Tag Archives: chickpeas

Iranian Legume Soup from Ottolenghi’s Plenty More

iranian legume soup

First of all, Happy Holidays! It has been quite some time since I have posted anything here on Health is Happiness. It is something I think about every day and get asked about almost every day. I put blog work on hold for a little while to focus on some other things, as I mentioned earlier this year.

I am excited to get back into creating, and sharing delicious healthy recipes with everybody. Just because I haven’t been photographing my food doesn’t mean I haven’t been creating deliciousness in the kitchen.

The seasons have changed twice as my last post was in late spring. The beautiful summer weather is now a distant memory. Fall has come and gone and we are well into winter. Although, besides one massive snowstorm here in Montreal, we haven’t had too much to complain about weather wise. What I do love about colder weather is the food it makes you want to eat. Hearty and warming foods that fill your belly! These are some of the dishes that I love to create and cook. Dishes like this Iranian Legume Soup from Ottolenghi’s new book Plenty More that came out in October. One of the many new cookbooks I have added to my collection since my last post. Continue reading

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Protein Packed Grain Salad

Grain Salad

I’m back! Back from my 2 week vacation (1 week in England and 1 week in Italy) I ate some amazing food, some of it healthy, and some not so. I will share some photos form my trip in an upcoming post.

Eating cherries from the tree growing on the property where we were staying was absolutely incredible. Hands down the best cherries I have ever had. Waking up every morning and picking a lemon right off one of the three lemon trees right outside the kitchen for my lemon water was something I am going to miss dearly. Now I need to think about paying 1$ for 3 lemons at the market here.

I am glad to be back home and excited to get back to creating new and delicious recipes in my kitchen, ( the reason I started Health is Happiness in the first place.)

Before I share any new creations, here is a protein packed grain salad that I made a few times while working on the 30 day challenge. It is quick to make and incredibly delicious. Continue reading

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Kale, Chickpea, Carrot Rice Bowl


Rice Bowl with Carrots, Kale, and Chickpeas

Bowls like this one are great for a quick, nutritious and delicious meal. They are good for lunch/or supper. The different possibilities and combinations for a bowl like this are endless. So many different ingredients can be used in different ways. Then comes the different possibilities for dressings. This is my second bowl post, the first one was Amazing Vegan Bowl with nutritional Yeast Sauce.

They are especially quick if you think ahead and do some of the preparation ahead of time. By this I mean cooking a big pot of rice or quinoa at the begining of the week and keeping it in the fridge ready to go.Cooking rice is the longest part of the prep. Quinoa however can be cooked in about 12 minutes so it is perfect if you don’t have much time or you don’t have some in the fridge. Cooking a big pot of chickpeas ahead of time is also a great idea. I like to make a lot soIi can make some hummus as well! So if you haven’t had the chance to do this, simply open a can.

The dressing can also be made ahead of time and kept in the fridge. If you have your rice, chickpeas and dressing ready all you need to do is grate some carrots and steam some kale. This means you can have a beautiful bowl ready in less then 10 minutes! How do you feel about that? I feel pretty good about it.

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Vegetarian Bean Chili

Chili is one of those dishes that has the ability to please meat eaters and vegetarians alike. Meat eaters often seem to be happy eating vegetarian chili if it is a good one. It is also a great warming winter meal, and although we are getting closer to spring we are still in the dead of winter. As I look outside at the moment the snow is coming down. Chili sounds great.

This vegetarian bean chili is a seriously hearty chili. I mean serious. Black beans, red kidney beans, chickpeas and lentils. It’s got it all. I also used sun dried tomatoes and parsnips which you don’t usually see in chili. The reason I thought of adding sun dried tomatoes was because I was using tomato passata and not diced tomatoes since I didn’t have any on hand.

I highly recommend grinding your own spices if you can. This ensures you are getting the most flavour out of your spices. When spices are ground they start to lose flavour. So imagine the difference in flavour between spices you just ground and the pre ground spices that have been in your spice drawer/cupboard for who knows how long. You see my point? It really does make a difference. You can grind your own spices with a mortar and pestle or with a spice grinder. There is something very satisfying about the process of grinding spices with a mortar and pestle. Continue reading

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Make Your Own Hummus; Sun-Dried Tomato & Basil Hummus Recipe & Video

If you love hummus, and have never tried making it at home, now is the time to try. It is incredibly simple, easy, and quick. You can start with a basic hummus recipe or even the recipe I am sharing here with you today which is sun-dried tomato, basil hummus with roasted garlic.

Hummus is a traditional Lebanese appetizer (mezze) that has become very popular here in North America. I am convinced that when I was growing up hummus wasn’t nearly as popular. Why do I think this? Because there are so many more brands and different flavours to choose from in the grocery store today. I think this is great, because hummus is healthy and incredibly delicious. Continue reading

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Yuca, Sweet Potato & Chickpea Coconut Curry Recipe

A very easy way to make a delicious and colourful coconut curry.  The hot pepper and ginger lend a fair amount of spice which is balanced nicely by the sweetness of the sweet potatoes, carrots and coconut milk.

This dish doesn’t take too long to prepare.  Cutting up all the vegetables is the longest part which isn’t so bad.   Being a team of 2 or more definitely helps this task go a lot faster.

Of course it is a healthy choice, because of the variety of plant based foods providing your body with all types of goodness.  Spinach, sweet potatoes, chickpeas, coconut milk.  Trust me, you are going to like this one.

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Harissa, Kale and Chickpea Spicy Soup Recipe

Soup season is upon us. Say goodbye to summer and warm fall days.  I welcome the change with open arms and a big appetite.  As the days get colder and colder, the foods we want to eat are different.  We start to crave comfort foods to provide us with warmth throughout the late fall and winter.  We have enterered the days when it gets dark before 5 o’clock in the afternoon,  and we need warm hats, scarfs, boots etc.  This also means soups, stews, chili, and other comfort  foods we eat less of  in the summer.  Dishes made with root vegetables, grains, legumes.  Simple food to warm the body and soothe the soul.

Although we can get pretty much any fruit or vegetable all year round, it is nice to try and focus on the local vegetables that are around in the winter.   There is still a lot of local produce at the market right now; a plethora of different squashes, potatoes, carrots, beets, parsnips, celery roots, jerusalem artichokes, leeks, turnips, apples.  Some of these local foods are available all year round thanks to their incredible ability to last a long time if stored properly. Continue reading

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Pasta with Pesto, Roasted Tomatoes and Chickpeas Recipe

Now is the time to make pesto.  Head out to your local market and they are selling huge bunches of basil for a few dollars.  Take advantage of this while you can.  It will soon be winter when 2 dollars will only get you a few measly sprigs at the grocery store.

There are still beautiful local cherry tomatoes available at the market as well.

Tomatoes and basil.  A match made in heaven and one last taste of summer. Continue reading

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Sprouted Chickpea Baked Falafel

This is a twist on traditional Lebanese falafel.  My recipe still uses chickpeas and fava beans like many Lebanese recipes.  Where this version differs is the chickpeas and the cooking method.  I used sprouted chickpeas, and baked the falafel with no oil, instead of the traditional cooking method of deep frying.

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Butternut Squash & Sweet Potato Stew

This is a dish I made for the first time years ago. I remember the day very well. It was a fall day and I was in the middle of creating this, what turned out to be incredible stew, when I received a phone call from my parents. They were in the area so I invited them over for lunch.

This was probably the first time I had my parents over to one of my apartments for a meal. The dish was a bit spicy for my mom which of course means my dad loved it.

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