Thursday, January 30, 2014

Mole Chickpeas

Miles today: 12x400s, 7.3 miles total
Miles in 2014: 97.62 miles

Today was my first speed workout in quite some time. Pretty sure I looked like my race photo yesterday. But I finished every 400 and kept a very consistent pace. Definitely not easy after slacking for a while (or a long work day), but happy to be working on improvement and getting ready for April. The squats afterwards were a bitch though.

So lets talk food. There are a few things I miss being a vegetarian. BBQ is a biggie, which I have solved with my BBQ salad. (and maybe stealing the occasional chicken nugget from Larry) Mexican food, specifically a specific mole chicken recipe is another one. I love love love mole sauce and until I was going through old recipes, never thought about making it with sans chicken. So mole chickpeas are here. Get happy. As Larry said, "Looks like diarrhea, tastes like heaven." He should be in advertising, that one.

Slow Cooked Mole Chickpea
2 cans chickpeas
1 28 oz can whole tomatoes
1 yellow onion, chopped
1 large chipotle chili in adobo sauce
1 tbs adobo sauce
1/2 cup toasted, chopped almonds
1/4 cup raisins
1 3.5 oz dark chocolate bar, chopped
3 garlic cloves, smashed
3 tbs olive oil
 1/2 tsp chili powder
1/2 tsp cinnamon
1 tsp cumin
fresh cilantro chopped (for topping)
greek yogurt or sour cream (for topping - optional)

  • In a blender combine all ingredients except for the chickpeas and toppings. Blend until sauce is smooth. 
  • Place chickpeas and sauce into slow cooker and place on low for 4 hours.
  • Serve over brown rice, quinoa, or any grain. (We used brown rice) And top with cilantro and yogurt.
(recipe inspiration here)

Larry has been eating the leftovers for 3 days straight. Success. 

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