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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!

Chickpea Burger

In search of a new and surprising type of burger? Then look no further, because we have the perfect recipe for you: a vegetarian burger with a delicious patty made from chickpeas, almonds, flour and some veggies. Add some spices and a chilli, just so you can give it that extra kick of flavor! Serve it with tomatoes, lettuce, red cabbage, and shredded carrot and enjoy. It’s delicious, colorful, and the healthiest burger you will ever have!

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Ingredients Needed for Chickpea Burger

1 onion 1 parsley 1 chili 2 garlic cloves, sliced 10 ounces of chickpea ½ lemon 2 ounces of almond ⅓ cup flour 1 teaspoon baking soda salt pepper 1 teaspoon nutmeg dried oregano 1 tablespoon vegetable oil 3 burger buns 3 tablespoons of chili sauce 3 lettuces leaves ¼ red cabbage, shredded 1 red onion, sliced 2 carrots, shredded radish sprouts

How to Make Chickpea Burger

  1. Slice the onion, chili, garlic and chop the parsley.
  2. Add them into a food processor and mix. Slightly process to obtain a rough paste and add in the chickpeas, dried tomatoes, lemon juice, almonds, flour, and baking soda.
  3. Season with salt, pepper, nutmeg, and oregano and mix until smooth.
  4. Make three round shapes out of the chickpea mixture and cook them in a heated skillet, drizzled with vegetable oil.
  5. Cook them for about 4 minutes per side, keeping the heat on medium so they don’t burn.
  6. Add 1 tablespoon of chili sauce on the bottom side of the burger bun and start assembling your burger.
  7. Add 1 lettuce leaf, the chickpea patty, red cabbage, a few tomato slices, red onion, shredded carrot, and radish sprouts.
  8. Repeat the above steps for the next burgers.

Chicken and Chickpea Tortiglioni

You are about to find out that chicken and chickpeas go well together! Try them out with smooth tortiglioni pasta, tomato sauce and do not skimp on the garlic!

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Ingredients Needed for Chicken and Chickpea Tortiglioni

salt
6 ounces of tortiglioni
1 tablespoon oil
3 garlic cloves
7 ounces of boneless chicken breast
salt
pepper
4 ounces of chickpea
1 cup tomato sauce
1 teaspoon fresh parsley

How to Make Chicken and Chickpea Tortiglioni

  1. Boil water in a saucepan. Add salt.
  2. Boil the tortiglioni in the saucepan, according to the instructions on the package.
  3. Heat the oil in a cast-iron skillet.
  4. Add the garlic cloves and let them spread their aroma to the oil for a couple of minutes.
  5. Remove the garlic.
  6. Add the strips of boneless chicken breast to the skillet.
  7. Season with salt and pepper.
  8. Add the chickpeas and tomato sauce in the skillet.
  9. Sprinkle 1 teaspoon fresh parsley leaves.
  10. Cook for a few minutes, until the meat soaks up all the flavors.
  11. Add the boiled tortiglioni to the skillet, cook for 1-2 minutes, while stirring.
  12. Serve with shredded mozzarella.

Couscous and Chickpea Salad

Make this fresh couscous and chickpea salad anytime you want a full packed protein vegetarian meal! Add some tangerine and pomegranate seeds for a sweet taste.

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Ingredients Needed for Couscous and Chickpea Salad

½ cup couscous
½ cup canned chickpeas
1 spring onion, thinly chopped
½ teaspoon olive oil
½ lime
1 arugula
1 tablespoon almond flake
0.5 tangerine, peeled slices
1 tablespoon pomegranate seed

How to Make Couscous and Chickpea Salad

  1. Bring a large pot of water to a boil.
  2. Add salt, then throw/pour in the couscous. Cook it according to the instructions on the package. Drain and set aside.
  3. Add the canned chickpeas in a salad bowl.
  4. Add the cooked couscous, spring onion, olive oil, squeeze the lime.
  5. Mix, then add the arugula leaves and mix again, to make a salad.
  6. Place the couscous and chickpea salad on a large plate.
  7. Sprinkle the almond flakes on it, then add tangerine slices, and pomegranate seeds.

Chickpea and Sausage Fusilli

Really versatile, and packed with proteins, chickpeas are an ingredient that should be taken advantage of! Enjoy it in this simple pasta recipe, next to some sausages and a delicious tomato sauce. It’s a simple dish, but with no shortage of flavor!

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Ingredients Needed for Chickpea and Sausage Fusilli

5 ounces of fusilli
salt
1 tablespoon vegetable oil
1 red onion, chopped
2 ounces of canned chickpeas
7 pork sausages
1 teaspoon thyme
2 garlic cloves, chopped
1 cup tomato sauce
pepper

How to Make Chickpea and Sausage Fusilli

  1. Heat a saucepan over medium heat, add water in it and bring it to a boil.
  2. Add the fusilli, a pinch of salt, and cook them according to the instructions on the package.
  3. Meanwhile, heat the oil in a skillet over medium heat. Add the red onion, chickpeas, and sausages. Cook everything for 4-5 minutes.
  4. Add the garlic, tomato sauce, and stir. Season with salt and pepper.
  5. Drain the pasta and add it into the skillet. Cook everything for 2 more minutes.

Chickpea and Rice Stew

This simple vegetarian dish sure has lots of things to offer. It’s rich in fiber and protein, so it is a good choice if you’re planning on holding a healthy diet. Don’t shy away though from the yogurt and harissa sauce, because it will give this hearty stew a welcomed spicy and fresh kick.

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Ingredients Needed for Chickpea and Rice Stew

1 tablespoon vegetable oil 1 onion, chopped ½ teaspoon salt ½ teaspoon pepper parsley 1 teaspoon turmeric 5 ounces of basmati rice ½ lime 4 figs 10 ounces of canned chickpeas 2 cups of vegetable stock 1 teaspoon harissa paste 2 ounces of yogurt 1 garlic clove, thinly sliced 2 tablespoons of pumpkin seeds 1 ½ cups of milk

How to Make Chickpea and Rice Stew

  1. Heat the vegetable oil in a saucepan over medium heat.
  2. Add the carrot, onion, and season them with salt and pepper.
  3. Add fresh parsley and stir. Cover the veggies with a lid and let them simmer for 10 minutes.
  4. Remove the lid and season with turmeric. Add the basmati rice, lime juice, figs, chickpeas, and the vegetable stock.
  5. Put the lid back on and let everything simmer for 15 minutes.
  6. In the meantime, mix the harissa with a bit of water and yogurt.
  7. Remove the lid and add the garlic and pumpkin seeds.
  8. Cook the stew for 5 more minutes and turn off the heat.
  9. Serve it with harissa sauce on top!

Celery Root, Cauliflower and Chickpea Stew

If you like food loaded with both warmth and comfort, this veggie stew is the one for you. Its star ingredients are celery root, cauliflower, and chickpeas, that add much needed protein to this dish. Cook everything in a rich tomato sauce, and serve it with a touch of yogurt, for a refreshing wave of flavor. If you’re not afraid of extra calories, you can replace the yogurt with savory heavy cream.

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Ingredients Needed for Celery Root, Cauliflower and Chickpea Stew

2 tablespoons of vegetable oil
1 red onion, chopped
1 celery root, chunks
8 cauliflower florets
salt
½ teaspoon curry paste
½ cup chickpea
½ cup chicken stock
½ teaspoon turmeric
2 tablespoons of canned tomatoes
parsley
yogurt

How to Make Celery Root, Cauliflower and Chickpea Stew

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the red onion and cook it until softens.
  3. Add the celery root and cauliflower. Cook everything for 3-4 minutes. Season with salt and curry paste.
  4. Add the chickpeas and pour the chicken stock. Season with turmeric and cook until the sauce reduces by half.
  5. Add the canned tomatoes and parsley.
  6. Cook for an additional 2 minutes and turn off the heat.
  7. You can serve the dish with a touch of yogurt on top!
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