by Chana Citron
Move over edamame, there’s a new bean in town. Actually, chickpeas, garbanzo or ceci-beans, have been a staple of Mediterranean and Middle Eastern diets since Biblical times. This ultimate Israeli ingredient is the stuff of falafel, hummus and countless other Sephardic dishes. And while we know how delicious it is, it’s also a […]

by Chana Citron
Ingredients:
3 cloves of garlic, finely chopped
2 tablespoons olive oil
5 to 6 mushrooms, sliced
1 red pepper, thinly sliced
1 cup tomato sauce
1 cup cooked or dried chickpeas
Salt and pepper to taste
1 bunch parsley or cilantro, finely chopped
Directions:
1. Sautee garlic with olives, then add sliced mushrooms and pepper, stirring frequently for 5 minutes.
2. Add tomato […]

by Chana Citron

Ingredients:
2 cups dried chickpeas or 2 cans of chickpeas
1/2 cup fresh parsley, finely chopped
2 sprigs thyme, finely chopped
1 bay leaf

Dressing
3 shallots peeled and thickly sliced
1/4 cup dijon mustard
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
salt and pepper to taste

Directions:

Note: If using canned chickpeas, drain and rinse them well, and skip steps
1-4. […]

by Chana Citron

Ingredients:
2 cups cooked chickpeas
1-3 cloves garlic
3 tablespoons tahini
1/2 teaspoon sea salt
2 tablespoons olive oil (optional)
2 tablespoons lemon juice
1/2 cup or more spring water, use chickpea water

Directions:
1. Place all ingredients in a blender or food mill and purée
until creamy.
2. Add more garlic, tahini or lemon juice to taste.
[…]

Ingredients:
1 large Yukon gold potato, peeled and diced
1 can of chickpeas, drained and rinsed
1 onion, finely chopped
1/2 a cup of fresh parsley, roughly chopped
2 cloves of garlic, minced
1 tablespoon of tahini (or sesame paste)
2 teaspoons of freshly squeezed lemon juice
1/2 a teaspoon of turmeric
1/2 a teaspoon of coriander
1 teaspoon of cumin
6 whole grain pitas
Butter or […]

by Chana Citron
Growing up in Nice, France, then marrying a Californian and living on the West Coast, I learned to absolutely love avocados. Good thing, the jury’s on my side. Once condemned for being a fatty food, the avocado is now praised for being a potent disease fighter–against heart disease, diabetes and cancer. “In this […]

by Levana Kirschenbaum
Romaine lettuce hearts are very tender and crisp. They cost a little more than whole heads of romaine, buut they are worth it, especially because no leaves get discarded. This is the salad of choice in my home, and romaine hearts are the only salad greens I ever cut with a knife because […]

by Levana Kirschenbaum
Although the flavors are rich and complex, this soup is ready in about 15 minutes–no joke. Miso adds its intriguing fermented flavor and a bulky, but not starchy texture to the broth. It is important to add the Swiss chard at the very end of the cooking process, so that it retains […]

by Chana Citron
Ingredients:
2 bunches dark leafy greens, such as spinach, swiss chard or kale, rinsed, trimmed and sliced crosswise
1 leek, halved lengthwise, rinsed and sliced
2- 3 tablespoons olive oil
3 teaspoons salt
Directions:
1. Preheat oven at 350. In a large baking pan, mix leek, greens with olive oil and salt. Bake until greens are crispy and wilted, […]

by Chana Citron
Ingredients:
1 bunch kale, collard greens or bok choy–washed, trimmed and sliced.
1 leek, halved lengthwise, rinsed and sliced
2 cloves garlic, minced
1 box mushrooms, sliced
3 teaspoons olive oil
1 tablespoon soy sauce
1 tablespoon Ume Plum or rice vinegar
Juice of ½ a lemon
Salt and pepper, to taste
Directions:
1. Bring 3 inches of water to boil in a […]