Tomorrow’s Recipe!

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Feta: chickpeas and yogurt (recipe)

Ingredients:

Cooked chickpeas

Toasted pita bread

Yogurt

Tahini

Salt

Smashed! Garlic

Few drops of vinegar

Cumin

Paprika

Toasted slivered almonds

Extra virgin olive oil

Pomegranate seeds (optional)

  1. Layer the toasted pita bread on a nice, presentable serving dish so that the bottom of the dish is covered into bite size pieces of bread.
  2. Mix yogurt, some tahini (enough to taste the tahini but not completely overwhelming the yogurt), vinegar, smashed! garlic (enough to get a garlic breath, ha…eat a bunch of parsley after and you will banish the bad breath), and salt in a bowl.
  3. Add chickpeas over the bread with some of the water left over from cooking the chickpeas (if they came from a can, rinse them and boil in some water, just to make them warm, and then use some of that liquid for the bread so it can get moist but not too mushy).
  4. Spread the yogurt mixture over the chickpeas.
  5. Drizzle e.v.o.o., sprinkle cumin and paprika over the dish.  Then the slivered almonds on top and pom seeds if you have any.

It is a dish eaten warm or at room temperature.

If we have any leftover, we do eat it cold…told you it was easy!

Say Bismillah and share the goodness!

Feta (chickpeas and yogurt)

Watch out for this recipe on Friday!

It is a healthy and fast meal/side dish that is really easy to make…

I promise.

Friday will be all about chickpeas, yogurt, and pita bread…

Warning: Be prepared for your stomach to expand when eating this dish.  Elastic waistband is highly recommended.

Also check out my new article here about Da’wah and how every single one of us is doing it everyday…

Have a great one!

Pinto Bean Stew (recipe)

Ingredients:

(2) 15 oz. cans (rinsed) pinto beans (or dried beans that are cooked)

4-5 diced tomatoes

1 chopped onion

1 squeezed lemon

3-4 smashed! garlic cloves

Cumin

Parsley (fresh or dried)

Salt

Oil

  1. Sauté onions in oil until transparent.
  2. Add tomatoes and cook for 5 minutes.
  3. Add beans and cook for another 3 minutes.
  4. Add garlic, lemon juice, cumin, parsley, and salt-cook until everything is soft.
  5. Adjust the flavorings to your liking (add more lemon, cumin, or oil if you prefer)
  6. That’s it!  Now eat it!

It’s easy, healthy, and full of flavor.

Good protein from the beans, lycopene from the cooked tomotoes, and cumin is a spice that is known to be good for the stomach (if I or my daughters’ bellies hurt, my husband makes potatoes and adds cumin to it and makes us eat it like medicine!).

Maybe I’ll share that recipe another time…

Share and enjoy!

Pinto Bean Stew

Coming up on Friday…Pinto Bean Stew!

You know, I have noticed that all my recipes so far have to do with beans and the pics look all so similar…but they each taste so different!

Get ready for another vegetarian recipe coming your way!