Hearty Chickpea Vegetable Soup
1 tablespoon olive oil
1 medium onion, chopped
1 large garlic clove, minced
2 teaspoons ground cumin
2 (14.75-ounce) cans low sodium vegetable or chicken broth
1 cup water
4 cups cubed butternut squash, about 1 medium squash
1/4 teaspoon salt
1 (15.5-ounce) can garbanzo beans, drained and rinsed
1 (14.5-ounce) can sliced carrots, drained
3 cups escarole or kale, coarsely chopped
In 4-quart saucepan over medium-high heat, in hot oil, cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.
Add canned broth, water, butternut squash and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes until squash is tender.
Add garbanzo beans, carrots and escarole. Continue to simmer about 5 minutes until vegetables are tender.
Morning Glory Carrot Muffins
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (14.5-ounce) can carrots, drained
1 (8-ounce) can crushed pineapple in 100 percent juice, drained
3/4 cup vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup shredded sweetened dried coconut
3/4 cup pecans, chopped
1 (4-ounce) package reduced fat cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups confectioners’ sugar
To prepare muffins, preheat oven to 350°F. Grease 12-cup muffin tin. In large bowl, combine flour, sugar, cinnamon, baking soda and salt. In large bowl, mash carrots until smooth; add crushed pineapple, oil, eggs and vanilla until well blended. Add to dry ingredients until just mixed; fold in coconut and pecans.
Spoon mixture into prepared muffin tins, almost to top. Bake 30 minutes or until tester inserted in center comes out clean. Cool for 10 minutes. Remove muffins from pans. Cool completely.
To prepare frosting, in mixing bowl, combine cream cheese and butter until well blended. Add confectioners’ sugar; beat until smooth.