Vegetarian News

Loaded Potatoes with Spiced Chickpeas and Yogurt

https://naturallyella.com/loaded-potatoes-spiced-chickpeas/

If you dig far enough back through the site, you’ll see I love a good loaded potato (usually smothered with some kind of chickpea mixture). I think it’s a perfect, filling meal that can usually satisfy the whole family. This loaded potato is no different and in fact, might be my current favorite version.

BUSH’S® Organic Garbanzo Beans

What really brings this recipe together are the BUSH’S® Organic Garbanzo Beans cooked in an easy spice/ghee mixture. I know not everyone is ready to dive into cooking their own beans and so it makes me happy that a quality, organic bean can be found at your local grocery store thanks to BUSH’S® Beans.

Using the garbanzo beans in this recipe really speeds up the process. The spices are warmed in the ghee and the garbanzo beans are then coated and warmed. The whole process takes less than ten minutes.

The Spices

When it comes to the spices for this loaded potato, I keep it with the ones I almost always have on hand. It’s rare my kitchen doesn’t have these spices. However, if you have a spice blend you want to experiment with, the garbanzo beans are forgiving. Try using a curry powder, berbere blend, or a harissa mix if you have (just watch the heat level!)

Yogurt Variations

I love having something creamy with the garbanzo beans and potatoes (think classic baked potato with sour cream). The key to the yogurt sauce is letting it sit while everything else is prepared. The lemon and garlic really melds into the yogurt over time. If you want to keep this vegan, use a nut-based sauce, like sunflower or cashew.

Loaded Potatoes with Spiced Chickpeas and Yogurt

Ingredients

Potatoes

2 Russet Potatoes

2 tablespoons ghee

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon smoked paprika

½ teaspoon turmeric

¼ teaspoon sea salt

1 15oz can BUSH’S® Organic Garbanzo Beans

1 garlic clove, minced

Yogurt Sauce

½ cup plain, whole milk yogurt

1 garlic clove, grated

Zest from one lemon

Pinch of salt

Topping

Cilantro/Parsley, for serving

⅓ cup crushed corn nuts (see note)

Instructions

Cook potatoes however you like to normally cook baked potatoes. I typically wash, prick, and stick mine in a 400˚F oven and bake for 45 minutes to an hour. (see note)
While the potatoes are baking, make the garbanzo beans and yogurt sauce. For the sauce, combine yogurt, garlic, lemon zest, and a pinch of salt. Set aside and let rest.
For garbanzo beans, heat a skillet over medium heat. Add the ghee and melt. Then measure in the spices, letting cook for 30 seconds or so then add in the salt and garbanzo beans. Cook, coating the garbanzo beans with the spice mixture. Once the garbanzo beans are hot, add in the minced garlic and cook until golden. Remove the garbanzo beans from the heat.
To assemble, cut the potatoes open. You can go traditional stuffed potatoes by cutting them in half. I like to wedge them and pile on a plate. Top with garbanzo beans, yogurt sauce, herbs, and corn nuts.

Notes

I didn’t take these potatoes the extra step but I also love cutting baked potatoes into wedges then frying the wedges in ghee as well for crisp edges.

My local co-op sells corn nuts in the bulk section that are seasoned with just salt. I’d recommend going with something like this since the garbanzo beans have good amount of flavor.

Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.

Marinated Tomato and Avocado Salad

Author: Kate Kasbee
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 8 servings
Category: Salad
Cuisine: Vegan
Diet: Vegan

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Ingredients

2 pounds pearl tomatoes on the vine
½ red onion
4 garlic cloves, peeled and finely chopped
1 ½ tablespoons lime juice
2 tablespoons olive oil
1 teaspoon agave
½ teaspoon salt
A few twists of black pepper
1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
&frac13; cup cilantro, chopped

Instructions

Quarter the pearl tomatoes and place them in a large bowl. Peel the red onion and cut it in half from tip to root. Place the flat part of the onion on your cutting board and carefully slice it into thin half moons. Add the onion to the bowl with the tomatoes.
Combine the chopped garlic, lime juice, olive oil, agave, salt, and black pepper in a small bowl and stir to combine. The marinade should be salty, tangy, and just a tad sweet – adjust the ingredients until balanced.
Pour the marinade over the sliced tomatoes and onion and gently toss to coat. Marinate the tomatoes in the refrigerator for at least 30 minutes.
Just before serving, drain any excess liquid from the tomatoes. Tip: if you’re serving this salad with cooked quinoa, couscous, or pasta, reserve the marinade for extra dressing. Transfer the marinated tomatoes and onions to a serving platter and add the diced avocado. Top with chopped cilantro and serve fresh.