Chickpea Pot Recipes

27 CHICKPEA RECIPES

Steps:

• Drain only one of cans of chickpeas and pour the second one with its liquid into a blender. Purée until smooth.
• Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 45/60 seconds, or just until fragrant.
• Add the puréed chickpeas, the second can of drained chickpeas, the potato, parprika, thyme, rosemary, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
• Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Then turn the heat down to medium low and allow it to simmer for 25 minutes, stir occasionally.
• Taste and adjust the seasoning according to your liking (it depends mostly on the salt content of your broth, I added about ¼ tsp of salt).
• Serve hot with freshly ground pepper, a drizzle of olive oil if you wish, and delicious crusty bread for dipping!

1-POT CHICKPEA SHAKSHUKA

Steps:

• Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
• Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, and coriander (optional). Stir to combine.
• Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently.
• Add chickpeas and olives (optional). Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.
• Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), chili powder for smoke/heat, or olives for saltiness and to balance the tomato flavor. Cook longer, as needed, to develop flavors.
• Serve as is or with bread, pasta, or rice. I loved this alongside a kale salad, and it went especially well over gluten-free pasta! Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).
• Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.

CHICKPEA POTPIES

Steps:

• Saute onion in butter in a large saucepan until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened., Stir in the vegetables, chickpeas, potatoes, cream and Italian seasoning. Divide mixture among 4 ungreased 10-oz. ramekins., Unroll crust; divide into 4 portions. Roll out each portion to fit ramekins; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Place ramekins on a baking sheet., Bake at 400° for 25-30 minutes or until crust is golden brown.

CURRIED MANGO & CHICKPEA POT

Steps:

• Combine the chickpeas, yogurt, lemon and korma paste in a bowl, then toss with the carrot, cabbage, spinach and mango. Tip into your lunchbox or an airtight container and scatter with the nigella seeds and red chilli.

INSTANT POT® CHICKPEAS

Steps:

• Pour chickpeas into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 36 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain chickpeas and let cool.