Recipe courtesy of Saskatchewan Pulse Growers and Simon’s Fine Foods

Moroccan Chickpeas with Roasted Peppers, Parsley and Mint

Serves lots!

Ingredients:

• canola oil, for cooking
• 1 yellow onion, finely chopped
• 2 tsp cumin
• 1 tsp cinnamon
• 2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cardamom
• 1/2 tsp nutmeg
• 1/2 tsp cayenne
• 1 Tbsp grated fresh ginger
• 2 garlic cloves, crushed
• 1 small can tomato paste
• 2 Tbsp raisins
• 1 Tbsp chopped dried apricots (we used more!)
• 4 cups cooked chickpeas (keep the cooking liquid)
• 1 roasted red pepper, chopped
• 2 Tbsp chopped fresh mint leaves
• 1/4 cup chopped fresh parsley (we used more!)
• juice of a lemon

Directions:

1. In a large skillet, saute the onion in a skiff of canola oil over medium-high heat until soft.
2. Add the cumin, coriander, turmeric, cardamom, nutmeg and cayenne and cook for a minute.
3. Add the garlic and ginger and cook for 30 seconds. Add the tomato paste, raisins and apricots and a splash of cooking liquid (or tomato juice) and bring to a simmer – it should be saucy.
4. Add the chickpeas to the pan and stir to coat. Cook for a bit to cook off any excess liquid if need be.
5. Add the red pepper, mint and parsley and squeeze over the lemon.
6. Toss to combine and serve warm or refrigerate until chilled – allowing the mixture to marinate for a few hours (or a day) will help the flavors improve.

Enchilada-Stuffed Grilled Portobello Mushrooms

Serves 4

Ingredients:

• 4 portobello mushrooms
• 2 tablespoons olive oil
• ½ cup corn kernels
• ½ cup black beans, drained and rinsed
• 1 cup enchilada sauce
• ¼ teaspoon salt
• 1 tablespoon flour (important…helps absorb mushroom juiceness)
• 1 cup mozzarella or Monterey jack cheese, shredded
• 2 tablespoons chives

Directions:

1. Pre-heat your barbecue to medium-high heat.
2. Using a small spoon, scoop the gills out of the mushrooms.
3. Brush mushroom exteriors with olive oil and place on a large plate.
4. In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.
5. Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.
6. Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 5-6 minutes, until cheese is melted and sauce is bubbling.
7. Sprinkle with chives and serve with a side salad.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

Ingredients:

• 1 pint grape tomatoes
• 1 ripe avocado
• 2 ears of fresh sweet corn
• 2 tbsp fresh cilantro, chopped(optional)

Directions:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

HONEY LIME DRESSING

• Juice of 1 lime
• 3 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and fresh cracked pepper, to taste
• 1 clove garlic,minced
• Dash of cayenne pepper

Directions:

1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados.
3. Let the salad sit for 10-15 minutes to let flavors mingle.