Chickpea Recipes And Resources
One of the foods I'd be lost without is the humble chickpea. They can be used in soups, salads, dips, stews, curries and much, much more. Apart from being delicious they are an excellent low fat, high fibre source of protein.
If you haven't tried them you're missing a treat but rest assured you've come to the right place. You'll find a few of my favourite chickpea recipes, information on cooking with chickpeas, recipe clips and links to even more delicious chickpea recipes.
If you haven't tried them you're missing a treat but rest assured you've come to the right place. You'll find a few of my favourite chickpea recipes, information on cooking with chickpeas, recipe clips and links to even more delicious chickpea recipes.
Why Chickpeas?
Chickpeas also known as garbanzo beans are an excellent source of protein, fibre, vitamin C, vitamin B6, zinc and folate. They're low in fat and calories and most important of all have a great taste and texture.
They're versatile, 100% vegan and easy to cook and work well in place of meat as well as being a great, cheap ingredient in their own right.
They're versatile, 100% vegan and easy to cook and work well in place of meat as well as being a great, cheap ingredient in their own right.
Cooking With Dried Chickpeas
Many people favour the texture and flavour of dried chickpeas over tinned, however it is worth trying a few brands of canned chickpeas because many nowadays are almost as good as dried.
To get your dried chickpeas ready for cooking you need to soak them for at least 12 hours. I tend to leave them overnight.
After soaking, rinse then boil in a pan on the stove for about 2-21/2 hours or in a pressure cooker for around 25 minutes. After that they're ready to go.
Bear in mind that chickpeas increase in size after soaking and cooking to roughly three times their dried size, so a little go a long way.
To get your dried chickpeas ready for cooking you need to soak them for at least 12 hours. I tend to leave them overnight.
After soaking, rinse then boil in a pan on the stove for about 2-21/2 hours or in a pressure cooker for around 25 minutes. After that they're ready to go.
Bear in mind that chickpeas increase in size after soaking and cooking to roughly three times their dried size, so a little go a long way.
Cook With Chickpeas
and other pulses
Easy Houmous
200g cooked chickpeas
2 cloves garlic
1 large tbsp tahini
1 tbsp olive oil
Juice of one lemon
Salt and pepper to taste
1. Put all of the above in a blender. Whizz till it looks like houmous.
2. Eat.
2 cloves garlic
1 large tbsp tahini
1 tbsp olive oil
Juice of one lemon
Salt and pepper to taste
1. Put all of the above in a blender. Whizz till it looks like houmous.
2. Eat.
Channa Dahl
1/3 cup dried chickpeas
4 cups water
l onion chopped
1 tin of chopped tomatoes
l/2 teaspoon turmeric
1 clove garlic crushed
1 tsp cumin
1 fresh chili seeded and finely chopped
a large pinch of Asafoetida
Rinse the chickpeas and soak in water overnight. Drain, rinse and boil in a pan of salt water. Skim off the foam. Add tomatoes, turmeric and cumin. Cover and cook on a medium heat for about 45 minutes. While the dahl is cooking, heat l tablespoon of oil. Add the chillies,garlic, onion and asafoetida. Fry until the onions are translucent, then add to the rest of the dahl.
Serve with a good green salad, nan bread, rice or chapatis.
4 cups water
l onion chopped
1 tin of chopped tomatoes
l/2 teaspoon turmeric
1 clove garlic crushed
1 tsp cumin
1 fresh chili seeded and finely chopped
a large pinch of Asafoetida
Rinse the chickpeas and soak in water overnight. Drain, rinse and boil in a pan of salt water. Skim off the foam. Add tomatoes, turmeric and cumin. Cover and cook on a medium heat for about 45 minutes. While the dahl is cooking, heat l tablespoon of oil. Add the chillies,garlic, onion and asafoetida. Fry until the onions are translucent, then add to the rest of the dahl.
Serve with a good green salad, nan bread, rice or chapatis.
Chickpea and Tomato Soup
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
1 lb chopped tomatoes
1 cup cooked chickpeas
5 cups of vegetable stock
pinch of salt and pepper
2 tbsp chopped fresh dill and the juice of a lemon to garnish.
Heat oil in a large pan. Add the onion and garlic, and cook over low heat for about 5 minutes, stirring occasionally.
Add the cumin, coriander, tomatoes and chickpeas. Cook for another 5 minutes, stirring constantly.
Add the stock and bring to a boil. Allow to cool and whiz in a blender. Garnish with chopped fresh dill and lemon before serving.
1 onion, finely chopped
2 garlic cloves, crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
1 lb chopped tomatoes
1 cup cooked chickpeas
5 cups of vegetable stock
pinch of salt and pepper
2 tbsp chopped fresh dill and the juice of a lemon to garnish.
Heat oil in a large pan. Add the onion and garlic, and cook over low heat for about 5 minutes, stirring occasionally.
Add the cumin, coriander, tomatoes and chickpeas. Cook for another 5 minutes, stirring constantly.
Add the stock and bring to a boil. Allow to cool and whiz in a blender. Garnish with chopped fresh dill and lemon before serving.
Roasted Spiced Chickpeas
1 lb) Dried Chickpeas
2 tbsp oil
1/2 tsp of black pepper
1tsp of ground cardamon
1/2 tsp of cumin
1 tsp of coriander
1/2 tsp turmeric
1. Soak the chickpeas overnight.
2. Drain the chickpeas and pat them dry with kitchen paper.
3. Heat a frying pan and fry the spices, add the chickpeas and stir fry for 2 minutes to ensure the chickpeas are covered in the spice mix
3. Place them on a baking tray in a hot preheated oven for 40-45 minutes. They should be crisp and golden when cooked.
4. Leave to cool and eat as a snack.
2 tbsp oil
1/2 tsp of black pepper
1tsp of ground cardamon
1/2 tsp of cumin
1 tsp of coriander
1/2 tsp turmeric
1. Soak the chickpeas overnight.
2. Drain the chickpeas and pat them dry with kitchen paper.
3. Heat a frying pan and fry the spices, add the chickpeas and stir fry for 2 minutes to ensure the chickpeas are covered in the spice mix
3. Place them on a baking tray in a hot preheated oven for 40-45 minutes. They should be crisp and golden when cooked.
4. Leave to cool and eat as a snack.
Buy Chickpeas
Google Blogs
- Recipe: Spiced chickpeas and baby aubergines
- Crush 2tbsp of chickpeas with your hands and add to the sauce. This serves to thicken the sauce. Then add the rest of the chickpeas and spinach and simmer for another 10 minutes. Check for seasoning. ? Remove the stew from the heat, add lemon juice ...
- Sanza-tional chickpeas
- Why must the brothers fight over chickpeas?" Now he says he understands the chickpea war - whether hummus and falafel (made from chickpeas) are to be considered originally ''Arab" or ''Israeli" dishes - which has become a part of the Middle East ...
- One Appalachian's guide to hummus
- Not to be confused with ?humus," an organic matter or compost, I discovered hummus is a Middle Eastern bean dip made from a few basic ingredients: cooked chickpeas or garbanzo beans, olive oil, tahini (ground sesame seeds), lemon juice, salt, ...
- A Map of Your Taste Buds Shaped Like Italy
- IS it crazy to fall for a restaurant because of a handful of chickpeas? Tumbling around with pickled currants under crunchy stalks of grilled octopus leg, these chickpeas were smaller and sweeter than usual, less starchy and grainy.
Kitchenware
Grow Your Own Bean Spouts From Chickpeas
More Veggie Recipes
- IVU-Recipes
- Veggie recipes from all over the world.
- The Vegetarian Society
- Full index of delicious veggie recipes.
- Happy Cow
- Huge selection of vegetarian recipes
- Meat Free Mondays
- Information and recipes for meat free eating.
Comments
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RenaissanceWoman2010
Apr 17, 2011 @ 9:17 am | delete
- I've never cooked with chickpeas, but now I will. Can't wait to try out these recipes. They will fit in very well with my quest for healthy living and eating. Thanks!
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eridqua
Mar 20, 2011 @ 5:10 pm | delete
- Yum, chickpeas!
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Pastiche
Jan 26, 2011 @ 9:00 am | delete
- I do love chickpeas - thanks for the hummus and dahl recipes!
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ChrisDay
Jan 18, 2011 @ 7:57 am | delete
- Great information - yes, chickpeas are staple food for veggies and they're wonderful food. Thanks for sharing all this work.
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spritequeen
Jan 10, 2011 @ 10:07 am | delete
- I LOVE chickpeas! I actually use a chickpea flour blend to make my bread, since I'm allergic to wheat. These are great - thanks for sharing!
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Clairwil
I was born and here I am all these years later a Squidoo addict. Mother is so proud.
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