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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.
Chana Masala

Chana Masala

The chana masala is extremely easy to concoct. It’s a healthy vegan and gluten-free dish, where the star is Garbanzo beans, better-known as chickpeas. They are a source of protein, carbs, and fiber. They team up very nice with the flavored tomato-based sauce.

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Ingredients Needed for Chana Masala

1 tablespoon vegetable oil
2 bay leaves
1 cinnamon stick
1 teaspoon cumin seeds
1 onion, diced
2 garlic cloves, crushed
2 medium tomatoes, cubed
2 teaspoons of Kashmiri chili powder
1 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
salt
1 cup canned chickpeas
1 cup water
2 teaspoons of fresh parsley

How to Make Chana Masala

  1. Add the vegetable oil, bay leaves, cinnamon stick, and cumin seeds to a skillet over low heat. Cook and stir them until they flavor the oil.
  2. Add the onion. Cook and stir until soft. Add the garlic, stir a little, then add the tomatoes. Cook and stir until they start releasing liquid.
  3. Add the Kashmiri chili powder, turmeric, coriander powder, and cumin powder, season with salt, and stir for 1 minute.
  4. Add the canned chickpeas and water. Stir for 1-2 minutes, then cook until it starts boiling. Remove the bay leaves, add the fresh parsley, and remove from heat.
  5. Serve garnished with more fresh parsley and onion.
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.
vanilla and mascarpone berry tart

Vanilla and Mascarpone Berry Tart

A tart that combines vanilla and the wonderful flavors of blackberries and blueberries is one that you should give a go. Make the crust with eggs, butter, sugar, and flour. Then, after adding the crust to the tin, the trick is to keep it steady by weighing it down with raw chickpeas. That way it doesn’t puff. The result is definitely scrumptious.

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Ingredients Needed for Vanilla and Mascarpone Berry Tart


For the dough:

1 ½ cups of flour
salt
3 ounces of butter
1 cup sugar
1 yolk
2 eggs

For the mascarpone-yogurt filling:

1 cup mascarpone
2 tablespoons of yogurt
2 teaspoons of vanilla extract
½ cup whipped cream

For the egg wash:

2 eggs
2 tablespoons of milk

For the topping:

3 ounces of blackberry
4 ounces of blueberry

How to Make Vanilla and Mascarpone Berry Tart

For the dough:
  1. Add the sugar, yolk, and eggs. Mix everything and knead using your hands until you have a dough. Set aside for 30 minutes.
For the mascarpone-yogurt cream:
  1. Spread some flour on the work surface and flatten the dough using a rolling pin. Line a fluted flan tart tin with the dough and remove overhanging dough. Cover with parchment paper and fill with raw chickpeas or beans so that the paper takes the form of the dough-lined tin. Bake for 15 minutes at 380⁰F/190⁰C.
For the egg wash:
  1. Remove the parchment paper and the chickpeas from the tart tin and coat the baked crust with egg wash using a kitchen brush. Bake for 10 minutes at 380⁰F/190⁰C.
  2. Remove the baked dough from the tin and fill it with the mascarpone-yogurt cream. Spread it evenly and top it with berries.
Chickpea Soup

Chickpea Soup

This is a Moroccan-flavored chickpea soup. You’ll be amazed by its various flavors – fresh cilantro, lemon zest, garlic, and cumin. It’s also a nourishing soup because it doesn’t have only chickpeas, but also green peas.

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Ingredients Needed for Chickpea Soup

2 tablespoons of extra virgin olive oil
1 onion, chopped
½ teaspoon cumin powder
1 teaspoon garlic powder
1 cup canned chickpeas
1 cup canned tomatoes
1 celery stick, sliced
2 cups of vegetable stock
salt
pepper
½ cup frozen green peas
½ teaspoon lemon zest
2 tablespoons of lemon juice
1 tablespoon fresh cilantro, chopped

How to Make Chickpea Soup

  1. Heat the olive oil in a pan, on the stove.
  2. Add the onion, stir often and cook it on low heat until it turns soft and translucent.
  3. Add the cumin and garlic powder. Stir. Then, add the chickpeas.
  4. Add the canned tomatoes, celery slices, vegetable stock, salt, and pepper. Stir, turn up the heat, cover with a lid and simmer for 30 minutes.
  5. Add the frozen peas, lemon zest, lemon juice, and fresh cilantro. Cook for a further 2 minutes.
Marinated Pork Chops with Chickpea Salad

Marinated Pork Chops With Chickpea Salad

Our marinated pork chops served with chickpea salad is a satisfying dish for your lunch. You won’t need to eat anything else until dinner. It’s also very tasty, because of the lemony marinade we’ve used not only for marinating the meat, but also for cooking the chickpeas and red onion.

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Ingredients Needed for Marinated Pork Chops With Chickpea Salad

½ teaspoon lemon zest
1 teaspoon fresh rosemary leaves, chopped
2 garlic cloves, crushed
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 pound pork chops, 4 boneless chops
1 red onion, diced
2 tablespoons of sherry vinegar
1 cup canned chickpeas
3.5 ounces of arugula

How to Make Marinated Pork Chops With Chickpea Salad

  1. Add the lemon zest, chopped rosemary, garlic, lemon juice, and olive oil to a medium bowl. Stir to make the marinade.
  2. Coat the pork chops with the marinade. Cover the bowl with a plastic wrap and let the meat marinate for 30 minutes.
  3. Place a skillet on the stove without adding any fat in it. Lay the marinated pork chops in it and fry them for 3-4 minutes on each side. If necessary, flip them over once in a while. When ready, set them aside.
  4. Take another skillet and place it on the heat. Add the remaining marinade and the red onion. Cook the red onion until it softens.
  5. Add the sherry vinegar and 1-2 tablespoons of water. Simmer for 1 minute, until the sauce thickens slightly. Add the canned chickpeas, season with some salt and pepper, stir and cook for 2-3 more minutes.
  6. Combine the arugula leaves with cooked chickpeas and serve the salad with pork chops.
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