Two Vegetarian Dishes!

I have been eating so much delicious food and not posting! Sorry! But these two recipes MUST be passed along to Suzanne, and I think Robin would like both of them as well.

Lemony Chickpea Stir Fry

This recipe appeared on my favorite food blog, 101 cookbooks. I pretty much followed it exactly, for once I had all the ingredients! The only thing I changed was that I added a bit of ground cumin to the chickpeas while they were cooking. I think it was a nice touch. Also, I pretty much doubled the recipe. We (Oliver and I) almost finished it, I just had enough for lunch the day. To my chagrin, the original recipe claims to feed 2 - 4. Perhaps Oliver counts as 4 and I count as 2. 

Since I didn't change much here's the link:

http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html

Black Bean Sweet Potato Hash

This recipe is also based on some random thing I found on the internet, but I went looking for it because I was having a black bean sweet potato craving. Libby once made me a burrito containing said ingredients and it was AMAZING. It really is a nice and very healthy combination. This dish really hit the spot, and was pretty easy to make

Saute 1 onion in olive oil until soft over medium high head in a really big sauce pan. Add three cloves of garlic and cook for about a minute. Add 2 big or 3 small sweet potatoes, peeled and 3/4 inch dice. Add 4 teaspoons of cumin, 1 teaspoon of cinnamon, 1 teaspoon of salt, and good shaking of chili pepper flakes (you could of course use a real chili if you had one). Cook, stirring frequently, 3 - 4 minutes. Add about 1.5 C stock or water, enough to almost cover the sweet potatoes. Raise the heat until the liquid boils, and cook until the sweet potatoes are soft and the liquid is greatly reduced, about 5 minutes. Add a 15 oz can of black beans, drained and rinsed. You could of course use prepared dried beans, in which case add however much you like. Cook until the beans are heated.

I had mine with a a bit of yogurt. It would probably be even more delicious with sour cream, and perhaps cilantro and lime as garnishes, but I didn't have any of those lying around. This dish also makes great leftovers.