"ভালোবাসার সংকল্প: প্রেমের প্রতিশ্রুতি ও আশার অধিকার", প্রেমের প্রতিশ্রুতি : ভালোবাসার আশা ও আস্থা

 

The chickpeas are rich in protein, fiber and healthy fats—all key components of a well-balanced diet. A small serving of cooked quinoa is the perfect base for an elevated salad. When preparing your quinoa to enhance its nutritional value, be sure to choose unsalted seeds (unlike many other grains) to avoid adding salt. Some popular flavor options include fresh herbs like cilantro or mint may also pair well with this creamy dish. If you’re new to cooking with vegetables and grains, start by making an easy stir fry. For some inspiration, try one of these recipes from our Cook With Love Collection. You can also watch our video on how to cook quinoa.

In large bowl, whisk together chopped chicken and celery stalks and any remaining liquid (see recipe below). Add diced onion and jalapeno peppers, plus tomatoes, if using. Toss well. Then add beans, broth, herbs and spices until a thick texture forms. Place cooked mixture into skillet and bring to simmer on lower heat. Season. Sprinkle in remaining chopped chicken and celery. Serve chilled.

Stir Fry Chickpea Stew

Recipe adapted from Stir Fry It's Easy with Melissa Perry

Preheat oven to 375F. Mix together 1 cup quinoa, ¼ cup shredded cabbage, ½ teaspoon ground ginger and pepper. Taste on top with salt and stir to combine. Cover pan with lid and bake 10 minutes. Remove breaded surface and toast, discarding crust. Return breaded surface to oven and cook 4-5 more minutes. Set aside covered for 15 minutes or until breading begins to crisp and brown slightly. Cool; refrigerate for 30 minutes before tossing with cooked mixture in another 10 minutes. Serves 6-8.

Hummus & Pinto Bean Chili Sandwiches

Recipe adapted from Hummus & Pistachio Wraps

Prep time 5 mins Total time 1 hr 20 min Equipment Medium baking dish

Chickpea flour tortillas

Medium nonstick skillet

4 cups green beans, sliced

¾-cup water

1 tablespoon lime juice

½ tsp chili powder

½ tsp red chili flakes

½ tsp smoked paprika

½ tsp garlic powder

½ tsp taco seasoning

½ tsp dried oregano

½ tsp dried basil

¼ tsp salt

1 tbsp chickpeas, cooked (about two cups)

1 lb pinto or black beans

½ tsp dry black pepper

½ tsp olive oil

½ tsp grated cucumber, optional

¼ cup chickpea purée

½ tsp cumin

½ tsp sugar

½ tsp salt

1 tsp freshly ground black pepper Instructions Prepare vegetable ingredients. In medium saucepan over high heat combine chickpea flour, water, lemon juice, chili powder, chili flakes, paprika, garlic powder, taco seasoning, oregano, basil, salt and pepper. Heat to boiling point, decrease heat to low and cook 2-7 minutes stirring occasionally. Drain and rinse under cold washcloth. Blend chickpea mix in food processor for 15 seconds or until smooth. Whisk in green beans and enough water, up to 1/3 cup, to make a chunky texture. Pour bean mixture back into pot. Add green beans and ¼ cup water. Bring to boil and reduce heat to low. Simmer 3-5 minutes, or until bean mixture has absorbed most of water. Set aside to cool. Meanwhile, prepare pinto beans, rinsed and drained. Preheat oven to 375F. Cut open kernels into thin wedges. Working in a single layer, place each thin wedge into well-greased paper towel-lined muffin tin. Spoon chunky black beans filling into hot beans. Spread chickpea mixture over bean filling. Top with cubed or shredded cabbage. Bake uncovered 15-20 minutes. To serve, sprinkle onions, avocado, lime wedges and roasted peanuts. Notes Can vary depending on what type of garbanzo ball you prefer. Small amounts are preferable and do not need additional seasonings.

 Nutrition Serving: 

Calories: 288 kcal | Carbohydrates: 41 g | Protein: 16 g | Fat: 11 g | Saturated Fat: 7 g | Cholesterol: 53 mg | Sodium: 806 mg | Potassium: 462 mg | Fiber: 9 g | Sugar: 29 g | Vitamin A: 300 IU | Calcium: 72 mg | Iron: 2.1 mg