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Chickpeas recipes
Falafel · 1 cup dried chickpeas · 5 cups water · 1 tsp baking soda · 1 tsp salt · 1 tsp cumin seeds · 1 tsp coriander · 1 onion, quartered · 2 tbsp minced parsley · 2 cloves garlic, mashed · freshly ground black pepper · 1 tbsp lemon juice · pinch chili pepper · vegetable oil for deep frying Soak chickpeas for 24 hours in water, then drain them. Run chickpeas and remaining ingredients except oil through a meat grinder. Mix together with a fork until mixture is loose and crumbly. Pour two inches of oil into a wok or pan for deep frying and set over medium low heat. Oil should tbe 350-375 degrees. While oil is heating, shape the first batch. Use a generous spoonful and shape a patty about 2.5 inches across and 3/4 inch thick. Slide into oil and fry about four minutes, turning at least once. Remove with a slotted spoon and drain on paper towels. Serve with pita bread and salads. CHICKPEA CRUNCHIES Amount Measurement Ingredient Preparation Method 2 cups cooked chickpeas drained well and blotted dry 1/2 teaspoon salt - (if you used canned beans reduce or eliminate the salt) 1/2 tsp freshly ground black pepper 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 teaspoon cayenne pepper 1. Preheat oven to 400 degrees F 2. Toss the chickpeas with seasonings and spread on a nonstick baking sheet and bake for 30-40 (or 1 hour) minutes or until golden brown and crisp. Makes about 1 1/4 cups Chick-Pea Cumin Dip - Gourmet In a dry small heavy skillet toast cumin seeds over moderate heat, shaking pan, until a shade darker and transfer to a plate to cool. In a sieve rinse and drain chickpeas. Drain tofu. In a food processor puree chick-peas, tofu, cumin seeds, lemon juice, and 1 tablespoon oil until chick-peas are smooth. Stir in parsley and salt and pepper to taste. Drizzle dip with remaining tablespoon oil and garnish with parsley. Serve dip with pita toasts and/or crudites. Makes about 3 cups. Chickpea & Pasta Soup Amount Measurement Ingredient Preparation Method 1 tablespoon olive oil 7 garlic cloves 2 tablespoons minced rosemary 2 cups crushed tomatoes 2 cups low-fat & low-sodium chicken broth 1 cup cooked chickpeas 1 cup cooked elbow macaroni fresh ground pepper and salt to taste Preparation time: 15 minutes 6 Servings/Serving Size: 1 cup Heat the oil in a large stockpot over medium heat. Add the garlic and saute for 3 minutes. Add the rosemary and saute for 2 minutes. Add the crushed tomatoes and simmer for 15 minutes. Add the broth and beans and simmer for 10 Soup minutes. Add the macaroni and simmer for 5 minutes. Season with pepper and salt. Nutrition Facts Serving Size 1/2 cup Starch Exchange 1 1/2 Monounsaturated Fat Exchange 1/2 Amount per serving Calories 144 Calories from fat 36 Total Fat 4 grams Saturated Fat 1 gram Cholesterol 0 milligrams SodIum 303 milligrams Total Carbohydrate 23 grams Dietary Fiber 4 grams Sugars 7 grams Protein 6 grams Converted by MC_Buster. Chickpea and Sweet Potato Koftas Amount Measurement Ingredient Preparation Method 3/4 pound sweet potato or yam (one medium) 1 1/2 cups chickpeas, cooked 1 large garlic clove 2 scallions cut into 1" pieces 2 teaspoons cumin seed lightly toasted 1 tablespoon fresh ginger root minced 1 teaspoon salt 2 tablespoons fresh lemon juice Freshly ground black pepper to taste 6 tablespoons unbleached flour 1 cup peas Vegetable oil or olive oil for sautÈeing NOTE: If you use frozen peas, you do not need to defrost them first. Peel and dice the sweet potato or yam, and cook it in boiling water until soft--about 10 minutes, depending on the size of the pieces. Drain well. (Or cook the whole sweet potato in the microwave until soft, then peel.) You should have about 1 1/2 cups of cooked sweet potato. Transfer to a food processor. Add all the other ingredients, except the flour, peas and oil. Puree until fairly smooth. (The mixture might be very thick, depending on the sweet potato or yam, so be patient with this process.) Transfer to a bowl. Stir in the flour until it is thoroughly incorporated, then gently stir in the peas. Form into large or small patties. To make them uniform or professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up the mixture. Then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in diameter. Place a skillet over medium heat and add a little bit of oil. When the oil is very hot, add the patties and sautÈ for about 8 to 10 minutes on each side, or until lightly browned and heated through. Serve hot, warm or at room temperature. Makes 16 2-1/2" patties (4 main-dish servings or 6 appetizers) Prep: 35-40 mins. PER 4th SERVING: 247 cals, 2.3 g fat, 8.1% LUNCH: serve them in a pita with minced tomatoes and cucumbers, and some yogurt. BUFFET:Tomato-Fennel Consomme, Mediterranean Yogurt, Roasted Vegetables (375F oil and balsamic with seasonings); Figs with Mascarpone, Gorgonzola and Pine Nuts. BAKE (alt): If you are in a hurry and don't have the time to form patties and saute them, you can make this into a small casserole instead. Omit the flour and just spread the mixture into a lightly oiled 8x8-inch pan. Top with a few bread crumbs, and bake uncovered at 350F for about 30 minutes or until heated through. KOFTAS are little patties or balls made from ground or mashed vegetables. In traditional East Indian cooking, they are usually deep-fried and served in a creamy, savory sauce. In this recipe, the koftas are shaped into patties, similar to falafel, then sauteed or baked instead of deep-fried. These delicious little circles are also quite pretty: a deep shade of golden yellow, punctuated by nuggets of bright green peas. Chickpeas with Onion, Spinach, and Raisins 1 tablespoon extra virgin olive oil 1 large onion -- chopped 1 teaspoon ground cinnamon 2 medium fresh or canned tomatoes -- peeled, seeded, and chopped 2 cups fresh baby spinach leaves 2 cups cooked chickpeas 1/4 cup raisins Salt and freshly ground black pepper Heat the oil in a nonstick skillet over medium-high heat. When hot, add the onion and cinnamon, reduce the heat to medium-low, and sauté, stirring often, until the onion is soft and limp, about 10 minutes. Add the tomatoes and continue cooking until they break down into a think sauce, about 5 minutes. Stir in the spinach, chickpeas, and raisins. Continue stirring until the spinach wilts and turns bright green; about 3 minutes. Season with salt and pepper. Make up to 3 days ahead. * Seal in a tightly covered container and refrigerate. Take out of the refrigerator 2 hours ahead and serve at room temperature. Or serve cold. Chick-Pea Spread Amount Measurement Ingredient Preparation Method 12 ounces cooked chickpeas drained 1/2 cup plain nonfat yogurt 2 tablespoons fresh lemon juice 3 cloves garlic 2 teaspoons olive oil 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground allspice In food processor or blender, combine chickpeas, yogurt, lemon juice, garlic, olive oil, salt, cumin and allspice with 1 tablespoon water. Puree until smooth. Chickpea Curry cooked under pressure Amount Measurement Ingredient Preparation Method 1 tablespoon unsalted butter or oil 1 teaspoon cumin seed whole 1/4 teaspoon ground coriander 1/4 teaspoon ground cardamom 2 teaspoons ginger freshly grated 1 dash cayenne pepper optional 1 stick cinnamon 3-inch 1/4 cup diced red bell pepper or substitute 1 1/2 cups chickpeas picked over and rinsed 4 cups water 1/2 teaspoon salt or to taste 0. Break the cinnamon stick into 2 pieces. 1. Heat the butter in the pressure cooker. Add the whole cumin seeds and sizzle for 5 seconds. Stir in the remaining ingredients except the salt. 2. Lock the lid in place and bring to high pressure over high heat. Adjust heat to maintain high pressure, and cook for 35-40 minutes (depending upon desired consistency). Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. 3. If the chickpeas are not sufficiently cooked, replace the lid and simmer over low heat for a few minutes. When done, drain off and reserve the liquid for another use. (The liquid is excellent for stock or use to prepare a variation of the recipe.) Add salt to taste. Discard the cinnamon pieces and adjust the seasonings. Serve immediately or at room temperature. Chickpeas A La Provincial R D Amount Measurement Ingredient Preparation Method 2 Cans Chickpeas, Canned Or 2 C Dried Chickpeas Note 1 1 Tbsp Olive Oil Note 2 4 Leeks Sliced 10 C Water 1/2 Lb Chopped Spinach 4 Cloves Garlic Minced 4 Tbsp Herbes De Provence Salt And Pepper To Taste 1 Tsp Seasoned Croutons *I adjusted this recipe Note 1: soak dried chickpeas overnight, drain. Note 2: Original recipe used 1/2 C olive oil Saute in olive oil the leeks (or onions). Add water, add chickpeas, spinach, stir well. Add herbs de Provence, garlic, salt and pepper, cook about 15 min. (Original directions said to Let cool, then blend. Reheat to serve.) I didn't let it cool or blend it ... we just ate it as is. Put in bowls with croutons. Chickpeas with Raisins and Spinach under pressure Amount Measurement Ingredient Preparation Method 1 Chickpea Curry cooked under pressure 1/4 cup raisins, seedless 10 ounces spinach, frozen chopped After the chickpeas are cooked and drained, with the cooking liquid reserved, stir in 1/4 cup raisins and one 10-ounce package frozen chopped spinach, defrosted. Heat thoroughly, adding about 1/3 cup of the reserved cooking liquid, if needed. Adjust seasonings (adding a touch of curry powder or additional ground coriander), and serve hot. Turkish Chickpea Stew Amount Measurement Ingredient Preparation Method 1 tablespoon olive oil 1 cup thinly sliced onion 1 teaspoon fennel seeds crushed 1 teaspoon brown sugar 1/2 teaspoon ground cumin 4 garlic cloves crushed 3 1/2 cups chopped tomato --about 1 1/2 pounds 1 tablespoon white wine vinegar 3/4 teaspoon salt 1/2 teaspoon crushed red pepper 4 cups trimmed spinach 4 cups water 30 ounces chickpeas drained --garbanzo beans 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh mint 2 teaspoons chopped fresh dill 1. Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add fennel, sugar, cumin, and garlic, and cook 1 minute. Stir in tomato, vinegar, salt, and pepper, and sauté for 10 minutes or until slightly thick. Stir in spinach, water, and chickpeas; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat; stir in parsley, mint, and dill. Yield: 4 servings (serving size: 1 3/4 cups). Calories 329 (22% from fat); fat 7.8g (sat 1.0g, mono 3.5g; poly 2.2g); protein 16.2g; carbohydrate 53.2g; fiber 10g; cholesterol 0mg; iron 6.8mg; sodium 787mg; calcium 159mg. |
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