What are some recipes to make using chickpeas/?!
Answers:
Butter Chickpea Curry
http://allrecipes!.com/Recipe/Butter-Chic!.!.!.
Middle Easdter Rice with Black Bean & Chickpeas
http://allrecipes!.com/Recipe/Middle-East!.!.!.
Leah's Chicken with Chickpeas
http://allrecipes!.com/Recipe/Leahs-Chick!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Butter-Chic!.!.!.
Middle Easdter Rice with Black Bean & Chickpeas
http://allrecipes!.com/Recipe/Middle-East!.!.!.
Leah's Chicken with Chickpeas
http://allrecipes!.com/Recipe/Leahs-Chick!.!.!.Www@FoodAQ@Com
Falafel
1 cup chickpeas ( soaked overnight )
1 medium sized onion quatered
1/2 tsp crushed garlic
1 egg
1/2 cup coriander leaves
1 tsp cumin powder
1/2 tsp garam masala powder
2 medium sized green chillies chopped
salt
red chilli powder as desired
juice of 2 lemons
1 tbsp cornflour
oil
Directions
Drain the chickpeas and mix with all the ingredients except oil , corn and egg!.
Grind the ingredients into a paste form using little if the paste is dry!.
It should not be too coarse or too fine !.It should be thick!.
Put in a bowl mix cornflour and then egg and mix well !.
Heat the oil in a pan and when smokes begin reduce the flame!.
With a deep rounded spoon fry into pakoras till crisp and golden brown !.
Serve with mint and tamarind chutneyWww@FoodAQ@Com
1 cup chickpeas ( soaked overnight )
1 medium sized onion quatered
1/2 tsp crushed garlic
1 egg
1/2 cup coriander leaves
1 tsp cumin powder
1/2 tsp garam masala powder
2 medium sized green chillies chopped
salt
red chilli powder as desired
juice of 2 lemons
1 tbsp cornflour
oil
Directions
Drain the chickpeas and mix with all the ingredients except oil , corn and egg!.
Grind the ingredients into a paste form using little if the paste is dry!.
It should not be too coarse or too fine !.It should be thick!.
Put in a bowl mix cornflour and then egg and mix well !.
Heat the oil in a pan and when smokes begin reduce the flame!.
With a deep rounded spoon fry into pakoras till crisp and golden brown !.
Serve with mint and tamarind chutneyWww@FoodAQ@Com
Here's my favorite way to use them!. Boil 1 cup of orzo!. While it's boiling, chop up half a bag of baby spinach leaves, drain and rinse a can of garbanzos (chickpeas), and make a lemon dressing!. Toss the drained orzo with the spinach and beans until a bit wilted!. Toss with the dressing and crumbled feta!.
The dressing is just 1/3 cup olive oil, zest of one lemon, juice of two, some minced garlic, about 1 tsp of dried oregano, and a pinch of salt and fresh ground pepper!.
It's super easy and healthy!Www@FoodAQ@Com
The dressing is just 1/3 cup olive oil, zest of one lemon, juice of two, some minced garlic, about 1 tsp of dried oregano, and a pinch of salt and fresh ground pepper!.
It's super easy and healthy!Www@FoodAQ@Com
Roasted Chick PeasWww@FoodAQ@Com
i kinda wanted to know the recipe myself but if you know before i do let me know!.Www@FoodAQ@Com
soups, side, hummusWww@FoodAQ@Com
Chickpea Chicken Soup
Ingredients
2 tablespoons olive oil
1 garlic clove, chopped
2 tomato, peeled seeded and chopped
1 cup chopped cooked chicken
8 cups chicken broth
1 teaspoon dried rosemary
1/2 cup small shell pasta
2 (16 ounce) cans chickpeas, drained and rinsed
salt and pepper
Directions
1 In a large saucepan, heat oil over low heat and cook garlic for 2 minutes!.
2 Stir in tomatoes, chicken, chicken stock, rosemary, salt and pepper to taste!. Simmer for 20 minutes!.
3 Meanwhile, cook pasta shells according to package directions!. Drain!.
4 Put chickpeas in food processor!. Ladle in 1 cup chicken broth!. Process until smooth!.
5 Return to soup and add cooked shells!. Simmer for 5 minutes!.
Italian Chickpea Soup
Ingredients
1 (15 ounce) can chickpeas, drained
1 (14 1/2 ounce) can diced tomato
1/2 red onion, diced
1 red pepper, diced
2 tablespoons minced garlic
1 (10 ounce) package frozen spinach, drained
1 tablespoon italian seasoning, of your choice
shredded cheese, of your choice (optional)
Directions
1!. dump everything into your crockpot!.
2!. go to class, or do errands, or whatever you need to get accomplished!.
3!. come back home once you're done doing whatever you were doing (3 hours minimum, i'd say!. this gets better with time)!.
4!. EAT! top with parmesan or shredded mozzarella cheese if desired!.
Lemony Chickpea Salad
Ingredients
2 tablespoons pure olive oil
1 yellow onion, quartered
2 carrot, halved
1 celery rib, halved crosswise, plus
4 small celery rib, finely diced
1 lb dried garbanzo beans, soaked overnight and drained
4 rosemary sprig, and
4 fresh thyme sprig, tied together with string
kosher salt
fresh ground black pepper
1 medium red onion, finely chopped
1/2 cup red wine vinegar
1 lemon, juice and zest of, finely shredded
2 garlic clove, very finely chopped
1 teaspoon finely chopped rosemary
1/2 teaspoon dried oregano
1 1/2 teaspoons finely chopped pepperoncini peppers
1 cup extra-virgin olive oil
3/4 cup finely chopped flat leaf parsley
Directions
1 In a large soup pot, heat the pure olive oil!. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat,
2 stirring occasionally, until the vegetables are golden, about 10 minutes!.
3 Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil!. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours!.
4 Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer!. Remove from the heat and cool for 15 minutes, then drain the chickpeas!.
5 Discard the herb sprigs, onion, carrots and celery!.
6 Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes!.
7 Drain, discarding the vinegar!. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini!.
8 Add the chickpeas and olive oil; season with salt and pepper!. Fold in the parsley and serve!.
Mediterranean Chickpea Salad
Ingredients
15 ounces chickpeas, rinsed and drained
1 cucumber, finely chopped
1 cup grape tomato, halved
1/4 cup sweet onion, finely chopped
1 garlic clove, minced
1 1/2 tablespoons fresh parsley, minced
2 tablespoons fresh basil, chopped
4 ounces mozzarella cheese, cubed
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon sea salt
4 cups mixed salad green (optional)
Directions
1 Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil and mozz cheese in a medium bowl!.
2 Drizzle olive oil, vinegar and salt over top and toss all ingredients to combine!.
3 Cover bowl and refrigerate at least 1 hour to let flavors blend!.
4 Serve alone as a side-dish or over a bed of mixed greens!.
Moroccan Spiced Chickpea Soup
Ingredients
1/4 cup extra-virgin olive oil, plus more
extra-virgin olive oil, for garnish
1 large onion, medium diced
6-8 garlic clove, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 (14 1/2 ounce) can chopped tomato
3 (15 ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
kosher salt
fresh ground black pepper
1 (5 ounce) package pre-washed baby spinach
Directions
1 Heat olive oil in a large pot over medium-high heat!.
2 Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur!.
3 Add spices and saute a minute or so!. Add tomatoes, chickpeas, broth, and sugar!.
4 Season with a couple pinches of salt and 10 grinds fresh pepper!. Stir well!.
5 Chickpeas should be just covered with liquid!. If level is shy, add some water so the chickpeas are just covered!.
6 Bring to a simmer, then lower heat to low and gently simmer for 45 minutes!.
7 Remove soup from heat!. Use a potato masher to mash up some of the chickpeas right in the pot!.
8 Stir in the spinach and let heat through until wilted, just a couple minutes!.
9 Season again, to taste, with salt and pepper!.
10 Serve soup, drizzled lightly with extra-virgin olive oil, if desired!.
Roast Capsicum (Pepper) and Chickpea Rice Salad
Ingredients
2 red capsicum
6 garlic clove
4 cups brown rice, cooked
1 (400 g) can chickpeas, drained and rinsed
1 (310 g) can sweet corn
1/2 cup parsley, chopped
1/2 cup basil, chopped
2 tablespoons macadamia nut oil
3 tablespoons balsamic vinegar
1 teaspoon sugar
Directions
1 Pre-heat oven to 180oC!.
2 Place capsicums and garlic on a baking tray and cook for 20 minutes!.
3 Remove garlic and cook capsicums for a further 10 minutes until skin blisters and blackens!. Then remove and leave to sit for five minutes!.
4 Place rice, chickpeas, corn, parsley and basil in a large bowl!.
5 Remove skin and seeds from capsicums, dice, add to rice mixture and mix well!.
6 Remove skin from garlic and chop well!.
7 Place in a jar and add the oil, vinegar and sugar, screw on the lid and shake well!.
8 Pour over rice salad and mix well!.Www@FoodAQ@Com
Ingredients
2 tablespoons olive oil
1 garlic clove, chopped
2 tomato, peeled seeded and chopped
1 cup chopped cooked chicken
8 cups chicken broth
1 teaspoon dried rosemary
1/2 cup small shell pasta
2 (16 ounce) cans chickpeas, drained and rinsed
salt and pepper
Directions
1 In a large saucepan, heat oil over low heat and cook garlic for 2 minutes!.
2 Stir in tomatoes, chicken, chicken stock, rosemary, salt and pepper to taste!. Simmer for 20 minutes!.
3 Meanwhile, cook pasta shells according to package directions!. Drain!.
4 Put chickpeas in food processor!. Ladle in 1 cup chicken broth!. Process until smooth!.
5 Return to soup and add cooked shells!. Simmer for 5 minutes!.
Italian Chickpea Soup
Ingredients
1 (15 ounce) can chickpeas, drained
1 (14 1/2 ounce) can diced tomato
1/2 red onion, diced
1 red pepper, diced
2 tablespoons minced garlic
1 (10 ounce) package frozen spinach, drained
1 tablespoon italian seasoning, of your choice
shredded cheese, of your choice (optional)
Directions
1!. dump everything into your crockpot!.
2!. go to class, or do errands, or whatever you need to get accomplished!.
3!. come back home once you're done doing whatever you were doing (3 hours minimum, i'd say!. this gets better with time)!.
4!. EAT! top with parmesan or shredded mozzarella cheese if desired!.
Lemony Chickpea Salad
Ingredients
2 tablespoons pure olive oil
1 yellow onion, quartered
2 carrot, halved
1 celery rib, halved crosswise, plus
4 small celery rib, finely diced
1 lb dried garbanzo beans, soaked overnight and drained
4 rosemary sprig, and
4 fresh thyme sprig, tied together with string
kosher salt
fresh ground black pepper
1 medium red onion, finely chopped
1/2 cup red wine vinegar
1 lemon, juice and zest of, finely shredded
2 garlic clove, very finely chopped
1 teaspoon finely chopped rosemary
1/2 teaspoon dried oregano
1 1/2 teaspoons finely chopped pepperoncini peppers
1 cup extra-virgin olive oil
3/4 cup finely chopped flat leaf parsley
Directions
1 In a large soup pot, heat the pure olive oil!. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat,
2 stirring occasionally, until the vegetables are golden, about 10 minutes!.
3 Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil!. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours!.
4 Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer!. Remove from the heat and cool for 15 minutes, then drain the chickpeas!.
5 Discard the herb sprigs, onion, carrots and celery!.
6 Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes!.
7 Drain, discarding the vinegar!. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini!.
8 Add the chickpeas and olive oil; season with salt and pepper!. Fold in the parsley and serve!.
Mediterranean Chickpea Salad
Ingredients
15 ounces chickpeas, rinsed and drained
1 cucumber, finely chopped
1 cup grape tomato, halved
1/4 cup sweet onion, finely chopped
1 garlic clove, minced
1 1/2 tablespoons fresh parsley, minced
2 tablespoons fresh basil, chopped
4 ounces mozzarella cheese, cubed
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon sea salt
4 cups mixed salad green (optional)
Directions
1 Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil and mozz cheese in a medium bowl!.
2 Drizzle olive oil, vinegar and salt over top and toss all ingredients to combine!.
3 Cover bowl and refrigerate at least 1 hour to let flavors blend!.
4 Serve alone as a side-dish or over a bed of mixed greens!.
Moroccan Spiced Chickpea Soup
Ingredients
1/4 cup extra-virgin olive oil, plus more
extra-virgin olive oil, for garnish
1 large onion, medium diced
6-8 garlic clove, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 (14 1/2 ounce) can chopped tomato
3 (15 ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
kosher salt
fresh ground black pepper
1 (5 ounce) package pre-washed baby spinach
Directions
1 Heat olive oil in a large pot over medium-high heat!.
2 Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur!.
3 Add spices and saute a minute or so!. Add tomatoes, chickpeas, broth, and sugar!.
4 Season with a couple pinches of salt and 10 grinds fresh pepper!. Stir well!.
5 Chickpeas should be just covered with liquid!. If level is shy, add some water so the chickpeas are just covered!.
6 Bring to a simmer, then lower heat to low and gently simmer for 45 minutes!.
7 Remove soup from heat!. Use a potato masher to mash up some of the chickpeas right in the pot!.
8 Stir in the spinach and let heat through until wilted, just a couple minutes!.
9 Season again, to taste, with salt and pepper!.
10 Serve soup, drizzled lightly with extra-virgin olive oil, if desired!.
Roast Capsicum (Pepper) and Chickpea Rice Salad
Ingredients
2 red capsicum
6 garlic clove
4 cups brown rice, cooked
1 (400 g) can chickpeas, drained and rinsed
1 (310 g) can sweet corn
1/2 cup parsley, chopped
1/2 cup basil, chopped
2 tablespoons macadamia nut oil
3 tablespoons balsamic vinegar
1 teaspoon sugar
Directions
1 Pre-heat oven to 180oC!.
2 Place capsicums and garlic on a baking tray and cook for 20 minutes!.
3 Remove garlic and cook capsicums for a further 10 minutes until skin blisters and blackens!. Then remove and leave to sit for five minutes!.
4 Place rice, chickpeas, corn, parsley and basil in a large bowl!.
5 Remove skin and seeds from capsicums, dice, add to rice mixture and mix well!.
6 Remove skin from garlic and chop well!.
7 Place in a jar and add the oil, vinegar and sugar, screw on the lid and shake well!.
8 Pour over rice salad and mix well!.Www@FoodAQ@Com