Chorizo Seasoned Chickpeas

Delicious chickpea recipe as a vegan option with the flavors of chorizo. 
Use in tacos, rice dishes, paella, ect.



Ingredients:

• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 T smoked or regular paprika
• 1/4 - 1 tsp crushed red pepper
• 3/4 tsp course salt (use less if you are using a finer ground salt)
• 1/2 tsp coriander
• 1/4 tsp cumin
• 1/4 tsp fresh ground black pepper
• about 1 1/2 cups or (1 - 16 oz can) cooked garbanzo beans
• 1 can diced tomatoes with juices
• 3 T red wine vinegar

Directions:

• Heat olive oil or coconut oil in a pan, add onion and cook on medium-low till translucent.
• Mix together in a small bowl: garlic, paprika, red pepper, salt, coriander, cumin, and black pepper.
• Add spice mix to onions, cook together for 1 minute. 
• Add chickpeas, tomatoes and vinegar. Cook together on medium for 10 minutes or longer for flavors to develop. 

Strawberry Rhubarb Crumble

Ingredients:

Filling:

• 1 pound of strawberries, cleaned and sliced
• 3-4 stalks of rhubarb, cleaned and chopped
• 1/2-1 cup cane juice crystals (more or less depending on your sweetness preference)
• 2 T arrowroot powder

Topping:

• 1 cup gluten free flour
• 1/4 or 1/2 cup brown sugar (depending on your sweetness preference)
• 1 cup rolled oats
• 12 T butter 

Directions:

• Preheat oven to 350 degrees
• Mix Topping ingredients together and pour into a baking dish of your choice (7"x 11" rectangle, 9"x9" square or 9 inch pie pan)
• Mix together topping ingredients with a fork or pastry blender till crumbly. Pour topping over the filling in the pan.
• Bake for 1 hour. 
• Enjoy plain or with ice cream. Yum!