Curried Chickpeas and Onions with Roti , Fresh Juices…Meatless Monday Ideas
by Courtney on March 28, 2010
I’m in love my juicer again and having a ball. What’s propelling me ,among good health, is an opportunity I’m exploring involving a portable juice stand this summer on Saturdays at a Farmers Market in the area. It’s not set yet, but I’m thinking about it hard. When my Mother had cancer she loved a nice simple glass of carrot juice. For some reason I shied away from it, preferring to use my juicer for apples, and citrus. I’ve been missing out! One of my favorite go to morning drinks to sip on at work is a chilled carrot and apple juice. It’s so delicious and surprisingly filling.
Apple Juice helps aides Obesity, Diabetes, cardiovascular disease, kidneys,liver, gallstones, colitis, gout and dysentery.
Carrot Juice improves vision, aides recovery after physical or mental stress to body. Fights cancer, anemia, and tuberculosis. Its also increases appetite and strengthens immunity.
The fun is playing around with your own proportions and mixes. The key to great tasting juice is allowing it to chill but consume within a that day.
If you cant find or afford Organic Produce try this recipe I found on Tipnut.
Homemade Vegetable Wash
1 cup water 1 cup vinegar 2 TBS baking soda 2 TBS lemon juice
Mix ingredients then pour in clean spray bottle. Spray fresh vegetables & fruit generously. Sit for 5 minutes then rinse off well.
Note: Make sure to first mix ingredients in deep container since there will be some fizzing from the baking soda & vinegar.
Carrot Apple Juice
4 small- medium organic apples
4 organic Carrots
I don’t bother peeling the apples but I do skin the carrots.
Cut into manageable pieces and extract in juicer.
Carrot and Sweet Lime Juice
I found these sweet limes in the Latin Market. Popular in India, they are more sweeter, and less acidic than limes. They are known to help upset stomachs and used as throat remedies.The taste reminds me of a mild sweeter grapefruit .
3 sweet limes either pressed in citrus juicer or peeled and cut into wedges to extract juice
4 small to medium carrots.
As you know if you read this blog Certain Someone is a Carnivore. I find myself using the times he’s away on business or working late , to indulge in lighter , meat free recipes. He does loves curry as a spice however. Maybe acquired from eating the fabulous curry wursts in Germany growing up. So when he flew in late on Meatless Monday night and wanted to know what the good scent was that filled the hallways of the condo. I said it was my dinner and he probably would not like it ,as it had no meat. I save some leftover and served it to him later on in the week as a side dish. He totally liked it. You can eat this a side or just an main course. I used frozen Roti, an Indian pan fried flat bread which is unleavened as compared to Naan. Either or can be used, but this is a good option for those searching for unleavened foods. I found in the Asian stores. But check your local grocer ad these items are showing up in more mainstream markets.
* Note: You can add the shredded carrot puree from juicer to this dish as well.
Curried Chickpeas and Onions with Roti
1 can or jar of Chickpeas/ Garbanzo beans rinsed.
( I will always advocate for fresh/dried but these will work in a pinch for time)
1/2 yellow onion thinly sliced
2 cloves garlic minced
2 tbs vegtable oil
1 tbs curry powder
1 tsp Fenugreek powder ( optional)
1 tsp Tumeric
1/2 tsp chili powder
1/8 tsp white pepper
1/8 tsp sugar
salt to taste
1/2 cup water
Rinse and drain chickpeas. Set aside.
In a skillet heat vegetable oil and add curry, fenugreek ,chili,turmeric, white peeper . Stir around until fragrant and add onions. Reduce heat to medium and saute until softened, about a few minutes. Add chickpeas, and saute until coated in spice and oil mixture. Add water and bring to a boil. Reduce heat and simmer for 5 minutes .Taste and adjust with sugar and salt.
Prepare Roti according to package instructions and serve with curried Chickpeas. I use two Roti’s per person.