Some popular recipes from Chatelaine magazine include chickpea and sweet potato curry and gluten-free brownies. These recipes are popular because they are easy to make, are done in less than an hour and are gluten-free.
To make a chickpea and sweet potato curry, cook 1 tablespoon vegetable oil, 1 chopped onion, 2 minced garlic cloves, 2 tablespoons of curry powder, 1 tablespoon of minced ginger and 1/4 teaspoon of salt in a preheated saucepan over medium high heat for two minutes. Stir in 2 peeled and chopped sweet potatoes and a 796-milliliter can of diced tomatoes. Bring the mixture to a boil, reduce the heat to medium low and simmer for 15 minutes while covered. Add in drained and rinsed chickpeas from a 540-milliliter can, and cook for about 10 minutes. Top the dish with 1/2 cup of fresh cilantro, and serve with basmati rice.
To make gluten-free brownies, whisk 2 1/2 cups of icing sugar with 2 cups of ground almonds, 2/3 cup of cocoa powder and 1/8 teaspoon of salt. Stir in 4 egg whites and 2 teaspoons of vanilla. Pour the mixture into a lined baking pan, and smooth out the batter. Bake the brownies in a preheated oven at 350 degrees for 40 to 45 minutes. Remove the brownies from the pan, and completely cool them on a rack before serving.