Looking for chickpeas lentils and bulgur? We got them!

Dear bloggers, foodies and chefs!

These Mediterranean specialties are available in France, Germany and Canada.

Healthy and loaded with fibers, Bulgur, Lentils and chickpeas are great basis for any type of cuisine and dishes.

Make sure you try them!

To ask about the closest address to you, email me:

r.elchemali@fairtradelebanon.org

Roasted Cumin Chickpeas! so crunchy crunchy....

Great with BBQ, for nibbling with a fresh cocktail or on top of green salads!

Ingredients
•1 can chick peas (or boiled fresh chickpeas)
•2 Tbsp. olive oil
•1 tsp. turmeric
•1 tsp. cumin
•1/4 tsp. cardamom
•1 tsp. fresh oregano
•2 garlic cloves
•Dash of cayenne pepper
•Dash of Salt and pepper

Directions
•Pre-heat oven to 350 degrees.
•Drain chick peas and rinse well with cold water. Let sit for 15 minutes in a colander to drain.
•Toss beans with olive oil and all above ingredients (except fresh oregano).
•Arrange on a baking sheet in a single layer; roast for 50 minutes or until browned.
•Serve warm with Parmesan Cheese and fresh oregano.

Note: You may also add a dash of paprika for a little spicy tasty!

A must try! enjoy it...!

Recipe from The Healthy Apple

Picture from The perfect pantry

Bulgur with Ginger and Orange Recipe!

Ingredients:
2 oranges
2 teaspoons canola oil
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1 cup bulgur, rinsed
2 teaspoons brown sugar
1/4 teaspoon salt, or to taste
1/3 cup slivered almonds
2/3 cup chopped scallions
1 tablespoon reduced-sodium soy sauce

Directions:
1. Zest 1 orange; reserve the zest. Juice both oranges. If necessary, add enough water to the juice to measure 1 1/2 cups total.

2. Heat oil in a large heavy saucepan over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bulgur and stir to coat. Add the orange juice, brown sugar and salt; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the bulgur is tender and most of the liquid has been absorbed, 15 to 25 minutes.

3. Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring frequently, until light golden and fragrant, 2 to 3 minutes.

4. Add scallions, soy sauce and the reserved orange zest to the bulgur; mix gently and fluff with a fork. Serve sprinkled with the almonds.

Ingredient Note: Fiber-rich bulgur?whole-wheat kernels that are precooked, dried and cracked?is sold in natural-foods stores and large markets.

About this recipe:
Bulgur is ubiquitous in Middle Eastern cooking but also pairs deliciously with Asian seasonings. This simple side dish is perfect with beef, lamb or poultry. For variations, substitute toasted sesame seeds for the almonds, or carrot juice (it is surprisingly good and certainly nutritious) for orange juice.

Source: KitchenDaily.com

Red Lentil Dahl Recipe

This list of ingredients is long but much of it is spices. The stew actually comes together quite quickly.

Ingredients:
Vegetable oil or grape seed oil
2 tsp. cumin seeds
2 tsp. black or yellow mustard seeds
1 medium onion, finely diced
1 ½ inches of fresh ginger, peeled and minced
2 garlic cloves, minced
1 jalapeno chili, seeded, finely chopped
1 ½ tsp. curry powder
2 tsp. ground cumin
1 tsp. turmeric
Pinch of chili powder
1 tbsp. tomato paste
2 cups red lentils
2 cinnamon sticks (or 1, if large)
2 cups water
1 15-oz. can “light” coconut milk
Sea salt
Juice of 1 lemon
A bunch of mint, chopped
A bunch of cilantro, chopped

Instructions:
Heat just enough oil to coat the bottom of a large pan and add the mustard and cumin seeds. Be careful as they will begin to pop. Immediately add the onion, adjust the heat to medium, and cook until softened – about five minutes. Add the ginger, garlic, chili, curry powder, cumin, turmeric, and chili powder and fry for 3 minutes. Add the tomato paste and fry the mixture for 1 minute.

Add the lentils and stir to coat them with the oil and spices. Add the cinnamon stick, water, and coconut milk. Bring to a boil and then reduce the heat so the dhal is at a simmer. Cover partially and cook, stirring occasionally so it doesn’t stick to the bottom, until the lentils have partially lost their shape and are soft – about 15 minutes. Stir in more liquid as necessary for the consistency you want.

Remove the pot from the heat, season with sea salt and add the lemon juice to taste. At this point, you can allow the dhal to cool and then cover and refrigerate it overnight. When reheating on the stove, you will need to add more liquid as it will thicken as it sits.
About 10 minutes before serving, add the herbs. You will want them to cook down a bit but not so much that they lose their color.

Serve warm over basmati rice and with a raita if desired.

Bon Appetit!

Total Servings: 6
Nutritional Information Per Serving:
Calories: 455.9
Carbohydrates: 53.2 g
Cholesterol: 0.0 mg
Fat: 19.0 g
Saturated Fat: 15.1 g
Fiber: 26.0 g
Sodium: 100.7 mg
Protein: 22.3 g

By Dana Treat
Recipe from Foodily.com