chickpea recipe

Recipe video above. A chickpea recipe that even carnivores think is worth making!! The sauce is from this traditional Brazilian Fish Stew. I call it a curry because it tastes distinctly curryish - except with a fraction of the ingredients!

Brazilian Coconut Chickpea Curry

olive oil

onion (, finely chopped)

garlic (, minced)

red capsicum/bell peppers (,

chickpeas (, drained (Note 1))

coconut milk (, full fat

400 milliliters/14 ounces can crushed tomato

(250 milliliters) chicken or vegetable stock/broth (, low sodium)

paprika

tbsp cumin

- 1 tsp cayenne pepper ((adjust spiciness to taste))

1.5 tsp sugar ((any type))

salt

baby spinach leaves ((or kale))

lime juice

Yogurt ((optional))

Heat oil in a pot or large deep skillet over high heat. Add garlic and onion, cook for 1 minute.

Add capsicum, cook for 2 minutes until onion is translucent and slightly golden on edges.

Add remaining Curry ingredients except baby spinach. Stir, bring to simmer then lower to medium low so it's simmering gently.

Simmer 12 - 15 minutes until it changes from pale pink to an orangey red colour.

Stir in spinach until just wilted, then stir in coriander and lime juice. Add more salt it needed.

Serve over rice with a dollop of yogurt, extra sprinkle of coriander and squeeze of lime (don't go overboard, I often do and it's too sour!)

Easy, flavorful, and packed with plant protein, these sesame chickpeas are a vegan chickpea recipe that are a quick and delicious dinner the whole family will love. They're ready in just 15 minutes and are great to meal prep for the week.

Vegan Sticky Sesame Chickpeas

chickpeas

garlic

tbsp avocado oil or olive oil

sesame oil

low sodium tamari or soy sauce

maple syrup

tsp rice vinegar

ginger ginger

arrowroot powder

vegetable broth water (divided)

tsp red pepper flakes (optional

Drain and rinse the chickpeas and set aside. 

Mince the garlic and add to a sauté pan with the avocado or olive oil. I suggest using a garlic press so it's very finely minced and you don't end up with any large pieces in the sauce.

Sauté for a few minutes or until the garlic is very fragrant. 

In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.

To the sauté pan with the garlic, add in the low sodium soy sauce, sesame oil,  maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together. 

Add in the arrowroot mixture and stir. 

When bubbles start to form, add in the chickpeas and stir until they are well coated. 

Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.

Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor. 

Serve with steamed broccoli, quinoa, or my instant pot rice and enjoy!

South Indian style Chana masala is a wonderful vegan, gluten free, iron and fiber rich side dish that pairs well with poori, bhature and rice.

Chana Masala

½ medium sized Onion (about ⅔ cups chopped)

tbsp Ginger Garlic Paste

Green Chilies (cut in half)

medium Tomato chopped (about ¾ cup when chopped)

Potatoes

½ tsp Coriander Powder

¼ tso Turmeric :Powder

(adjust

½ tsp Chili Powder (adjust to taste)

15 oz Garbanzo Beans / Chickpeas

Water

Whole Cashews

¾ tsp Poppy Seeds

Clove

⅛ tsp Cardamom Seeds

⅛ ” Cinnamon Stick

¼ tsp Shah Jeera

Heat oil in a pan and saute onions until light brown.

Add ginger garlic paste and saute until raw smell dissipates.

Throw in cut green chilies, tomatoes, potatoes, ½ tsp salt, turmeric and mix well.

Cover and cook until potatoes are semi cooked, about 3-5 minutes.

Add coriander powder, chili powder, chana, remaining salt and fry for a minute or two until spices coat chana.

Add water, cover and bring to a boil.

Grind to fine paste  all the ingredients under paste suing some water.

Add ground paste to chana masala, check consistency and add water if needed.

Cover and continue to cook until potatoes are cooked and chana is soft.

Check consistency, taste and adjust seasoning.  If the gravy is too thin, smash some of the chana to thicken the gravy.

Turn off the heat, garnish with cilantro and serve with poori or rice.

Chana Masala, an Indian recipe full of flavor and spices. It’s delicious, comforting and tasty. It’s ready in less than 30 minutes and packed with lots of protein! 

tbsp extra virgin olive oil

garlic cloves, sliced

onion, chopped

ginger

crushed tomatoes (400 oz or 400 g)

tsp garam masala

tsp cumin

tsp ground coriander seeds (optional)

turmeric powder

⅛ tsp ground black pepper

cayenne powder (optional)

bay leaf

chickpeas (425 g), drained and rinsed (see notes)

Heat the oil in a pan and add the garlic, onion, and ginger. Cook over medium-high heat for 5 minutes or until golden brown, stirring occasionally.

Incorporate the canned tomatoes and the spices (garam masala, cumin, coriander seeds, turmeric, salt, pepper, cayenne, and bay) and cook over medium-high heat for 5 minutes, stirring occasionally. 

Put the bay leaf aside and blend the sauce. This step is optional.

Add the chickpeas and the bay leaf again (optional) and cook for 5 more minutes. 

Serve immediately (I added some chopped parsley on top) over basmati rice or naan bread. You can also try it with this cauliflower rice.

Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 1 month.

I just made this for dinner, wow it was so lovely, also very quick and easy to make and just used store cupboard ingredients. I am going to use the sauce base as my go to for curry's in future and may be add jackfruits  next time. 
Thank you for all your amazing recipes they are always a big hit in our house.

https://content.jwplatform.com/videos/Cry6yRKI.mp4

Chana Masala, an Indian recipe full of flavor and spices. It’s delicious, comforting and tasty. It’s ready in less than 30 minutes and packed with lots of protein! 

RECIPE VIDEO ABOVE. EVERYONE should know how to make a great hummus! I usually make this with canned chickpeas but see notes for using dried (stove or pressure cooker). Quick to make, and completely incomparable to store bought. With a decent food processor, the hummus is certainly smooth enough for my taste. But if you want ultra smooth, see the recipe notes!

Hummus

/ 14 oz canned chickpeas

liquid from the canned chickpeas

lemon juice

extra virgin olive oil

Salt and pepper

Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).

Reserve for garnish: Reserve 10 or so chickpeas for garnish. 

Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste. 

Season - Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.

Thin sauce - Add reserved liquid from can. Blitz for a couple of minutes until smooth - but note you will have tiny little grains in it, it won&#039;t be 100% smooth unless you do one of the extra steps below. 

Adjust - Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.

Serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.

Method 1: Drain chickpease, place in large bowl and fill with water. Grab handfuls and rub between your hands submerged in the water - skins will rub off and float to surface. Skim floating skin off, drain and use per recipe.

Method 2: Tip all contents of can INCLUDING liquid into heatproof bowl. Cover loosely with lid or clingwrap, microwave on high for 3 minutes. Drain then use per recipe (hot chickpeas blitz smoother).

Optional- easy ways to make ultra smooth hummus (Note 4)

Don&#8217;t wait for the weekends to enjoy a curry. This quick recipe combines crispy paneer with chickpeas for a tasty vegetarian dinner.

Quick paneer and chickpea curry

tbsp vegetable oil, plus 1 tsp

paneer,

onion,

garlic cloves, crushed

3cm fresh ginger, grated

tbsp Patak’s mild curry paste

tinned chopped tomatoes

frozen spinach

To serve

Basmati rice and natural yogurt

Heat the 1 tbsp oil in a large lidded frying pan over a high heat. Add the paneer and fry for about 5 minutes until golden on all sides. Remove the paneer from the pan using a slotted spoon and put on a plate lined with kitchen paper.

Add the extra teaspoon of oil to the same pan, then fry the onion, garlic and ginger until the onion has softened. Add the curry paste and cook for a few more minutes. Add the chopped tomatoes, chickpeas and spinach, then cook over a low-medium heat for 10 minutes with the lid on, stirring occasionally, until the spinach has thawed and the curry is warmed through.

Turn the heat down, then stir in the paneer, lemon juice and a generous pinch of salt and pepper. Serve with steamed basmati rice and a dollop of yogurt on top.

Studded with carrot, shallot and salty feta, these burgers are a tasty treat.

Chickpea & feta burgers

shallots, trimmed, finely chopped

can chickpeas, rinsed, drained

peeled,

feta, crumbled

(3/4 cup) dried (packaged) breadcrumbs

Turkish bread loaf, quartered crossways, split

ctn tzatziki

baby spinach leaves

tomato,

Lebanese cucumbers, trimmed,

mint

Flavor-packed Spanish chickpea stew with spinach and almonds. Serve it warm or at room temperature--as a tapas dish or dinner--with your favorite crusty bread.

Spanish Chickpea Stew

Early Harvest Greek extra virgin olive oil

oz/283.5 g baby spinach

oz/ 70.8 g blanched almonds

whole wheat bread, crust removed, cut into small cubes

garlic cloves,

tsp smoked paprika

cayenne pepper

tbsp sherry vinegar

sweet bell pepper (any color), cored and chopped

141.7 tomato sauce

cilantro leaves

Cubed bread, toasted in olive oil

Toasted blanched almonds

In a large skillet like this one, heat 1 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add spinach and cook, tossing regularly, until just wilted. Transfer spinach to a colander to drain.

Return skillet to heat and add a little more extra virgin olive oil. Add blanched almonds and bread. Saute briefly until almonds turn a golden brown color, then add garlic, spices, and a dash of salt and pepper. Cook briefly until garlic gains a little color, be sure to toss well so that the spices coat the almonds and bread.

Let cool briefly, then transfer almond and bread mixture to food processor fitted with a blade (a small food processor like this one works really well here.) Add vinegar and pulse a few times until you have a thick, crumbly, paste-like mixture. Set aside for now.

Wipe the skillet and add a little more extra virgin olive oil. Add chopped onion and bell pepper and cook, tossing regularly, until tender. Add chickpeas, tomato sauce, and 1/2 cup (125 ml) water. Season with salt and pepper. Bring to a high simmer, then lower heat and let simmer on low for about 10 minutes.

Add the wilted spinach and almond-bread mixture to the chickpeas. Stir and let simmer another 5 minutes. Taste and adjust salt and pepper and spices to your liking (if you like it a little more spicy, add a dash more cayenne. And if you want it a bit more smoky, add a dash of smoked paprika.)

Finish with a splash more vinegar. Garnish with cilantro, toasted bread, and toasted blanched almonds (optional). Transfer to a serving bowl and add a generous drizzle of Early Harvest extra virgin olive oil. Enjoy warm or at room temperature with your favorite crusty bread!

The Spanish Chickpea stew was outstanding, thank you so much! it tasted exotic and yet used cheap ingredients. I had no spinach so used chard from the garden which worked well ( it is part of the spinach family) I also used some slices of polenta from a prepared block which were oven roasted in chilli infused olive oil, this partnered it well although I appreciate it is mixing Italian and Spanish cuisine....why not though? The only problem I have is sometimes American names for ingredients are different to those we use in the U.K. e.g. cilantro is coriander here and zucchini is courgette. No worries though I can puzzle it our in the end.... As noted earlier, an outstanding dish, the family are keen for me to do it again!!

Many years ago I had an entree' like this on vacation &amp; was inspired to try this to see how close it might come to the original.  Have made this twice now with outstanding results.  Although a bit time consuming to prepare, it was worth the effort.  It was prepared exactly as written with an extra 1/2 cup of water to create more sauce,   Delicious, healthy, low cost &amp; filling.  Thank you!

"Try this dish with roast cauliflower, eggplant or roast pumpkin instead of silverbeet for a variation," says Tom Walton. Begin this recipe 1 day ahead.

Silverbeet fatteh with sumac yoghurt and chickpeas recipe

Lebanese bread, cut into 4 large triangles

mint leaves & flat-leaf parsley leaves, roughly chopped

(80 grams) toasted pine nuts

good-quality, hot smoked trout or salmon, flaked

(280 grams) natural yoghurt

tsp sumac

lemon

pomegranate molasses

(60 milliliters) extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Basic recipes will call for just boiling peas then pureeing. The fine dining restaurant way is to saute garlic and eschalots in butter before adding peas and stock to simmer until soft, blitzing into a puree then pressing through a colander to make it silky smooth. It tastes luxurious!Wonderful side dish with any protein - meats, roasts, fish, prawns/shrimp - for both the splash of colour and the dual purpose it serves as a side dish as well as a semi-sauce. Nice change from the usual mash!

Pea Puree

kg / 2 lb frozen peas

/ 8 tbsp butter (, unsalted)

garlic cloves, (minced)

eschalots

chicken

tsp salt

white pepper

mint leaves ((optional))

Aromatics: Melt butter in a saucepan over medium heat. Add garlic and eschalots, saute 3 minutes until soft, but don&#039;t let them go golden.

Cook peas: Add frozen peas and stock, increase heat to bring to simmer then cover and reduce heat to medium. Simmer 2 minutes.

Reserve Liquid: Remove 1/3 cup liquid from the saucepan, reserve.

Blitz: Transfer all peas and remaining liquid into a food processor. Add salt and pepper, and mint if using. Blitz on high for 1 minute until smooth.

Optional straining: For extra smooth, press through a mesh colander with a rubber spatula (it&#039;s easy).

Adjust consistency: Use Reserved Liquid as needed to achieve the desired consistency - I like a soft, dolloping consistency. Sometimes people want it looser. Add more salt and pepper if desired - remember, this is not supposed to be strongly flavoured or seasoned!

Serve warm. Either dollop/smear onto plates, or serve in bowls for people to help themselves.

Recipe video above. Chickpea salads can be so bland... but not this one! We&#039;re marinating the chickpeas so they absorb the flavour of the lovely Greek dressing. Mediterranean flavours, bright and fresh,this works as a starch + veg side dish, or main course served with crusty bread or flatbreads for scooping!Serves 4 as a main course or 8 as a side.

Greek Marinated Chickpea Salad

Top 21 chickpea recipe recipes from across the web

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

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Top 21 chickpea recipe recipes from across the web

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

Top Tags

Brazilian Coconut Chickpea Curry

Vegan Sticky Sesame Chickpeas

Chana Masala

Chana Masala

Hummus

Quick paneer and chickpea curry

Chickpea & feta burgers

Spanish Chickpea Stew

Silverbeet fatteh with sumac yoghur...

Pea Puree

Greek Marinated Chickpea Salad

Fall Apple Salad with Chickpeas

Smoky chickpeas on toast

Easy Chickpea Gyro

Vegetarian Smashed Chickpea Toast

Lablabi (Tunisian Chickpea Stew) Re...

Braised Chickpeas in a Creamy Pesto...

Vegan Sticky Sesame Chickpeas

How I cook frozen peas - Garlic But...

Farinata (Italian Chickpea Pancake)

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