1/2
cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Ingredients 1 1/3
cups dried chickpeas, soaked overnight * 2 cloves garlic 2 teaspoons olive oil 1/2 teaspoon salt
1.5
cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) 2 - 2 1/2 lemons, juiced 2 - 3 garlic cloves, peeled and crushed a big pinch of salt 4 tablespoons tahini (sesame paste)
1
cup dried chickpeas, soaked for 24 hours 1 bunch fresh parsley, stems removed 1 bunch fresh cilantro, stems removed 4 spring onions, green parts only 5 cloves of garlic 1 teaspoon sea salt 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon ground ginger 1/4 teaspoon paprika olive oil (for cooking)
Nutritional information per serving is for 1 cup of cooked chickpeas (1/3
cup dried chickpeas)-- values and cook times will vary based on how what cooking method is used.
1 3/4
cups dried chickpeas (or use 5 1/4 cups of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground coriander 1 tablespoon ground cumin 1 scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1 tablespoon lemon juice Flour, as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce
Soak 1 1/2
cups dried chickpeas overnight in plenty of purified water, with a splash of apple cider vinegar / lemon juice.
3/4
cup dried chickpeas, soaked in water overnight 3/4 Cup Bluebird Grain Farms Emmer Farro, soaked in water overnight
1
cup dried chickpeas, soaked overnight or quick hot soaked and drained 8 cups water 1/2 a yellow onion 1/2 of a large carrot, peeled and cut in half 1 clove garlic, smashed
Take 1 3/4
cup dry chickpeas, soaked overnight 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking powder Heavy pinch of sea salt flakes
Not exact matches
Batter Ingredients: 1
cup chickpea flour 1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric,
dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2
cup water Mix all the batter ingredients very well, taste for salt.
Just soak a
cup of
dry chickpeas overnight in at least a quart of water.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned
chickpeas, drained well and
dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2
cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
1 16 oz can
chickpeas, drained and rinsed 1/4
cup extra virgin olive oil 1
cup vital wheat gluten 1
cup plain breadcrumbs 1/2
cup vegetable broth or water 1/4
cup soy sauce 1 teaspoon
dried thyme 1 teaspoon paprika 1/2 teaspoon
dried sage Olive oil for pan frying
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon
dry thyme 1 teaspoon salt Fresh black pepper 1/2
cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6
cups broth 1 24 oz can
chickpeas, drained and rinsed (about 3
cups) 3 tablespoons fresh chopped dill, plus extra for garnish
For canned
chickpeas, simply drain and pat the
chickpeas dry then stir in 1 1/2 teaspoons of baking soda for every 2
cups of water.
To make
chickpeas in the slow cooker, add about 2
cups of
dried and rinsed beans to the slow cooker with enough water to cover them about 4 inches high.
1 - inch piece ginger, peeled and roughly chopped 2
cups cooked black
chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4
cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (
dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)
I made these with home - cooked
chickpeas; if using canned, you may need to add less
chickpea flour to account for
drier beans.If starting with
dried chickpeas, soak 3/4
cup dried beans in cool water for 8 - 12 hours.
1/3
cup Naosap Wild Rice (1
cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4
cups chopped mushrooms, chopped 3 cloves of garlic 1/2
cup walnuts 1/3
cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon
dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3
cup chickpea flour for coating
Also, I didn't read closely enough - this calls for one
cup of
DRIED chickpeas.
cans whole plum tomatoes * 2
cups cooked
chickpeas * 1 tablespoons chopped or
dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8
cups vegetable stock * 2 -LRB-- ish)
cups sourdough bread, cubed * salt and pepper to taste * Basil Pesto (1/2
cup lemon basil, 1/2
cup parsley, 1/4
cup olive oil, 2 cloves garlic)
2
cups of
dried chickpeas, soaked in water for at least 5 hours 1 onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 — 2 teaspoons salt (optional) 1 pound organic...
1 onion, chopped 2 celery stalks, chopped, 1 1/2
cups of cooked
chickpeas 4 1/2
cups of water 2 teaspoons of garlic 1 teaspoon onion powder 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1 Tablespoon
dried dill...
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4
cups fat - free chicken or vegetable broth 2/3
cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2
cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp
dried oregano 1/2 tsp salt 1
cup cherry tomatoes, cut in half 15 oz canned
chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1
cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
12 ounces
dried orechiette 1 - 15 ounce can
chickpeas, rinsed and drained 1/2
cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh rosemary Pinch of red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 tablespoons olive oil 5
cups water 1/2
cup grated Parmesan plus more for serving 1 handful baby arugula 1
cup roasted tomatoes 1 tablespoon fresh chives
A lesser amount of
dry toasted
chickpea flour (1/2 - 3/4
cup?)
* Make your own
chickpea water Cover 1
cup of
dry chickpeas in 2
cups of water and soak overnight Pour water and
chickpeas into saucepan and add 2 more
cups of water Cook uncovered for 30 mins.
Parmesan Roasted
Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1 teaspoon dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towe
Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of
chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1 teaspoon dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towe
chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon
dried oregano 1 teaspoon
dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/2
cup grated parmesan After you have rinsed and drained your
chickpeas, spread them out on a paper towe
chickpeas, spread them out on a paper towel to
dry.
YaYa's Potatoes recipe from Buff
Chickpea blog 2 pounds potatoes, peeled & cut into large chunks 2 onions, sliced 2 tablespoons olive oil 1/3
cup vegetable broth 1 teaspoon oregano 3 garlic cloves, minced or grated 2 lemons, zested & juiced
Dried Parsley Sea salt & pepper Paprika powder
Spread 1/4
cup of pesto (or more if needed) evenly over the dough, then top with sun -
dried tomatoes,
chickpeas, asparagus and peas.
How to sprout
dried chickpeas: Soak 1
cup of
dried chickpeas in water for a full day, drain next day and rinse off
chickpeas every few hours if possible.
What's in it: — 1 can
chickpeas, rinsed, drained and
dried well (* you can also soak 1
cup of
dried chickpeas in water overnight)-- 2
cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2
cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4
cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
4 lb boneless skinless chicken thighs, halved 3 medium yellow onions, diced 3 cloves garlic, thinly sliced 28 oz diced tomatoes, with their juices 8 oz canned
chickpeas, drained 1 quart chicken stock 3 tbsp cilantro, roughly chopped 3/4
cup golden raisins 1/2
cup dried apricots, halved 1/2 lemon, juiced 1 tbsp cumin 2 tsp turmeric 2 tsp ground ginger 2 cinnamon sticks (or 1 tsp ground) 1/2 teaspoon ground nutmeg
Ingredients For The Ragda 1
cup safed vatana (
dried white peas) / Hara Vatana (
dried green peas) / kabuli chana (
dried chickpeas) 2 boiled potatoes, cut into small pieces 1/4 tsp turmeric...
Dry 1
cup chickpea flour 1
cup arrowroot flour 2/3
cup + 2 tablespoons buckwheat flour, plus more for rolling 1/4
cup evaporated cane sugar 2 teaspoons ground cinnamon 1.5 teaspoons xanthan gum 1/2 teaspoon sea salt
2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1
cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2
cup dry white wine or
dry vermouth 3
cups cooked
chickpeas 2
cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4
cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
Serves 4 For the meatloaf: 1
cups diced onions 1
cups celery, minced 1/2
cup carrot, shredded 4 cloves garlic minced 1/8
cup tamari zest of 1/2 lemon 3 Tablespoons psyllium husk 1 Tablespoons chopped thyme 1 Tablespoons
dried oregano 1 Tablespoons diced chive 1
cups GF bread crumbs * or gluten free oats 1/2
cup water 1 Tablespoons nutritional yeast 2 1/2
cups chickpeas, cooked or canned 2 1/2
cups lentils, cooked Salt to taste 1/2
cup BBQ sauce (you can use store bought or we love this recipe from Oh She Glows!)
1 1/2 tablespoons olive oil 1/2
cup yellow onion, finely diced 1/4 teaspoon salt 4 garlic cloves, minced 1/2 teaspoon ground cumin 1/4 teaspoon
dried thyme 1/2 teaspoon
dried Mexican oregano 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon chipotle chili powder 1 teaspoon chili powder 2 1/2 tablespoons sun -
dried tomatoes, finely chopped 1 (15 - ounce) can
chickpeas, drained and rinsed 1 teaspoon tamari 2 teaspoons apple cider vinegar
2 cans
chickpeas, well drained 1/4
cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed
dry (about 1/2
cup) 1/2 medium yellow onion, finely chopped (about 1/2
cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2
cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4
cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
1 onion 1
cup chickpea flour (also called garbanzo bean flour) 3/4
cups plus one tablespoon water 1 teaspoon
dried parsley 1 teaspoon
dried sage 1 teaspoon
dried basil 1 teaspoon
dried oregano 1 teaspoon vegetable oil 1/2 bag frozen mixed vegetables (8 oz) or 1 1/2
cup finely chopped vegetables (carrots, string beans, corn, peas) tahini dressing
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8
cups vegetable broth (note: I used a combination of water with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2
cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can
chickpeas, rinsed and drained (1.5
cups cooked
chickpeas) 1/4
cup chopped fresh mint, plus extra for garnish 1/4
cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Wet - 1.5 Cups Vegetable Broth (I used Imagine Vegetarian No - Chicken Broth) 1/2
Cup Mashed
Chickpeas 1/2
Cup Chickpea Soaking Liquid 1 Tablespoon
Chickpea Miso 1 Tablespoon Extra Virgin Olive Oil
Dry - 1.75 Cups Vital Wheat Gluten 1/4
Cup Sweet Sorghum Flour 1/3
Cup Nutritional Yeast 2 Tablespoons Potato Starch 2 Tablespoons Simpy Organic All Purpose Seasoning 2 Teaspoons Sea Salt 2 Quarts Vegetable Broth For Boiling
-- 1
cup of cooked
chickpeas — 1 1/2
cups sprouts — 1 lemon (small squirt of lemon juice for each wrap)-- a few shakes of
dried parsley per wrap — a couple pinches of sumac, for an extra sour bite — 1 bunch of kale (optional), this isn't a usual addition to the wraps but I had some leftover kale that needed to be used
* 1 pound carrots, coarsely grated * 3 Tablespoons lime juice * 1 Tablespoon fish sauce * 1 Tablespoon
dried shrimp powder * 1 Tablespoon toasted
chickpea flour * 1 Jalapeno pepper, seeded and minced * 1 teaspoon salt * 1/4 chopped toasted peanuts * 1/4 golden crispy shallots * 1/2
cup chopped cilantro
1 delicata squash, halved and sliced into 1/3 ″ crescents 1
cup pearl couscous 1
cup chickpeas 8 kale leaves, torn into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon
dried mint 2 teaspoons harissa or hot sauce 2 teaspoons maple syrup salt and pepper, to taste 1/4
cup olive oil 1/4
cup walnuts, toasted and chopped 2 tablespoons cranberries
can crushed tomatoes 1 can pinto (or kidney) beans, rinsed and drained 1 can
chickpeas / garbanzo beans, rinsed and drained 1 can navy (white) beans, rinsed and drained 2T chili powder 2T ground cumin 1T brown sugar 2 tsp
dried oregano 1 - 2 tsp red pepper flakes 1/4 tsp cayenne pepper (optional) 1
cup frozen corn
To prepare Toasted
Chickpea Flour: Toast 1/4 cup chickpea flour in a dry medium skillet over medium heat, stirring frequently, until golden, about 3
Chickpea Flour: Toast 1/4
cup chickpea flour in a dry medium skillet over medium heat, stirring frequently, until golden, about 3
chickpea flour in a
dry medium skillet over medium heat, stirring frequently, until golden, about 3 minutes.
This 4 - week challenge encourages readers to add 1/2
cup serving of pulses (beans, lentils,
chickpeas, or
dry peas) to their diets three times a week.
2 tablespoons ghee or vegetable oil 1 teaspoon garam masala 3 bay leaves 4 to 5
dried whole red chilies 1
cup chopped red / white onion 1 tablespoon peeled ginger root julienned into 1 inch strips 1 tablespoon thinly sliced garlic 1 - 15 1/2 ounce can
chickpeas, drained 1 lb frozen spinach 1 1/2 teaspoons fine - grain sea salt 1/2 teaspoon black pepper 1/2
cup water 4 tablespoons freshly squeezed lemon juice