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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.
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.
Eggplant, Chickpeas and Couscous Stew

Eggplant, Chickpeas and Couscous Stew

A delicious stew, that almost makes you forget there’s no trace of meat in the plate. That is because we’ve replaced it with chickpeas which is an alternative source of protein. It is paired with eggplant, couscous, and a few other ingredients that give it a nice Middle-Eastern flavor.

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Ingredients Needed for Eggplant, Chickpeas and Couscous Stew

2 tablespoons of olive oil
1 eggplant, small dices
1 onion, chopped
1 teaspoon coriander seeds
1 cup canned chickpeas
4 ounces of couscous
lemon zest
salt
pepper
4 garlic cloves
2 tablespoons of sour cream
¼ cup fresh parsley, chopped
2 teaspoons of pomegranate seeds

How to Make Eggplant, Chickpeas and Couscous Stew

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the eggplant, onion, and coriander seeds. Give it a good stir.
  3. Add the couscous and vegetable stock.
  4. Shred lemon zest, and season with salt and pepper.
  5. Add the garlic, sour cream, and parsley.
  6. Give it a good stir and add the pomegranate seeds.
  7. Cover the skillet with a lid and slide it into the oven.
  8. Bake it for the next 15 minutes at 360 degrees F/180 degrees C.

Roasted Squash Filled With Couscous and Chickpeas

Put your squash to good use and cook it by the letter of this delicious recipe. Roast the squash, and then fill it with a delicious mix of couscous, chickpeas, and cranberries. Top everything off with some salty feta cheese. The dish has great flavors and is also fit for a light, vegetarian dinner.

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Ingredients Needed for Roasted Squash Filled With Couscous and Chickpeas

1 butternut squash, approximately 3 pounds
3 tablespoons of olive oil
salt
1 teaspoon chili flakes
1 tablespoon vegetable oil
2 cups of vegetable stock
1 cup couscous
1 onion, chopped
2 garlic cloves, sliced
7 ounces of chickpea, canned
½ teaspoon dried oregano
½ teaspoon paprika powder
pepper
2 ounces of dried cranberry
1 ounce baby spinach
½ orange
2 ounces of feta cheese
1 pistachio, crushed

How to Make Roasted Squash Filled With Couscous and Chickpeas

  1. Preheat the oven to 360°F/180°C.
  2. Place the butternut squash horizontally on your wooden board and slice it vertically into round slices. Remove its seeds to make room for the filling.
  3. Line a baking tray with parchment paper and lay the squash slices on it. Drizzle a bit of olive oil and season with salt and chili flakes.
  4. Roast the squash for the next 25 minutes.
  5. Heat the vegetable oil in a skillet over medium heat. Add the vegetable stock, but keep about 50 ml of liquid for later on.
  6. Add the couscous and cook until the liquid starts simmer. Remove the skillet from the heat and let it sit for 10 minutes, until the liquid is absorbed.
  7. Next heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, garlic, and chickpeas. Season with salt, pepper, oregano, and paprika.
  8. Add the dried cranberries and pour the remaining vegetable stock. Simmer for 2-3 minutes.
  9. Add the couscous in a large bowl and mix it with the chickpea mixture and baby spinach.
  10. Squeeze the orange juice and mix everything.
  11. Take the tray out of the oven and fill the squash rings with the couscous and chickpeas mix.
  12. Top each one with crumbled feta cheese and crushed pistachio.
  13. Bake it again at the same heat, this time for 15 more minutes.

Pan-Fried Salmon With Orange-Flavored Chickpeas

This pan-fried salmon with orange-flavored chickpeas is so tasty, nourishing, and easy to make that you have no excuses not to cook it as often as possible! Surprisingly, chickpeas are the star of the dish, because they’re full of contrasting flavors like orange, soy sauce, mint, and lime.

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Ingredients Needed for Pan-Fried Salmon With Orange-Flavored Chickpeas

7 ounces of salmon fillet
salt
pepper
1 lime, cut into halves
2 tablespoons of vegetable oil
2 rosemary sprigs
2 basil leaves
½ cup canned chickpeas
5 mint leaves
1 teaspoon soy sauce
½ red bell pepper, diced
½ teaspoon orange zest
1 spring onion, sliced
1 tea spoon balsamic glaze

How to Make Pan-Fried Salmon With Orange-Flavored Chickpeas

  1. Place the salmon fillet on your countertop skin side up and score its skin.
  2. Sprinkle salt and pepper on both sides of the fillet.
  3. Squeeze some lime juice from one lime half only on the skin side. Keep the other lime half for serving.
  4. Heat the vegetable oil in a skillet and place the fillet in it, skin side down.
  5. Sprinkle the rosemary sprigs and basil leaves into the skillet.
  6. Cook it 6 to 7 minutes on the first side, for a thin fillet. Flip the fillet and cook for 1-2 more minutes. Set it aside.
  7. Take another skillet and heat it on your stove. Add the canned chickpeas, fresh mint, squeeze some more lime juice. Stir and cook.
  8. Add the soy sauce, red bell pepper, orange zest, salt, pepper, and spring onion. Stir for a few more minutes, then transfer the chickpeas on a plate.
  9. Drizzle some balsamic glaze and place the cooked salmon on top. Leave the remaining lime to further drizzle the dish if needed.

Roasted Chicken Thighs With Chickpeas

You just have to love a delicious roasted chicken thigh – with its crispy skin and juicy meat, it’s surely one of our childhood’s favorite meals. And if you want to try some delicious chicken thighs with something new, we recommend this delicious side, with chickpeas, carrot, and cherry tomatoes.

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Ingredients Needed for Roasted Chicken Thighs With Chickpeas

3 chicken thighs 1 tablespoon soy sauce 0.5 ounce ginger, thinly sliced 1 teaspoon garlic powder 2 teaspoons of tex mex seasoning 2 tablespoons of vegetable oil 1 onion, chopped 1 pound canned chickpeas salt pepper parsley 6 cherry tomatoes, halves 1 teaspoon olive oil 5 ounces of rice

How to Make Roasted Chicken Thighs With Chickpeas

  1. First place the chicken thighs in a bowl. Add the soy sauce and ginger. Season with garlic powder and tex mex seasoning.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken thighs and cook them for 4-5 minutes per side.
  3. Preheat the oven to 360°F/180°C.
  4. Heat the remaining oil in a skillet over medium heat. Add the onion, carrot, and chickpeas. Season with salt, pepper, and parsley. Cook everything for 2-3 minutes.
  5. Place the chickpeas on the bottom of a baking tray. Add the chicken thighs on top. Add a few cherry tomatoes halves in between the chicken thighs. Pour a small drizzle of olive oil on top.
  6. Slide the tray into the oven and cook for 25 minutes.
Roasted Chickpeas

Roasted Chickpeas

Here is one of the tastiest and healthiest snacks you can easily make at home. Just perfect bites for watching a ball game, these roasted chickpeas are cooked without any oil. They’re also spicy and work terribly well with a good beer. Cheers!

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Ingredients Needed for Roasted Chickpeas

2 cups of chickpeas, around 14 ounces each
1 teaspoon dried oregano
1 teaspoon seven spice powder
salt
pepper

How to Make Roasted Chickpeas

  1. Preheat the oven to 430°F/220°C.
  2. First drain the chickpeas.
  3. Add them in a large bowl.
  4. Season with dried oregano, seven spice powder, salt, and pepper. Mix well.
  5. Line a baking tray with parchment paper.
  6. Evenly spread the chickpeas, making sure they don’t glue/stick to one another.
  7. Roast the chickpeas for the next 30 minutes.
  8. Take them out of the oven, pour the beer, and enjoy the game!
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