Spanish Chickpea Stew


So this blog has been quiet for a little while…

A few weeks ago, my husband was diagnosed with a gluten sensitivity and was advised to immediately and permanently eliminate gluten from his diet. Since I am a good wife (or at least trying to be), I decided to go gluten-free as well to support him. It has been a big adjustment for both of us, and it has also meant that I have had to give up one of my favorite hobbies: baking. But we’re finding new and exciting foods to try, and we both feel great. So this blog is probably going to take a slightly different direction from now on as I explore vegan, gluten-free foods.

To kick it off, I’m going to start with this hearty Spanish-inspired chick pea stew. When I first made this shortly after Will got the instructions to go gluten-free, he was excited. He said it filled his desire for “junk-food fast-food taste” without actually being junky. I’m not sure if that’s the best way to sell this dish, but I will tell you it is easy to make and it is damn good. The chick peas really make this a hearty and filling dish.

One of the things you will need to find in order to make this dish is a gluten-free soy chorizo. Trader Joe’s has one that is labeled gluten-free, and that’s what we used. If you aren’t concerned about gluten, then use whatever veggie sausage you like, just dice it up before adding it to the pan.

You could serve this tapas-style with a few other small dishes, I think it would go nicely with a selection of marinated olives, garlic mushrooms, and wrinkled potatoes. Or, sit down to a bowl of it with a salad on the side and some crusty gluten-free bread (does such a thing even exist??).

Spanish Chickpea Stew

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 4 cloves garlic, crushed and chopped
  • 12 oz package soy chorizo
  • 2 ripe tomatoes, seeded and chopped OR 1 15 oz can diced tomatoes
  • 4 cups chick peas, drained and rinsed
  • 2 teaspoons paprika
  • 1/2 cup chopped parsley (plus extra, for garnish)
  • Salt & pepper, to taste

Method

Heat the olive oil in a large stainless steel skillet over medium-high heat. Add the onion and saute for 5 minutes. Add the garlic and cook for 2 more minutes. Add the soy chorizo and cook for 2 minutes. Add the chick peas, tomato and paprika. Cook for 5 more minutes, stirring frequently to keep everything from sticking. Remove from heat and stir in parsley. Season with salt and pepper to taste. Serve hot, garnished with more parsley if desired.

Makes 6 servings.

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Sketti-O’s

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Did you eat Spaghetti-O’s as a kid?

I am not ashamed to admit that I grew up eating Spaghetti-O’s, and I absolutely adored them. I loved them so much that I continued to eat them in college and into my early adulthood.spaghettios

But then I went vegan, and took a closer look at the Spaghetti-O’s label. Of course they are NOT vegan. And I was also kind of horrified to find that they are full of preservatives and chemicals that I’d rather not put into my body. So just like that, they were out of my life…

…until recently. A few months back, I was randomly thinking fondly back on my Spaghetti-O’s days, and I thought, “hang on, why not make my own healthy vegan version?”

And so this recipe was born.

It’s a one-pot recipe that’s really easy to make. The hardest part of this recipe is probably finding the pasta rings. There is only store that carries them in my area, but I think alphabet pasta would be a really fun substitute, and easier to find.

I always added hot sauce to my Spaghetti-Os, and so this recipe is a little bit spicy; but feel free to leave out the heat if that’s your preference.

This makes about 12 one-cup servings, or 6 to 8 larger servings. It will keep really well in the fridge for up to a week, so don’t worry about making such a big batch. You’ll gobble it up pretty quickly anyways.

Home Made Sketti-O’s

Ingredients

  • 4 cups spaghetti sauce, preferably home made
  • 5 cups of water
  • 9 oz. (can and a half) tomato paste
  • 1.5 tablespoon onion powder
  • 1.5 tablespoon garlic powder
  • 1 – 2 tsp. cayenne pepper and/or hot sauce (optional, only add if you want a little kick)
  • 1 – 2 tsp salt, or to taste
  • black pepper
  • 12 oz ring or alphabet pasta
  • 1/2 cup nutritional yeast (optional)

Method

In your blender, combine the spaghetti sauce, tomato paste, spices, salt, and pepper, and as much water as you can fit without overwhelming your blender. Blend until the mixture is entirely smooth, and put it in a big pot. Put the remaining water into the blender and swirl it around to get all the good stuff off the sides, and then pour it into the pan. Stir to combine. The sauce will look very watery.

Heat the sauce over high heat until it comes to a rolling boil. Add the pasta rings and lower the heat to medium. Cook until the pasta rings are soft and the sauce has thickened, about 20-25 minutes. Stir frequently to keep the pasta from sticking to the bottom of the pot. When pasta is fully cooked, stir in the nutritional yeast, if using. Put the lid back on the pot and let it sit for 10 minutes before serving. Adjust seasoning to taste. If the sauce is too thick, add more water until it is the consistency you like.

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