Thinking Vegan

I am not a vegetarian. I don’t think ever will choose to be. I like chicken and meat and my body seems to crave it. Some of my friends’ children have a thing against meat and think they want to be vegetarians, at the young age of six. For me that is cute, but I don’t consider it a life-changing decision; especially when the next time I visit they are happily chewing on a chicken drumstick.

What I have learned is that I can eat complete proteins besides meat protein by combining beans with whole grains. Here in Peru, the joke (well to them it is not a joke!) is that you haven’t eaten a meal unless it included rice – hot, white, garlicky rice. Instead of eating white rice on a daily basis, I have tried to incorporate many of the whole grains into my diet since they are bountiful here in Peru.

When Tasty Palettes announced the Vegan Ventures event for Vegan Month, I marked it on my calendar without really planning to participate. What did I have to offer? I make stews full of chicken and meat, cakes with eggs and certainly break a ton of other vegan rules with my regular diet. But the other day, I was craving garbanzo beans (BTW – am I the only one who does that?) and decided it was time to make one of my favorite soups again! A perfect opportunity to share with all of you!

Moroccan Garbanzo Soup

1 cup of dried garbanzo beans, soaked overnight
1 tsp of canola oil
1 onions, finely diced
2 garlic cloves, minced
1/2 tsp of black pepper
1/2 tsp of palillo (or use turmeric)
6 cups of water
1/2 cup of brown rice
3 Roma tomatoes, chopped
1/4 cup of tomato paste
salt to taste
1/3 cup of chopped fresh parsley
1/4 cup of chopped fresh cilantro

In a large pot, heat canola oil, then combine onions and garlic and saute until softened. Add pepper and palillo to onion mixture; stir to combine. Add garbanzo beans and water. Bring to a boil, then reduce heat, partially cover and simmer until the beans are tender, about 1 1/2 to 2 hours. Add brown rice, tomatoes, tomato paste, salt and pepper to taste. Bring soup to a boil, then reduce the heat and simmer, covered, until the rice and garbanzos are completely cooked, about 45 minutes. Sprinkle with chopped fresh parsley and cilantro. Serves 4.

Adapted from 366 Delicious Ways to Cook Rice, Beans and Grains.

Kitchen tip: I think this could come together super easy if you are not a planner. After sauteeing onions with garlic and spices, add a can of drained garbanzo beans, a can of diced tomatoes, tomato paste, brown rice and enough water to cover it all by about an inch. Allow it to come to a boil, then simmer about 30 minutes. Sprinkle with herbs before serving.

This is also fantastic with other whole grains. I have also used whole wheat berries that have soaked overnight and quick-cooking barley. Add your favorite grain and enjoy!