aquafaba chocolate mousse on Saturday for a party that evening and had two cans
of chickpeas left over.
I had 2/3 can
of chickpeas left from this morning and I thought of using them tonight for dinner.
Not exact matches
I played with so many different flavours and decided that this batch was my favourite — I love the subtle blend
of spicy cumin, tangy lemon, sweet basil
leaves and creamy tahini blended with
chickpeas, olive oil and water until perfectly smooth.
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
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....
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked
chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro
leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Then add the
chickpeas and mash some
of them up,
leaving some
of them whole.
If you used a can
of pre-salted
chickpeas,
leave out the additional salt.
When the
chickpeas are soft, drain not forgetting to keep some
of the cooking water (about 1 cup
of it) and
leave to cool.
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.
olive oil Salt One 15 - ounce can
chickpeas, drained and rinsed 1/4
of a medium red onion, finely chopped 1/4 cup coarsely chopped cilantro
leaves
If you try to squeeze the full amounts
of all the ingredients into one blender cup / food processor, chances are some sneaky
chickpeas may get
left behind and not totally smooth.
Leave a comment below to let me know what you think
of my avocado
chickpea salad if you end up making it!
Catlan
Chickpeas over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red onion, sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper
Chickpeas over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages
of DOLE Spring Mix 1 can cooked
chickpeas 1 red onion, sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper
chickpeas 1 red onion, sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay
leaves, bruised pepper to taste
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked
chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful
of fresh parsley
leaves Heat the oil in a large nonstick frying pan over high heat.
(Serves 3) Ingredients 150g maize couscous 1 tbsp garlic oil 1/2 pepper 2 tomatoes Green tips
of 4 spring onions 120g tinned
chickpeas, drained weight 2tbsp dried cranberries 1tsp Fodify Moroccan Spice Mix 1tbsp balsamic vinegar Salt and pepper Method Make up maize couscous as instructed on the packet and
leave to cool Add the garlic oil to the couscous and mix thoroughly Finely chop the pepper, tomatoes and spring onion tips.
This vegan version, which ends up somewhere between a soup and a stew, relies on canned
chickpeas and their liquid for body, but giving them a bit
of a simmer with some aromatics — garlic, onion, bay
leaf, and smoked paprika — adds a ton
of flavor back to them.
I ran out
of pasta and ate the
left over sauce on some brown rice,
chickpeas and green peas.
I had used up the ends
of a few bags
of flour and was
left with a choice
of chickpea or teff flours, incidentally both gluten - free.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each
leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon
chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
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.
Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias Handful
of micro greens Handful
of cilantro and mint
leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted
chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
My fridge is always filled with glass containers
of pre-soaked and cooked legumes, seeds and grains (see cooked
chickpeas bottom,
left — I think I'll make a soup with those tonight).
For those
of you who are curious, I made note
of everything in my freezer: five types
of chili powder; three serrano chile peppers; kaffir lime
leaves; white popcorn kernels; cooked
chickpeas, mung beans, flageolets, and marrow beans; lots
of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag
of ginger juice; 2 pounds Straus European - style butter; plenty
of this green soup - I puree it and make a tart filling; one pack
of three - grain tempeh; a stack
of frozen rye crepes; cooked farro, pound
of green beans; pack
of expired acai juice; 8 Parmesan rinds, and roughly five pounds
of cherries from my sister's tree.
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)
These creamy and flavorful Hummus Stuffed Sweet Potatoes with Roasted
Chickpeas are full
of protein and will
leave you feeling happy and satisfied for hours.
In a large pan heat a splash
of oil and gently fry the garlic,
chickpeas, chilli and basil stalks then add the tomato purée, stir then add the tomatoes, spinach, basil
leaves and squash.
Left over cauliflower /
chickpeas can be served on top
of basmati rice or a salad for lunch the next day!
This particular recipe came about when I noticed I had just under a cup
of cooked
chickpeas left last week.
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked
chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large handful
of fresh sage
leaves, cleaned and pat dried freshly ground black pepper, to taste
Remove the lid after cooking the spinach for 1 minute, add 1 cup
of jarred
chickpeas, 2 cups
of water, 1 bay
leaf, and season with sea salt
For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba
chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce
leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed
of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter
We
left ours with quite a few
chickpeas chunks to give it the feel
of traditional egg salad.
Made as directed except had to substitute brown rice flour for the
chickpea flour (my grocery store doesn't carry it) and accidentally
left out 8oz
of the mushrooms.
2 cups / 10 oz / 280 g cooked
chickpeas (see page 215), or 1 (15 - ounce / 425g) can
chickpeas, rinsed and drained 3 tablespoons extra-virgin olive oil 4 cloves garlic, finely chopped 1/2 teaspoon red pepper flakes Fine - grain sea salt 3 or 4 handfuls
of young dandelion
leaves, stems trimmed Grated zest
of 1 lemon
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked
chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large handful
of fresh sage
leaves, cleaned and pat dried freshly ground black pepper, to taste [click to continue...]
200g baby spinach
leaves, washed and dried 1 — 2 tins
chickpeas, drained and rinsed 75g sunflower seeds, toasted in a dry pan A couple
of handfuls
of sultanas 1/2 pomegranate, seeds removed 2 handfuls mint
leaves 2 handfuls basil
leaves
To assemble salad, grab a large bowl & toss 5C arugula, 1 / 2C warm quinoa, baked broccoli, 1/2 avocado diced & 1 / 2C drained
chickpeas — toss with preferred amount
of dressing (I had a ton
left over for future salads) & serve!
In a food processor, combine 1 2/3 cups
of the
chickpeas (reserve the rest), lemon juice, tamari, sage, the remaining 1/4 teaspoon
of salt, and the sauteed mixture, and partially puree (
leaving some chunkier consistency).
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.
2 large aubergines, thickly sliced in rounds 1 tablespoon olive oil 2 medium sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1 tin chopped tomatoes 1 tin
chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8 dried apricots, quartered 2 preserved lemons A handful
of roasted almonds, chopped A handful
of fresh mint,
leaves picked off and thinly shredded
I tried a version
of this (added a few mushrooms and some fennel,
left out the
chickpeas) and it was soooo delicious!
1 can
of chickpeas, rinsed & drained 1 red pepper, finely diced 3 scallions, finely chopped 1 large carrot, julienned 1 handful
of mint
leaves, finely chopped 2 handfuls
of parsley, finely chopped 1 lemon, zested & juiced 1 T cider vinegar 1 t dijon mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch
of kosher salt
We have some
of the
chickpeas and the avocado tahini
left so will use that tomorrow with something else I would use these both as part
of a larger dip / nibbles meal as they were so yummy!
1 strip
of kombu 1/2 cup wakame 1 cup bonito flakes 1 cup enoki mushrooms (or shiitake, maitake, or combination
of choice), roughly chopped 4 green onions, finely chopped 6 kale
leaves, roughly chopped (video) 1/2 cup organic miso (I use this brown rice miso from Westbrae Natural — for a soy - free version, use
chickpea or adzuki miso)
I added
chickpeas to a small container with a tight fitting lid,
leaving plenty
of headroom in the jar.
With a chunk
of ginger sitting in my fridge, an extra can
of chickpeas and butternut squash
left over from my recent obsession with Hearty Chicken Stew with Butternut Squash and Quinoa (I've made it three times in the past two week), I set to work on a light vegetarian stew.
1 tbsp coconut oil 1 cooking onion, small dice 1 tbsp curry powder 1 bay
leaf 2 cloves
of garlic, minced 2 tsp minced fresh ginger (optional) small jalapeno or cayenne pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked
chickpeas 1 bunch lacinato / Tuscan kale, stems removed and chopped salt + pepper chopped leafy herbs to finish (parsley, cilantro etc)
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.)
Ingredients: 240g
chickpeas (or 1 tin drained) 300g sweet potatoes 2 large cloves garlic 1 handful fresh coriander
leaves 1/4 teaspoon ground cardamon 1 heaped teaspoon ground turmeric (or 1 heaped tablespoon
of freshly grated) 2 teaspoons heaped ground coriander 1 teaspoon heaped ground cumin 2 tablespoons olive oil 1 heaped teaspoon sea salt 2 tablespoons gram flour (
chickpea flour) Extra gram flour for rolling with