpea pockets were great. They were super flavorful and unique. Susan tries to give her food enough flavor that her hubby doesn’t miss the meat, and this recipe definitely worked! Nick loved this meal and couldn’t stop talking about how delicious it was. A definite winner! Thanks, Susan, for a great SRC meal!