Chickpeas Three Ways

This inspiration for this recipe that I have dubbed as Chickpeas Three Ways comes from Kari who blogs Bite Sized Thoughts.  

I recently made her Sweet Potato Fudge and was delighted with it, so knew this would also hit the right spots in my belly.  

Its dainty presentation, something that my husband doesn't always appreciate.  He feels robbed, as if there i not enough on his plate.  He likes his plate piled high up, I like it neat. But there was no grumbling today, this plate of Chickpeas Three Ways is definitely a belly filler 

This made for a delicious light lunch, to sit outside in the garden and enjoy.  It would also be a fantastic starter to a posh meal.  Or treat it like a blini topped with the spiced chickpea ratatouille. And even though its quite fancy, its a very economical dish too.  Perhaps one to make for large crowds too.

I made chickpea pancakes from my recipe that you can find here. The chickpea pancake recipe makes a lot, but it can be reheated in a microwave for 30 seconds to give it some warmth the following day, if you find yourself with some left over.The ratatouille from Curried Anglo Italian Ratatouille and traditional hummus which is beneath the chickpeas pancakes from here, but please do also check out the source of my inspiration Triple Chickpea Stack .

I am sharing m Chickpeas Three Ways for CookBlog Share; hosted by  Hijacked By Twins; , Easy Peasy Foodie and Recipes Made Easy. and MLLA My Legume Love Affair that was started by The Well Seasoned Cook and now run by Lisa's Kitchen.  hosted by myself this month. 

Welcoming June #EatYourGreens Recipes and May's Round Up

Lovely June is here and I am glad May is gone.

We have  8 rich green recipes to share for #EatYourGreens. 

The first Eat Your Greens recipe comes from Laura who blogs at Touch Wood.  Laura shared Three Ways with Leftover Rice, above is her  plate loaded with kale and naturally buttery avocado. Please go on over and check out the other Two Ways....

The second recipe comes from Kate who blogs at Gluten Free Alchemist.   Kate brought to the table a naturally sweet Raw Green smoothie.  This stunning Superfood Smoothie is packed with lots of green fruit and vegetables including kale, spinach, grapes, pear, kiwi fruit and even pistachio nuts.  

Corina from Searing with Spice  joins us with her Zesty Lemon and Herb Guacamole.  This Guacamole is perfect for snacking, but I'd be happy to tuck into it whilst watching a movie at the weekend when I can savour the flavour slowly. 

Chez Maximka also known as Galina Varese shared with us a Asparagus, Kale and Dolcelatte Pasta.  Galina is not that keen on kale and she is still not convinced even having made this lovely bowl of pasta, which by the way also has some courgettes.  I think it looks delicious, not only would it be good for an evening meal, but I think I'd happily have this for lunch too.  

Johanna from Green Gourmet Giraffe has joined in with us this month with her Savoury Cheddar, Kale and Facon Muffins.  These plump and cheerful muffins are made with homemade tofu bacon and I would agree with Johanna, I too would feel like a domestic goddess eating these at work with some red pepper sticks on the side. 

From Lisa's Kitchen we have a Creamy Spinach with Mung Beans.  Lisa writes this makes for a easy, but light but complete and filling meal.  The Creamy Spinach with Mung Beans are served on a bed of Saffron Rice. 

The Veg Hog my lovely co-host is taking a break hosting #EatYourGreens as she is moving to Copenhagen, Denmark this next month, so I will be hosting until she has settled into her new abode.  

The VegHog shared Kabuki Pea Burgers made with kabuki peas and pea protein powder and boosted further with some pea shoots.  

And finally, my own contribution which was a Harissa Stew with Broccoli and Chickpeas.  

Thank you so much to everyone who contributed to #EatYourGreens, please do take time to visit and comment on every contributors recipe if you can,

As mentioned above, whilst The Veg Hog is moving to her new abode I will be hosting #EatYourGreens challenge in June and July.  Please Follow this link on how to join in and then add your contribution to the comment box.  I look forward to your contributions. 

Hosting June My Legume Love Affair (MLLA) #108

I am once again  humbled to be hosting My Legume Love Affair . 

MLLA began in 2008 by Susan of The Well Seasoned Cook,  These days the Lisa of Lisa's Kitchen is now the administrator of MLLA, as well as the occasional hostess.

For those of you unfamiliar with MLLA, here is a brief overview.  MLLA is a diverse food blogging event, so any worldwide cuisine is welcome, as long as the main ingredient are legumes. This can be beans, lentils, pulses.  Peanuts are legumes, as are carob, fenugreek and tamarind. Foods made from legumes such as chickpea flour and tofu are permitted. Whatever your chosen legume is, please just ensure that it is the predominant ingredient of the recipe.  

HOW TO PARTICIPATE
-Entries should also be vegetarian or vegan.  
-Only one entry per blog.  If you have any older recipes that you would like to enter, please up-date and re-post them during the month of the challenge.  
-User of the MLLA logo is optional, but would be appreciated.  
-Finally please mention My Legume Love Affair in your blog post and link your post to this announcement, Susan's blog and Lisa's MLLA information page as well.  

Please link your entry below.  I will post the MLLA Round up at the end of the month.