Chickpea Tortilla Nachos

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My husband and I come from two different worlds: a potato chip world and a tortilla chip world. I distinctly remember the moment we realized this, on our honeymoon, deep in a Whole Foods vortex deciding which chips to buy for our three-week road trip across California. We were undoubtedly surprised and perhaps a little dismayed that we had committed our lives to each other without discussing this one rather important preference, but in the spirit of everlasting love and compromise, we pretended like it was no big deal. We bought two bags of chips and ate them separately. We remain happily married to this day.

I guess growing up in North America has had a real influence on me (shocking, I know). Tortilla chips and salsa was a classic childhood snack, especially at backyard barbeques, birthday parties and sleepovers. We would take a family-size bag out on picnics, road trips, and sometimes my dad would toss a few in my lunchbox, right beside the Wonderbread sandwich and fun fruits. Not joking. Anyway, I don’t really eat a lot of chips these days (another shocker), but that doesn’t mean that the occasional one doesn’t somehow sneak past my lips from time to time. I’m only human.

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This idea to make tortilla chips from chickpea flour literally came out of nowhere. I don’t even remember what I was doing when the lightening bolt struck me, but it was fast and furious and I dropped absolutely everything to make them immediately, almost like I didn’t want the inspiration to get away on me! Thirty minutes later, the chips were in my belly. So fast and easy, I couldn’t believe it. Which lead my overly-excited mind, hepped on folate and molybdenum, to turn towards nachos. I mean, why wouldn’t I go there?

These chips are crisp and golden, just like tortilla chips, but with a more satisfying and substantial heft to them, delivered by pure chickpea goodness. They are so filling and rich that it’s impossible to overeat them (that is not a challenge). And with really just two ingredients, how can you go wrong?! I’m going to experiment with making large rectangular flatbreads out of this dough too, which will be prefect for lunches, maybe with some seedy add-ins, spice blends, and I am dying to try a Doritos knock-off! I have a Cool Ranch makeover itch that needs to be scratched, if you know what I’m sayin’.

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Snack smarter!
If you’re an enthusiastic snacker like myself, you’ll relate to the challenge in finding snacks that are balanced, healthy, and actually sustain you for some time until the next meal. “Food satiety”, is the measure of how full food makes us feel and how long it keeps our appetite at bay. Although calories definitely contribute to the of feeling fullness, a high calorie count does not always reflect the satiating power a food has. Factors that effect food satiety also include fiber, protein, and water content. And it is surprising that high fat foods, which are typically very caloric, tend to have lower satiating power.

Because of their high fiber and protein content, along with their remarkable ability to stabilize digestion, chickpeas and things made with chickpea flour fall into the category of serious filler-uppers, even though they only contain a moderate amount of calories. It’s a win-win. One serving of these chips (about one-quarter of the recipe / 12 chips) delivers 11 grams of protein (!!!) and 5 grams of fiber for under 300 calories. Not that I am a numbers girl at all,  it can be helpful to take note of these things, especially if you are someone interested in weight management.

Other snacks that rank high on the food satiety scale are popcorn, pears, raspberries, oatmeal, beans, avocado, and chia seeds. Fill up on these guys to get, well, full.

If you’re buying chickpea flour for the first time, know that it’s available at most health food stores and natural grocers, where it can sometimes be sold under the names garbanzo bean flour and cici flour. Your most reliable source however, is an Indian grocer or market, where it is typically labeled besan or gram flour

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So yea, nachos. The chips kind of demanded it. And I had more legal fun making a mountain of food than you could ever imagine. Layer upon layer of black beans, lime, avocado, onion, toasted pumpkin seeds, chili…bah! And the cilantro avocado crema is soooo delicious – not essential – but a major flavour and texture bonus. You can dollop it throughout the nacho pyramid as you build, kind of like tasty spackle, or put the crema into a squeeze bottle for drizzle fun. Everyone loves drizzle fun. The plate comes together like you’re witnessing some sort of awesome miracle take place, and then you get to eat it.

And just for the record my potato chip-loving husband devoured these tortilla chips. He would like to add that he is not a convert, just appreciative.

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I hope you guys dig this recipe as much as I do. These chips are going to be a new staple in my house! I can’t wait to really start playing with different flavours and add-ins – let me know if you do the same.

xo, Sarah B

Show me your chips on Instagram: #MNRchickpeatortillachips #MNRnachos

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My New Roots

Chickpea & Sweet Potato Noodle Soup

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It’s pretty clear how I’m handling winter this year: lots of big, bold, spicy food. Chili, saffron, ginger, and paprika are on heavy rotation these days, and I’m surviving cold days with hot meals infused with far-away flavours.

The inspiration for this dish came from harira, a spicy Moroccan and Algerian soup that is traditionally eaten during Ramadan. I made it a lot when I first went vegetarian, about 16 years ago, but after adding several more recipes to my repertoire, kind of forgot about it. In the interest of internally thawing out my bod, I thought I would dust off this old favourite and give it a couple updates.

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You’ll often see a lot of harira recipes calling for rice or pasta, but I wanted to go the grain-free route on this one, so I pulled out my trusty spiralizer and make noodles out of sweet potatoes! As much as I love “raw noodles” like spiralized zucchini and beet and carrot, let’s face it: beyond their appearance, they aren’t fooling anyone into believing they are pasta. But something really amazing happens when you cook vegetable noodles just a little bit – they actually become rather tender, yielding, and able to absorb other flavours. Sweet potato noodles are definitely a favourite of mine, especially in cooked dishes like this one. They add great texture, and of course, noodle-free oodles of nutrients (try saying that five times).

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You don’t have to soak the lentils for this dish, but it will cook faster it you do, plus the lentils themselves will be far more digestible. And of course you can use canned chickpeas instead of cooking them from dried, but because you won’t be blending them up (into hummus, for instance) I promise it’s worth the effort for not-totally-mushy results. If you’ve never tried cooking your own chickpeas from scratch, maybe now is the time to take the plunge! You’ll never go back, I promise. 

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In other news, I’ve added two new recipes to the My New Roots App! If you’re craving a little more in the way of raw, juicy sunshine, here are two brand-new and exclusive smoothie bowls for your pleasure: the Zippy Zucchini Smoothie Bowl and the Plum Dandy Smoothie Bowl. If you have the app already simply update it, and if you don’t, you can download it here.

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And this week I’m in Sri Lanka, all thanks to Cinnamon Hotels for kidnapping me from the icy cold and transporting to me to a tropical paradise full of exotic fruits, cerulean 29° ocean water, and annoyingly perfect palm-tree-sunset-white-sand-beach situations. If you don’t want to be jealous, you should probably avoid my Instagram, okay?

Stay cozy out there!
xo, Sarah B

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My New Roots

Curried Chickpea Salad Lettuce Wraps

Curried Chickpea Salad Lettuce Wraps

One of the best things to do when cooking is plan. Planning can help solve the “what’s for dinner” question and also prepare you for the next day. When I worked in an office, I found lunch to be the hardest part to plan. I’d think about it in the evenings and tell myself I’d get it in the morning. That never happened and inevitably I’d be grabbing something kind of junky out of desperation.

February is dedicated to sharing recipes that can easily be made while making dinner. Each recipe I share will have a corresponding dinner recipe that shares ingredients (making it easier to throw together.) For this particular curried chickpea salad, I usually make it while I’m making this chickpea curry with cauliflower. The homemade curry powder takes everything up a notch and the only extra prep is chopping the chickpeas/scallions!

This is the fourth (maybe fifth) chickpea salad I’ve shared on the site and with good reason. It’s fast to make, can be adapted to any taste, and may be the perfect vegetarian lunch. This curried chickpea version is my new favorite (then again, I love anything with curry.) Make up a big batch and eat it for a few days throughout the week. Pack this salad on a road trip or tuck it away in your carry on for a snack mid-flight-it’s great for so many meals/snacks. Read more and see the recipe.

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Naturally Ella

Chickpea Curry with Cauliflower

Cauliflower and Chickpea Curry | http://naturallyella.comRecipe first published on February 25th, 2013. Last updated on September 6th, 2015.

Curry Spices | http://naturallyella.com

I have a rather large stockpile of spices in my cupboard ranging from individual spices to spice blends purchased whenever I’m in range of a good spice shop. When I find a spice shop, I tend to stock up on the different curry blends, rubs, and random blends that sound delicious. I then, of course, attempt to recreate them at home.

This spice blend is based on a salt-free Indian curry powder that I picked up a bit ago and I was beginning to run low. So, I took to my kitchen and did my best to recreate the flavor. While it’s not exactly the same flavor, it’s still super delicious (and in a way, a bit more flavorful since I was able to grind a few of my own spices at home).

Cauliflower Chickpea Curry | http://naturallyella.com
Ground Curry Powder

I think one of the keys to eating a lot of vegetables and having a primarily vegetarian/vegan diet is being able to spice meals up. I love cauliflower by itself but the adding a bit of spice can transform it into something completely different (and slightly magical). It transcends the meal from “oh this vegan” or “oh this is gluten-free” to “Oh, this is delicious.”

Chickpea Curry with Cauliflower | http://naturallyella.com

The list of spices here might be a bit intimidating but I assure you that a simple trip to your local health food store (or who ever stocks good, quality spices around you) will help you find what you need. Of course, if you do a quick google search you will find many other curry powders that have far fewer spices. Play around a bit and find a combination you love!

The blend below makes more than you will need. Simply store it in a airtight spice jar for later use in a similar meal.

See the Recipe.

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Naturally Ella