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Chickpea Puree with Roasted Chili Peppers

Chickpea Puree With Roasted Chili Peppers

Try your hand at this chickpea puree with roasted chili peppers. It was inspired to us by the Arabic cuisine. It’s not vegetarian because of the beef stock, so now you know what ingredient you want to skip in order to make this dish, not only a vegetarian, but a vegan one.

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Ingredients Needed for Chickpea Puree With Roasted Chili Peppers

5-6 mixed chilies
2.5 tablespoons olive oil
salt
14 ounces canned chickpeas
1/2 cup beef stock
1 tablespoon lemon juice
1/2 cup tahini
2 garlic cloves, crushed
salt
curry
pepper

How to Make Chickpea Puree With Roasted Chili Peppers

  1. Place the chilies in a baking dish and drizzle them with 2 tablespoons of olive oil.
  2. Roast for 20 minutes at 400ºF/200ºC.
  3. Add the chickpeas to a tall measuring glass, pour the beef stock and lemon juice, then puree them. Add the tahini and garlic, in the process.
  4. Season with salt, curry, and pepper, drizzle the remaining olive oil, and mix until even, using a spoon.
  5. Serve the roasted chilies over chickpea puree.
Chickpea Nuggets

Chickpea Nuggets

Not all nuggets have to be deep-fried in oil. You can bake them and you can use oat flour instead of plain all-purpose flour. And it takes 50 minutes, tops, baking and all.

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Ingredients Needed for Chickpea Nuggets

1.5 cups panko
2 egg whites
3 ounces oat flour
12 ounces canned chickpeas
salt
1 teaspoon garlic powder
1 teaspoon onion powder

How to Make Chickpea Nuggets

  1. Line a baking dish with parchment paper, add the panko and evenly spread it.
  2. Roast for 10 minutes at 360ºF/180ºC.
  3. Add the egg whites to a bowl and whisk them.
  4. Gradually whisk in 2 ounces of oat flour. Set aside.
  5. Add the chickpeas, garlic powder, and onion powder to a blender.
  6. Season with salt and add the whisked egg mixture. Puree everything.
  7. Transfer to a bowl, add the remaining oat flour and mix until even.
  8. Shape this dough into nuggets (we’ve ended up with 12). Coat them with roasted panko.
  9. Line a baking tray with parchment paper and transfer the coated nuggets to it.
  10. Bake for 20 minutes at 360ºF/180ºC.
Chickpea Waffles

Chickpea Waffles

Savory waffles are gaining ground in popularity even as we speak, so why not try some? In this case, we used canned chickpeas as the main ingredient and we generously flavored the mixture with coriander, parsley, and garlic. Serve them topped with whatever pleases you or eat them as such. Brunch, lunch, or dinner.

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Ingredients Needed for Chickpea Waffles

½ cup canned chickpeas
⅓ cup vegetable oil
1 teaspoon coriander powder
salt
1 teaspoon baking powder
pepper
2 tablespoons of flour
2 egg whites
2 garlic cloves, crushed
1 teaspoon cayenne pepper
1 teaspoon fresh coriander, chopped
2 tablespoons of fresh parsley, chopped

How to Make Chickpea Waffles

  1. Add all the ingredients to the blender.
  2. Season with salt and pepper, then blend them until smooth.
  3. Transfer the mixture to a waffle maker and make the waffles. Cook for 4 minutes, or so.
Hummus Lamb Burger with Fried Chickpeas and Pomegranate Seeds

Hummus Lamb Burger With Fried Chickpeas

Welcome to our Arabian-themed hamburger! We cooked it in olive oil, we made a hummus-based spread flavored with turmeric and we used lamb meat. Not to mention the sesame burger buns and the pomegranate seed topping. If they would have had burgers in “Arabian Nights”, they would have surely eaten this one.

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Ingredients Needed for Hummus Lamb Burger With Fried Chickpeas

2 tablespoons of olive oil
½ teaspoon turmeric
½ teaspoon paprika
salt
8 ounces of canned chickpeas
5 ounces of hummus
1 red bell pepper, roasted
fresh mint leaves
12 ounces of lamb mince
1 teaspoon cumin seeds
pepper
4 sesame burger buns
4 tablespoons of pomegranate seeds

How to Make Hummus Lamb Burger With Fried Chickpeas

  1. Heat the olive oil in a pan over low heat and add the turmeric, paprika, and salt to taste. Cook and stir until it sizzles.
  2. Add the chickpeas and stir them in for up to 1 minute. Remove from heat and set aside.
  3. Add the hummus, red bell pepper, and mint leaves to a blender. Blend then set aside.
  4. Add the lamb mince, cumin seeds, salt to taste, and a drizzle of olive oil to a bowl. Mix until even using a spatula.
  5. Shape burger patties from the minced meat mixture (we’ve made 4 of them). Press them between parchment paper sheets.
  6. Heat a little vegetable oil in a grill pan over medium-high heat. Fry each patty for 6 minutes on both sides.
  7. Horizontally cut the buns in half. Optionally, you can brown them a little in buttered pan. Coat their lower halves with hummus mixture, garnish with fresh mint and add the patties. Top with more hummus mixture, pomegranate seeds, and the upper bun halves.
  8. Serve the burgers with a bowl of fried chickpeas.
Chickpea and Couscous Savory Cake

Chickpea and Couscous Savory Cake

We’re pretty sure that after you’ll try this savory cake, you’ll make it again and again. It is an incredibly delicious vegetarian dish mainly based on chickpeas. It has multiple layers of goodness: hummus, couscous, grilled slices of sweet potato, eggplant, and zucchini, and many others. Its center is harissa-hot, and its top is sprinkled with almond flakes. What about that?

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Ingredients Needed for Chickpea and Couscous Savory Cake

14 ounces of canned chickpeas
1 red onion, sliced
2 garlic cloves
1 tablespoon fresh coriander
salt
1 teaspoon cumin seeds
2 tablespoons of harissa
1 tablespoon fresh parsley
2 teaspoons of olive oil
1 tortilla
1 cup hummus
½ zucchini, sliced and grilled
1 cup couscous, boiled
6 ounces of sun-dried tomatoes
3 ounces of green beans, boiled
⅓ sweet potato, sliced and grilled
⅓ eggplant, sliced and grilled
1 sweet pepper, roasted and cut into pieces
1 tablespoon almond flakes

How to Make Chickpea and Couscous Savory Cake

  1. Add the chickpeas, onion, garlic, coriander, cumin, 1 tablespoon of harissa, and parsley to the blender. Season with salt and blend until even.
  2. Add the olive oil and blend some more.
  3. Lay the tortilla on the bottom of a 7 or 8-inch springform pan. Spread 1/2 of the hummus over it. Do the same with the remaining tablespoon of harissa sauce.
  4. Continue by adding 1/2 or so of all the zucchini slices, layer 1/2 of the cooked couscous and add 1/2 or so of all the sun-dried tomatoes and green beans.
  5. Keep adding some of the sweet potato and eggplant slices. Cover with the remaining hummus and couscous. Lay on top most of the roasted pepper pieces, the remaining slices of zucchini, and the last sun-dried tomatoes.
  6. Layer the chickpea mixture on top and garnish everything with the remaining green beans, pepper, and sweet potato. Sprinkle the almond flakes on top.
  7. Bake for 20 minutes at 400⁰F/195⁰C.
  8. Serve it portioned into cake wedges, garnished with ketchup or your favorite red sauce.
Carrot and Chickpea Bread Roll Sandwich

Carrot and Chickpea Bread Roll Sandwich

You can make this exactly as we did, or you can transform it very easily into a burger, by using a classic burger bun. Either way, you’ll end up with vegetarian little sandwiches filled with lemon-flavored chickpea, oat, and carrot patties, with salad greens, avocado, and tomato slices.

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Ingredients Needed for Carrot and Chickpea Bread Roll Sandwich

1 carrot, shredded
½ red onion, diced
7 ounces of canned chickpeas
3 ounces of oat flakes
pepper
salt
2 garlic cloves, crushed
1 egg
1 tablespoon olive oil
1 tablespoon lemon juice
4 bread rolls
4 salad leaves
1 tomato, sliced
½ avocado, sliced
½ red onion, sliced
mustard

How to Make Carrot and Chickpea Bread Roll Sandwich

  1. Add the carrot, diced onion, chickpeas, oats, garlic, and egg to a blender. Season with salt and pepper and blend.
  2. Add the olive oil and lemon juice and blend more until smooth.
  3. Start shaping rectangular patties from the mixture. We’ve made 4.
  4. Heat 1 teaspoon of vegetable oil in a grill pan over medium heat. Grill the patties for 8 minutes on both sides.
  5. Cut the buns in half and assemble the burgers: stack 1 salad leaf, 1 patty, 1-2 tomato slices, avocado, and sliced red onion for each one. Coat the upper half of each bread roll with mustard. Pin down each sandwich with a skewer, if you want.
Roasted Salmon with Chickpeas

Roasted Salmon With Chickpeas

Say hello, again, to the Omega-3-rich salmon, one of the fattiest and delicious fish there is. Pair it with roasted chickpeas which are irresistibly crispy and tasty. Also, enhance everything with a savory white sauce made with mayo and sour cream. You will always return to this combination.

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Ingredients Needed for Roasted Salmon With Chickpeas

1 pound salmon
1 tablespoon olive oil
salt
pepper
8 ounces of canned chickpeas
2 teaspoons of vegetable oil
1 teaspoon smoked paprika
2 tablespoons of mayonnaise
1 teaspoon dried chives, finely chopped
1 tablespoon fresh parsley, chopped
1 teaspoon garlic powder
1 teaspoon sour cream

How to Make Roasted Salmon With Chickpeas

  1. Line a baking dish with parchment paper and add the salmon fillets. Drizzle with olive oil, season with salt and pepper, then bake for 12 minutes at 360⁰F/180⁰C.
  2. Add the chickpeas to another baking dish. Drizzle with vegetable oil, season with smoked paprika and stir in. Bake for 20 minutes at 380⁰F/190⁰C.
  3. Add the mayo, chives, parsley, garlic powder, and sour cream to a smaller bowl. Mix until even.
Pork and Chickpea Stew

Pork and Chickpea Stew

A classic and comforting meaty filling stew may be all you need to fight the cold outside. It’s a nutritious and warming way to fill yourself up. Let the cubed pork leg and chickpeas, flavored with tomatoes, thyme, and onion satisfy your appetite.

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Ingredients Needed for Pork and Chickpea Stew

1 tablespoon vegetable oil
1 onion, minced
2 garlic cloves, crushed
10 ounces of pork leg, cubed
½ medium red bell pepper, diced
salt
pepper
1 teaspoon dried thyme
½ cup canned tomatoes
½ cup water
1 ½ cups of canned chickpeas
fresh parsley for garnishing

How to Make Pork and Chickpea Stew

  1. Heat the vegetable oil in a skillet over low heat. Add the onion and garlic. Cook and stir until tender.
  2. Add the pork leg and turn the heat to medium. Cook and stir until browned.
  3. Add the bell pepper and stir it in. Season with salt and pepper, add the thyme and canned tomatoes. Stir in.
  4. Add the water and stir in. Cover with the lid and simmer for 10 minutes.
  5. Add the canned chickpeas and stir them in. Season with fresh parsley and remove from heat.
Lentil and Chickpea Soup

Lentil and Chickpea Soup

Inspired by the Arabic cuisine, this warming, and thick soup is very appropriate for cold weather. That’s why we spice it using caraway, cloves, and paprika. Preparing it is an easy task: we needed only 25 minutes. You can increase the creaminess factor by serving it with yogurt to taste.

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Ingredients Needed for Lentil and Chickpea Soup

1 tablespoon vegetable oil
2 teaspoons of caraway seeds
1 teaspoon cloves
1 teaspoon paprika
1 small red onion, sliced
1 ounce cilantro stems
1 cup vegetable stock
salt
1 ½ cups of canned lentils
1 ½ cups of canned chickpeas
¾ cup canned tomatoes
⅓ cup tomato paste
2 tablespoons of yogurt for serving
fresh parsley for garnishing (chopped)

How to Make Lentil and Chickpea Soup

  1. Add the oil, caraway seeds, cloves, and paprika to a medium cooking pot over low heat. Cook and stir until the oil heats.
  2. Add the red onion. Cook and stir until tender.
  3. Add the cilantro stems and vegetable oil. Season with salt and stir in. Bring to a boil.
  4. Add the lentils, chickpeas, canned tomatoes, and tomato sauce. Stir them in, then simmer for 10 minutes.
  5. Remove the cilantro stems. Serve with yogurt and garnished with fresh parsley.
Spiced Chickpea Curry

Spiced Chickpea Curry

We know it’s winter, and winter is all about savory comfort food. But, unfortunately(or not), most of them are based around a chunk of meat. But, you can leave that aside, and make your own hearty vegetarian dishes. Like this spiced chickpea curry, for example, served on top a bed of rice.

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Ingredients Needed for Spiced Chickpea Curry

1 teaspoon olive oil
1 red onion, chopped
2 garlic cloves, crushed
½ yellow bell pepper, thinly sliced
0.5 ounce ginger, thinly sliced
½ teaspoon curry powder
½ teaspoon cumin powder
½ teaspoon cinnamon
½ teaspoon dried coriander
½ teaspoon turmeric
salt
pepper
1 cup canned tomatoes
1 cup canned chickpeas
fresh parsley (optional)

How to Make Spiced Chickpea Curry

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the red onion, yellow bell pepper, garlic, and ginger. Cook for 2 minutes.
  3. Add all of the spices and give it a good stir.
  4. Add the canned tomatoes and chickpeas.
  5. Cook everything for 30 minutes.
  6. Serve the dish on a bed of rice and with some fresh parsley on top!
Tuna and Chickpea Taquitos

Tuna and Chickpea Wraps

The tortilla rolls can hide a truly delicious mixture in them. Make yours from firm-textured yet creamy canned chickpeas, crispy red onion and celery, refreshing Greek yogurt, and delicious tuna. Lettuce and juicy tomatoes can also find their place in your wraps. Give them a hint of dill flavor, too.

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Ingredients Needed for Tuna and Chickpea Wraps

6 ounces of canned chickpeas
1 small red onion, diced
1 celery sticks, chopped
6 ounces of canned tuna
salt
pepper
4 ounces of greek yogurt
1 tablespoon lemon juice
2 tortilla wraps
6 lettuces leaves
3 ounces of cherry tomatoes, quartered
1 teaspoon fresh dill, chopped

How to Make Tuna and Chickpea Wraps

  1. Add the canned chickpeas, red onion, celery, canned tuna, Greek yogurt, and lemon juice to a bowl. Season with salt and pepper and mix all until even.
  2. Make the wraps: add 2-3 leaves of lettuce on each tortilla wrap. Distribute the filling between them.
  3. Top each one with cherry tomatoes, and sprinkle with chopped dill. Roll them.
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