chickpea

Pasta With Spicy Sausage, Broccoli Rabe and Chickpeas

Kosher salt and black pepper

broccoli rabe

shaped pasta,

olive oil

garlic cloves, minced (about 1 tablespoon)

dry white wine or chicken stock

chickpeas

unsalted butter

lemon,

This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it’s well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.

Zahav’s Hummus ‘Tehina’

baking soda

lemons

garlic,

salt,

sesame tahini

cumin,

Paprika,

Olive oil,

parsley,

In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.

In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain.

While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce.

Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.

To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.  

The actress Natalie Portman was seeking a good vegan matzo ball soup, and the result is this recipe: soft matzo balls that hold together thanks to a little help from chickpeas. Matzo meal, potato starch, a little olive oil and lots of ginger, dill and cilantro lend plenty of flavor, while chickpea water (known as <a href="https://www.nytimes.com/2016/05/11/dining/aquafaba-vegan-egg-substitute.html">aquafaba</a>) provides binding that would otherwise come from eggs. You can use the liquid from canned chickpeas, but the liquid from dry chickpeas soaked, then cooked in water works best. Ginger and nutmeg are characteristics of German-Jewish matzo balls, while the Yemenite addition of cilantro and dill adds even more brightness and flavor. Natalie is right: “It’s a very sad world without good matzo balls.” 

Vegan Matzo Ball Soup

matzo meal

potato starch

parsley

cilantro

ginger,

dill

nutmeg

baking powder

chickpea cooking liquid (from home-cooked chickpeas

vegetable broth

carrots,

celery,

kohlrabi,

leek,

yellow

garlic cloves, chopped

herbs

Zhug

Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that’s not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.

Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.

When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.

Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.

Spiced Chickpeas and Greens Frittata recipe | Epicurious.com

eggs

sour cream

red pepper flakes

kosher salt,

extra-virgin olive oil, divided

(15.5-oz.) cans chickpeas, rinsed,patted dry

curry powder

onion,

garlic cloves, 5 thinly sliced, 1 whole

hardy greens (such

mayonnaise

This vegetarian low-calorie chickpea curry makes a wonderful, easy after-work meal, and is ready in less than 20 minutes. It's also vegan if you leave out the egg. 

Each serving provides 441 kcal, 26g protein, 92g carbohydrates (of which 8.5g sugars), 20g fat (of which 3.5g saturates), 15g fibre and 0.6g salt. 

With a GI of 45 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a>.

Chickpea, spinach and egg curry

tsp cumin seeds

tsp black mustard seeds

tbsp medium curry powder,

garlic

ginger

tin chopped tomatoes

tin chickpeas,

lemon juice

milliliters/3½fl water

baby leaf spinach

salt and black pepper

tbsp chopped fresh coriander, to garnish

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.

Chopped Salad With Chickpeas, Feta and Avocado

small (1/2-inch) diced stale bread, buns

olive oil,

romaine heart,

chickpeas,

scallions (about 2 scallions)

red wine vinegar

capers,

shallots

Dijon mustard

halved,

feta cheese (about 4 ounces)

herbs,

Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.

Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.

In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.

Who doesn't love an easy three bean salad, perfect for summer picnics and potlucks?! This classic American picnic salad has cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.

Three Bean Salad

cannellini beans,

kidney beans,

red onion,

celery stalks, finely chopped (about 1 cup)

loosely packed, fresh, finely chopped flat-leaf parsley

rosemary

apple cider vinegar

granulated sugar (more or less to taste)

extra virgin olive oil

salt

black pepper

"One of our favorite salads. Soooo good! Thank you!"

Make the salad: In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.

Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

Chill and Serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.

"Great recipe! The dressing was especially good.  \r\nI also substituted shredded carrots for the celery, which gave it more color and a nice crunch. \r\nI used a little less sugar and it was plenty sweet."

"I loved this salad and I've been making it to keep in frig to snack on when I'm hungry between meals."

"I made this salad and I added black beans to make a four bean salad and it's great as a side dish or as a dip it's our new favorite salad"

"I used black beans, butter beans, light red kidney beans and pintos. Any bean you have works great with this recipe. I also Use d honey instead of sugar. Made it with agave too. Gives the same sweetness. Was delish!  Thanks for  the recipe!"

Related to a classic chili, this fast-cooking recipe combines legumes, meat and spices, with excellent results. This dish works equally well with canned or home-cooked chickpeas; if you like a bit more kick, double or triple the ancho chiles or chile powder. Turmeric or saffron also work well. Don't want to use ground beef? Ground turkey, chicken or pork would sub in well here; add a little oil to the pan first. For a bit more flavor, add a clove or two of chopped garlic to the browning meat. The point is: improvise.

Crispy Chickpeas With Beef

beef

cumin

ancho

Salt and pepper

Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.

Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.

Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.

You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.

Lemony Pasta With Chickpeas and Parsley

Kosher salt, as needed

regular or whole-wheat fusilli or other short, sturdy pasta

chickpeas, home-cooked

extra-virgin olive oil,

garlic cloves,

onion, diced

rosemary leaves

red pepper flakes,

parsley leaves (from 1 large bunch)

Parmigiano-Reggiano,

lemon

Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you’ll finish cooking it in the sauce.) Drain well.

While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.

Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.

Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.

You can make these easy falafels in minutes for a delicious quick dinner. Top with chilli sauce, yoghurt, pickles or hummus to customise. It's a simplified falafel recipe for those on a budget with limited kit – it's so much cheaper than buying ready-made. See also our <a href="https://www.bbc.co.uk/food/recipes/chickpeas_with_harissa_99809">easy chickpea stew recipe</a> and <a href="https://www.bbc.co.uk/food/recipes/easy_hummus_96922">easy hummus recipe</a> for more ways to shuzsh up that tin!


Falafel

400 grams/14 ounces tin chickpeas

spring onions, finely chopped

tsp cumin

lemon, zest only

dessertspoons plain flour

lemon, juice only

½ cucumber, peeled and thinly sliced

tomatoes, roughly chopped

round lettuce, washed, leaves

pitta breads

plain yoghurt

chilli sauce

hummus

Three easy, tasty ways with a chickpeas tin- falafel, hummus and with harissa.

Pimp my chickpeas tin

One-Skillet Roasted Butternut Squash with Spiced Chickpeas recipe | Epicurious.com

butternut squash

plain whole-milk Greek yogurt

garlic (1 finely grated, 4 chopped)

lemon juice, divided

Kosher salt, freshly ground pepper

olive oil, divided, plus more for drizzling

vadouvan or curry powder

radishes, trimmed, very thinly sliced

parsley, mint, and/or cilantro leaves

pomegranate seeds (optional)

Papri chaat is a traditional street snack found all over India, with crunchy, soft, and fluffy textures, all smothered in tangy, sweet, and hot chutneys.

Papri Chaat (Indian Street Snack With Potato, Chickpeas, and Chutneys) Recipe

For the Papris:

(260 grams) atta flour (Indian wheat flour) flour

(4 grams) baking powder

(7 grams) kosher salt

(5 grams) nigella seeds

(12 grams) vegetable oil

(1.4L) oil

For the Mint Chutney:

(60 grams) cilantro

(60 grams) mint

lime

(20 grams) serrano pepper, sliced

For the Tamarind Chutney:

medjool dates (40 grams), pitted

(85 grams) tamarind paste (not concentrate)

(2 grams) ginger powder

(1 grams) Kashmiri red chili powder (see note)

(100 grams) palm sugar or light brown sugar

For the Sev:

(115 grams) chickpea flour

(2 grams) Kashmiri red chili powder (see note)

(1 grams) black pepper

To Assemble:

(434 grams) chickpeas, drained (or equivalent freshly cooked from dried)

Chaat Masala spice mixture,

(450 grams) whole-milk yogurt

Kosher salt

For the Papris: In a large bowl, whisk together flour, baking powder, salt, and nigella seeds. Add warm water, a little at a time, until a soft dough forms (it should be the consistency of Play-Doh). Knead in the bowl until mixture comes together into a smooth dough, about 5 minutes. Wrap dough in plastic wrap and let rest for at least 1 hour and up to 12 hours.

On a lightly floured work surface, roll out dough until it is approximately 2 millimeters thick. (You can use the nigella seeds as your guide: The dough should be just barely thicker than the seeds themselves.) Using a fork, prick all over surface of dough. (Alternatively, if left un-pricked, the papris will puff up when fried, and can then be stuffed for sev puri chaat and panipuri.) Using a 1 1/2–inch round cookie cutter, cut rounds from dough and set aside on a floured surface. Any scraps can be gathered and re-rolled until you have no more dough left.

In a large pot, wok, or Dutch oven, heat oil to 375°F (190°C). Working in batches of 6 to 8 pieces, fry papris, turning occasionally, until golden brown, about 2 minutes. Drain onto a paper towel–lined sheet tray and season with salt while still warm. Reserve frying oil for sev (below), if making from scratch. The papris will stay crisp in an airtight container for up to 1 week.

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