This quick and easy black bean and bell pepper stew is a great choice for a healthy and tasty lunch or light dinner. I used a mix of yellow and red bell peppers for color and presentation in the finished dish, but any type of bell pepper will work just the same, You can switch up the recipe a bit by substituting parsley for the cilantro, or consider using red onion instead of a white or yellow onion. Serve with a dollop of sour cream or plain yogurt, and voila! You've just made yourself a nutritious, satisfying, homemade meal without spending a lot of time in the kitchen.
I had a few requests to share this recipe since posting a few photos of these burgers on Facebook a while back. A few years ago when I was taking the Rouxbe Professional Cook Certification course, one of the exercises in the "Legumes" unit was to create two recipes with a legume of my choice. This is one of the recipes.
If you're craving Indian food, this is a simple vegetarian chickpea curry dish that makes a great weeknight dinner. The overall flavor of this dish is warming. Feel free to adjust the amounts of spices (there are eight of them in this dish) to suit your palate. The cilantro complements the spices nicely and is an important ingredient in the dish. You can use either canned chickpeas or dried chickpeas that have been soaked in water overnight and cooked until tender.
During the second half of last year, I completed an online professional cook certification course that taught me so much more about cooking than I even expected. This simple and delicious recipe is one that I learned in the "soup" section. It is a traditional Moroccan recipe that can be served as either an appetizer along with bread or crackers, or as a soup, depending on how thick or thin you cook the puree.
The adventures of two guys who like to bake, cook, drink and try new recipes