Posts tagged with chickpeas:
The New York Marathon is this weekend, so it seems fitting that today’s post will be about running. If nothing else, it’s a gorgeous day for a run (I wish the weather was super crappy so I don’t care about not being able to run).
One of our regular customer’s at the Café is a marathoner and he is a constant source of running motivation for me. He started making me think about the NY Marathon earlier this week with his post about tips on running it. If anyone reading this is running this Sunday, they should definitely check out his blog.
A family came in today for lunch, and you could tell they were from out of town. I can always tell when people are from out of town. Out-of-towners order way too much food. They were a family of four – mother, father and two children. Right before they left the Café, we started talking about where they’re from/where they’re headed. Turns out the parents are both running the NY Marathon and both the children are running a 5k fun run. All are vegan. I (of course) recruited the family for our Strong Hearts Run Club and wished them luck. Something about that family makes me happy, I talked to them for just a few minutes, but I could tell they were good. I mean they are vegan AND runners.
After work I took Rigby out for a long walk (the next best thing to a long run). I like to listen to NPR when I take her for walks by myself because it helps clear out my mind. I was lucky enough to catch a story on running. Kenyans running to be precise. At this point in my running “career” I have heard numerous explanations as to why Kenyans are the best runners. This story covers most of the ones I’ve heard before, but also adds a new one – mental toughness. At first I was skeptical, because I know I’m pretty tough. I did have two older brothers growing up (I still do, but they are nicer now). I think, in general, runners and other athletes need to have this innate mental toughness and stubbornness that doesn’t let you quit until you physically can’t move despite the amount of pain you’re in. This is true for Kenyans, but for a specific tribe it goes even further. According to the article, the Kalenjin tribe (where all of the top runners in the world are from), have an initiation ritual that teaches young boys and girls to “withstand pressure and tolerate pain.” They start by crawling through African stinging nettles, and then get beaten on their ankles and knuckles, and finally they are circumcised with a sharp stick. This is when they learn about pain. Not only that, but they aren’t allowed to complain, cry out, or even wince or grimace in pain. Then they start to run. The young boys are sent to a healing hut and when they leave they are told not to walk, they are told to run everywhere.
I think that this is so different from what we see in America because we are such an independent country. If a community in the US had a tradition like this (even half as graphic) not only would it be stopped by the law, people would rise up against it. Young boys and girls would decide it was worth it to be considered an outcast or coward if it meant they got to skip out on the torture. Admittedly all I know about this topic is what I read in this very short article so it’s possible that kids do rise against the “system” in Kenya.
The article does end on a positive note, stating that the next generation of Kalenjins would hopefully be taught perseverance through techniques other than painful initiations. They will likely still dominate professional running, and we will all have to come up with a new explanation as to why they’re so amazing.
Here is a recipe for a 30 minute hearty tomato chickpea stew that’s healthy, filling and easy to make (in case you’re running the marathon).
- 1 onion, diced
- 1/2 green pepper, diced
- 3 cloves garlic, minced
- 1 c chopped carrots
- 1/2 tsp oregano
- 1/2 tsp paprika
- pinch of sugar
- splash of wine (optional)
- 4 potatoes, peeled and cubed
- 1 small can tomato paste
- 1- 15 oz can chickpeas
- 2-4 cups vegetable broth
Saute the onion and pepper in some olive oil. After about 3 minutes add the garlic, carrots and spices. Cook for 3-5 more minutes, until the veggies release liquid and start sticking to the bottom. Add a splash of the wine and stir well. Toss the potatoes, tomato paste and chickpeas in the pot. Add enough vegetable broth to just cover all of the veggies. If you want it thinner, add some more. Bring to a boil and let simmer for 15-20 minutes. Test the potatoes and carrots to see if they’re fork tender. Serve with some hearty bread or other grain.
It’s a meal in itself. Perfect for Sunday - it’s supposed to be COLD!
My brother isn’t much of a baker and he’s been on me to post some more savory items. Since he’s my best follower, I suppose I can give him what he wants. This dish makes a nice side dish, particularly on a cold day, but it would also taste good over pasta. It is an adaptation from a recipe in Veganomicon - I didn’t have all of the correct ingredients for the recipe in there so I innovated with what I did have.
- 1 15-oz can chickpeas
- 1 15-oz can diced tomatoes (pureed tomatoes works fine)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 c white wine
- 1 T olive oil
- 1 t sugar
- 1 t thyme
- 1 t rosemary
- 1 T balsamic vinegar
- 1/4 c almonds
- 1/4 c quick oats
Toast almonds and oats in a medium sauce pan for about 3 minutes. Blend (using a blender or food processor) until a coarse flour is formed. Set aside.
Using the same blender or food processor, blend the tomatoes (if using diced tomatoes). Set aside.
Saute the onion with olive oil in the same pan used for the almonds and oats. Add the garlic and spices (thyme, rosemary) and saute until translucent. Pour in the white wine while stirring in order to dissolve cooked on garlic and spices. Add the tomato puree, sugar and vinegar. Bring to a boil and reduce heat to simmer for about 10 minutes.
Stir in the almond/oat mixture then add the chickpeas. Simmer another 10 minutes, until the sauce thickens and reduces a little.
Prep time: 1 hour Serves: 4-6
North Carolina has had the kind of weather that makes people want to eat burgers. I like this recipe because it doesn’t have to be eaten as a burger. It can be eaten as a sandwich spread or a salad topper, even a dip for chips.
- 1 15-ounce can chickpeas, drained
- 1 cup shredded carrots (I used juice pulp!)
- 1/2 onion, diced
- 1 T olive oil
- 1 T mellow miso
- 1 T braggs liquid aminos
- 1 t dried dill
- 1/2 t salt
- pepper to taste
Put all ingredients in a food processor and process until the mixture starts to come together. If it looks really dry drizzle in more oil until the desired consistency is reached. Taste for seasoning and adjust if necessary.
For burgers, scoop a 1/4 cup of the mixture and form into a patty. Cook in a hot pan with a little oil on both sides until they are nicely browned.