CHICKPEA PURéE
A delicious way to introduce little ones to chickpeas, you can use water in place of the broth if you like.
Time 20m
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine chickpeas, broth, onions and bay leaf in a medium saucepan and bring to a boil.
- Lower heat to medium-low, cover and simmer for 10 minutes, or until chickpeas and onions are very soft.
- Discard bay leaf.
- Carefully transfer chickpea mixture to a food processor and puree until smooth.
- The puree will keep refrigerated in an airtight container for up to 3 days or in the freezer for up to 3 months.
- (Suggested age: 9 months and up)
Nutrition Facts : Calories 50 calories, Fat 1 grams, Sodium 10 milligrams, Carbohydrate 8 grams, Protein 3 grams
CHICKPEA-SWEET POTATO-CAULIFLOWER BABY FOOD PUREE
This homemade baby food recipe is super easy to make and ready for your little one in just 20 minutes. Just blend canned chickpeas with steamed sweet potato and cauliflower florets.
Provided by Deborah Harroun
Categories Lunch
Time 20m
Yield 28
Number Of Ingredients 3
Steps:
- In large saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place sweet potato cubes and cauliflower in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam about 12 minutes or until sweet potato is fork-tender. Drain, reserving steaming water. Cool slightly.
- In blender or food processor, place sweet potato and cauliflower. Add chickpeas. Cover; blend or process until as smooth as desired, adding some of the steaming water if needed.
- Serve immediately, or cover and refrigerate up to 24 hours. If freezing, spoon puree into ice cube trays, and freeze until solid. Transfer cubes to resealable freezer plastic bag. When ready to use, place individual cubes in the refrigerator to thaw.
Nutrition Facts : ServingSize 1 Serving
BRUSCHETTE WITH CHICKPEA PURéE AND ARUGULA
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
- Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
- Spread toasts with chickpea purée and serve topped with arugula salad.
LEMONY CHICKPEA PUREE
Steps:
- Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaves and discard.
- Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed. Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
STAGE 2 BABY PUREES: BLUEBERRY CHICKPEA PUREE
Here are 18 amazing stage two puree recipes for baby! This recipe for an easy no-cook blueberry chickpea puree is made with protein-rich beans and is perfect for baby 6 months and up.
Provided by Michele Olivier
Categories baby food
Time 5m
Number Of Ingredients 3
Steps:
- In a blender or food processor, add in the blueberries, chickpeas and rosemary.
- For a smooth stage 2 puree, puree on high for 1-2 minutes or until completely smooth, adding in 1 tbsp of water at a time to achieve this consistency.
- For a chunky stage 3 puree, pulse for 10 seconds at a time, scraping down sides every 30 seconds and stopping when you have desired consistency, adding in 1 tbsp of water at a time to achieve this consistency.
PUREED CHICKPEA SOUP - PASSATO DI CECI
Provided by Anne Burrell
Categories main-dish
Time 14h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.
- Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.
- Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!
- Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.
- Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.
- See ya ladle!
CHICKPEA PUREE
From 'A Year in my Kitchen' by Skye Gyngell, this should taste vibrant and stronger than houmous, great for dips also as a side dish with roasted lamb or grilled chops.
Provided by lindseylcw
Categories Vegetable
Time 6m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain and rinse chick peas.
- Place in a blender with the garlic and chilli, chop the coriander and mint and place into blender, add rest of ingredients and blend to a puree, do not over blend.
- Taste and adjust seasoning with sea salt and fresh ground black pepper, you may need more salt than you may think.
Nutrition Facts : Calories 235.8, Fat 13.9, SaturatedFat 1.9, Sodium 220.1, Carbohydrate 24.6, Fiber 7.4, Sugar 1.2, Protein 6.3
CHICKPEA PURéE
Provided by Suzanne Goin
Categories Condiment/Spread Food Processor Garlic Appetizer Sauté Quick & Easy Chickpea Seed Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
- Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
SPICY MINCED BEEF KEBABS WITH HOT CHICKPEA PUREE
Great for a summer barbeque, make them a s fiery as you wish by adding more cayenne pepper. You will need metal skewers with wide flat blades to hold the meat in place on the grill. From Modern Moroccan by Ghillie Basan
Provided by lindseylcw
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix all of the first 8 ingredients together, knead well then place into food processor and process until smooth.
- Place into a dish, cover and leave to stand for 1 hour.
- Preheat the oven to 200C 400°F.
- In a food processor, process the chickpeas, olive oil, lemon, garlic, cumin, tahini and yoghurt, season and put into ovenproof dish, cover with foil and heat through for 20 mins in the oven.
- Divide the meat mix into 6 portions and mould each onto metal skewer so that the meat resembles a fat sausage, cook 4-5 mins each side.
- Pour melted butter over the hot chickpea puree and serve with salad and crusty bread.
Nutrition Facts : Calories 533.7, Fat 34.4, SaturatedFat 11.1, Cholesterol 79.5, Sodium 508.2, Carbohydrate 30.8, Fiber 8.7, Sugar 5.6, Protein 27.2
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Servings 4Total Time 3 hrs
- In a medium saucepan, cover the chickpeas with water by 2 inches and bring to a boil. Simmer over moderately low heat until tender, about 2 1/2 hours. Keep adding water as necessary so the chickpeas are always submerged in 1 inch of water. Remove them from the heat and season with salt. Drain the chickpeas, saving the cooking liquid.
- In a large skillet, heat 6 tablespoons of the olive oil. Add the onion, rosemary and oregano and cook over moderate heat until softened, 6 minutes. Add the chickpeas and 2 cups of the cooking liquid and simmer, mashing with a spoon, until most of the liquid has been absorbed, 5 minutes. Discard the rosemary. Press the puree through a food mill. Season with salt and keep warm.
- In a medium bowl, mix the lemon juice with the remaining 1 tablespoon of olive oil and season with salt and pepper. Add the fennel and toss to coat. Mound the chickpea puree and salad on plates. Top with the Parmesan shavings. Drizzle with olive oil and serve with crostini.
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- Preheat the oven to 400° and line a rimmed baking sheet with parchment paper. In a medium baking dish, mix 1/4 cup of the olive oil with 1/2 teaspoon of the lemon zest and the paprika. Season the fish with salt and pepper. Add the fish to the marinade and turn to coat, then nestle the bay leaves and rosemary sprigs between the fillets. Cover and refrigerate for 30 minutes.
- Meanwhile, in a blender, combine the parsley with 1 tablespoon of the lemon juice and 1 tablespoon of water and puree until nearly smooth. With the machine on, gradually add 1/2 cup of the oil until incorporated. Season the parsley sauce with salt and pepper.
- In a food processor, combine the chickpeas with the garlic, minced rosemary, 1 cup of water and the remaining 1/4 cup of oil, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice; puree until smooth. Scrape the puree into a medium saucepan and season with salt and pepper. Stir over moderately low heat until hot, about 5 minutes; keep warm over very low heat.
- Remove the fish from the marinade. Gently roll up the fillets and set them seam side down on the prepared baking sheet. Roast for about 12 minutes, until just cooked through. Spoon the chickpea puree onto plates and top with the fish. Drizzle on the parsley sauce and serve.
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- For a smooth stage 2 puree, puree on hight for 1-2 minutes or until completley smooth, adding in 1 tbsp of water at a time to achieve this consistency.
- For a chunky stage 3 puree, pulse for 10 seconds at a time, scraping down sides every 30 second and stopping when you have desired consistency, adding in 1 tbsp of water at a time to achieve this consistency.
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5/5 (7)Total Time 1 hr 5 minsCategory Main DishesCalories 430 per serving
- With the rack in the middle position, preheat the oven to 180°C (350°F). Oil a 25-cm (10-inch) ring mould.
- In a saucepan over medium heat, soften the onion, celery and peppers in the remaining oil. Season with salt and pepper. Add the honey and vinegar. Cook for 2 minutes, then add the tomatoes. Bring to a boil and simmer gently for about 15 minutes. Adjust the seasoning.
CHICKPEA PURéE RECIPE -SUNSET MAGAZINE
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3/5 (1)Total Time 40 minsAuthor Suzanne GoinCalories 339 per serving
- Heat a medium pot over medium heat 2 minutes. Pour in 1/4 cup oil, wait 1 minute, and then add onion, 3 cloves garlic, chile, thyme, and bay leaf. Cook, stirring, until onion softens, 3 to 4 minutes. Stir in paprika, cinnamon, and cayenne; then stir in chickpeas and 2 tbsp. water. Cook over low heat, covered, stirring occasionally, 10 minutes to blend flavors. Season with salt and let cool. Remove bay leaf.
- Whirl chickpea mixture in a food processor with 2 tbsp. more water, salt and pepper to taste, tahini, cumin, remaining garlic, and 2 tbsp. oil. Purée until smooth, 7 to 8 minutes, whirling in up to 2 tbsp. more oil and 1/3 cup water to achieve a smooth, glossy consistency. Serve at room temperature.
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4.6/5 (29)Total Time 55 minsCategory Baby PureesCalories 68 per serving
- 1. Roast your tomatoes: Slice the tomatoes, scoop out the seeds, and arrange on a baking dish.
- Sprinkle the garlic on top. Spritz with olive oil and bake at 200C for about 45 minutes until they are cooked down and a little browned.
- 2. Blend the roast tomatoes (and the juices left in the pan) with the chickpeas and rosemary until smooth.
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From bonappetit.com
Servings 6
- Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
- Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
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- Mediterranean Chickpea Salad. Chickpeas are the star of this Mediterranean chickpea salad. Cucumber, tomato, red onion, bell pepper, and parsley add fresh crunch, and feta cheese adds a salty bite.
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