Sentences with phrase «of chickpeas with»

Mash about half of chickpeas with a fork; season with salt and pepper.

Roasting a few cans of chickpeas with olive oil and spices instantly turns them into an addictive snack.

This recipe combines a can of chickpeas with household spices to blend up a hearty vegetarian - friendly burrito filling that you'll find yourself making over and over again.

Loved the taste of the chickpeas with the lemon and oil dressing.

Just toss a drained can of chickpeas with lemon juice, chopped herbs, and Parmesan, and boom: lunch is served.

I wanted to make this a meal so I added 2 cups of chickpeas with the stock (and just used one potato).

This recipe begins with blending a can of chickpeas with some almond milk, until totally smooth.

I also like substituting some of the chickpeas with red lentils.

Not exact matches

During my visit, I had a delicious lunch at Chez René Socca, dining on socca (chickpea pancake), and fried zucchini beignets, with a glass of white wine.

This curry is a lovely mix of sweet potatoes with butternut squash, chickpeas, lemongrass, cumin and coconut milk.

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.

Decided to try this yesterday for my dinner... half of the recipe, just the chickpeas as not fan of the mash with carrot and sweet potato.

Worked perfectly with the flavours of the chickpeas and herby mash!

While the cauliflower cooks chop the broccoli into bite sized chunks, and ten minutes before the cauliflower finishes cooking add these and the chickpeas to the baking tray with another tablespoon of tamari and a sprinkling of paprika.

I love chickpeas (soaked) with my salads, but the addition of those chips is something I'm definitely going to try.

I like a lot of cuisines, but one of my favourites is a Moroccan chickpea and lentil stew with lots of tomato and silverbeet.

I had two slightly past it small aubergines that needed using so I put them in along with a can of chickpeas, and I used fewer potatoes.

Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper — using your hands to ensure they all get a good coating.

For packed lunches I normally make big batches of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing of roasted veg — things like sweet potato and squash cubes, so I throw a mix of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protein.

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

The mix of the fresh veg with the roasted chickpeas and sweet potatoes (which happen to be two of my favourite foods.........) would be AMAZING.

I doubt the carrots are going to bulk it up much — I'll let you know but with all the runny ingredients added I think I might need another tin of chickpeas at this rate: / xxx

It's a great meal to take to work with you too, as you can bake the sweet potato and chickpeas the night before so all you need to do in the morning is mix them with the other ingredients, which shouldn't take more than a couple of minutes.

The sweet potato wedges are so amazingly tender and have delicious hints of cinnamon, which contrast perfectly with the baked chilli chickpeas, peppery rocket, cucumber and tomatoes.

We've got chickpea and mushrooms burgers with turmeric aioli and delicious lentil balls with tomato spaghetti, both of which are fab -LSB-...]

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....

Note: I've also tried making these cookies with different types of beans — red, white and even chickpeas, and all work equally great.

We've got chickpea and mushrooms burgers with turmeric aioli and delicious lentil balls with tomato spaghetti, both of which are fab for colder days.

Loving the new app update Ella, as soon as it came I set my eyes on the Chickpea Mushroom Burgers and I have to say they are one of my favourite of your recipes to date and a hit with my family.

My favourite cuisine is indian — as my last meal in life I would choose chickpeas curry with lots of fresh corriander;)

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.

This easy vegan falafel is made with canned chickpeas and a handful of pantry staples.

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)

Toss chickpeas and a variety of other legumes with any vinaigrette for an easy protein - packed bean salad.

Great vegan version of falafel I love it I tried Lebanese version with fava beans and chickpeas, love to try your version with chickpeas alone.

this everyday chickpea curry is vegan, gluten free, dairy free and yet loaded with lots of flavor.

With their mix of herbs, tahini and chickpeas, falafels are usually pretty healthy enough.

There is plenty of types of gluten - free miso available, fermented with brown rice, buckwheat and chickpeas to name just a few.

It would also be awesome with a hefty portion of my garlic herb chickpeas.

For a dressing - you can add your favorite vinaigrette, but since the chickpeas have some flavor from the spices, I usually dress this salad with olive oil and vinegar, and of course season with salt.

Warmly Spiced Quinoa Chickpea Stew Chocolate Gem Gingerbread Cream of Pumpkin Soup with Maple - Spiced Pepitas Maple Chipotle Chickpea Salad Dressing 5 - Minute, 5 - Ingredient Chocolate Gelato Vanilla Cashew Yogurt Lentil - Walnut Burgers with «Almonnaise» Artichoke and White Bean Dip Peanut Thai Vegetable Stew Orange Chocolate Pudding Walnut - Pecan Balls Smoky Sweet Potato and Black Bean Salad Vanilla Bean Almond Butter Fudge Pumpkin Pie

The combination of gluten free chickpea flour, along with fresh ground peanut butter and sweetened with pure maple syrup and a banana is one of my favorite breakfast.

Pour cold aquafaba and lemon juice to the bottom of the blender (or a food processor, but blender will give you a smoother hummus) with all the tahini, roughly sliced beetroots and chickpeas.

I like the idea of stretching it out with chickpeas.

This recipe can be made using one pound of pastured ground beef, of if you kick it vegan, amp it up with your choice of 2 cups of aduki beans or chickpeas, or even some steamed and ground tempeh.

Very good... And chickpea stews are great served over couscous that has been seasoned with lemon, olive oil, a bit of curry powder, allspice, golden raisins or craisins, scallions, and toasted almonds.

This stew is full of tender vegetables and chickpeas, along with the warming flavors of ginger and garlic.

I had bites of our other vegan tomato bisque, tomatoes with cilantro lime hummus, curried chickpea salad, etc..

If you want to make this salad for your weekly meal prep, you can easily roast a double batch of chickpeas (two cans), throw the dressing together in a jar with an airtight seal then just assemble your salad whenever you're ready to eat.

Both Chickpeas and Red Lentils are high in protein with the Lentils being able to absorb a variety of flavours from other foods too and the chilli kick will definitely warm you up!