Moroccan Chickpeas and Turnips

I love chickpeas! If you guys have been following my blog for some time, you might have heard me say this before. Chickpeas are one of my all-time favorite things because they are so versatile, hearty, and healthy. You can add them to soups, salads, or stews; mash them up to create the base for a healthy veggie burger; and of course, let’s not forget, chickpeas are the base for my favorite food on the planet – HUMMUS!

Chickpeas lend themselves to Indian and Mediterranean cooking as well; as they do here in this amazing recipe. This is a flavorful vegan recipe that makes a great main dish or a lovely side dish to fish, lamb, or beef, if you are in fact a meat-eater.
Here you go:

Moroccan Chickpeas and Turnips

2 tablespoons olive oil
1 small yellow onion, sliced thin
2 carrots, sliced
2 tablespoons tomato paste
1 pound turnips, peeled and cut into cubes
1 teaspoon salt
½ teaspoon cumin
¼ teaspoon cayenne pepper
1 15 ounce can chickpeas, drained and rinsed
1 cup vegetable broth
1 tsp black pepper
½ cup chopped cilantro
1 cup cooked brown rice or couscous

1. In a large saucepan, heat oil over medium heat. Add onion and carrots and cook for 5 minutes, stirring occasionally.
2. Add tomato paste, turnips, salt, cumin, and cayenne, and stir well.
3. Add chickpeas and broth.
4. Bring to a boil.
5. Lower heat, cover, and simmer until vegetables are tender, about 15 – 20 minutes
6. Stir in black pepper and cilantro
7. Serve hot over rice or couscous

There you have it! A super easy, super healthy, vegan dish that will sure to warm you up on a cold night.

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Take care of yourself, be nice to yourself, and be well. And until next time – veg in, don’t veg out!



Pasta with Chickpeas and Olives

Pasta with Chickpeas and Olives

Welcome back! Well, we are just about two weeks into the New Year; how is everyone doing with those New Year’s resolutions? I hope that you’ve been able to keep at least some of them, and that you feeling a sense of accomplishment for doing so.

I know that for many of my health coaching clients, weight loss and healthy eating are at the top of their New Year’s resolution lists. I encourage these particular clients to try getting in the kitchen and cooking their own food.

Not only can it be a joy to eat food that you have prepared on your own, when cooking for yourself, you are able to control the ingredients and prepare food that has in it only what you want it to have.

I know many of you are busy and don’t have time to labor in the kitchen. Most of my clients are busy professionals who don’t have time to put a gourmet meal on the table every night.

That’s what I love about this recipe – it’s all done in one skillet! It also has two of my favorite ingredients; chickpeas and olives! It’s a wonderful vegetarian recipe (vegan if you omit the grated cheese), serves four nicely, and reheats well, so if you live alone like I do, you can eat off this dish for about a week.

Check it out:

Pasta with Chickpeas and Olives

1 box of pasta – look for a pasta with “grooves” that will pick up the sauce nicely, such as small shells, orecchiette, or rigatoni
1 can (15.5 ounces) chickpeas, drained and rinsed
½ cup Kalamata olives
2 tablespoons tomato paste
5 cups water
3 cloves garlic, thinly sliced – or 2 tablespoons minced garlic from a jar
1 sprig of fresh rosemary – or 1 tablespoon of dried, if you have it on hand
3 tablespoons olive oil
¼ teaspoon crushed red pepper flakes
1 bag arugula
½ cup grated Parmigiano cheese (optional)
Salt and pepper to taste

1. Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and water in a large skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats the pasta; about 15 minutes.

2. Remove skillet from heat, discard rosemary (if using fresh) and stir in cheese (if using). Add more water, a few tablespoons at a time, to thin the sauce if needed. Divide pasta and arugula among bowls and serve immediately.

There you have it! A quick, delicious dinner in only 15 – 20 minutes (give or take a few for prep time).

Like this recipe? Tell me about it in the comments below. Want more recipes like this? Be sure to follow my blog, and check me out online., on Facebook at, or on Twitter @caringcoaching.

Take care of yourself, be nice to yourself, and be well; and until next time – veg in, don’t veg out!


recipes, soup, vegan

Vegan Escarole and Bean Soup

Happy New Year! Bet you thought I fell off the face of the Earth; huh? It’s been hectic (as I’m sure it’s been for everyone) so I haven’t been here in a while. But I’m back and today I wanted to bring you a really stellar recipe.

It’s cold in Philadelphia. I mean like, “holy-crap-I-need-two-hats-and-six-pairs-of-gloves” cold. The high this week is going to be 8 degrees (actual temperature!) So, in my mind, it’s soup weather!

I love a good soup! It’s just one of those things that can comfort you when you’re sick or you’ve had a bad day, warm you up when you’re cold to the bone, and nourish you (if you make it healthy).

And I love beans almost as much as I love soup! So what could be better than a soup with beans in it? This recipe is easy as ever and relatively inexpensive to make. It’s one of those soups you can throw together pretty painlessly on a weeknight with a lot of ingredients that you may already have on hand in your pantry.

Can’t find escarole? If your grocery store does not carry this particular green, spinach will be a decent substitute in a pinch. Serve this soup with a crusty slice of bread and a side salad and you’ve got an easy and healthy dinner.


Vegan Escarole and Bean Soup

3 tablespoons of olive oil
1 tablespoon minced garlic
Pinch of red pepper flakes
1 small head of escarole, torn into bite-sized pieces
1 can (15.5 ounces) red kidney beans, drained and rinsed
1 can (15.5 ounces) chickpeas, drained and rinsed
4 cups vegetable broth
2 cups of water
Salt and pepper to taste

1. Heat olive oil in soup pot over medium heat. Add garlic, red pepper, and escarole, toss to coat the escarole with oil and add salt. Cook until escarole is just wilted, about 2 minutes.

2. Add kidney beans, chickpeas, broth, and 2 cups of water and bring to a simmer. Cook until heated through, about 3 minutes. Season with salt and pepper.

There you have it! It doesn’t get much easier than that.

Take care of yourself, be nice to yourself, and be well. And until next time – veg in, don’t veg out!


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