CHICKPEA AND ARTICHOKE MASALA
Provided by Aarti Sequeira
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
- Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
- Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro.
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
MEDITERRANEAN CHICKPEA SALAD
Steps:
- Serve: Serve immediately or cover and refrigerate. You can keep this salad in the fridge covered, for 5 days. Enjoy cold or at room temperature.
Nutrition Facts : Calories 316 kcal, Carbohydrate 29 g, Cholesterol 25 mg, Fiber 9 g, Protein 12 g, SaturatedFat 6 g, Sodium 1149 mg, Sugar 7 g, Fat 18 g, UnsaturatedFat 0 g
ARTICHOKE AND CHICKPEA SALAD
Steps:
- Preheat the oven to 350 degrees F. Put the bread cubes on a baking sheet, and toast in oven until crisp throughout, about 8 to 10 minutes. Let cool.
- Combine the bread cubes, artichokes, chickpeas, sun-dried tomatoes, and almonds in a large serving bowl. Drizzle with the vinegar and oil, season with the salt, and toss well. Add the parsley and mint, and toss again to distribute. Serve at room temperature.
BULGUR AND CHICKPEA SALAD WITH ROASTED ARTICHOKES
Quartering and roasting the artichokes instead of steaming them whole intensifies flavor and cuts down on preparation time for this salad. My initial idea here was to stuff the artichokes with the salad and steam them. But that took a lot of time, and diminished the flavor of the salad. So I trimmed and cut the artichokes into wedges, tossed them with olive oil and roasted them. The roasted artichokes tasted so wonderful that I'll be inclined to cook them this way from now onhereon in. They are perfect served atop or on the side of this lemony grain, chickpea and herb salad. The bulgur will keep for 4 or 5 days in the refrigerator, and can be frozen. The artichokes can be roasted several hours or even a day ahead but are best when freshly roasted.
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer, main course, side dish
Time 50m
Yield serves 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Trim artichokes and cut medium artichokes into quarters, cut large ones into 6ths or 8ths, rubbing cut surfaces with lemon and placing the pieces in a bowl of water acidulated with lemon juice as you work.
- Drain artichokes and dry as thoroughly as you can with paper towels. Line a sheet pan with parchment paper and toss artichoke wedges with the olive oil and salt and pepper to taste. Take care to coat all cut surfaces with olive oil.
- Place in oven and roast for 30 to 40 minutes, turning artichokes every 10 minutes, until the hearts are tender and edges of the leaves are browned, even charred.
- Meanwhile, make bulgur salad. Place bulgur in a bowl with salt to taste (I use 1/2 to 3/4 teaspoon kosher salt) and pour on 2 cups hot or boiling water. Allow to sit for 20 to 25 minutes, until most of water is absorbed. Drain and press against strainer to remove excess water.
- While bulgur is soaking, make dressing. Mix together lemon juice, garlic, mustard, and salt to taste. Whisk in olive oil. Toss with bulgur in a bowl. Add remaining ingredients, toss together, taste and adjust seasonings.
- Spoon bulgur salad onto a platter or onto plates. Garnish with artichoke wedges, and serve.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 24 grams, Carbohydrate 59 grams, Fat 30 grams, Fiber 18 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 1147 milligrams, Sugar 6 grams, TransFat 0 grams
MARINATED CHICKPEA AND ARTICHOKE SALAD WITH FETA
This has a nice Middle Eastern flavor and is very simple to make and just requires a few hours to marinate to blend the flavors. Goes great as a side dish or stuffed into halves of warmed pita bread.
Provided by PalatablePastime
Categories Beans
Time 4h15m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
- In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
- Slowly add olive oil, whisking to blend.
- Add dressing to salad and stir well.
- Cover and refrigerate for several hours or overnight (best), to blend flavors.
- Serve chilled.
ARTICHOKE CHICKPEA SALAD (WARM) RECIPE - (4.2/5)
Provided by á-4939
Number Of Ingredients 9
Steps:
- 1. Add quartered artichokes to a pan with a little extra-virgin olive oil and about a teaspoon of lemon juice. Cook over medium heat, stirring occasionally, until the chokes begin to brown. Add artichokes to a bowl with garbanzo beans. 2. Add onion and garlic to a pan with a little extra-virgin olive oil and a touch of water. Heat over medium-high heat, stirring occasionally, until tender. Add to the bowl with the artichokes and beans. 3. Add lemon juice, olive oil, sun-dried tomatoes, rosemary, salt and pepper to the bowl. Mix thoroughly. Serves: 2
GOLDEN CHICKPEA AND ARTICHOKE SALAD
This recipe is an amazing way to enjoy artichoke hearts and chickpeas together. Originally it came from "Vegan Yum Yum" by Lauren Ulm but I got it out of a local food magazine.
Provided by FancyPants81
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Heat oil in seasoned wok or cast iron skillet. Add chickpeas and cook over medium-high heat for 10 minutes, stirring only occasionally to prevent burning, until chickpeas are golden brown all over. When done, transfer chickpeas to large mixing bowl and set aside.
- 2. Add more oil to pan and saute sliced artichoke hearts until browned. Add artichokes to bowl of chickpeas.
- 3. Toast almonds in dry skillet (if desired) and then grind them in food processor. Add almonds to artichokes and chickpeas. Season salad with lemon juice and salt and stir in chopped parsley. Serve warm or at room temperature, adjusting seasoning if needed.
Nutrition Facts : Calories 265.8, Fat 7.8, SaturatedFat 0.8, Sodium 960.9, Carbohydrate 42.2, Fiber 13.5, Sugar 1.8, Protein 11.8
WARM CHICKPEA SALAD
Warm chickpea salad, ideal as a weekend lunch or weekday supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.
- Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
- When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.
Nutrition Facts : Calories 371 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.62 milligram of sodium
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