Sentences with phrase «because of the chickpea»

I don't if it was because of the chickpea flour but I had to adD 4 tsp of liquid and bake them about 4 minutes longer.

By Bensonbumpkin, 3 / 11 / 2013Was drawn to the recipe because of the chickpeas but will stay with it as a nice hearty alternative to tomato soup.

Not exact matches

I've been using a lot of black beans because it's common here, I live in Southern California (Orange County to be exact) and there is a strong Mexican influence in our cuisine and I am a fan of black bean salsas etc, but we've all grown quite sick of it and I was so excited to see your chickpea stew dish.

I halve the ingredients as I only cook for two and even though I usually lack one or two of the veggies (I've replaced chickpeas with lentils before and have completely left out spinach and / or aubergine once or twice as well) the flavor is always spot on and not too spicy for me (probably because I use almost the full amount of sweet potatoes....

Because I love the idea of this, and I love couscous, but my husband grew up with hippie parents and consequentially will not touch a chickpea ever.

Because of their high fiber content, chickpeas help to prevent constipation and promote regularity for a healthful digestive tract.

I love making hummus because it's one of those recipes that is protein - packed (thanks to the mighty chickpea) and it's so adaptable.

I personally love chickpeas not only because of its deliciousness but mainly because of its versatility.

I'm not vegan but I enjoy a lot of vegan recipes because I love veggies A friend of mine (who is vegan) suggested trying a chickpea sandwich, I found your recipe and I'll be trying it next week.

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.

I have a recipe for falafels here on the blog, but instead of using fava beans I've been using chickpeas because they're easier to find in these here parts.

These bowls are super efficient because you use the same pan to cook the spinach and the chickpeas, both of which can happen while your brown rice is cooking.

I know I should follow it but it's just so hard because lentils, chickpeas, avocado, mushrooms, artichokes, onions and garlic It's really hard to leave those out even if it's just for a couple of weeks.

Because the batter keeps for a week or longer, naturally the beans / chickpeas are soaking for that amount of time.

Because it was so flavorful, only a small amount was needed on top of the chickpeas, so my mom could still have enough to taste.

Both are lighter than oat or chickpea flour, which I use in a lot of other baked goods, but I avoided here because they can give a little bit more dense texture — still amazing, but not what I was aiming for with these dark chocolate cupcakes.

This salad is best eaten after a couple of hours because it allows the dressing to marinate the chickpeas and brussels sprouts.

The recipe called for cannellini beans but I accidentally opened a can of chickpeas instead, and I think it was a happy accident, because chickpeas and quinoa go together so well.

I actually really love them, and my motivation for making the original 3 varieties was quite simply because I ran out of time to boil chickpeas before a party.

I also upped everything a little because I used a 19 ounce can of chickpeas.

One of the students I met there turned her nose up at a bowl of Harira (delicious chickpea soup, traditionally used to break fasts during Ramadan) because the cook left the skins on.

I was laughing earlier because I bought a few cans of chickpeas JUST for the chickpea water... Someone should start bottling that stuff $ $ $

I found out on accident — I was buying them to make more of your roasted chickpeas (because, holy moly, are those addictive!).

Because, you see, the path between the probably acceptable, vaguely grainy but borderline good - enough hummus you probably have been making and the stuff that I dream about sweeping cold, sweet carrots sticks through — the January version of fresh strawberries and whipped cream — has only one extra stop but most of you will argue that it's at Cuckoo Farm: you see, you must peel the chickpeas.

This was all rather new to them as it's not flavours I tend to cook with very often so they weren't overly keen or excited to try it, but if I had put a bowlful of chickpea curry (similar spices and heat factor, but familiar) they would have gladly eaten a whole bowlful with rice, because that's what they know.

The brand is crucial, I think, since I gave up after 45 minutes of peeling chickpeas because my feet were numb, I had a small bowl of halves and parts and a few whole, and lots scattered about the sink, counter and kitchen because they sometimes (but VERY seldom) popped out of their skins.

It is lower in calories because it uses zucchini instead of chickpeas as a base.

I found myself very surprised in fact, because I've never really been a fan of chickpeas and its strong beany taste.

I was attracted to it because I'm such a fan of chickpea flour.

I chose flour tortillas here, instead of corn, because I think the saucy chickpeas need the heft of a flour tortilla to stand up to them.

I also traded cannellini (kidney beans) for the chickpeas because of preference.

Because I have been made aware that different brands of chickpea flour & almond meal may have different absorption, I have reduced the amount of coconut milk.

It was kind of a blessing in disguise, though, because these chickpea almond pancakes were fabulous.

I tried this recipe with chickpea flour, because I was out of rice flour, and it was for a friend who has an allergy to eggs wheat and dairy.

Every time I go to the grocery store I buy chickpeas because they are one of my favorite beans to cook with.

I totally agree - I need to make a point of using more chickpea flour, because every time I do I absolutely love the flavor!

Because of its increased availability of starches, decreased protein and fat content, and lower salt proportion, Miso Master Organic Chickpea Miso deliver a unique flavor profile that enhances not just Japanese dishes, but many other cuisines as well.

I was a bit skeptical because I'm not a huge fan of saucy chickpeas or five - spice blend, but this recipe turned out so well that even though I doubled it, my fam would not have had any trouble devouring a triple serving.

Sure, there's nothing like a big traditional bowl of white pasta with red sauce, but ever since I've been introduced to lentil pasta, I can't bring myself to cook regular white pasta anymore... I mean, I probably could if it's all I had in the pantry (LOL) but my body prefers it to be lentil or chickpea or edamame pasta, because I'm selfishly getting something more out of it... protein!

I'm trying to go vegan for the first time, following a «try it for 7 days mealplan» which was suggested me by a friend, and I think your recipe could be the highlight of the week:) I have a doubt about the chickpeas, because as I live in Italy, the cans size are different and I also don't know how much water is usually in there: can you please tell me the exact amount of drained chickpeas needed?

I just made with some changes... spinach for kale, because that's the green I had on hand, shaved parmesan for pecorino, one piece of bread, and a few marcona almonds finely chopped, roasted chickpeas and roasted cubed butternut squash (because I had some left over from the pumpkin feta muffins although the dynamic of the salad was a little different, it was delicious.

This dish turned out to be smooth and creamy because I chose to remove the skins of the chickpeas.

I never thought of using chickpea flour in cookies because of their sweetness.

American Halal Management decided that the time for chickpea has come: enter Saffron Road's new chickpea snacks, aiming to build on hummus» amazing growth, while also appealing to natural food consumers because of their highly nutritious qualities such as high protein and low fat content.

This Roasted Red Pepper Hummus with Chickpea Salad came about because of an email I received from a reader who really liked the Jalapeno Hummus recipe and presentation that I recently posted HERE.

I told people that it was made with besan / chickpea flour because quite a few of my co-workers cook with it, too, and they were shocked it could be used in a sweet baking treat.

my recipe is basically 1 can lower fat coconut milk, vital wheat gluten 2 parts 1 part chickpea flour and a half a cup of nutritional yeast as the part that never varies (I say one part two part because the amount of flour seems to vary) depending on if I want a «chicken style» or meat style, I also use the following (for the chicken style I leave out the fennel and all things red.)

This Indian chickpea curry is of course spicy, creamy because of the coconut, it is really soft because of the sweet potato, I enjoy mixing each bite with some rice.

I peel the skins off of my chickpeas because I'm crazy to make digestion a bit easier and, although it's somewhat time consuming, it's absolutely worth it.

The menu dabbles in the carbohydrates of Germany (tiny twists of leek spaetzle) and Italy (hearty chickpea - flour cavatelli) because the only rule about this generation of steakhouse is to play by its own rules.