LEMON-GARLIC CHICKPEA DIP WITH VEGGIES AND CHIPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That'll keep the munching going on until dinner!
CRISPY EGGPLANT AND CHICKPEAS
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Slice the eggplant into 1/4-inch rounds. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Lay the slices on a sheet pan covered in paper towels. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas.
- Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Line a baking sheet with a cooling rack and paper towels.
- Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Carefully lower the chickpeas into the oil using a slotted spoon. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Remove the chickpeas to the paper towel-lined baking sheet. Sprinkle with another tablespoon of the spice mixture and some salt.
- Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle the eggplant on both sides with the remaining spice mixture. Add the eggplant to the oil in batches, only adding a few at a time. Fry the eggplant, flipping and turning frequently until they are a deep golden brown and crispy on the edges, 5 to 6 minutes.
- Serve the eggplant chips and crispy chickpeas warm or at room temperature.
EGGPLANT AND CHICKPEA STEW
Provided by Nigella Lawson
Categories dinner, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
- Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
- Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 12 grams
EGGPLANT, TOMATO AND CHICKPEA CASSEROLE
This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.
Provided by Martha Rose Shulman
Categories dinner, casseroles
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
- Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
- Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 739 milligrams, Sugar 10 grams
CHICK-PEA AND EGGPLANT PURéE
This recipe is used to prepare [Roasted Peppers Stuffed with Chick-Pea and Eggplant Purée and Mushrooms](/recipes/recipe_views/views/14145). Can be prepared in 45 minutes or less, but requires additional unattended time.
Yield Makes 2 1/4 cups
Number Of Ingredients 8
Steps:
- Cut eggplant into 3/4-inch-thick slices and sprinkle both sides with salt. Arrange eggplant in a large colander set over a bowl and let stand 30 minutes to drain.
- Preheat broiler.
- Rinse eggplant slices and pat dry with paper towels. Broil eggplant on a rack of a broiler pan about 4 inches from heat until deep golden, about 6 minutes on each side. When eggplant is cool enough to handle, peel off skins, scraping all flesh from skins and discarding them.
- In a food processor pulse eggplant with remaining ingredients until just puréed and season with salt and pepper. Purée may be made 3 days ahead and chilled, covered.
CHICKPEA EGGPLANT DIP
From Marcus Samuelsson - this dip is so good. It is like hummous and baba ganoush had a delicious baby. The prep time looks super long because you have to soak the dried chickpeas.
Provided by Cadillacgirl
Categories Beans
Time 9h30m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Soak the dried chickpeas in cold water for 8 hours, then drain.
- Combine chickpeas, carrot, and onion in a medium saucepan, add 4 cups water, and bring to a boil.
- Reduce the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
- Drain, remove carrot and onion, reserving 1 cup of the cooking liquid.
- Meanwhile, preheat the oven to 300°F.
- Toss the garlic and eggplant with 1.4 cup of olive oil and arrange on a cookie sheet (eggplant with the cut side down) and roast for 40 minutes.
- Add the chilies to the roasting pan, cut side down and roast for another 10 minutes. Set aside until cool enough to handle
- Scoop the flesh from the eggplant and transfer to a blender and then add the roasted garlic and chilies, chickpeas, harissa, cumin, remaining 2 tbsp olive oil, and 2-3 tbsp of the reserved cooking water.
- Puree, adding more of the cooking liquid 2-3 tbsp at a time if necessary until it's smooth and creamy.
- Serve at room temperature with pita!
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SUPERCHARGED BABA GANOUSH (EGGPLANT DIP WITH CHICKPEAS)
From blog.fatfreevegan.com
5/5 (7)Total Time 30 minsCategory Appetizer, SandwichCalories 156 per serving
- Preheat oven to 425F. Line a baking sheet with parchment paper. Cut the eggplant in half the long way, from stem to bottom. Place the halves on the parchment, cut sides down. Bake until soft and sunken in the middle, about 25 minutes. Remove from the heat and let cool.
- Once the eggplant is cooked enough to handle, discard any accumulated liquid and scrape the flesh from the skin. Discard the skin. (You may do these first two steps up to 3 days in advance, storing the eggplant in a sealed container in the refrigerator.)
- Peel the garlic and have all ingredients assembled. Turn on food processor. With the processor running, drop the garlic through the feel tube and processed until it is chopped. Add the chickpeas and pulse to chop well. Add the drained eggplant and all remaining ingredients and pulse until well-blended but with a little texture.
- Spoon into a serving dish and top, if you want, with a squeeze of lemon juice and a sprinkle of parsley or other fresh herbs. Serve with pita bread and fresh vegetables.
EGGPLANT CHICKPEA TAGINE | FEASTING AT HOME
From feastingathome.com
4.9/5 (61)Calories 461 per servingCategory Vegan Dinner
- Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover, and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t rinse.)
- In a large dutch oven, or ovenproof skillet, over medium-high heat, heat 2 tablespoons oil. Working in 2 batches, brown two sides of the eggplant, until golden, then set these aside. No need to cook through.
VEGAN CHICKPEA AND EGGPLANT DIP WITH DILL PESTO
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5/5 (1)Category AppetizerServings 4Estimated Reading Time 4 mins
- Drizzle the eggplant with a bit of oil, place on a baking sheet lined with parchment paper cut side down.
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- Place the eggplants cut side down on a baking sheet. Prick all over with a fork and bake until soft and collapsed, 40-45 minutes.
- When cool enough to handle, scoop the eggplant pulp into the bowl of a food processor and discard the skin. Add the remaining ingredients and process until smooth. Transfer to a serving bowl and garnish with parsley.
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