chickpea recipes?

Kale Chickpea Feta Soup - DIVINE!

2 TBS olive oil
1 med yellow onion, chopped
6-7 cloves garlic, chopped finely (I used the garlic masher)
2 tsp red pepper flakes (I also added 1/2 tsp hot chili powder and 1/2 tsp paprika)
1 bunch Kale, chopped
4 cups low sodium Chicken Broth
1 cup water
2 15 oz No-Salt-Added chickpeas (garbanzo beans) rinsed and drained
1/2 tsp black pepper
3 TBS red wine vinegar
1/4 c Reduced Fat feta Cheese

1. In a 5-6 qt pot, cook the onion, garlic and pepper flakes in the oil over medium heat, stirring constantly, until onions are translucent and garlic has changed color. Stir in chopped Kale and cook, stirring frequently, until Kale is wilted - about 4 minutes.

2. Add chicken broth, water, chickpeas and black pepper. Cover and simmer 20 minutes until Kale is very tender

3. Stir in vinegar prior to serving. Sprinkle with 1 TBS Feta Cheese.

You can add egg for more protein - beat 2 eggs and drizzle into soup, stirring constantly, to thicken soup (it will be like Egg Drop Soup - I did this).

Per 1 cup serving (without egg): 172 calories, 9G protein, 5 G fat (1G saturated), 5.5 G fiber, 110 mg calcium, 25 mg Vitamin C, 24 G carbohydrate, 124 mg sodium.

Makes about 6 or so cups of soup.

I guess someone else has already mentioned this, but Chole Masala(chickpeas curry) is spicy and yummy and also low calorie.. You can have them with rice/bread. This is how i make it(dry chickpea should have been soaked for 6 hours, canned can be used directly).

Pressure cook chickpeas with water and some salt.
In a separate vessel, heat olive oil. Add some cumin seeds to this.
Add some chopped onion and fry till golden brown.
Add some ginger and garlic. better if they are in paste form.
Add red chilly powder, turmeric powder, coriander powder and some Garam masala powder/kitchen king powder
Add chopped tomatoes and some salt and heat till tomatoes have been completely cooked.
Now add the cooked chickpeas and mix them up. Add water to mix it to the consistency required. Adjust salt as per taste.

Add chopped coriander leaves at the end. Ready to eat.

Moroccan Chickpea Soup:

I large onion
2 carrots
I red pepper
1.5L vegetable stock
400g tin of tomatoes
500g floury potatoes cubed
420g tin of chickpeas (not sure equivalent dried - couple of cups full anyway)
2 cloves garlic
harissa paste (recipe says 2 tablespoons but it depends how hot you like your food)
(or a pinch of chilli powder if you don't have harissa paste)
1 tablespoon cumin seeds
2 teaspoons ground coriander
1 cinnamon stick
4 tablespoons chopped coriander
some creme fraiche

start the onions, carrots, pepper and potatoes in oil
add the tinned tomatoes
add the stock and the cinammon stick and simmer for 15 mins
add the chickpeas and potatoes and simmer till the potatoes are cooked

Fish out the cinnamon stick and serve with a dollop of creme fraiche and sprinkling of chopped coriander

Tastes even better if you let it stand overnight or a couple of days, and reheat to serve!

Goes brilliantly with a garlic flat bread!

I once added diced lamb which was lovely, and if you don't add the stock you've got a stew!

Bump for later.

yummy, bumping for later!

I eat this all the time! so cheap, and yum
Chickpea Curry

- 1.5 cups of chickpeas
- 2 cans of diced tomatoes
- 1 onion, diced
- 1 garlic clove (or 1 tsp crushed garlic)
- 1 cup of diced pumpkin
- 1 cup of diced zucchini
- 1 cup of diced eggplant
- 1/2 cup of water
- 1 tsp curry powder
- 1 tsp tarragon
- pinch of chili flakes
- 1 tsp tumeric
- 1 tsp paprika

Put all ingredients in a pot and simmer for an hour
Easy and nutritious!

bump

Bump for chick peac recipes!

right before the OP posted this, i posted a recipe for a vegetarian tuna salad type dish using chickpeas instead of tuna.