Tag Archives: Chickpeas

Garden Pagoda, Chickpea, and Broccoli Rabe

Hi, long time no see!

This past two weeks have been super busy!  Work,  job searching/ interviewing, wedding planning, and apartment hunting have pretty much consumed my life in the past few days.  On a more exciting note, we are [possibly] adopting a sister for Jasper.  Key word here is possibly. We weren’t planning on getting a new cat, but I fell in love with this tiny 2 year old gray cat while were were picking up Jasper’s food from Pet Smart.

Hopefully Jasper's new sister "Luna"! (crossing fingers!!!)

What I love about this sweet little girl is that she is just so tiny!  She is two years old and only 6 pounds.  She came from a hoarders home of over 50 cats, probably the reason why she is so small.  She needs a good home (with a big brother to take care of her!).  She even has Jasper’s adorable face!

Tiny "Luna"

Luke and I are still trying to make the decision to adopt her (as you see my mind is made up!).  Our hope is that Jasper would love to have a friend to play with.  However, we are concerned he won’t take to have a little sister in his home.  If anyone has had experience in introducing cats, any advice would be helpful…  I still have some convincing Luke to do! 😉

Now on to the recipe…

Although things have been busy, I still had time to try out a  new chickpea and pasta recipe this week!  Chickpeas are an excellent way to beef up your gluten free pasta dishes. They add a tasy nutty flavor, protein, and loads fiber to your pasta!  Pair this up with a Greek salad and your good to go!  Quick, healthy, and delicious! 🙂

Garden Pagoda, Chickpea, and Broccoli Rabe

Garden Pagoda, Chickpea, and Broccoli Rabe


2 cups of Gluten Free Ancient Harvest Garden Pagodas

1/2 bunch of broccoli rabe (see note)

3/4 cup of low sodium vegetable broth (non-vegetarian option you can replace with low sodium chicken broth for added flavor)

2 teaspoons of chickpea flour (Bobs Red Mill Garbanzo Bean Flour)

1 tablespoon olive oil

4 cloves of garlic, minced

1/8 teaspoon dried rosemary

1 can of chickpeas (8oz)

2 teaspoons of red wine vinegar

salt and pepper to taste


1) Prepare broccoli rabe by trimming the ends into 2 inch pieces. Hold aside.

2) In a large pot cook pasta for 6-7 minutes, add broccoli rabe and continue to cook for 3 minutes.  Drain and hold aside.

3) In a small bowl mix together vegetable broth and chickpea flour.

4) Heat olive oil in a large pot on medium heat.  Add garlic and rosemary and cook for 1 minute. Mix in broth and chickpea mixture.  Let simmer mixing constantly.  Add chickpeas, pasta, and broccoli rabe.  Cook for 2 minutes making sure pasta in coated completely stir carefully because pasta tends to break apart).  Salt and pepper to taste.

**If desired add Parmesan cheese at the end!

Note-  Broccoli rabe looks similar to broccoli, but has long stems and leaves surrounding it’s buds.  If you do not have broccoli rabe available, regular broccoli can also be used!


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Quinoa & Chickpeas Stuffed Peppers

Gluten Free, Vegetarian

This recipe for Quinoa and Chickpeas Stuffed Peppers is based off of a “Greek Orzo Stuffed Pepper” recipe I found in Eating Well magazine. Since I can’t have orzo, I figured I would try to do something similar with quinoa. The result was delicious! The filling was so good that Luke and I were eating it by the spoonful before it even made it inside the peppers! Quinoa lovers…this is a must try!!


1 cups water

1/2 cup quinoa

3 Bell Peppers

15 oz. can of chickpeas (I always use low sodium, organic)

1 tbsp. extra virgin olive oil

1 medium onion, chopped

6 oz. baby spinach, chopped

1 tsp. oregano

3/4 cup crumbled feta (use 1/2 cup, hold 1/4 aside for topping)

1/4 cup sundried tomatoes

1 tbsp. red wine vinegar

1/4 tsp. salt


1) First, cook quinoa according to package directions (bring water to a boil in a saucepan. Add quinoa. Reduce heat to low, cover and simmer for 12-15 minutes).

2) Meanwhile, halve the peppers length wise, remove the seeds, and steam.

3) Mash the chickpeas into a chunky paste.

4) Heat oil in a pan over medium heat. Add onion and cook until translucent. Add spinach and oregano and stir for 1 minute. Stir in chickpeas, 1/2 cup of feta, sun dried tomatoes, red wine vinegar, and salt. Cook for 2 minutes, remove from heat.

5) Mix in cooked quinoa. Spoon filling into the peppers and sprinkle remaining feta on top.

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