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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.
Hummus, Cucumber and Zucchini Taquitos

Hummus Veggie Wrap

Let’s try vegetarian wraps. Combine the chickpea and sesame-based hummus spread with juicy refreshing cucumber and cherry tomatoes, zucchini and red onion. Give it an acidic kick with two types of vinegar and flavor it with cumin seeds. And enjoy!

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Ingredients Needed for Hummus Veggie Wrap

1 medium zucchini, sliced lengthwise
½ medium cucumber, diced
1 small red onion, diced
2 ounces of cherry tomatoes, wedged
salt
pepper
1 teaspoon cumin seeds
2 teaspoons of white wine vinegar
1 teaspoon balsamic vinegar
2 tortilla wraps
4 tablespoons of hummus
1 ounce baby spinach

How to Make Hummus Veggie Wrap

  1. For the filling:

    Grill the zucchini slices. Set them aside.

  2. Add the cucumber, red onion, cherry tomatoes, white wine vinegar, and balsamic vinegar to a bowl. Season with salt, pepper, and cumin seeds.
  3. For the taquitos:

    Spread 2 tablespoons of hummus on each tortilla wrap and add 2 – 3 zucchini slices on each.

  4. Distribute the veggie mixture between them and top with baby spinach leaves. Roll and serve.
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.
Butternut Squash Pizza

Butternut Squash Pizza

You won’t be making this pizza that often, but since it’s autumn season and butternut squash is waiting for us at just about any corner, it would be a shame not to try it asap. Butternut squash is the main ingredient for the dough, being mixed with chickpea flour, flax seeds, and almond flour to obtain a nice and delicious crust. It is topped with pesto sauce, cherry tomatoes, radicchio, and arugula.

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Ingredients Needed for Butternut Squash Pizza

1 pound butternut squash, small dices
1 tablespoon olive oil
2 tablespoons of flax seeds
¾ cup chickpea flour
1 cup almond flour
2 teaspoons of dried oregano
salt
pepper
3 tablespoons of pesto sauce
1-ounce cherry tomatoes, halved
3 radicchio leaves
0.5-ounce arugula

How to Make Butternut Squash Pizza

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Line a baking tray with parchment paper and lay the diced squash on it. Pour a small drizzle of olive oil over it.
  3. Slide the tray into the oven and bake the squash for the next 15 minutes.
  4. Soak the flaxseeds in 1/4 cup of water for the next 15 minutes. Add them into a blender when ready and blend them until smooth.
  5. Add the roasted squash into a large bowl and blend it using the immersion blender. Mix it with chickpea flour, almond flour, dried oregano, and flax seeds. Season with salt and pepper. Mix with a spatula until smooth.
  6. Line a baking tray with parchment paper.
  7. Give the dough a circular 12 inches (30 cm) in diameter shape and lay it in the baking tray.
  8. Slide the tray into the oven for the next 7 minutes at 360 degrees F/180 degrees C.
  9. Evenly spread the pesto sauce over the dough. Top the pizza with cherry tomatoes, radicchio, and arugula.
  10. Slide the pizza into the oven for the next 7 minutes at 360 degrees F/180 degrees C.
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