Melt the butter and saute the almonds and chickpeas for a few minutes. Add the garlic and saute ~30 sec., then add the green beans, lemon, parsley, and salt. Serve over rice&quinoa.
Chickpea Fritters (adapted from Chickpea Fritter Puffs at http://www.fifteenspatulas.com)
Whisk all the dry ingredients together. Mix the wet ingredients, then add to the dry ingredients. Let sit for 10 minutes. Drop one inch balls into hot coconut oil in a cast iron skillet and flatten a bit. Cook for a few minutes, flip and cook a few minutes more (until golden brown).
Curried butternut squash (adapted from Erin Alderson @ naturallyella.com)
Cut butternut squash in half, compost the seeds, and place cut side down in a large, buttered baking dish. Bake the butternut squash in the oven @ 350 F for one hour.
Saute onion in coconut oil for ~3 min., then add garlic and cook for another minute. Add curry powder, sea salt, tomatoes, and chickpeas and heat on med.-low heat. When butternut squash is done, peel it and add it to the chickpeas and tomatoes mix. Can add chicken broth to thin out. Serve over rice cooked in chicken broth.
Tomato soup with chickpeas
Saute onion and carrot in olive oil, butter, and salt until soft. Add the tomatoes, herbs, bouillon, and chickpeas and cook ~10 min. If adding stock or water, then add now. Puree with immersion blender. If adding milk, add after soup is pureed and heat through.
