Happy 1st of February friends! It’s been a while we’ve talked. I hope you’ve had a great start to this year, or at least a bit smoother one than we’ve had. In the last few weeks we’ve found out that there was a water damage in our upstairs, which followed into a moisture damage in our apartment, moving out from there and living out of a suitcase. This wasn’t exactly the kind of start I had in mind for this year, but I’m really trying to take life day by day now and figure things out. However, my lack of patience has got me to a point of buying lottery tickets and having these (un)realistic hopes of buying a new place with the money that I’ll win. But if for some reason that doesn’t work out and you have a lovely apartment to sell – let me know!
But onto the more important stuff, the food. As you see, one of the first things I took with me from our place was all the food and a few of my favorite kitchen stuff, because even a water damage will not get between me and my food. Right now I’m crazy about moroccan flavors and that has got me once again addicted to tahini. I’m still hoping that this time things will not go as far as in 2014, when I actually ate tahini by the liter. So naturally there’s tahini in this moroccan chickpea salad, that I made for you this week! It’s filling, nourishing and a lovely combination of savory and sweet flavors, which is something I really like around this time of the year with all the coldness and grayness in the air.
I always like to add something crunchy to my salads to make them interesting, so I topped this one with turmeric spiced seeds that I toasted in a pan. I used the unsalted salad mix from Earth Control, which is simply a mix of raw sunflower seeds, pumpkin seeds and cashews. Seeds and nuts are a staple in my kitchen, as they bring a nice texture and make meals a bit more filling and I pretty much always either soak or toast my seeds and nuts to make them more digestion-friendly, and just simply toasting seeds bring out a deeper flavor too.
For this salad, I toasted the seeds with some turmeric and added a bit of tamari and maple syrup in the end, which made them extra crispy and tasty. They’re great with the salad, on top of soup or just as they are as a little appetizer. I like to toast a big batch at once and store the toasted seeds and nuts in a glass jar on the kitchen shelf, so that it’s super easy to add them into whatever I’m making. And that way I’ll also avoid the very usual catastrophe of having too many open bags falling out from the cupboards and making a total mess. But in the end, that still always happens ’cause life just is a bit messy :)
Big hugs! xo
For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!
Moroccan Chickpea Salad w/ Turmeric Spiced Toasted Seeds
notes: you can try quinoa instead of the rice and the sweet potato could be replaced with some carrots too, if you like.
1 big sweet potato
1 tbsp olive oil
salt & black pepper
2 cans organic chickpeas
1 tsp cumin
3/4 cup wild rice + water for cooking
a handful of organic raisins
150 g leafy greens
Turmeric Spiced Toasted Seeds (recipe below)
Tahini sauce (recipe below)
1. Preheat the oven to 200°C / 400°F. Peel the sweet potato and cut it into small squares. Mix the sweet potato with olive oil and season with salt and black pepper. Spread on a baking tray covered with parchment paper and bake for 15 minutes.
2. In the meantime, cook the rice according to the instructions on the package and prepare the other fillings. Drain and rinse the chickpeas thoroughly, season with cumin, and set aside for a moment. Take a half of one orange aside for the sauce and and peel and cut the remaining one and a half o into small pieces.
3. After 15 minutes, take the sweet potatoes from the oven, add the chickpeas on the tray and cook for another 5 minutes. Toast the seeds and prepare the tahini sauce in the meantime.
4. Finally, carefully mix the rice, sweet potato, chickpeas, orange and raisins in a big bowl. Serve with leafy greens, turmeric spiced seeds and tahini sauce and enjoy!
Turmeric Spiced Toasted Seeds
150 g Earth Control salad mix
1 tsp coconut oil
1-2 tsp turmeric powder
1 tsp tamari (or soy sauce)
1 tsp maple syrup
Heat a large frying pan and add a spoonful of coconut oil. Toast the seeds on the hot pan stirring every now and then, until the seeds are lightly browned and start to pop. Move the pan from the heat and add turmeric powder, tamari and maple syrup and mix with a spatula to spread the spices evenly. Store in an airtight container up to one month.
1/2 orange, juiced
3 tbsp tahini
1/4 cup hot water
1 tbsp nutritional yeast (optional)
salt & black pepper
Measure all ingredients into a small bowl and mix with spoon until smooth. Add a bit of water, if you’d like a runnier sauce. Taste, and add spices if needed. Store in the fridge for up to 2-3 days.