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Chickpea and Bulgur Lamb Chops

Lamb – it’s a love it or hate it type of meat. We love it, so we fried a few lamb chops, then cooked them in a flavorful mix of onion, sumac, salt, pepper, garlic, and vegetable stock. We separately cooked the chickpeas and bulgur, together with onion, red bell pepper, dried red currants, paprika, and curry powder. At the end, we brought in the chops and baked the whole thing.

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Ingredients Needed for Chickpea and Bulgur Lamb Chops


Frying the lamb chops:

¼ cup vegetable oil
10 small-sized lamb chops, approx. 150 grams each
salt
pepper

Cooking the lamb chops in stock:

1 onion, chopped
½ teaspoon sumac
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 cup vegetable stock
7 garlic cloves, cracked
1 cup water

Cooking the chickpeas and bulgur:

1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon paprika powder
8 ounces of chickpea
1 red bell pepper, chopped
salt
14 ounces of bulgur
1 cup water
1 teaspoon curry powder
1 tablespoon dried redcurrant
pepper

How to Make Chickpea and Bulgur Lamb Chops

  1. Frying the lamb chops:
    Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the lamb chops, salt, and pepper and cook the meat on both sides until it turns golden brown. Set the chops aside.
  3. Cooking the lamb chops in stock:
    Chop the onion and add it to the same skillet. Cook the onion over low heat, while stirring, until it starts getting tender.
  4. Add the sumac, salt, and pepper and stir a bit.
  5. Add the vegetable oil and the cooked chops. Cook and stir for a few minutes.
  6. Add the vegetable stock, cook and stir. Bring it to a boil.
  7. Crush the garlic cloves with the flat blade of a knife, then add them to the skillet. Add the water, cover and simmer for 15-20 minutes. Set aside.
  8. Cooking the chickpeas and bulgur:
    Heat the vegetable oil in a saucepan over low heat.
  9. Chop the onion and the red bell pepper. Add the onion, paprika powder, chickpeas, and red bell pepper to the saucepan. Cook, stirring often.
  10. Add some salt and the bulgur. Cook and stir a little.
  11. Add the water, curry powder, dried red currants, and pepper. Stir, cover and cook until the water is gone. The whole process of cooking the chickpeas and bulgur should last about 1 hour.
  12. Add the bulgur mixture to a baking dish in an even layer, then add the cooked lamb chops on top, while also taking care to add some of the sauce resulted from the simmer.
  13. Bake in the oven for 30 minutes at 360⁰F/180⁰C.
  14. Garnish with fresh parsley.

Chickpea, Quinoa and Veggie Fritters

Here is a delicious and nutritious snack, filled with lots of delicious ingredients. Cooked quinoa and chickpeas are mixed with bell pepper, fresh coriander, and a few spices in these wonderful fritters, that may be one of our favorite veggie snacks. They work great with just about any dip you can imagine.

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Ingredients Needed for Chickpea, Quinoa and Veggie Fritters

1 cup quinoa
2 cups of vegetable stock
4 breads slices
1 fresh coriander bunch
1 red bell pepper, small cubes
1 cup canned chickpeas
1 egg
salt
pepper
1 teaspoon cumin powder
2 tablespoons of vegetable oil

How to Make Chickpea, Quinoa and Veggie Fritters

  1. Add the quinoa and the vegetable stock in a saucepan over medium heat.
  2. Bring to a boil and cook the quinoa for around 20 minutes, when the liquid is absorbed.
  3. Next set up your food processor and add the bread slices, fresh coriander, red bell pepper, chickpeas, and egg. Blend everything until smooth.
  4. Next, add the quinoa and mix to combine it with the rest of the ingredients. Season with salt, pepper, and cumin powder. Mix again.
  5. Next, grab a pinch of the mixture using your hands and shape it into a 2 inches (5 cm) diameter patty. Continue until you’ve used all of the mixture.
  6. Next heat the vegetable oil in a skillet over medium-high heat.
  7. Add the patties and cook them until golden and crispy on both sides.
  8. You can serve them topped with a bit of yogurt and parsley.
How to Make Hummus

How to Make Hummus

You enjoy the chickpea paste so much, you’re thinking you might want to learn how to make hummus. Well, this is a great decision! It’s easy to make and healthier than whatever you can find in supermarkets. All it takes is a few ingredients and some very simple steps! Chickpeas are so healthy and even

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Hummus-Stuffed Eggplant Boats

If you want to make a great starter for a party or you simply want a nice creamy meal, make a batch of hummus-stuffed eggplant boats! You can prepare the hummus at home, using canned chickpeas, or you can buy some at the store. Just add some crackers on your plate and enjoy your culinary journey!

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Ingredients Needed for Hummus-Stuffed Eggplant Boats

1 eggplant
salt
pepper
2 tablespoons of olive oil
1 teaspoon turmeric
3.5 ounces of hummus, homemade or store-bought
1 baby spinach
4 cherry tomatoes, halves
1 chili pepper, sliced
1 tablespoon pomegranate seed

How to Make Hummus-Stuffed Eggplant Boats

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Halve the eggplant lengthwise.
  3. Scoop out some flesh from each halve, but leave about 0.4-inch/1 cm on the edges, so the eggplant halves look like boats and have enough room for the stuffing.
  4. Line a baking tray with parchment paper and place the eggplant boats on it.
  5. Sprinkle salt and pepper. Drizzle olive oil. Add turmeric.
  6. Roast them for 15-20 minutes.
  7. When they are ready, place them on a plate and fill them with hummus.
  8. Top the hummus-stuffed eggplant boats with baby spinach, cherry tomatoes, red chili pepper slices, and pomegranate seeds.

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.

Hummus Stuffed Potatoes

Have you ever tried hummus? It’s an Arabic dip, made from chickpeas and sesame paste, also known as tahini. You only need a pita bread to enjoy this special dip, but you can try other recipes also. Here is one of our favorites.

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Ingredients Needed for Hummus Stuffed Potatoes

3 potatoes
7 ounces of canned chickpeas
3 tablespoons of tahini paste
2 tablespoons of olive oil
1 teaspoon dry basil
1 teaspoon fresh parsley, chopped
3 tablespoons of lime juice
½ teaspoon paprika powder
1 teaspoon chives, chopped

How to Make Hummus Stuffed Potatoes

  1. Preheat the oven to 400 degrees F/220 degrees C.
  2. Cut in halves the potatoes.
  3. Put the potatoes on a baking tray and cook them for 25 minutes.
  4. Put the chickpeas, the tahini, the olive oil, the basil, the parsley, and the lime juice into an electric food processor.
  5. Blend these ingredients together until you make a paste.
  6. When the potatoes are baked, remove the center of them, so you make a hole, without damaging the peel.
  7. In every potato put some hummus paste.
  8. Sprinkle some paprika powder and some chives over them.

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.

Cheese Bread Omelet

Adding some bread in your omelet may seem a bit weird, but, in fact, it’s a good strategy to make it more satisfying. Pair the bread with cheese, chickpeas and cherry tomatoes for a complete breakfast experience.

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Ingredients Needed for Cheese Bread Omelet

3 eggs
3 tablespoons of milk
½ teaspoon dried basil
salt
pepper
2 breads
3.5 ounces of canned chickpeas
7 ounces of cherry tomato, halves
3 ounces of goat cheese, crumbles
1 teaspoon olive oil
1 tablespoon vegetable oil

How to Make Cheese Bread Omelet

  1. Put the eggs, milk, basil, salt, and pepper in a bowl and whisk them together.
  2. Break the bread into pieces and add it to the eggs. Soak the bread in egg mixture.
  3. Add the chickpeas, cherry tomatoes, and goat cheese.
  4. Drizzle olive oil on them. Mix everything.
  5. Heat the vegetable oil in a skillet.
  6. Add the chickpea mixture in it and spread it into an even layer.
  7. Cover the skillet and cook for 15 minutes.
  8. Put it on a plate, slice and serve!
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