Chickpea Recipes; Add your own
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| Sat, 01-19-2008 - 3:50pm |
During yesterday's enthusiastic discussion about chickpeas, I promised some recipes. Here's a start. There were some great sounding chickpea soups posted recently also. Please add more recipes to this list!
Saffron Chicken and Chickpea Stew
(Serves 4)
1 Medium Onion, Chopped
3 large garlic cloves, minced
1 (3 inch) cinnamon stick
¼ teaspoon crumbled saffron threads
¼ teaspoon dried hot red pepper flakes
1 bay leaf
1 pinch ground cloves
2 teaspoons extra virgin olive oil
½ large fennel bulb (6 ounces)
1 red bell pepper, cut into 1 ½ inch pieces
1 yellow bell pepper, cut into 1 ½ inch pieces
1 (15 ounce) can crushed tomatoes
½ cup chicken broth
½ cup water
1 lb skinless boneless chicken breast halves
1 ½ cups canned chickpeas (19 ounce can), rinsed, drained and skins removed
3 tablespoons chopped flat leaf parsley
1. Cook onion, garlic, cinnamon stick, saffron, pepper flakes, bay leaf and clove in oil in a 4 quart heavy saucepan over low heat, stirring occasionally, until onion is softened, about 12 minutes
2. Trim fennel stacks flush with bulb, discarding stacks, and trim any discolored outer layers. Cut bulb lengthwise into ¼ inch wedges.
3. Add fennel and bell peppers to onion mixture and cook, stirring occasionally, about 5 minutes.
4. Add tomatoes, broth and water and simmer, covered, until peppers are tender, about 10 minutes.
5. Pat chicken dry and cut crosswise into ¾ quarter inch thick slices. Season with salt and pepper. Ad chicken and chickpeas to vegetable mixture and simmer until chicken is cooked through, about 6 minutes. Stir in parsley and salt and pepper to taste.
CRISPY CHICKPEAS WITH GROUND MEAT
Time: 30 minutes
1/2 to 1 pound ground beef or other meat (I have used turkey and chicken, with success)
4 cups cooked chickpeas (about 1 28-ounce can), drained (reserve 1 cup liquid)
2 teaspoons ground cumin
1 ancho or chipotle chili, soaked, stemmed, seeded and minced; or 1 teaspoon good chili powder
2 teaspoons minced garlic
Salt and pepper
1 tablespoon extra virgin olive oil
Minced cilantro or parsley for garnish (optional).
1. Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
2. Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
3. Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with brown rice or whole wheat pita bread.
Yield: 4 servings.
Baked Falafel
Serving Size : 4
1 can garbanzo beans -- rinsed and drained
1/4 cup chopped onion -- I like red onions
1/4 cup parsley -- or cilantro, chopped
1 medium garlic clove -- minced
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon whole wheat flour
2 teaspoons olive oil
Tahini Dressing
2 tablespoons tahini
1 tablespoon nonfat plain yogurt
1 tablespoon lemon juice
1 tablespoon water -- if needed
Combine garbanzo beans, onion, parsley, garlic, cumin, coriander, salt and baking soda in food processor or blender. Process until mixture is coarsely pureed and transfer to medium bowl. Stir in flour; shape mixture into 4 patties and let stand 15 minutes.
Preheat oven to 400 degrees
Heat oil in a large ovenproof skillet over medium high heat. Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer pan to oven and bake 10 minutes. (If you want the patties browned evenly on both sides, flip them over half way through.



Almost forgot this one; I haven't tried it yet, but plan to soon.
Chickpea, Tomato, and Spelt Soup
Serves 4 (makes 6 cups).
Roasted Garbanzo Beans
16 oz can of chickpeas, drained and rinsed
Cooking spray (I have been using Olive Oil flavored cooking spray)
Season to taste with salt, pepper, garlic powder
Instructions:
1. Preheat oven to 350F. Lightly coat a rimmed baking sheet with cooking spray.
2. Spread chickpeas on baking sheet.
3. Season to taste
4. Roast chickpeas on bottom rack of oven, shaking the pan every 15 minutes, until brown and crunchy, about 45 - 50 minutes. Maybe longer. They should feel kind of hollow and crisp.
5. Cool before serving.
Variations: Chili powder, taco seasoning,
Garbanzo Bean Salad
1 (15 ounce) can garbanzo beans, drained and rinsed
5 tablespoons tomato sauce (substituted 5T of low-carb ketchup)
1 cup sliced celery
1 clove garlic, minced
1/2 small onion, thinly sliced
1/2 small onion, diced
3 tablespoons distilled white vinegar
1 tablespoon dill
ground black pepper to taste
In a bowl, gently toss the beans, tomato sauce, celery, garlic, sliced onion, diced onion, distilled white vinegar, dill, and pepper.
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This is one of my favorite lunches!