Spicy Chickpea Stew

Ingredients:

• 2 cups cooked chickpeas
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 2 cups vegetable broth
• 1 tbsp olive oil
• Fresh cilantro for garnish

Culinary:

1. Heat olive oil in a pot and sauté onions and garlic until soft.
2. Add diced tomatoes, cumin, and cayenne pepper. Stir well.
3. Add chickpeas and vegetable broth, simmer for 15 minutes.
4. Season with salt and pepper to taste, garnish with fresh cilantro before serving.

Honey Glazed Carrot Fries

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 1 tbsp olive oil
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp salt
• Fresh parsley for garnish

Culinary:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrot sticks with olive oil, honey, cinnamon, and salt.
3. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through.
4. Garnish with fresh parsley and serve as a side dish or snack.

Zucchini Fritters with Yogurt Dip

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup flour
• 1 egg, beaten
• 2 tbsp Parmesan cheese
• 2 tbsp chopped fresh dill
• Salt and pepper to taste
• 1/2 cup plain yogurt
• 1 garlic clove, minced

Culinary:

1. Mix grated zucchini with salt and let it sit for 10 minutes, then squeeze out excess water.
2. In a bowl, combine zucchini, flour, egg, Parmesan, dill, and pepper.
3. Heat olive oil in a skillet and spoon the zucchini mixture into small fritters.
4. Cook each side for 3-4 minutes until golden brown.
5. For the dip, mix yogurt with garlic, and serve alongside the fritters.

Lentil Salad with Lemon Vinaigrette

Ingredients:

• 1 cup cooked green lentils
• 1/4 red onion, finely chopped
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine cooked lentils, red onion, cucumber, tomatoes, and feta.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the vinaigrette over the salad and toss to coat.
4. Serve chilled or at room temperature as a refreshing side dish.

Sweet Corn and Avocado Salad

Ingredients:

• 2 ears of corn, kernels removed
• 1 ripe avocado, diced
• 1/4 cup red onion, chopped
• 1/2 cup cherry tomatoes, halved
• Juice of 1 lime
• 1 tbsp olive oil
• Fresh cilantro, chopped
• Salt and pepper to taste

Culinary:

1. In a bowl, mix corn kernels, avocado, red onion, and cherry tomatoes.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro and serve immediately.