Whether made on an open fire or at home over the stove, this chilli is a sensational meal all year around. Quinoa Vegetable Chilli: Makes about 16 cups (4 L) WHAT YOU’LL NEED: 2 tbsp (15 mL) canola oil 3 cups (750 mL) celery root, peeled and diced 2 cups (500 mL) finely chopped onion…
Legumes
Slow Cooked Chickpeas and Kale
This dish is inspired by my travels through Israel. Everyday I would walk through markets stopping often to inhale the most amazing smells and seeing some incredible food cooking. One dish that resonated was slow cooked chickpeas. This is my version. Enjoy! Slow Cooked Chickpeas and Kale (makes about 5 cups (1.25 L) What you’ll…