chick peas

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Indian butternut squash curry

brown basmati rice

olive oil

butternut squash, diced

red onion, diced

tbsp mild curry paste

vegetable stock

tomatoes,

chickpeas,

tbsp fat-free Greek yogurt

coriander,

Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.

Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.

Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

Making hummus with dry chick peas instead of canned. A traditional recipe with olive oil, ground cumin and tahini. This recipe is creamy and delicious,&nbsp;

Hummus - making hummus with dry chick peas

dry chick peas

tsp salt

tsp baking soda

water

juice of half of a lemon

tbsp tahini

garlic

water ((or more if needed))

tbsp cumin

pita bread (, crackers, etc.)

Place the dry chick peas in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas. Let them soak overnight in the fridge.

Drain the chick peas. Place them in a pot and fill with new water, the salt and baking soda.

Bring the chick peas to a boil. Once the water is boiling, lower the heat so that it is a low boil. Cook the chick peas for an hour. They should soften so they can easily be smushed with your fingers.

Drain the chick peas and let them cool until they come to room temperature.

Using a food processor, pulse the chick peas, lemon, garlic cloves and tahini. While the food processor is running, slowly pour in the water. Check the texture and thickness of the hummus. If needed, add more water to desired consistency.

When serving, scoop into a bowl and drizzle olive oil and sprinkle cumin on top of the hummus.

Serve with pita bread, crackers, or veggies.

Vegetarians don't need to miss out on pasta with meatballs, with this no-fuss meat-free version

Herby chickpea balls with tomato sauce

white bread

can chickpea

oregano

basil leaves

passata

spaghetti, linguine or tagliatelle

Heat oven to 220C/200C fan/gas 7. Whizz the bread and roughly chopped Parmesan in a food processor to crumbs, then throw in the chickpeas, roughly chopped garlic, half the oregano, a few basil leaves and some seasoning. Pulse until the mixture starts to come together, then add just enough of the egg while the motor is running to bind together. Shape into 18 small balls. Transfer to an oiled baking sheet and cook in the oven for 15 mins, turning halfway.

Meanwhile, in a large pan, fry the crushed garlic in the olive oil for 1 min. Then tip in the passata, remaining oregano and some seasoning and simmer until the chickpea balls are ready. Cook pasta following pack instructions.

When the chickpea balls are cooked, serve over the pasta, with the tomato sauce and the rest of the basil on top. Sprinkle with the grated Parmesan.

Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down

Carrot & sesame burgers

carrots

chickpeas

onion

tahini paste

tsp cumin

wholemeal breadcrumbs

lemon

yogurt

tbsp sesame seeds

Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened &ndash; it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.

Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.

Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.

Dehydrate canned beans to save room in your pantry, create meals in a jar for pantry storage, gift giving or emergency meals, prepare meals for hiking and camping.

Dehydrate Canned Beans

Canned Beans

Rinse beans

Place on dehdyrator trays

Dry at 125F / 35C for 5-8 hours

Test for dryness

Conditoin

Store in an airtight container for 2+ years

This is a recipe for how to cook canned chickpeas

How to Cook Canned Chickpeas

bacon

chickpeas (drained)

½ tsp kosher salt

½ tsp black pepper

½ tsp ground onion powder

½ tsp ground garlic powder

cayenne pepper

Chives (parsley onions

In a medium sized saucepan, place the bacon pieces over medium heat and allow to cook until the bacon is crispy.

While the bacon is frying, drain the water from the can of chickpeas.

When bacon is crispy, add the chickpeas, water, salt, pepper, onion powder, garlic powder and cayenne pepper and stir well.

Continue heating over medium heat until heated through, about 4 minutes.

Garnish with chives, parsley or green onions.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1534266344/dola6xr667ufkpwwqalb.mp4

This is a video about how to cook canned chickpeas.

How to cook Canned Chickpeas

Can of beans (use any bean of your choice)

Rinse beans in colander

Spread onto dehdyrator trays

Dry at 125°F / 52°C for 5-8 hours

This vegetarian dish is packed full of great textures and tastes - smoky aubergine, nutty chickpeas and earthy walnuts

Grilled aubergines with spicy chickpeas & walnut sauce

ginger

½ tsp each ground cumin, coriander and cinnamon

can chickpeas

tomatoes

aubergines

tub Greek-style yogurt

walnuts

Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.

Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.

Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.

Marinated Chick Pea and Celery Salad

red wine vinegar

lemon juice

garlic (minced)

dry mustard

sea salt

black pepper

chick peas (drained)

celery

In a blender, combine the olive oil, red wine vinegar, lemon juice, garlic cloves, dried oregano, dry mustard, salt, and pepper. Blend until just incorporated.

Combine the chick peas, celery, and onion in a large bowl and pour approximately half the dressing over the top.

Let the salad marinate for at least an hour before serving.

The salad will keep in the fridge for up to three days and the leftover dressing is good in the fridge for up to two weeks.

I tried it and the dressing is delicious.  You should leave it a few hours so the garbanzos soak up the dressing.  A definite keeper

This fresh and delicious chickpea tahini salad is perfect for sandwiches, toasts, crackers or on a bed of greens. It is satisfying and filling yet light and perfect for a no-cook summer meal.

Chickpea Tahini Salad

oz chickpeas (canned, drained)

cherry tomatoes (diced)

Persian cucumbers (diced)

tbsp cilantro (chopped)

salt

tsp maple syrup

lemon (juiced)

tbsp sesame tahini

Put 1/2 the can of chickpeas in a large bowl. With the back of a fork, mash the chickpeas until they are course and mealy. Stop before you make them into a paste. Then add in the other half of the chickpeas and keep them whole.

To the bowl, add the tomatoes, onions, cucumbers, and cilantro.

Make the dressing by combining tahini, lemon, water and salt and mixing until well combined. It will be smooth, fairly thick and creamy.

Pour the dressing over the salad and mix until well combined.

Enjoy on toast, in a sandwich, on crackers or over greens. Cover and refrigerate and eat within 3-4 days for best quality.

Top 10 chick peas recipes from across the web

The most viewed chick peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Indian butternut squash curry

Hummus - making hummus with dry chi...

Herby chickpea balls with tomato sa...

Carrot & sesame burgers

Dehydrate Canned Beans

How to Cook Canned Chickpeas

Dehydrate Canned Beans

Grilled aubergines with spicy chick...

Marinated Chick Pea and Celery Sala...

Chickpea Tahini Salad

Top 10 chick peas recipes from across the web

The most viewed chick peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Indian butternut squash curry

Hummus - making hummus with dry chi...

Herby chickpea balls with tomato sa...

Carrot & sesame burgers

Dehydrate Canned Beans

How to Cook Canned Chickpeas

Dehydrate Canned Beans

Grilled aubergines with spicy chick...

Marinated Chick Pea and Celery Sala...

Chickpea Tahini Salad

The most viewed chick peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine