Both recipes from Cooking Light Magazine.
Rich chickpea stew with diced carrots, onions, potatoes,jalapeno,fire-roasted tomatoes, and spiced with cumin, chili powder, and turmeric.
Served over brown rice and garnished with chopped cilantro.
A great stew for a busy night.
It comes together fast and it tastes delicious.
For the salad, I used heirloom lettuce, radishes, red onions, cucumbers, avocado, sunflower seeds and dressed with a red wine dressing.
Overall, the salad was great but the dressing was too sour.
(Picture from COOKING LIGHT MAGAZINE)