LEMONY CHICKPEA STIR-FRY (VEGAN AND YUM)
I found this recipe a few days ago on one of my foodie blogs, made it almost immediately, and I now have a new favorite. I'll be making this many times over until I'm sick of it, if that can be possible. Many years ago I used to be a vegan and went carnivore, but if I had had this around, I might have stuck with it a little longer. I alter the recipe here and there, and have posted a few changes. The original recipe states that this is for 4, but I could just graze on this all day long.
Provided by Mirj2338
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas.
- Saute until the chickpeas are deeply golden and crusty.
- Stir in the tofu and cook just until the tofu is heated through, just a minute or so.
- Stir in the kale and cook for one minute more.
- Remove everything from the skillet onto a large plate and set aside.
- In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.
- Add the chickpea mixture back to the skillet, and remove from heat.
- Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.
- Turn out onto a platter and serve.
Nutrition Facts : Calories 197.5, Fat 10.1, SaturatedFat 1.6, Sodium 199, Carbohydrate 20.1, Fiber 4.4, Sugar 2.7, Protein 9.1
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.
LEMONY CHICKPEAS
These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.
Nutrition Facts : Calories 433 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 76g carbohydrate (10g sugars, Fiber 12g fiber), Protein 13g protein.
HALLOUMI WITH LEMONY LENTILS, CHICKPEAS & BEETS
A great storecupboard salad, topped with golden brown halloumi and quick, homemade pickled red onion
Provided by Charlie Clapp
Categories Lunch, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Cook the lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.
- Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jam jar or jug. Add the oil with a pinch of seasoning and the capers - shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.
- Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.
Nutrition Facts : Calories 559 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 2.5 milligram of sodium
BASIL & LEMON CHICKPEAS WITH MACKEREL
Good Food favourite Lesley Waters proves that healthy can be hearty - and tasty too!
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp oil in a large, shallow pan. Add the spring onions, garlic and lemon zest, then cook for 2 mins until the onions are tender but still very green. Add the chickpeas, then stir until well coated in the onion mixture. Lightly crush with a potato masher, then add the stock and tomatoes. Simmer for 3-4 mins or until the liquid is absorbed, then set aside to cool slightly.
- Meanwhile, heat the remaining oil in a large, non-stick frying pan over a medium heat. Season the mackerel fillets on both sides and fry for 3 mins each side, starting on the skin side. You'll probably need to cook these in two batches.
- Add the basil and a squeeze of lemon juice to the chickpeas, then season to taste. To serve, spoon the warm chickpeas onto serving plates, drizzle with a little extra olive oil and top with the mackerel fillets.
Nutrition Facts : Calories 486 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 1.21 milligram of sodium
LEMONY PASTA WITH CAULIFLOWER, CHICKPEAS, AND ARUGULA
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Provided by Anna Stockwell
Categories Quick and Healthy Healthy Pasta Vegetarian Chickpea Arugula Capers Cauliflower Lemon Juice Quick & Easy Dinner Winter
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 4 Tbsp. oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate; set aside. Reserve oil in skillet.
- Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes. Reduce heat to low and add garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter, and remaining 2 Tbsp. oil and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.
- Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.
LEMONY SALMON AND SPICED CHICKPEAS
Everything's better in bowl form, and this salmon dish flavored with a garlicky za'atar dressing is no exception.
Provided by David Tamarkin
Categories #cook90 Dinner Lunch Fish Seafood Salmon Chickpea Arugula Radish Lemon Small Plates Kid-Friendly Healthy Quick and Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rack in lower third of oven; preheat to 300°F. Toss lemon slices in a large bowl with a drizzle of oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons. Season salmon all over with kosher salt and pepper, then drizzle and rub with some oil. Roast until salmon is just barely opaque in the middle, 12-17 minutes, depending on thickness. If you like your salmon well-done, cook it a few minutes longer, but keep in mind that you risk the chance it will dry out. Let salmon cool, then flake into medium-size pieces with a fork.
- Meanwhile, bring chickpeas, garlic, za'atar, and remaining 1/2 cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Stir in 1/2 tsp. kosher salt (less if your za'atar is salty) and remove skillet from heat.
- Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed.
- Toss arugula in a large bowl with 1 tsp. dressing. Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing. Sprinkle with sea salt and more pepper.
LEMONY PASTA WITH CHICKPEAS AND PARSLEY
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.
Provided by Melissa Clark
Categories dinner, easy, for two, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you'll finish cooking it in the sauce.) Drain well.
- While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
- Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
- Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.
Nutrition Facts : @context http, Calories 1235, UnsaturatedFat 32 grams, Carbohydrate 152 grams, Fat 50 grams, Fiber 23 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1299 milligrams, Sugar 14 grams, TransFat 0 grams
CHICKPEA PASTA WITH LEMON
Modified from a recipe originally found at Real Simple; original recipe called for almonds and Parmesan cheese
Provided by Rainya Mosher
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium-high heat.
- Stir in the garlic and cook for 1 minute. Add the stock, Italian seasoning, and 3/4 teaspoon salt and bring to a boil.
- Add the pasta and cook, stirring, until the stock is nearly absorbed and the pasta is al dente (check package directions for cook time). Stir in the chickpeas, parsley, lemon juice and lemon zest and let cook additional 1 - 2 minutes.
- Divide among individual bowls and top with Parmesan or dairy free cheese (if using).
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- In a saucepan, cover the chickpeas with water. Add the carrot, celery, onion, fennel, garlic, thyme, bay leaf and 1/4 cup of the olive oil. Bring to a simmer, cover and cook over low heat until the chickpeas are tender, about 1 hour. Let the chickpeas cool in the liquid to room temperature, then drain, reserving 3/4 cup of the cooking liquid. Discard the vegetables and herbs.
- Set aside 1/2 cup of the chickpeas. In a food processor, puree the remaining chickpeas with the reserved 3/4 cup of cooking liquid and the remaining 1/4 cup of oil. Season with salt and pepper. Scrape the puree into a large bowl, stir in the parsley, preserved lemon peel, lemon juice and the reserved 1/2 cup of chickpeas and serve.
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- In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 10 minutes. Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours. Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas. Discard the herb sprigs, onion, carrots and celery.
- Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini. Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.
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