Chickpeas Recipes

 

https://www.youtube.com/watch?v=NwNvXSNAOFg

Ingredients

• 2 (15-oz/439g) cans chickpeas, rinsed and drained
• 1 English cucumber, peeled and diced
• 2 roasted red peppers, diced
• 5-6 scallions, thinly sliced
• 1-2 cups grape tomatoes, halved
• 4 oz (115g) feta cheese
• 1/2-1 cup Kalamata olives, pitted and chopped
• a handful of fresh parsley, finely chopped
• 2-3 tablespoons finely chopped fresh mint leaves
• 2-3 peperoncini peppers, sliced (optional)

The Dressing:

• 1/4 cup olive oil
• 2 tablespoons vinegar
• 2 tablespoons fresh lemon juice
• 1 garlic clove, grated
• 1 teaspoon dried crushed oregano
• salt, to taste
• freshly cracked black pepper, to taste

Instructions

Make the Dressing: Combine all of the dressing ingredients, except the salt and pepper, in a bowl and whisk them together.

Combine all of the salad ingredients in a large bowl and season with salt and pepper. Crumble the feta cheese on top and pour the dressing over the salad. Toss together and serve immediately or chilled.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Loaded Chickpea Salad Recipe | The Mediterranean Dish

https://www.youtube.com/watch?v=g1kB22tTRNo

INGREDIENTS: 🔹 1 large eggplant, thinly sliced (no more than 1/4 inch in thickness) 🔹 Salt 🔹 oil for frying, preferably extra virgin olive oil 🔹 1 cup cooked or canned chickpeas, drained 🔹 3 tbsp Za’atar spice, divided 🔹 3 Roma tomatoes, diced 🔹 1/2 English cucumber, diced 🔹 1 small red onion, sliced in 1/2 moons 🔹 1 cup chopped parsley 🔹 1 cup chopped dill FOR THE GARLIC VINAIGRETTE: 🔹 1–2 garlic cloves, minced 🔹 1 large lime, juice of 🔹 1/3 cup Early Harvest extra virgin olive oil 🔹 Salt+Pepper

https://www.youtube.com/watch?v=QpCc40YvlYs

Ingredients

FOR THE CHICKPEA SALAD

• 20 oz canned cooked chickpeas 570 grams / 2 cups
• 1 green bell pepper
• 2 tomatoes
• 1 red onion
• 12 black pitted olives
• 2 tbsp finely chopped parsley 8 grams
• sea salt & black pepper

FOR THE DRESSING

• 2 tbsp extra virgin olive oil 30 ml
• 1/2 tbsp sherry vinegar 8 ml
• 1 clove garlic
• sea salt & black pepper

Instructions

1. Drain the canned chickpeas into a sieve, rinse under cold running water, transfer into a dishcloth and pat completely dry, add the chickpeas into a large bowl

2. Finely chop 1 green bell pepper, finely chop 2 tomatoes, finely dice 1 red onion and thinly slice 12 black pitted olives, add all the ingredinets into the bowl with the chickpeas

3. Add 2 tbsp of finely chopped parsley into the bowl and season everything with sea salt & black pepper

4. To make the dressing, add 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, finely grate 1 clove of garlic and lightly season with sea salt & black pepper, whisk together

5. Add the dressing over the salad and gently mix together until well combined, cover with seran wrap and add to the fridge

6. After 2 hours remove from the fridge, transfer into a serving dish and serve, enjoy!

https://www.youtube.com/watch?v=w1_wDf-vUx0

0:00 Introductions 0:48 Breakfast - Chickpea & Chorizo Hash 5:14 Lunch - Macaroni & Chickpea Salad 10:30 Dinner - Chickpea (Not) Risotto 14:33 Dessert - Sweet Chickpea Fritters

https://www.youtube.com/watch?v=cDpK_EZpIJ4

FULL RECIPE HERE: https://www.spainonafork.com/4-flavor...

Ingredients

FOR THE PAN ROASTED CHICKPEAS WITH CREAMY GARLIC SAUCE

• 1 15oz can cooked chickpeas 400g
• 1 tbsp extra virgin olive oil
• 1 tsp sweet smoked paprika
• 1/2 tsp cumin powder
• 1/4 cup plain hummus
• 1 clove garlic
• 1 tsp lemon juice
• 1 tbsp oat milk
• sea salt
• black pepper

FOR THE CHICKPEA & SPINACH SKILLET

• 1 15oz can cooked chickpeas 400g
• 2 tbsp extra virgin olive oil
• 1/2 onion finely diced
• 4 cloves garlic finely minced
• 1/2 tsp sweet smoked paprika
• 1/2 tsp cumin powder
• 1/2 cup canned tomato sauce
• 2 cups fresh spinach
• sea salt
• black pepper

FOR THE CHICKPEA SKILLET WITH GARLIC & PARSLEY

• 1 15oz can cooked chickpeas 400g
• 2 tbsp extra virgin olive oil
• 6 cloves garlic roughly minced
• 1/4 cup vegetable broth
• 1/3 cup freshly chopped parsley
• sea salt
• black pepper

FOR THE CREAMY ROASTED RED PEPPER HUMMUS

• 1 15oz can cooked chickpeas 400g
• 4 jarred roasted red peppers
• 2 cloves garlic
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1/3 cup cold water
• 1/2 tsp sweet smoked paprika
• sea salt
• black pepper

Instructions

PAN ROASTED CHICKPEAS WITH CREAMY GARLIC SAUCE

1. To make the garlic sauce, add a 1/4 cup of plain hummus into a bowl, shred in 1 large clove of garlic, 1 tsp fresh lemon juice, 1 tbsp oat milk and season with sea salt & black pepper, whisk together until well combined, next heat a large nonstick fry pan with a medium heat, instantly add in one 15 oz can of cooked chickpeas (drained & rinsed), 1 tbsp of extra virgin olive oil, 1 tsp of sweet smoked paprika, 1/2 tsp cumin powder and season with sea salt & black pepper, mix together until well combined, pan roast the chickpeas between 4 to 5 minutes, then transfer to a shallow bowl, pour the garlic sauce over the chickpeas and garnish with freshly chopped parsley

CHICKPEA & SPINACH SKILLET

1. Heat a large nonstick fry pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 4 cloves garlic finely minced, mix with the olive oil, after 3 minutes and the onions are translucent, add in a generous 1/2 tsp of sweet smoked paprika, 1/2 tsp cumin powder and mix together, then add in 1/2 cup of canned tomato sauce, season with sea salt & black pepper and mix it all together until well combined, then add in 2 cups of fresh spinach and continue to mix, once the spinach has welted, add in one 15 oz can of cooked chickpeas (drained & rinsed), season again with sea salt & black pepper and gently mix together until everything is well combined, cook between 3 to 4 minutes, serve directly out of the pan

CHICKPEA SKILLET WITH GARLIC & PARSLEY

1. Heat a large nonstick fry pan with a medium heat, pour in 2 tbsp extra virgin olive oil and instantly add in 6 cloves garlic roughly minced, mix the garlics continuously with the olive oil, after 2 to 3 minutes and the garlics are nice and fragrant, but not browing, add in one 15 oz can of cooked chickpeas (drained & rinsed), pour in a generous 1/4 cup of vegetable broth, add in 1/3 cup freshly chopped parsley and season with sea salt & black pepper, gently mix together until well combined, cook until the broth has reduced in half, about 5 minutes, serve directly from the pan

CREAMY ROASTED RED PEPPER HUMMUS

1. Add one 15 oz can of cooked chickpeas (drained & rinsed) into a food processor, also add in 4 jarred roasted red peppers, 2 cloves of garlic, 1 tbsp of fresh lemon juice, 2 tbsp extra virgin olive oil, a generous 1/2 tsp of sweet smoked paprika and season with sea salt & black pepper, process on a low speed, once everything is well combined (about 1 minute), slowly add in a generous 1/3 cup of cold water while the food processor is still running, once all the water has been incorporated, continue to run the food processor on a low speed between 2 to 3 minutes, if your hummus is too thick, add in a little more cold water, once you reach a thick and creamy texture, transfer to a shallow bowl and sprinkle with freshly chopped parsley

Chcikpea Stew

https://www.youtube.com/watch?v=cAGjoG0pA_A

Ingredients: 3 red onions 5 pieces garlic 1 large sweet potato 3 tbsp olive oil 2 tsp cumin seeds 1 tsp chili powder 1 generous tbsp sweet paprika 1 tbsp cinnamon few sprigs fresh thyme 2 cans 400ml chickpeas 1 800ml can San Marzano whole tomatoes 1.6L water 3 tsp pink salt 2 bunches of collard greens 1/4 cup sweet raisins few sprigs fresh parsley Directions: 1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato 2. Heat up a stock pot on medium heat. Add the olive oil 3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon 4. Give the pot a good stir and add the thyme 5. Add in the sweet potato and chickpeas. Stir well 6. Add in the tomatoes and crush to release it's juices 7. Pour in two tomato cans worth of water 8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min 9. Remove the leaves from the collard greens and give it a rough chop 10. Add the greens into the stew along with the dried raisins 11. Transfer 3 cups of stew into a blender and blend on medium high 12. Pour the blend back into the stew and give it a good stir 13. Plate and garnish with freshly chopped parsley

https://www.youtube.com/watch?v=OfgpJY5eFF4

Ingredients

• 4 tbsp extra virgin olive oil 65 ml
• 1/2 onion
• 1/2 green bell pepper
• 1/2 red bell pepper
• 5 cloves garlic
• 1 tomato
• 1 large potato
• 20 oz cooked canned garbanzo beans 570 grams
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 3 cups vegetable broth 710 ml
• 1 bay leaf
• 2 slices baguette
• 1 cage-free organic egg
• sea salt & black pepper
• handful freshly chopped parsley

Instructions

1. Cut 1 large potato (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop 1/2 green & 1/2 red bell pepper, roughly dice 1/2 onion, roughly mince 3 cloves garlic, finely grate 1 tomato and drain one 20 oz (570 grams) can or jar of cooked chickpeas into a sieve and rinse under cold water

2. Heat a stock pot with a medium-high heat and add in a generous 2 tbsp (35 ml) extra virgin olive oil

3. After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers and minced garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the grated tomato and cook for 1 to 2 minutes, then add in the chopped potatoes, drained chickpeas, 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, gently mix together until well combined

4. Then add in 3 cups vegetable broth and 1 bay leaf, mix together and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat

5. Meanwhile, roughly chop 2 cloves garlic and cut 2 slices of baguette into small squares

6. Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in 1 egg and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp (7.60 grams) fresh parsley and a pinch of sea salt, using a pestle pound down until you for a paste

7. After simmering the stew for 25 minutes, remove the lid, add the thickner and mix together, cook for another 2 minutes with the lid off, then remove from the heat

8. Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!