27 CHICKPEA RECIPES
This collection of amazing chickpea recipes is perfect to whip out your healthy delicious meal in a snap, and this creamy garlic chickpea soup is one of my favorite go-to meals!
Provided by Katia
Number Of Ingredients 10
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!
PUMPKIN AND CHICKPEA HOT POT
With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry, with more paste added for heat rather than warmth, with plain-cooked rice. Or think of it as a rich, chunky soup and pour into bowls and make sure everyone has a crusty wedge or two of good bread to dunk in, absorbing the sweet, spiced juice. This is good, fragrant weeknight cooking. Feel free to substitute butternut squash for the pumpkin.
Provided by Nigella Lawson
Categories dinner, one pot, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place a large wide pan over medium heat, and add oil. When hot, add onion and salt, and sauté until softened but not browned. Add curry paste, and sauté for 1 minute. Add cumin and coriander.
- Raise heat to medium-high, and add pumpkin. Stir for about 1 minute. Stir in coconut milk, chicken broth and soy sauce. Partly cover with a lid, and reduce heat to low. Simmer gently until pumpkin is almost tender, about 20 minutes.
- Add chickpeas, partly cover, and simmer for 10 minutes more. Stir gently, and adjust salt and pepper to taste. If more heat is desired, add more curry paste. Ladle hot pot into serving bowls, sprinkle with cilantro, and serve.
Nutrition Facts : @context http, Calories 868, UnsaturatedFat 14 grams, Carbohydrate 84 grams, Fat 48 grams, Fiber 20 grams, Protein 35 grams, SaturatedFat 29 grams, Sodium 1431 milligrams, Sugar 17 grams, TransFat 0 grams
GARBANZO HOT POT
I got this recipe from a can of Old El Paso beans about 30 years ago. Easy to make and good veggie protein.
Provided by windhorse23
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in butter until soft.
- Stir in rest of ingredients.
- Cook, uncovered, 15 minutes.
- Remove bay leaf and serve.
Nutrition Facts : Calories 361.9, Fat 8.7, SaturatedFat 4, Cholesterol 15.3, Sodium 1725.2, Carbohydrate 60.7, Fiber 11.7, Sugar 6.6, Protein 13.1
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CHANA MASALA - SPICE CRAVINGS
From spicecravings.com
Ratings 39Calories 205 per servingCategory Main Course
- Rinse and soak dry chickpeas in about 4 cups water, overnight, or at least 8-10 hours. Drain and rinse them before cooking. Skip this step if using unsoaked chickpeas. If using canned chickpeas, rinse and drain them.
- Turn on Saute, high mode. Heat oil (or ghee) and add cumin seeds. When cumin begins to splutter, add onions, ginger, garlic, green chillies, and tomatoes, and saute for 3-4 minutes.
- Wait for the pressure to release naturally for 10-15 minutes, followed by manual pressure release. Open the lid after the pin drops.
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