4 Delicious Recipes with Chickpeas

Chickpeas are more commonly known as garbanzo beans in this part of the world. Although not usually used as the main ingredient, it is a healthy source of protein, fiber, vitamins, and minerals which make them perfect for those wanting to cut down meat.

Here are some recipes you can make at home.

Chickpea Burger

Ingredients: 400 grams chickpeas, 4 buns, 1 teaspoon ground cumin, 1 egg, 100 grams breadcrumbs, 1 tablespoon olive oil, 1 lemon zest and juice, 1 red onion, 1 tomato, ½ cucumber, chili sauce, and coriander

Preparation: Combine chickpeas with cumin, half a bunch of coriander, lemon zest and juice, egg, and a pinch of salt and black pepper in a food processor. Whizz until smooth then add onions and 80 grams of breadcrumbs. Shape mixture into four patties then coat with the remaining breadcrumbs.

Chill patties for at least 10 minutes or until firm. Meanwhile, heat oil in a pan over medium heat, and when ready, fry patties for 4 minutes on each side. Fill buns with patties, tomatoes, red onion slices, cucumber, chili sauce, and coriander.

Moroccan Chickpea Soup

Ingredients: 400 grams chickpeas, 1 onion, 1 tablespoon olive oil, 2 teaspoons ground cumin, 2 celery sticks, 600 mL vegetable stock, 400 grams plum tomatoes with garlic, 100 grams broad beans, and 1 lemon juice and zest

Preparation: Heat oil in a saucepan over medium heat then sauté celery and onion for 10 minutes before adding cumin. After 1 minute, gradually stir in stock, chickpeas, tomatoes, and black pepper. Simmer for 8 minutes then stir in lemon juice and broad beans. Heat thoroughly for 2 minutes then season to taste before serving.

Chickpea and Coconut Curry

Ingredients: 400 grams butternut squash, 1 onion, 1 garlic clove, 1-inch peeled ginger, 1 red chili, ½ teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1 teaspoon ground cumin, 400 mL coconut milk, 200 mL vegetable stock, 150 grams baby spinach, 1 lime wedge, and groundnut oil

Preparation: In a food processor, combine garlic, onion, ginger, and chili to make a paste. Meanwhile, heat 1 teaspoon oil in a pan over medium heat then cook the paste. Add a pinch of salt, turmeric, coriander, garam masala, and cumin. After 1 minute, stir in chickpeas and squash. Stir and heat thoroughly then add stock and coconut milk. Simmer for 30 minutes while covered. Stir occasionally until the squash softens then add spinach and lime juice. Heat until spinach is wilted before serving.

Roasted Chickpeas

Ingredients: 2 cups cooked chickpea, ¼ teaspoon garlic powder, 1 ½ teaspoons olive oil, ¼ teaspoon paprika, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ¾ teaspoon chili powder, and cayenne pepper

Preparation: Pat-dry cooked chickpeas with paper towels to remove loose skins and preheat oven to 425°F. arrange chickpeas in a parchment-lined baking sheet then mist and toss with oil. In a bowl, whisk garlic powder, chili powder, paprika, salt, black pepper, and a pinch of cayenne pepper. Sprinkle this mixture on the chickpeas then toss. Bake for 25 minutes, stirring the ingredients at the 15-minute mark.

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