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Chickpea, Tomato, and Feta Salad

Chickpea, Tomato, and Feta Salad

How about something refreshing for warmer weather? Salads are a classic. The idea behind them is to mix together tasty, mostly raw and healthy ingredients. That’s not to say you can’t improve the taste of some ingredients by cooking them slightly. Like chickpeas, for instance. Then just toss them all together and enjoy the fresh flavors.

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Ingredients Needed for Chickpea, Tomato, and Feta Salad

1 tablespoon vegetable oil
1 teaspoon coriander seeds
5 ounces of chickpea
1 teaspoon cumin powder
3 ounces of baby spinach
5 ounces of cherry tomato
3 ounces of sun-dried tomato
1 small cucumber, chopped
3 ounces of feta cheese
1 tablespoon olive oil
2 teaspoons of lemon juice
1 teaspoon fresh parsley

How to Make Chickpea, Tomato, and Feta Salad

  1. Heat the vegetable oil in a skillet over low heat, add the coriander seeds and chickpeas. Cook and stir for 2-3 minutes. Add the cumin powder, stir a little, then transfer into a bowl.
  2. Add the baby spinach, cherry, and sun-dried tomatoes, cucumber, feta cheese. Mix them all using two spatulas.
  3. Drizzle the olive oil and lemon juice, garnish with some fresh parsley, mix some more and serve.
Kale and Chickpea Salad with Tahini Sauce

Kale and Chickpea Salad With Tahini Sauce

What is a salad without a dressing? The latter makes the familiar ingredients like cherry tomatoes, chickpeas, kale, onion, and cucumber shine in different ways. So make this dressing with tahini, maple syrup, olive oil and red wine vinegar and bring a balance between sweet, sour, and acidic elements.

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Ingredients Needed for Kale and Chickpea Salad With Tahini Sauce


For the dressing:

3 garlic cloves
2 tablespoons of tahini
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon maple syrup
1 tablespoon hot water
1 teaspoon onion powder

For the salad:

5 cherry tomatoes, quartered
8 ounces of canned chickpeas
1 red chili, julienned
1 red onion, chopped
4 ounces of kale
1 small cucumber, chopped
½ lettuce head
salt

For garnishing:

black sesame seeds
white sesame seeds

How to Make Kale and Chickpea Salad With Tahini Sauce

  1. Add the garlic, tahini, olive oil, vinegar, maple syrup, hot water, and onion powder in a hand blender cup and blend. Set aside.
  2. Add the tomatoes, chickpeas, chili, onion, kale, cucumber, and lettuce in a bigger bowl. Season with salt, add the tahini dressing and toss everything using two spatulas.
  3. Serve with black and white sesame seeds sprinkled on top.
veggie stew with quinoa and yogurt

Veggie Stew With Quinoa and Yogurt

This dish combines quinoa with a yogurt-feta cream and a rich vegetable stew. The latter is made of onion, garlic, beet, tomatoes, and chickpeas, flavored with raisins, cumin, and coriander, all cooked in vegetable stock and not too much oil. Give it a try.

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Ingredients Needed for Veggie Stew With Quinoa and Yogurt

For the quinoa:

2 ounces of quinoa
salt

For the stew:

½ onion, chopped
1 tablespoon vegetable oil
1 garlic clove, diced
2 ounces of canned beets, chopped
1 tomato, diced
¼ cup vegetable stock
1 tablespoon white wine vinegar
1 tablespoon raisins
1 teaspoon cumin seeds
1 teaspoon coriander seeds
salt
pepper
4 ounces of chickpeas

For the yogurt-feta cream:

2 tablespoons of yogurt
1-ounce feta cheese

How to Make Veggie Stew With Quinoa and Yogurt

  1. For the quinoa:
    Fill a cooking pot halfway with water, bring it to a boil and add the quinoa. Add some salt and cook until all the water has absorbed. Set aside.
  2. For the stew:
    Heat the vegetable oil in a skillet over low heat and add the onion. As it starts getting tender, stir and add the garlic, canned beets, tomato, vegetable stock, white wine vinegar, raisins, cumin, coriander, and chickpeas. Season with salt and pepper, too. Cook and stir until reduced. Set aside.
  3. For the yogurt-feta cream:
    Add the yogurt and the feta to a smaller bowl and mix them.
  4. Strain the cooked quinoa and serve it with the stew and yogurt-feta cream.
Slow-Cooked Vegetables in Ginger Sauce

Slow-Cooked Vegetables in Ginger Sauce

This spicy vegetarian dish almost makes itself! All you have to do is whip up the sauce made from garlic, ginger, honey, harissa, and tomato paste. Then prep the chickpeas, bell peppers, zucchini, onions, and carrots. Add everything to the slow cooker and take a break. Your meal will be ready in 5 hours and you don’t even need to keep an eye on it.

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Ingredients Needed for Slow-Cooked Vegetables in Ginger Sauce


For the sauce:

1 tablespoon vegetable oil
2 garlic cloves, diced
1 tablespoon ginger, diced
1 teaspoon paprika powder
1 teaspoon harissa paste
1 teaspoon honey
½ cup tomato paste
salt
pepper

For the veggie mix:

4 ounces of chickpea
1 red bell pepper, chopped
1 carrot, chopped
1 zucchini, chopped
1 tomato, chopped
1 smaller onion, chopped
1 tablespoon raisin
1 teaspoon cumin seeds
1 teaspoon coriander seeds
salt
black peppercorn
1 rosemary sprig

How to Make Slow-Cooked Vegetables in Ginger Sauce

  1. For the sauce:
    Heat the vegetable oil in a skillet over low heat. While stirring and cooking add the garlic, ginger, paprika, harissa, honey, and tomato paste. Season with salt and pepper, too. Cook and stir a little until reduced. Set aside.
  2. For the veggie mix:
    Add the chickpeas, bell pepper, carrot, zucchini, cherry tomatoes, onions, raisins, cumin, and coriander to the slow-cooker. Season with salt and black peppercorn. Mix them.
  3. Add the sauce and mix more. Place the rosemary sprig on top of everything, cover with the lid, and cook for 5 hours on the low heat setting.
Chickpea Curry

Chickpea Curry

This curry is perfect for the cold and gloomy winter evenings when you feel the need to warm you up with a good meal. We’ve focused on chickpeas this time – not only they give you a feeling of comfort right away, but they’are also quite satisfying. To sweeten up the curry, add some eggplant in the equation.

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Ingredients Needed for Chickpea Curry

1 tablespoon vegetable oil
1 small onion, diced
1 small eggplant, cubed
7 ounces of chickpea
½ cup coconut milk
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon thyme powder
salt
pepper
1 tablespoon curry paste
2 garlic cloves, crushed

How to Make Chickpea Curry

  1. Heat the vegetable oil in a skillet over medium heat. Add the onion and cook it until tender.
  2. Add the eggplant, chickpeas and coconut milk. Cook for 8-10 minutes or until the eggplant softens.
  3. Add the seasoning: paprika, cumin, garlic and thyme powder as you cook and stir.
  4. Season with salt and pepper and add the curry paste. Let it simmer for another 10 minutes before removing it from the heat.
Okra Bean Stew

Okra Bean Stew

For this veggie stew, we’ve simply combined onion, celery, mushrooms, okra, beans, and chickpeas. The result is a nutritious meal, just perfect for those evenings when you feel the need for something hearty and warm which doesn’t necessarily involve meat.

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Ingredients Needed for Okra Bean Stew

1 tablespoon vegetable oil
1 red onion, chopped
1 celery stick, chopped
½ green chili, sliced
2 ounces of mushrooms, chopped
2 garlic cloves, crushed
salt
1 cup tomato sauce
4 ounces of pickled okra
4 ounces of canned red beans
4 ounces of canned chickpeas
1 cup vegetable stock
1 tablespoon miso paste

How to Make Okra Bean Stew

  1. Heat the vegetable oil in a skillet, add the onion and cook it until it starts getting tender. Add the celery and green chili. Stir and cook.
  2. Add the mushrooms and garlic. Cook and stir a little more.
  3. Season with salt. Add the tomato sauce, okra, red beans, chickpeas, vegetable stock, and miso paste. Cook for 20-25 minutes or until reduced.
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