Recipes using Chickpeas

PinkFridge

Mon, May 01 2017, 8:58 am

Sorry I don't have the proportions. I make
- chickpea salad, with pepper, olives, and baby corn and a water-oil-sugar-vinegar-salt and pepper dressing
- chickpea soup - slice carrots, cook in onion soup (mix) with chickpeas, add lemon juice and parsley at the end.
- homemade falafel. There are lots of good recipes. I use Joan Nathan's, it may be on Epicurious, haven't made it in years.

And if you have a lot you're trying to get rid of, you can always freeze them for future use.

greenfire

Mon, May 01 2017, 12:26 pm

in large skillet saute with 2 tbs extra virgin olive oil

head of garlic diced
onion sliced
bunch of cilantro chopped
2 red peppers julienned
1 or 2 hot peppers [variety of your choice seeds will make it mas caliente]

at this point an additional 1/4 cup olive oil
garlic powder, black pepper, paprika, turmeric, coriander & annatto
[go heavy on the spices cause this is the sauce]
small amount of hot cayenne pepper

after everything breaks down to a nice cooked aromatic base add

2 cans chickpeas along with brine
1 large fire roasted green pepper with charred skin & seeds cleaned off

simmer on low fire 15 more minutes

[great for vegans ~ serve over quinoa or brown rice]

Amarante

Mon, May 01 2017, 12:40 pm

Vegetable & Chickpea Curry
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Recipe By: Cooking Light
Serving Size: 6

Ingredients:

1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 cloves, garlic minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 can (14.5-ounce) diced tomatoes, undrained
1 can (14-ounce) vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges

Directions:

Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Notes:

Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.

Nutritional Information:

Yield: 6 servings (serving size: 1 1/3 cups vegetable mixture and 1 lemon wedge)

NUTRITION PER SERVING
CALORIES 276(23% from fat); FAT 7.2g(sat 1.9g,mono 2.3g,poly 1.3g); PROTEIN 10.9g; CHOLESTEROL 0.0mg; CALCIUM 107mg; SODIUM 623mg; FIBER 10.6g; IRON 4.3mg; CARBOHYDRATE 44.7g

Amarante

Mon, May 01 2017, 12:52 pm

Not a main but these are really delicious. Good to supplement a light dinner or nice for lunch with other salad types

Curried Chickpeas from Joan's On Third
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Recipe By: LA Times
Serving Size: 4

Summary:

Dear SOS: I am utterly obsessed with the curried chickpeas at Joan’s on Third. They are the best curried chickpeas I've ever had. Every time I go there I order them as part of the salad trio (a selection of three salads from their daily specials on the marketplace menu). I should know by now that I should order just the chickpeas because they're all I ever want to eat (well, that and a number of things from the bakery).

Lauren Burchett

Los Angeles

Dear Lauren: The curry blend in this recipe gives an otherwise simple salad wonderful depth and robust flavor. Coriander and cumin lend fragrant earthiness, with a little cayenne pepper added for a hint of heat. The caramelized onions add richness, and the cilantro and lemon juice brighten the salad nicely, distinguishing the flavors. You can make it in advance; this is one salad that improves with an hour or two of chilling time.

Ingredients:

1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice, or to taste
Salt

Directions:

1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.

4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.

Nutritional Information:

Each of 4 servings: 238 calories; 9 grams protein; 37 grams carbohydrates; 8 grams fiber; 6 grams fat; 1 grams saturated fat; 0 mg. cholesterol; 2 grams sugar; 276 mg. sodium.

Amarante

Mon, May 01 2017, 12:53 pm

Moroccan-style Chicken Thighs
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Recipe By: Cooking Light
Serving Size: 4

Ingredients:

2 teaspoons ground cumin
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
8 chicken thighs (2 pounds), skinned
1 tablespoon olive oil
1 can (15-ounce) chickpeas (garbanzo beans), drained
1 can (14.5-ounce) no-salt-added diced tomatoes, drained
2 cups (1/4-inch) sliced zucchini
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
Cilantro sprigs (optional)

Directions:

Combine first 6 ingredients in a small bowl; rub chicken with cumin mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and sauté 3 minutes on each side. Add chickpeas and tomatoes; cook 5 minutes. Add zucchini and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in lemon juice. Garnish with cilantro, if desired.

Notes:

Chicken thighs are quite popular now because they're more flavorful than the white meat and they stand up to bolder spices. If you can find boned thighs, all the easier. Serve with couscous.

Nutritional Information:

Yield: 4 servings (serving size: 2 chicken thighs and 1/2 cup chickpea mixture)

NUTRITION PER SERVING
CALORIES 338 (29% from fat); FAT 10.8g (sat 2.1g, mono 4.7g, poly 2.5g); PROTEIN 34.9g; CARB 25.9g; FIBER 3.1g; CHOL 113mg; IRON 4.8mg; SODIUM 625mg; CALC 95mg;

Amarante

Mon, May 01 2017, 12:54 pm

Again not a main but this a a nice side especially if you are making a relatively plain chicken or fish dish. I also love to nosh cold roasted veggies.

Moroccan Roasted Vegetables
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Recipe By: CLBB

Ingredients:

1 medium onion, chopped
1 medium zucchini, sliced into 1/4 inch half rounds (I used 3 small)
1 small eggplant, sliced into 1/4 inch half rounds (I used 1 medium)
1 large sweet potato, sliced into 1/4 inch half rounds
2 medium tomatoes, diced
1 can garbonzo beans, drained
2 tablespoons oil
1 tablespoon lemon juice
3 cloves garlic, minced or pressed (I used 5 cloves)
1 tablespoon ground cumin
1 1/2 teaspoons turmeric
1 1/2 teaspoons cinnamon
1/2 teaspoon cayenne
2 teaspoons salt

Directions:

Preheat oven to 400ºF

Mix oil, lemon juice, garlic and spices. Toss with chopped vegetables and drained chickpeas. Spread vegetable mixture on large, unoiled baking sheet.

Roast vegetables for 20 minutes. Stir well, and then roast for another 20 minutes.

Suggested: Serve with couscous. (optional: raisins, currants, feta cheese

Amarante

Mon, May 01 2017, 12:54 pm

Can sub your favorite chicken parts but this offers something for everyone.

CHICKEN TAGINE WITH CHICKPEAS AND MINT
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Recipe By: Bon Appetit
Serving Size: 4

Ingredients:

1 tablespoon olive oil
4 chicken leg-thigh pieces, skin and visible fat removed; thighs and drumsticks separated
2 chicken Breast halves with bones, skin removed; each cut crosswise into 2 pieces
3 medium carrots, peeled and cut into 2 inch pieces
2 cups green beans, cut into 2 inch pieces
1/4 cup fresh mint, chopped
1 large onion, thinly sliced
6 large garlic cloves, minced
1 tablespoon minced peeled ginger
1 1/2 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
2 cups (or more) water
2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans
1/2 cup canned diced tomatoes in juice
1/2 cup chopped fresh cilantro stems
1 lemon, quartered, thinly sliced
2 tablespoons (or more) fresh lemon juice

Directions:

Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.

Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.

Notes:

This one-pot dish is delicious over couscous. What to drink: Wines with distinctive spice notes, such as Gewürztraminer or Syrah.

Amarante

Mon, May 01 2017, 12:55 pm

Again, this is a side but a nice side with relatively plain entree.

Hummus Mashed Potatoes
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Recipe By:

Summary:

This has wonderful spice and a slight kick in the back of your throat from the red pepper and the cumin

Ingredients:

3/4 cup organic vegetable broth
1/4 cup tahini (sesame-seed paste)
3 tablespoons fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 teaspoon ground cumin
2 garlic cloves, peeled
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 lbs. cubed peeled red potato
Lemon wedges (optional)

Directions:

Combine broth, tahini, juice, 1 teaspoon oil, and next 5 ingredients (1 teaspoon oil through chickpeas) in a food processor, and process until smooth, scraping sides.

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until fork tender.

Drain and return potato to pan. Stir in broth mixture, and mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Garnish with lemon wedges, if desired

Amarante

Mon, May 01 2017, 12:56 pm

Cheap and healthy. Easy to make ahead and freeze

Middle Eastern Chickpea and Brown Rice Stew
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Recipe By: Eating Well Magazine
Serving Size: 6

Ingredients:

1 tablespoon extra-virgin olive oil
3 onions, halved and thinly sliced (3 cups)
2 tsps cumin
2 tsps coriander
1 cup orange juice
4 cups reduced sodium chicken or vegetable broth
30 ozs chickpeas, drained and rinsed (two 15 oz cans)
3 cups peeled and diced sweet potato, about 1 pound
2/3 cups brown basmati rice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup chopped fresh cilantro

Directions:

Heat oil in large saucepan or stockpot over medium heat; add onions and cook, stirring often, until tender and well browned, 10-12 minutes. Add cumin and coriander and stir for 15 seconds. Add orange juice and broth. Stir in chickpeas, sweet potato, rice, and salt. Bring to a boil. Reduce heat to gentle simmer and cover. Cook, stirring occasionally, until the rice in tender and the sweet potatoes are breaking down to thicken the liquid, about 45 minutes. Season with pepper. The stew will be thick and will thicken further upon standing. Add more chicken broth to thin, if desired, or when reheating. Serve topped with cilantro.

Nutritional Information:

makes 6 servings, 1 1/2 cups each

345 cal, 6 g fat (1 g sat), 63 g carb, 13 g protein, 10 g fiber, 389 mg sodium

Amarante

Mon, May 01 2017, 12:57 pm

For a crockpot. Sautéing the chicken is an extra step but really ups the flavor and also gets rid of the pockets of fat that are in chicken thighs.

Moroccan Chicken (crockpot)
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Recipe By:

Ingredients:

1 1/2 lbs. eggplants ( peeled, cut into 1-inch cubes)
1 yellow peppers, diced
3/4 lbs. roma tomatoes ( cut into 1/2-inch chunks)
1/3 cup raisins
1/3 cup red onions
8 sun-dried tomatoes packed in oil, cut into strips
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
3 large garlic cloves, crushed
1 teaspoon turmeric
2 teaspoons salt
1/4 teaspoon hot red pepper flakes
8 chicken thighs, skin and visible fat removed
1 (15 ounce) cans chickpeas, rinsed and drained
2 tablespoons smooth peanut butter

Directions:

In 5 or 6-qt slow cooker, combine eggplant, tomatoes, bell pepper, raisins, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, 1 tsp of the salt and the pepper flakes.
Toss with large spoon to blend.
Place chicken thighs on top, boneside up.
Cover; cook on low for 7-8 hours or high for 2 1/2 - 3 hours, until chicken and vegetables are tender. Remove chicken from cooker and debone, return to cooker. Stir in chickpeas, peanut butter and remaining salt. Reheat to simmer. Serve over couscous.

Nutritional Information:

Serving Size: 1 (438 g)
Servings Per Recipe: 6
Amount Per Serving% Daily ValueCalories 475.2 Calories from Fat 21344%Amount Per Serving% Daily ValueTotal Fat 23.6g36%Saturated Fat 6.1g30%Cholesterol 105.2mg35%Sugars 11.2 gSodium 1168.4mg48%Total Carbohydrate 38.6g12%Dietary Fiber 9.2g37%Sugars 11.2 g45%Protein 29.4g58%