Recently in chickpeas Category

Green salad with Dates, Smoked Almonds, and Goat Cheese This salad has a lot of ingredients, but it is well worth the work. Smoked almonds and chopped dates add strong smoky/salty/sweet flavors to the crunchy lettuce, cabbage, and celery mix. Beans, chickpeas, and shredded precooked chicken provide protein, and crumbled goat cheese acts as a creamy accent. A simple red wine vinaigrette is included in the recipe, but feel free to improvise - just about any vinaigrette will do. Made ahead of time on Sunday, it makes for a easy, healthy work lunch and will last for nearly a week properly stored in the fridge. For a vegetarian version, just omit the chicken. Salad:

1 head romaine lettuce, shredded
1 head leaf lettuce, shredded
1/2 small head red cabbage, shredded very fine
3-4 stalks celery, chopped

Toppings:

Cooked chicken, shredded
1/2 cup dried dates, pitted and chopped in quarters
1/2 cup smoked salted almonds, roughly chopped
1 12-ounce can chickpeas and/or 1 12-ounce can kidney beans, rinsed and well drained
4 ounces goat cheese crumbled
Kosher salt and freshly cracked black pepper
Optional: 6 shallots OR 1/2 red onion, finely chopped
Avocado

Dressing:

1/4 c. red wine vinegar
2 Tbs. mustard
1/2 Tbs. honey or fruit jam
1 tsp garlic powder
2 Tbs. olive oil


To make ahead: Mix the salad ingredients (washed and thoroughly dried) together. Store in large plastic containers lined with paper towels. Top with the finely chopped shallots or red onion, dates, almonds, and legumes.

Per serving: Toss with the goat cheese, top with chicken and/or avocado, and season to taste with salt and pepper. Add dressing to taste

Whisk the jam/honey, mustard, and seasoning together. Add vinegar, stir well, and slowly add oil while whisking until emulsified.

Original Recipe

Veggie Peanut Curry with Sweet Potatoes and Collard Greens A hearty, satisfying vegetarian curry with tons of vegetables - red pepper, potato, sweet potato, tomatoes, chickpeas, and (a new one for me) collard greens. All in a wonderful not-from-a-mix peanut curry sauce that tastes kind of Thai, kind of Indian. Can be served over rice or as a stew with pita or naan bread.

2 tsp. canola or vegetable oil
1 large onion, chopped
One 2-inch piece fresh ginger, peeled and grated (optional: I omitted it)
4 garlic cloves, minced
1 tbsp. ground cumin
2 tsp. whole mustard seeds
2 tsp. ground coriander
1 tsp. ground tumeric
1 tsp. paprika
1/4 tsp. cayenne pepper, or more to taste
1 red bell pepper, chopped
1 large sweet potato, peeled and chopped
1 pound Yukon Gold potatoes, cut into bite size pieces
2 large tomatoes, seeded and chopped
1/2 14-ounce can lite coconut milk, or more to taste
2 tbsp. smooth peanut butter
1 large bunch collard greens, stemmed and coarsely chopped
1 14-ounce can chickpeas, rinsed and drained
1/2 cup cilantro leaves, chopped


Heat the oil in a large skillet over medium-high heat.  When it's hot, add the onion and cook until softened and starting to brown, about 8 minutes.  Add the garlic and ginger and cook 1 minute, stirring constantly.  Add all the spices and cook for another minute, then add the red pepper, the potatoes, the sweet potato, and the tomatoes.  Cover and let simmer over medium-low, until the potatoes have cooked through, about 15 minutes.

Stir in the coconut milk and peanut butter.  Add the collard greens and the chickpeas and stir well to combine.  Cook until the collard greens have wilted down enough to be soft, about 15 minutes.  If the curry seems to thick, add more coconut milk or water to thin it. Great with: pita or naan.

Original recipe
This is one of those recipes that is easy, delicious and can be done without a lot of forethought. I've started keeping cans of chickpeas and tomatoes around just so I can make this dish (and others like homemade falafel) when we run out of groceries and don't want to make another run. Of course that means that we usually make this when we don't have a lot of time. So even though I've made this at least twice, no pictures yet. But take my word for it - it's worth a try.

olive oil
1 medium onion, coarsely chopped
2 medium cloves garlic, minced
1 tsp cumin seeds (or coriander seeds)
½ tsp ground coriander
¼ tsp ground ginger (I usually omit)
1 tsp garam masala
1/2 tsp cardamon (or 3 cardamom pods, lightly crushed)
1 28-ounce can whole peeled tomatoes
1 tsp kosher salt, or to taste
1 Tbs cilantro leaves, roughly torn, plus more for garnish
A pinch of cayenne, or to taste
2 15-ounce cans chickpeas, drained and rinsed
6-8 Tbs plain yogurt, optional
A few lemon wedges, optional

Film the bottom of a large saucepan or Dutch oven--preferably not nonstick--with olive oil, and place the pan over medium heat. Add the onion, and cook, stirring frequently, until it is deeply caramelized and even charred in some spots. Be patient. The more color, the more full-flavored the final dish will be.

Reduce the heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. Add ¼ cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until the water has evaporated away completely. Pour in the juice from can of tomatoes, followed by the tomatoes themselves, using your hands to break them apart as you add them; alternatively, add them whole and crush them in the pot with a potato masher. Add the salt.

Raise the heat to medium, and bring the pot to a boil. Reduce the heat to low, add the cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary. Add the chickpeas, stirring well, and cook over low heat for about five minutes. Add 2 Tbs water, and cook for another five minutes. Add another 2 Tbs water, and cook until the water is absorbed, a few minutes more. This process of adding and cooking off water helps to concentrate the sauce's flavor and makes the chickpeas more tender and toothsome. Taste, and adjust the seasoning as necessary.

Stir in the yogurt, if you like, or garnish with lemon wedges and cilantro. Serve.

Yield: About four servings

Original Recipe

olivepasta_sm.jpgPenne pasta with rich Italian flavors of kalamata olives, sun-dried tomatoes, and garlic. Fresh herbs and lemon juice brighten the flavors, and crispy garlic breadcrumbs add crunch and flavor. Easy roasted chickpeas add protein for a full one dish meal.

2 T olive oil
6 medium garlic cloves, minced (~2T)
1 T minced anchovy fillets (4-6 fillets)
1 T tomato paste
1/4-1/2 tsp red pepper flakes
1/4 c. drained oil-packed sun-dried tomatoes, rinse, patted dry, and cut into thin strips
1 c. pitted kalamata olives, rinsed and coarsely chopped
2 lg. slices sandwich bread, torn into quarters
1 3/4 tsp. salt
1 lb. pasta (we used penne)
1/2-1 c. grated Parmesan cheese
3 T chopped fresh parsley leaves (optional)
1/2 c. fresh basil leaves, roughly torn
pepper
1 lemon, cut into wedges
Optional: Oven Roasted Chickpeas
1 15 ounce can organic chickpeas

1 tablespoon of olive oil
1 tablespoon chunky sea salt

Heat the oven 400°F. Pour the chickpeas into a colander and drain and rinse very well under running water. Pat dry.

Toss the chickpeas with the olive oil and spread out on a large cookie sheet. Roast for 30-40 minutes or until brown and crispy. Turn and stir every ten minutes so they don't burn. Take out and toss to taste with salt and spices.


Combine 1 T olive oil, 1 T garlic, anchovies, tomato paste, red pepper flakes, sun-dried tomatoes, and olives in medium bowl. Set aside.

Pulse bread in food processor until coarsely ground, about 16 1-second pulses. Heat remaining tablespoon olive oil over medium heat until shimmering. Add bread crumbs and cook, stirring frequently, until beginning to brown, 4 to 6 minutes. Stir in remaining tablespoon garlic and 1/4 tsp. salt. Cook and stir until garlic is fragrant and bread crumbs are dark golden brown, 1-2 minutes longer. Transfer to plate to cool. Wipe out skillet with paper towels.

Meanwhile, bring 4 quarts of water to boil over high heat. Add rigatoni and remaining 1 1/2 tsp. salt. While pasta is cooking, return now-empty skillet to medium heat and add olive mixture. Cook until olive mixture is aromatic and oil has turned rusty red, 4 to 6 minutes. Remove 3/4 c. pasta cooking water from pot and add to skillet. Bring to simmer and cook for 2 minutes. Remove pan from heat while pasta finishes cooking. When pasta is just shy of al dente, drain pasta, reserving 1/2 c. cooking water. Transfer back to pot, add olive mixture and toss over medium heat until pasta absorbs most of liquid, about 2 minutes. Stir in 1/2 c. Parmesan. Remove pot from heat and stir in parsley and basil, adjust seasoning with pepper. Sprinkle with bread crumbs, serve with lemon wedges and extra cheese.

From Cooks Illustrated, July & August 2008 

falafel_sm.jpg

These homemade falafel made with canned chickpeas, onion, and fresh herbs are easy, delicious, and healthy. The mix can be made ahead of time, and the patties cook up quickly in a frying pan with a little oil or baked in the oven. Adjust the red pepper to taste: even 1/4 tsp was fairly spicy to me.

1 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
1 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
1/2 tsp. salt
pepper to taste

Serve with: pita bread, cucumber, hummus, lemon-yogurt sauce, lettuce and tomato

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten.

To bake: Place onto an oiled baking pan. Bake for 15 minutes on each side, until nicely browned (since it's baked, only the part actually touching the pan will be browned and crispy).

To saute: Heat 1 tsp. olive oil in a large frying pan over med-high heat. Add falafel, cook until brown and crisp on both sides.

Makes about 18 patties.

Original recipe


This easy homemade hummus has a slightly sweet, almost Asian flavor from orange juice, rice vinegar, and soy sauce. Goes really well with homemade pretzels.

1/4  cup  parsley leaves
2  tablespoons  chopped onion
1  garlic clove
1/4  cup  orange juice
2  tablespoons  tahini (sesame seed paste)
2  tablespoons  rice vinegar
2  teaspoons  low-sodium soy sauce
1  teaspoon  Dijon mustard
1/4  teaspoon  salt
1/4  teaspoon  ground ginger
1/2  teaspoon  ground coriander
1/4  teaspoon  ground turmeric
1/2-1  teaspoon  ground cumin
1/4  teaspoon  paprika
1  (15-ounce) can chickpeas (garbanzo beans), drained

Drop parsley, onion, and garlic through food chute with food processor on, and process until minced. Add orange juice and remaining ingredients, and process until smooth. Serve with pita triangles or pretzels.

Makes 1 3/4 cups (serving size: 1 tablespoon)
Calories:
21 (3% from fat)
Fat:
0.7g (sat 0.1g,mono 0.2g,poly 0.3g)
Original recipe