Tag archive for "Chickpea"

Spinach, Avocado and Chick Pea Quinoa Healthy Recipe by Ariella Fallack

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Spinach, Avocado and Chick Pea Quinoa Healthy Recipe by Ariella Fallack

5 Comments 17 March 2012

Thanks so much to our Jewish Hostess, Ariella Fallack for adding another great salad to our never ending quest for recipes! 
Check out the rest of Ariella’s summer menu HERE! Enjoy!
p.s. Attention all hostesses! please keep sending in pics of your table settings and great menus!  send to marlene(At)thejewishhostess.com
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Directions for Spinach, Avocado and Chick Pea-Quinoa Recipe :

1.Soak 1/2 C. dry quinoa in 2 Cups vegetable broth for 15 min. Bring to a boil then simmer until almost all water is absorbed.

2.Chop with metal blade in food processor :
  • 2 cups spinach
  • 1 bunch cilantro
  • 1/4 C. onion
  • 2 small cloves garlic
  • Add to quinoa.
3.Also add:
  • 1 can garbanzo beans (drained and rinsed)
  • 1 c. cherry tomatoes cut in half
  • 2 avocados diced
4.For the dressing:
  • Juice of 2 lemons
  • zest of 1 lemon
  • 2 tsp. dijon mustard
  • 2 tsp. olive oil
  • 1 tsp. agave nectar
  • 1/2 tsp. cumin
  • dash of salt and pepper
5.Dress the quinoa.
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Warm Chickpea Salad with Arugula for Passover

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Warm Chickpea Salad with Arugula for Passover

No Comments 15 January 2012

Many Sepahrdic Jews eat chick peas on Passover, and I am lucky to be one of them. If you do buy chick peas in a can for Passover, make sure it is Kosher certified for Passover.

If you are of  Ashkenaz descent, then start using up your chametz chickpeas by trying this savory recipe ASAP!

To read more about  kitniyot on Passover, click HERE.

This recipe is too good to pass up.  It took 10 minutes to prepare, and took another 10 minutes for the family to devour it. Use more olive oil, salt, pepper,vinegar  and honey if you have  a lot of arugula. Serve as a weeknight tasty side dish, or as a midday main course with friends.

Check out this REVIEW of this great Mark Bittman cook book.

From : How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food

Makes: 4 side- or 2 main-dish servings

Time: 20 minutes with precooked beans

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cumin seeds
  • Salt and freshly ground black pepper
  • 1 1/2 cups cooked or drained canned chickpeas
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon honey
  • 4 cups arugula leaves
  • 1 small red onion, halved and thinly sliced
  • 4 hard-cooked eggs, quartered (optional)

Kosher Sephardic Passover Recipe Directions

1. Put the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.

2. Remove from heat and with a fork, stir in the vinegar, honey, and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing. Put the arugula and red onion in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning. Serve immediately, garnished with hard-cooked eggs if you like.
Recipe from Mark Bittman‘s BLOG.

More books from Mark Bittman


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Moroccan Style Stew with Chickpeas, Butternut Squash and Fire Roasted Tomatoes.

kosher meat recipes, kosher pareve recipes, kosher recipes, kosher soup recipes, kosher thanksgiving recipes, kosher vegetable recipes

Moroccan Style Stew with Chickpeas, Butternut Squash and Fire Roasted Tomatoes.

5 Comments 06 November 2011

Thanks Paulina- ! Paulina is one of my favorite gourmet newlyweds…..

“Hey Marlene! I have a great recipe for you, this is my Moroccan style stew with chickpeas butternut squash and fire roasted tomatoes. I made this last week for dinner and served it with grilled chicken and whole wheat couscous. It is a filling and healthy dinner I know you will love! (keep in mind I added my spices without measuring and those measurements should be adjusted to taste) “- Paulina Ashkenazi

Kosher Recipe Ingredients

  • 1 small butternut squash cubed
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 3 celery stalks chopped
  • 6 baby bella mushrooms chopped
  • 2 tbsp olive oil
  • 12oz can of chickpeas
  • 8 oz can crushed tomatoes (I used ‘Muir Glen organic fire roasted tomatoes’)
  • 1/2 tsp cinnamon
  • 1 1/2 tsp allspice
  • 1 1/2 tsp cumin
  • crushed red pepper flakes to taste (optional)
  • 1 bay leaf
  • 1 cup of vegetable broth or water

Directions for making this Kosher Recipe

1 . Sauté first 6 ingredients with some salt until soft

2. Add chickpeas, tomatoes and spices until the juices from tomatoes start bubbling

3. Add broth and let simmer for 30 min, if it becomes too thick add more broth/ water

4.  Remove bay leaf and finish with handful of chopped parsley

Serving Instructions

Serve with couscous or rice

Delicious with grilled kosher chicken or fish for a hearty and healthy meal!

Share your great kosher recipes! send them to marlene@thejewishhostess.com!



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Sugar Detox Snack!  Roasted Garbanzo Beans

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Sugar Detox Snack! Roasted Garbanzo Beans

3 Comments 28 April 2011


Make these roasted chick peas as a high fiber, sugar-free, vegan,  protein packed treat for all of your family members that like to grab a snack as they wander (or whiz) through the kitchen. These roasted chick peas will keep your  blood sugar in check and keep you satisfied so that you wont find yourself raiding the rugelach jar before bedtime.


  • 2 cans of garbanzos, drained and patted dry (very important!) – Use a paper towel and lightly pat them dry, or place in a salad spinner taking care not to smash them.
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder
  • sea salt to taste


  1. Heat oven to 400.
  2. Mix all the ingredients in a bowl.
  3. Spread out onto a cookie sheet.
  4. Bake for 15 minutes, then stir.  Bake for another 15  or 25 minutes or until crunchy.

Check out Apartment Therapy’s 15 More Ways to Flavor Roasted Chick Peas.

Image via Apartment Therapy


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Homemade Hummus With Sumac

kosher appetizer recipes, kosher recipes

Homemade Hummus With Sumac

No Comments 15 January 2011

Usually at superbowl parties you find the same assortment of greasy fingerfood. While I would never tell you to get rid of the obligatory hot wings, I do have suggestions for alternative foods that will entice the vegetarians and the health concious crowd. These recipes are also great to use as appetizers on Friday night.

All you need for this dish is a small food processor. It looks really impressive at the Shabbat table.

Sumac is a spice that is tasty on grilled meats and fish or as a seasoning for rice. It complements lentils and other beans as well as vegetables. Sumac is best known as a major ingredient in “za’atar.” This is a spice blend that also includes sesame seeds, thyme and salt. Za’atar is usually sprinkled on freshly baked flatbread. It is mixed into olive oil or yogurt for a zippy dip. Spellings for this mixture are as varied as that of sumac. It may be known as “zahtar,” “zather” or “zatar.”

Look for sumac or prepared za’atar at Middle Eastern markets, gourmet shops and some mail order sources.

I found kosher sumac HERE .

Superbowl Hummus with Sumac

  • 1 can Garbanzo beans
  • 2 teaspoons Tahini
  • 3 teaspoons lemon juice
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sumac

Rinse the Garbanzo beans and place in a food processor. Grind until smooth. Add the tahini, lemon juice, garlic and salt. Add enough olive oil to make the Hummus smooth. Grind everything in the processor until everything blends together. Spoon the hummus onto a plate. Make an indentation in the middle of the hummus with a spoon. Pour in a small amount of olive oil in the indentation and then pour the sumac on top of the olive oil. Stick healthy chips into hummus in a circular pattern. Enjoy!

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Steamed Sweet Potato Hummus

kosher appetizer recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Steamed Sweet Potato Hummus

No Comments 09 December 2010

This recipe is an interesting variation of the typical hummus. Jewish women are always trying to dream up ways for the family to eat more vegetables. Serve with crudites or whole wheat  Pita chips when entertaining, or serve this healthy new side dish with a Shabbat lunch…

Makes 4 cups

  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 can (19.5 ounces) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 garlic clove, chopped
  • Coarse salt and ground pepper
  • Whole-wheat pita and crudites such as red pepper and broccoli
  1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
  2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.


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Healthy Samboosak Stuffed with Chick Peas

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Healthy Samboosak Stuffed with Chick Peas

4 Comments 17 October 2010

by Allison Serour-check out her gorgeous Shabbat tablecloths.

Start filling your freezer with these dough filled treats. Pop them into the oven 20 minutes before serving.


  • 1 can Eden chick peas
  • 1 med onion chopped
  • 3 tb oil
  • Cumin
  • Salt
  • Pepper


  • 2 3/4 cups spelt flour
  • 1/2 cup smead
  • 1/2 cup oil
  • 1 1/4 cup water
  • sesame seeds

On medium heat sauté onion till golden, add cumin. Mash chick peas in chopper. Mix with onions.  Add salt and pepper.

In medium bowl mix flour smead oil and salt. Add water slowly. Mix well.

Put dough in refrigerator to firm up and till ready to use.

How to stuff the Samboosaks:

roll dough into balls

flatten in your palm

place filling inside flattened dough (shown here-cheese filling)

fold over to form half moon and crimp with thumb and your forefinger

keep crimping

dip in beaten egg, then sesame seeds, place on tray, freeze and bag till use

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Chick Peas, Squash and Lentils Slow Cooked for Shabbat

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Chick Peas, Squash and Lentils Slow Cooked for Shabbat

No Comments 14 October 2010

Magic Mill 6 Quart

Revised from Eating Well .

This easy, hot vegetarian dish smelled and tasted so good that it’s going to be a repeat  this week.

Put  all the ingredients in the slow cooker on high at 11 am on Friday morning and it will be perfect for Shabbat!

Buy your slow cooker at Kitchen Caboodles 492 Avenue P  (718) 998-91111 and get your free garlic saver from Gourmac.

Kitchen Kaboodles has  a kosher mikva on premises. They dip and ship all pots, appliances, dishes, etc.


  • 3/4 cup dried chickpeas
  • 2 1/2 lbs butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon curry (optional)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon saffron,
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice


Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.

Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.

Stir in lime juice.

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Healthy Pareve Mechshe (Stuffed Zucchini)

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Healthy Pareve Mechshe (Stuffed Zucchini)

1 Comment 13 October 2010

by Jennifer Escava

Pareve  Mechshe- a healthy version of the Sephardic stuffed squash.

This is a great Shabbat recipe, as many adults and teens are looking to cut back on meat on Friday night.

  • 1 onion
  • short grain brown rice
  • 1/2 cup canned chick peas rinsed and drained
  • 1/2 tsp allspice
  • 1 TB olive oil
  • 6-8 thin zucchini squash
  • Make sauce- 8 dried apricots, heaping tsp mint,3 cloves garlic, heaping tsp salt,1/2 cup maple syrup, 1 cup Lemon Juice, 1 cup water.
  • 1 TB apricot preservatives-optional
  1. Cook short grain brown rice: sauté onion, add 1 cup rice sautée together add 1 1/2 cups boiling water and salt.
  2. When its cooked, wait till cool. Add the spices and olive oil
  3. While rice is cooking, wash and peel squash leaving stripes of the green peel, as in the photo above.
  4. Cut squash in 1/2  legnthwise. Wash, & scoop squash with a long squash  scooper.
  5. Mix cooked rice, chick peas, allspice and olive oil.
  6. Stuff squash with rice mixture
  7. Line pyrex with stuffed squash in one layer. Put dried apricots on top.   Crush garlic mix with salt and mint. Sprinkle on top of squash
  8. In a bowl mix water, fresh lemon juice, maple syrup and 1 tbsp. apricot preserves. Taste and adjust to your liking.  Pour over stuffed squash. Cover with aluminum foil lines with parchment paper and put it 350deg. oven. Cook 2 hrs. Enjoy!!!
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Make Falafel From Scratch

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Make Falafel From Scratch

2 Comments 19 April 2010

Falafel, Parve, Serves 6

Don’t be intimidated to make falafel from scratch. Once you read the recipe, you will see its fairly simple. So go ahead and get cooking to celebrate Israel’s Independence Day.

I like to serve falafel with warm pita (or even a wrap), sliced tomatoes, hummus and tehine.

Note: a cooking thermometer is needed for this recipe

Falafel, Parve, Serves 6

Ingredients for this Kosher Recipe for Falafel

1 1/4 cup dried chick peas

2 cloves garlic

1 medium onion, finely chopped

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1 tsp fine sea salt

3/4 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. black pepper

1/2 tsp. baking powder

1/4 tsp. cayenne pepper

6 cups vegetable oil (for frying)

To Start:

Soak chick peas in cold water to cover by 2 inches in a bowl at room temperature for 12-24 hours. Drain and rinse well.

Puree chick peas with garlic, onion, cilantro, parsley, salt, cumin, coriander, pepper, baking powder and cayenne pepper in a food processor until mixture is smooth (about 2 minutes).

Spread puree in a 15 x 10 inch baking pan and set on a counter to dry, uncovered, for one hour.

Scoop 2 tablespoons of the puree onto a wax paper-lined tray, then press and pat with your fingers into a 2 inch wide patty. Make a small dent in the center of the patty with the tip of your pinky finger (to help cook evenly). Continue, arranging patties in one layer on wax paper.

Heat about 1 inch of oil in a 5 quart heavy pot until thermometer registers 340 degrees. Working in batches of 4-6, gently drop patties into hot oil to fry for 2-3 minutes, turning occasionally until golden brown. Using a slotted spoon, transfer cooked falafel patties to a paper towel lined platter to drain.  Be sure oil returns to 340 degrees between batches.

Falafel may be served warm or at room temperature, as a side dish, an appetizer, or even a main dish.

***For a low fat alternative, place falafel patties on a lightly greased baking sheet and spray them with oil. Bake at 375 degrees until golden.

This delicious falafel recipe is from “The Best of Lottie’s Kitchen” cookbook. To read more about Lottie’s Kitchen in Jerusalem click here.

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Healthy Summer Menu Secret Recipes by Ariella Fallack

card game lunch, hanukka recipes and tablesettings, kosher main dish recipes, kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher salad recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah and sukkot recipes, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Healthy Summer Menu Secret Recipes by Ariella Fallack

1 Comment 24 October 2016

Don’t miss a single recipe or any of our gorgeous table setting ideas!
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Thank you Ariella for taking the time out to send in your gourmet summer recipes! We can’t wait to try them all and dig in!

Check out another one of Ariella’s gourmet quinoa salad recipes (spinach, avocado, chick pea, and cherry tomato) HERE.

Hi Marlene,

This past week my in laws and I hosted Esther Hidary’s weekly shiur. We had around 40 girls and made the following:

  • Quinoa with corn, red peppers, onion and olives.

  • Cheese, tomato and basil platter
  • Guacamole
  • Zaata squares
  • Marinated tempeh- 5 grain soy tempeh marinated in Wegman brand Orange Teriyaki and grilled 2-3 minutes each side.
  • Zaata Bread- Mix 1 cup ketchup with Zaata to your liking. Put on top of 100 calorie wrap or thin pizza crust. Bake at 350 for 5-7 minutes.
  • Spinach wontons with dipping sauce (recipe from the very talented Lorraine Gindi)- sauté 1 box fresh spinach with 1/2 onion. Drain!! Mix with ricotta cheese and 1 egg. Make sure it’s not too watery. Add salt. Put in the center of wonton dough and fold into a triangle. Flute the ends if you would like. Spray with Pam and bake at 350 for 15-20 minutes. Serve with dipping sauce: mix 1 cup Greek yogurt with shredded cucumber and garlic.

  • Rice paper rolls with peanut sauce- can find in ethnic section in Wegmans supermarket. Marinate 1 brick of tofu in soy sauce for 30 minutes. Slice avocado and jicama. Place rice paper in plate of hot water for 10 seconds. Remove. In the center of the paper, place slices of tofu,avocado, jicama and spinach. Wrap like an egg roll. Make sure to keep covered so doesn’t dry out. Serve with peanut sauce (bought mine from Wegmans).
  • Spinach and arugula salad- roast beets. Slice and place over lettuce. Cut goat cheese into balls and roll in crushed walnuts.


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