WARM CHICKPEA SALAD WITH GINGER
Make and share this Warm Chickpea Salad With Ginger recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil in a frying pan over medium-low heat. Add the onion and garlic & cook gently for 5-7 minutes until soft and transparent.
- Add the chickpeas, ginger, and chili flakes and stir for about 30 seconds. Then add the lemon juice and let the mixture bubble until almost dry. Next add the cilantro and season to taste with salt and pepper.
- Place the chickpea mixture into a serving bowl and pour over the remaining olive oil. Sprinkle the cumin and paprika on top, gently stir then serve warm.
Nutrition Facts : Calories 424.8, Fat 19.4, SaturatedFat 2.6, Sodium 638, Carbohydrate 53.7, Fiber 10.1, Sugar 1.9, Protein 11.1
SPICY CHICKPEAS WITH GINGER
This recipe, adapted from Deborah Madison's "Vegetarian Cooking for Everyone," takes dried chickpeas, soaked overnight, and pairs them with a sauce built on the robust, aromatic flavors of grated ginger, ground coriander, cumin and cardamom. It's an easy, Middle Eastern-tinged weeknight meal. As the chickpeas cook, prepare the sauce, and top with diced tomato, onion, jalapeño for added bite.
Provided by Amanda Hesser
Categories dinner, times classics, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
- For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
- Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 15 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 838 milligrams, Sugar 14 grams
COUSCOUS CHICKPEA SALAD WITH GINGER LIME DRESSING
A nice summer, make ahead salad. I've been taking salads to work for lunch, as I often don't feel like hot food during the summer. This has a nice kick to it. Sometime I will try substituting dried cranberries for the raisins. Also if you don't have the turmeric, it's ok, it just adds nice color to the couscous. From Cooking Light June 2004.
Provided by berry271
Categories Onions
Time 1h
Yield 1 large bowl, 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring water to boil in a medium pot.
- Meanwhile, peel and seed the cucumber.
- Add the couscous, raisins, and turmeric to the water, stir, cover and remove from heat, let stand 5 minutes.
- Meanwhile, chop the cucumber, tomato, and onion.
- Fluff couscous and add vegetables and mint.
- Drain and rinse the chickpeas and add to couscous.
- In a large bowl whisk together the lime juice, olive oil, and seasonings.
- Add the couscous mixture and toss to coat with dressing.
- Refrigerate 1 hour before serving.
- Drain and rinse the chickpeas and add to couscous.
Nutrition Facts : Calories 340.1, Fat 4.8, SaturatedFat 0.7, Sodium 423.7, Carbohydrate 65.5, Fiber 6.7, Sugar 9.6, Protein 10.3
CHICKPEA SALAD WITH GINGER
I found this simple yet flavorful Indian recipe in "The Best Recipes in the World" by Mark Bittman, a cookbook given to me for Christmas.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss the chickpeas, peppers, onion and ginger together in a large bowl.
- Sprinkle on the cumin, sugar, and lemon juice and mix well.
- Season with salt and pepper to taste.
- Garnish with cilantro, if using, and serve.
Nutrition Facts : Calories 262.4, Fat 2.6, SaturatedFat 0.3, Sodium 542.9, Carbohydrate 52, Fiber 9.4, Sugar 5.4, Protein 10.1
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5/5 (2)Total Time 45 minsCategory SaladsCalories 571 per serving
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