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Showing results for tags 'chickpea'.
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Celiac.com 12/12/2024 - Moroccan Harira is a deeply traditional soup, typically served during the holy month of Ramadan to break the fast. Known for its hearty and warming ingredients, harira combines lentils, tomatoes, and a fragrant blend of spices to create a comforting and nourishing dish. Although often made with flour, noodles, or even meat, it’s easy to create a gluten-free version that stays true to the soup’s complex flavors while also being wholesome and suitable for those with dietary restrictions. This gluten-free recipe emphasizes the rich Moroccan spices and the slow-simmered goodness of lentils and chickpeas, making it ideal for cold evenings or as a filling, nutrient-packed meal. Gluten-Free Moroccan Lentil Harira Recipe Ingredients: 2 tablespoons olive oil 1 large onion, finely diced 2-3 cloves garlic, minced 2 ribs celery, diced 2 medium carrots, diced 1 ½ teaspoons ground ginger 1 ½ teaspoons ground turmeric 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon paprika ½ teaspoon ground black pepper ¼ teaspoon cayenne pepper (optional, for spice) 4 cups vegetable broth 1 cup crushed tomatoes ½ cup green or brown lentils, rinsed ½ cup cooked chickpeas (or canned, drained and rinsed) ¼ cup fresh cilantro, chopped (plus extra for garnish) ¼ cup fresh parsley, chopped ½ lemon, juiced Salt to taste Instructions: Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onions, garlic, celery, and carrots, and sauté until softened (about 5-7 minutes). Add the Spices: Stir in ginger, turmeric, cinnamon, cumin, paprika, black pepper, and cayenne. Cook for an additional 1-2 minutes until the spices are fragrant. Build the Soup: Add the vegetable broth, crushed tomatoes, lentils, and chickpeas to the pot. Stir well to combine. Simmer: Bring the soup to a boil, then reduce to a simmer. Let it cook uncovered for 30-40 minutes or until lentils are tender and the soup thickens. Stir occasionally and add more broth if needed. Add Herbs and Lemon: Stir in cilantro, parsley, and lemon juice. Season with salt to taste and adjust seasoning if necessary. Serve: Ladle the soup into bowls, garnish with extra cilantro, and serve warm. Enjoy this gluten-free Moroccan harira as a standalone meal or alongside fresh gluten-free bread. It's an authentic taste of Morocco with a gluten-free twist, bringing the warmth of its traditional spices to your table.
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Celiac.com 07/30/2021 (Revised 08/10/2021) - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about pizza. Recent news that California Pizza Kitchen has introduced an optional gluten-free chickpea crust for their pizzas has a lot of people asking: is California Pizza Kitchen gluten-free? Is California Pizza Kitchen safe for people with celiac disease? The short answer is no, California Pizza Kitchen may not be regarded as a safe gluten-free eating choice for people with celiac disease. California Pizza Kitchen’s certified gluten-free Chickpea Pizza Crust will be available in Southern California in the following locations: Huntington Beach, Lakewood, Long Beach Marketplace, Manhattan Beach, Marina Del Rey, Rainbow Harbor (Long Beach), Redondo Beach, Rolling Hills, and Santa Monica. It will also be available throughout Florida, including: Boca Raton, Coconut Point, Fort Lauderdale, International Plaza (Tampa), Millenia Mall (Orlando), Naples, Palm Beach Gardens, Pembroke Lakes Mall, Sarasota, Sawgrass Mills, Waterford Lakes, and Wellington Green. With this introduction, guests can now choose from four crusts, including Original Hand-Tossed, Crispy Thin, Cauliflower, and Chickpea, satisfying any palette. California Pizza Kitchen calls the chickpea crust a "perfect option for gluten sensitive guests or anyone looking for CPK pizza taste with added health benefits." Their gluten-free pizzas, however, are cooked in the same ovens as the regular pizzas, but are put in foil to avoid cross-contamination, so super sensitive celiacs may want to avoid them. If you have celiac disease or gluten-intolerance definitely beware of the gluten-free language being tossed around. It's nearly impossible to guarantee a gluten-free pizza when it's made in a traditional pizza kitchen. And California Pizza Kitchen is not claiming their final product is safe for people with celiac disease. Meantime, if reading this makes you hungry for a good gluten-free pizza, try one of these top brands of gluten-free frozen pizzas on your next shopping trip.
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Celiac.com 03/09/2018 - Imagine a gluten-free flour that can do all the things regular flour can do. Well, a food research team has created a highly functional, neutral-tasting chickpea flour that mimics wheat flour, but also “behaves like modified starch in some applications.” The product is called "Artesa," and it has a very fine, flour-like particle size, a white color, good oil and water binding properties for products such as soup, sauces and gravies, and formulating characteristics, including elasticity and stretch that mirrors wheat gluten without added milk or egg protein, modified starch or gums. The product also happens to be high in fiber and resistant starch, low in fat and has a low glycemic index. It contains more protein than rice, potato, tapioca, corn and sorghum. Chickpeas are also non-allergenic and non-GMO. If Artesa works as advertised, their new flour could “significantly improve the organoleptic and nutritional profile of gluten-free pastas, baked goods, and desserts - without the use of gums and starches, claim its developers.” That means it can be used to create products that require a flour-like quality to them, such as cakes, breads, pasta and the like. It may also work well as a fat and dairy replacement in soups, sauces and dressings, and to add protein and resistant starch to pizzas, beverages, baked goods and pastas. After raising an initial $750,000 for artesa, parent company Nutriati followed with another $1.5m from NRV before closing its latest, $8m, funding round last year. Gluten-free flour that mimics the properties of regular wheat flour has been something of a holy grail for manufacturers. Stay tuned to see how well the artesa campaign progresses, and whether it can live up to all the hype.
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Celiac.com 09/02/2017 - This light, yet hearty eggplant chickpea stew is a tasty way to a heart-healthy meal. It goes great over rice. Ingredients: 2 large eggplants (about 1½ pounds each) 2 large onions, thinly sliced 1½ cups dried chickpeas, rinsed and soaked overnight and drained 1 28-ounce can tomatoes, drained and coarsely chopped 1 ounce dried Porcini mushrooms, re-hydrated 3 teaspoons dried oregano, crumbled 1 bay leaf 3 cups hot water 3 tablespoons extra virgin olive oil, divided 6 cloves garlic, minced 1 small (1-inch) cinnamon stick 1 teaspoon salt 1 teaspoon freshly ground pepper ⅓ cup finely chopped fresh parsley Directions: Heat oven to 400 degrees Fahrenheit. Soak dried mushrooms in a bowl of hot water for 30 minutes. Strain liquid through a sieve lined with a paper towel and set aside. Chop the mushrooms finely. Cut eggplants in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms. Cook and stir for 1 minute. Add the chickpeas and the liquid reserved from the mushrooms. Bring to a boil and cook, stirring occasionally, for about 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant. Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low heat. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley. Serve over rice as a standalone meal or as a side.
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Layering different spices is a sensory indulgence as much as it is an experience in cooking. I love this recipe and curries in general because the spices work together to take command of the dish and infuse otherwise ordinary ingredients with brazen flavor. Most major manufacturers of spices will state on their label that they are gluten-free, but always double check because some brands use trace amounts of flour to prevent caking. This recipe can easily be substituted with canned chickpeas, but if time allows, always opt for fresh. If you can utilize beans in other recipes, purchasing dried chickpeas will actually save you money. This recipe makes enough to serve up to 8 people and is also great over rice. Cooked chickpeas double as the base for an endless variety of hummus dips! Ingredients: 3 cups dried chickpeas 2-3 large diced tomatoes with juices 2 medium onions thinly sliced 4 cloves minced garlic 2 tablespoons vegetable oil or ghee (check label for gluten-free) 2 teaspoons chili powder 2 teaspoons turmeric 2 teaspoons garam masala 2 teaspoons paprika 2 tablespoons ground cumin 2 tablespoons ground coriander 1 teaspoon allspice 1 teaspoon salt 1 bay leaf 1 tablespoon fresh parsley 6-8 gluten-free pitas Green onions trimmed, for tying (optional) Directions: Place dried chickpeas in a large bowl and cover with water at least three inches above the beans. Let soak overnight and beans will expand twice their size. Drain chickpeas and place in a large stockpot. Cover with fresh water at least three inches over the beans. Add bay leaf and bring to a gentle boil before reducing heat to low. Continue to simmer for about 1 hour or until beans are cooked, but not mushy. Discard bay leaf. Drain and reserve chickpeas. Heat oil in a large pan and cook onions about 5 minutes or until they become soft and translucent. Add garlic and cook for a minute longer, stirring. Add chili powder, turmeric, paprika, cumin, coriander, allspice and salt and stir over heat until the spices become very fragrant, only about a minute. Stir in reserved chickpeas and tomatoes until well-combined. Cover pan and simmer over low heat for 20-25 minutes, stirring occasionally. Stir in garam masala and simmer another 10 minutes. Top with fresh parsley. Serve wrapped in heated pitas. Tie loosely with trimmed onions for presentation.
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